肉羊微生物固态发酵饲料组方筛选及翻料工艺的研究

摘要

The experiment was designed to develop a microorganism fermentation feed for mutton sheep,and determined its solid-state mixing technology.In this experiment,the wheat bran,rice bran and jujube fruit residues were chosen as the solid-state fermentation media,and combined the Saccharomyces cerevisiae strains BC,XR4 and Bacillus subtilis strain A15 as the fermentation strains.The DPS software was applied to design the uniform mixture experiment,and 8 formulas were selected for solid-state fermentation experiments,and evaluated the optimal formula by measuring the number of live bacterium and three kinds of nutritional active substances (β-glu-can,mannan and peptide).Meanwhile,we studied the mixing technology on the selected formula, and the control group was without turned mixing,the experimental group 1 was turned mixing once and the experimental group 2 was turned mixing twice.The optimal mixing technology was determined by monitoring the feed temperature,the number of live bacterium and the content of three kinds of nutritional active substances (β-glucan,mannan and peptides)during the solid-state fermentation.The results showed that the number of live bacterium of 8 formulas all increased first and then decreased rapidly.Three kinds of nutritional active substances were significantly increased with the extension of fermentation (P <0.05).The formula 7 had the optimal compre-hensive index,of which the living bacterium number reached 37.30×10 5 CFU/g and the contents of three nutrient active substances were 97.41 mg/100 mg,37.66 mg/100 mg and 20.17 μg/100 mg. In the mixing technology experiment,the number of live bacterium and nutritional active sub-stances of the experimental groups were significantly higher than the control group (P <0.05). Comparing with the control group,the number of live bacterium and the content of nutritional ac-tive substances in experimental group 2 increased by 10.1%,7.5%,7.6%,3.0%,respectively.%本试验旨在研制一种肉羊微生物发酵饲料,并确定其固态翻料工艺。以酿酒酵母菌 BC、XR4与枯草芽孢杆菌 A15为协同发酵菌株；选取麦麸、米糠、枣渣等为发酵饲料原辅料,采用 DPS 软件对原料进行均匀混料试验设计,选取8个组方进行固态发酵试验,通过测定发酵料中的活菌数,β-葡聚糖、甘露聚糖、多肽等营养活性物质的含量来筛选最优的组方。同时,对筛选出的组方进行翻料工艺的研究,其中,对照组不翻料,试验1组翻料1次,试验2组翻料2次,通过测定发酵过程中的料温变化、发酵料活菌数及3种营养活性物质的含量来确定翻料工艺参数。结果显示,8个试验组中的活菌数均呈现先上升然后快速下降的趋势,3种营养活性物质含量随着发酵时间的延长而显著升高(P <0.05),其中组方7的综合指标最优,其活菌数最高达到了37.30×105 CFU/g,β-葡聚糖、甘露聚糖、多肽含量分别为97.41 mg/100 mg、37.66 mg/100 mg、20.17μg/100 mg；翻料工艺试验中,发酵结束时2个试验组的活菌数和3种营养活性物质均显著高于对照组(P <0.05),试验2组显著高于试验1组(P <0.05),试验2组的活菌数最高值、β-葡聚糖、甘露聚糖、多肽含量分别比对照组提高10.1%、7.5%、7.6%、3.0%。