棉副产品全混合发酵饲料工艺参数优化  

Optimization of process parameters for fully mixed fermented feed of cotton by-products

作　　者：王明根 白天天 朱振宇 杨成 赵林波 刘俊峰[1] 卢冬 郭雪峰[1,2] WANG Ming-gen;BAI Tian-tian;ZHU Zhen-yu;YANG Cheng;ZHAO Lin-bo;LIU Jun-feng;LU Dong;GUO Xue-feng

机构地区：[1]塔里木大学动物科学与技术学院,新疆阿拉尔843300 [2]塔里木大学新疆生产建设兵团塔里木畜牧科技重点实验室,新疆阿拉尔843300

出　　处：《饲料研究》2024年第12期97-104,共8页Feed Research

基　　金：国家自然科学基金项目(项目编号:32260845);塔里木大学校长基金重大项目培育专项(项目编号:TDZKZD202204)。

摘　　要：试验旨在探索棉副产品全混合发酵饲料工艺参数,为提高棉副产品综合利用效率、解决新疆南疆地区饲料不足的问题提供思路。试验采用3×5双因素设计,设置28.57%(C1)、31.51%(C2)和34.21%(C3)3个玉米粉添加组,每组分别添加1.0(B1)、2.0(B2)、3.0(B3)、4.0(B4)、5.0 g(B5)屎肠球菌冻干粉,每组3个重复,加水预发酵2 d,测定pH值后加入棉副产品全混合饲料的其他部分,控制水分含量为70%,室温下发酵30 d,开封后测定发酵品质、营养成分、游离棉酚(FG)及有机酸含量。结果表明:全部发酵饲料感官品质较好,C1B3、C2B3、C2B4组为优等。不同玉米粉添加量对干物质、粗蛋白、酸性洗涤纤维和中性洗涤纤维含量影响极显著(P<0.01);不同屎肠球菌添加量对干物质、粗蛋白、酸性洗涤纤维和中性洗涤纤维含量影响极显著(P<0.01);玉米粉和屎肠球菌交互作用对粗蛋白含量有极显著影响(P<0.01),对酸性洗涤纤维和中性洗涤纤维含量有显著影响(P<0.05)。不同屎肠球菌添加量对FG含量影响显著(P<0.05)。不同玉米粉添加量对乳酸(LA)、丁酸(BA)和总挥发性脂肪酸含量影响极显著(P<0.01),不同屎肠球菌添加量对LA、乙酸(AA)、丙酸(PA)和总挥发性脂肪酸含量影响极显著(P<0.01),玉米粉和屎肠球菌交互作用仅对LA、AA和总挥发性脂肪酸含量具有极显著影响(P<0.01)。采用隶属函数法综合对各项指标进行评估,C3B3发酵效果最佳。研究表明,添加34.21%玉米粉、3.0 g屎肠球菌、17.20%棉籽粕、28.35%棉花秸秆、19.38%棉籽壳、0.66%预混料、0.07%CaCO3和0.13%NaCl,含水量控制为70%时,棉副产品全混合饲料发酵效果较好。The experiment aims to explore the process parameters of the whole mixed fermentation feed of cotton by-products,providing ideas for improving the comprehensive utilization efficiency of cotton by-products and solving the problem of feed shortage in the southern Xinjiang region.The experiment adopts a 3×5 two-factor design,28.57%(C1),31.51%(C2)and 34.21%(C3)corn meal supplementation groups were set up,and 1.0(B1),2.0(B2),3.0(B3),4.0(B4)and 5.0 g(B5)freeze-dried Enterococcus faecium powder was added to each group,with three replicates per group.After pre-fermentation with water for two days and measuring the pH value,the other parts of the whole mixed diet of cotton by-products were added,with moisture content controlled at 70%,and fermented at room temperature for 30 days.After opening the seal,the fermentation quality,nutritional components,free gossypol(FG),and organic acid content were measured.The results showed that the sensory quality of all fermented feeds was good,with C1B3,C2B3,and C2B4 groups being excellent.The different amounts of cornmeal added have an extreme effect on the content of dry matter,crude protein,acid detergent fiber,and neutral detergent fiber(P<0.01).The different amounts of Enterococcus faecium added have an extreme effect on the content of dry matter,crude protein,acid detergent fiber,and neutral detergent fiber(P<0.01).The interaction between corn flour and Enterococcus faecium had an extreme effect on crude protein content(P<0.01),and had a significant effect on acid detergent fiber and neutral detergent fiber content(P<0.05).The different amounts of Enterococcus faecium added had a significant effect on the content of FG(P<0.05).The different amounts of cornmeal added have an extreme effect on the content of lactic acid(LA),butyric acid(BA),and total volatile fatty acids(P<0.01).The different amounts of Enterococcus faecium added had an extreme effect on the content of LA,acetic acid(AA),propionic acid(PA),and total volatile fatty acids(P<0.01),and the interaction between cornmea

关 键 词：屎肠球菌 棉副产品 发酵效果 工艺优化 

分 类 号：S816.6[农业科学—饲料科学]