EM发酵豆渣、鱼杂、鸡血及其粗蛋白含量测定分析  

EM Fermentation of Bean Dregs,Fish Scraps and Chicken Blood and Its Crude Protein Content Determination Analysis

作　　者：辜澜涛[1] 董仲玺[1] 赵玉梅[1] 张妍[1] 宋德贵[1] 

机构地区：[1]广西师范大学生命科学学院,广西桂林541004

出　　处：《广西师范大学学报（自然科学版）》2012年第1期111-114,共4页Journal of Guangxi Normal University:Natural Science Edition

基　　金：广西科学研究与技术开发项目(桂科攻1123007-5)

摘　　要：生产生活中产生的农副产品,如豆渣、鱼杂、鸡血等,含有大量的粗蛋白,可以作为一种物美价廉的饲料。本实验在已有研究基础上,利用环境微生物(environment microbe,EM)菌种对其进行发酵处理,采用凯氏定氮法(GB/T6432-94)检测其粗蛋白质含量。发酵结果表明:处理后的豆渣+麦麸、玉米粉+鱼杂、玉米粉+鸡血、玉米粉+豆渣4组材料的粗蛋白含量分别提高2.63、2.62、2.71和2.07个百分点,其营养价值得到有效提高;其中残留的有害物质如重金属、抗生素等能够得以降解消除;病原微生物如某些致病厌氧细菌和大肠杆菌等能得到很好的抑制;同时,饲料的适口性大大提高。In people＇s daily life,varieties of agriculture byproducts,such as bean dregs,fish scraps and chicken blood contain high percentage of crude protein which could be made into kinds of high quality feed for animal husbandry.However,these materials have always been discarded because of uselessness.Which result in the problems of waste of resources and ecological environment pollution.In this research,the fermentation of environment microbiology is used to dispose the materials and measure the percentage of crude protein content.The results show that the nutritional value of bean dregs,fish scraps and chicken blood has increased 2.63,2.62,2.71 and 2.07 percentage points respectively and the harmful substance such as heavy mental could be reduced or eliminated.Pathogenic microorganisms can be well inhibited and feed palatability can greatly be improved.

关 键 词：农副产品 粗蛋白质 环境微生物 

分 类 号：S144[农业科学—肥料学]