Optimization of process parameters for fully mixed fermented feed of cotton by-products
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 x 5 two-factor design,28.57％(Cl),31.51％(C2)and 34.21％(C3)com meal supplementation groups were set up,and 1.0(Bl),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＜0.0l).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＜0.0l),and the interaction between cornmeal and Enterococcus faecium only had an extreme effect on the content of LA,AA,and total volatile fatty acids(P＜0.01).Using the membership function method to comprehensively evaluate various indicators,the fermentation effect of C3B3 was the best.The study indicates that when 34.21％cornmeal,3.0 g of Enterococcus faecium,17.20％cottonseed meal,28.35％cotton stalks,19.38％cottonseed hulls,0.66％premix,0.07％CaCO3,and 0.13％NaCl are added,and the moisture content is controlled at 70％,the fermentation effect of the whole mixed feed of cotton by-products is optimal.
国家科技期刊平台
NSTL
万方数据
