Fermentation Process Optimization and Nutrient Value Analysis of Tail Vegetable-Corn Core Type Fermented Total Mixed Ration
The purpose of this experiment was to study the production process parameters of composite probiot-ics fermented tail vegetable-corn core type fermented total mixed ration(FTMR),and to explore the effects of fermentation on its nutritional composition and fermentation quality.The corn core type total mixed ration(TMR)was used as the experiment object,and 32 different combinations of 5 probiotics,including Candida utilis,Saccharomyces cerevisiae,Enterococcus faecalis,Bacillus subtilis and Lactobacillus plantarum,were designed using a single-factor experiment to explore the optimal strain combination.Subsequently,an L16(34)orthogonal experiment was employed to determine the optimal strain ratio by testing 4 different adding ratios of 3 kinds of probiotics.Following this,using the optimized strain combination and ratio,an L16(34)orthogonal experiment was conducted to optimize the production process parameters of the corn core type FTMR by 3 con-sidering factors such as inoculation amount,temperature and dry matter content,each with 4 levels.Finally,the dry matter content was adjusted using water and different tail vegetables(tail cabbage and tail broccoli),and a comparative verification experiment was conducted.After 9 days of fermentation,sensory indexes,pH,and nutrient contents of the fermentation products were determined and evaluated comprehensively using the membership function method.The results showed as follows:1)the optimal strain combination and ratio was Candida utilis∶Saccharomyces cerevisiae∶Bacillus subtilis=3∶3∶1.Fermentation parameters such as the mem-bership value,crude protein(CP)increasing rate,and the degradation rates of acid detergent fiber(ADF)and neutral detergent fiber(NDF)were the highest when the inoculation amount was 0.4％,temperature was 33 ℃,and dry matter content was 55％.2)The verification and comparison experiment results indicated that the contents of CP and acid soluble protein(ASP)increased by 10.08％,22.02％,17.55％and 59.69％,29.20％,34.34％before and after fermentation in the corn core type TMR supplemented with distilled water,tail cabbage and tail broccoli,the ADF and NDF contents decreased by 12.29％,11.36％,11.76％and 6.27％,6.57％,6.13％compared with those before fermentation,respectively,and the feed nutritional quality was improved.3)Compared with the control which added distilled water,the ASP and water soluble carbohy-drates(WSC)contents increased by 13.42％,14.06％and 31.17％,40.43％,respectively,in the corn core type TMR supplemented with tail cabbage and tail broccoli,those indicated that the nutritional value and fer-mentation quality of fermented feed could be improved by adding tail vegetables.In summary,optimization of complex probiotics combination and fermentation process parameters can effectively improve the nutritional val-ue of tail vegetable-corn core type FTMR.[Chinese Journal of Animal Nutrition,2024,36(7):4725-4738]
tail vegetablescorn corefermented total mixed rationnutrient compositionfermentation process
万方数据
维普
