Study on the preparation,fermentation quality,and nutritional value of fermented chestnut leaf feed
The aim of this study is to investigate the effects of different fermentation agents on the quality of fermented feed for chestnut leaves.Using a single factor experimental design,a total of three treatments were designed,namely the control group(without adding any bacterial agents),experimental group Ⅰ(with 30 g/kg cellulase added),and experimental group Ⅱ(with 30 g/kg cellulase+3 g/kg composite probiotics added).Each treatment had five replicates,and samples were taken after 20 days of fermentation at room temperature to compare and analyze the quality differences of fermented feed from different chestnut leaves.The research results showed that compared with the control group,the content of lactic acid,acetic acid,propionic acid,tartaric acid,citric acid,etc.in the experimental group significantly increased(P＜0.05).Among them,compared with the experimental group Ⅰ,the content of lactic acid,acetic acid,etc.in the experimental group Ⅱ significantly increased(P＜0.05),while the volatile base nitrogen and pH value in the experimental group significantly decreased(P＜0.05);Meanwhile,compared to the control group,the crude protein content of the experimental group significantly increased,while the crude fiber content,neutral washing fiber content,and acidic washing fiber content all significantly decreased(P＜0.05);In addition,compared to the control group,the experimental group showed a significant increase in lactic acid bacteria(P＜0.05),while the number of viable fungi decreased significantly(P＜0.05).The sensory evaluation indicators of the experimental group were significantly improved,especially in the experimental group Ⅱ.The color of the fermented chestnut leaf feed was light yellow,with a strong aroma and a soft and loose texture.The above results indicate that the fermentation quality and nutritional quality of chestnut leaf fermented feed prepared by adding cellulase and composite probiotics have been significantly improved.
万方数据
维普
