液体发酵饲料的研制及其对断奶仔猪生长性能的影响.ashx

分类号： 密 级：
S816.6 公开级
单位代码： 学
10364
号：S10090502528
安徽农业大学
学位论文
液体发酵饲料的研制及其对断奶仔猪生长性能的 影响
The Development and Effects of Fermented Liquid Feed to Growth Performance on Weaned Piglets
研 指 导
究 教
生： 师：

李小燕 程茂基 教授
申 请 学 位 门 类 级 别： 专 研 所 业 究 在 名 方 学 称： 向： 院：
农学硕士 动物营养与饲料 饲料生物技术 动物科技学院
答辩委员会主席 2013 年 06 月
摘要
本研究旨在探讨液体饲料发酵的最佳发酵工艺组合，并研究液体发酵饲料对断奶仔猪生 长性能、肠道微生物菌群及血液生化指标的影响。本研究主要分两部分试验结果，其研究结 果如下： 试验一 液体发酵饲料发酵最佳工艺参数的研究 本试验通过正交试验，探讨了时间、温度、接种量等发酵参数对植物乳酸菌、枯草芽孢 杆菌、酵母菌单菌液体发酵对饲料营养价值的影响，结果如下： 植物乳酸菌液体发酵饲料的最佳组合条件为：厌氧发酵，发酵时间 72h、温度 37℃、接 种量 3%，在此条件下液体饲料中粗蛋白含量由发酵前 18.20%/DM 提高到 19.49%/DM，粗纤 维含量由发酵前 2.77%/DM 下降到 2.25%/DM，乳酸含量达到 53.78g/L/DM，生物量为 98.79× 106cfu/ml，抑菌率达到 97.34%。 枯草芽孢杆菌液体发酵饲料的最佳组合条件为：好氧发酵，发酵时间 60h，温度 30℃， 接种量 3%，在此条件下液体饲料中粗蛋白含量由发酵前 18.20%/DM 提高到 19.37%/DM，粗 纤维含量由发酵前 2.77%/DM 降低到 2.17%/DM，乳酸含量达到 18.43g/L/DM，生物量为 130.87× 106cfu/ml，抑菌率达到 96.55%。 酵母菌液体发酵饲料的最佳组合条件为：好氧发酵，发酵时间为 60h 温度 30℃，接种量 2%，在此条件下液体饲料中粗蛋白质由发酵前 18.20%/DM 提高到 19.33%/DM，粗纤维含量 由发酵前 2.77%/DM 降低到 2.17%/DM，生物量达到 92.65× 106cfu/ml，抑菌率为 87.66%。 在试验一的基础上，采用先好氧发酵，后厌氧发酵的异步发酵工艺，其最佳发酵工艺条 件：好氧发酵时间为 48h，温度为 30℃，枯草芽孢杆菌接种量为 3%，酵母菌接种量为 2%； 厌氧发酵时间为 48h，发酵温度为 37℃，植物乳酸菌接种量为 3%。在此条件下，液体发酵 饲料中粗蛋白含量达到 19.82%/DM，粗纤维含量降到 2.09%/DM，乳酸含量为 49.33g/L/DM， 生物量 158.87× 106cfu/ml，抑菌率 100%，pH 值为 4.41。 试验二 液体发酵饲料对断奶仔猪生长性能、肠道微生物菌群及血液生化指标的影响 选取 120 头 7.1kg 左右的断奶“杜长大”健康仔猪，按完全随机组原则分为 3 个组，每 个组 5 个重复，每个重复 8 头猪。对照组为 2 个组，分别饲喂固态颗粒饲料和固态粉料，试 验组饲喂液体发酵饲料，试验预试期 5 天，正试期为 30 天。试验期结束时，每重复组随机选 5 头猪，收集十二指肠、空肠、回肠内容物用于肠道微生物的测定。结果表明，与颗粒料组、 粉料组相比，试验组平均日增重分别提高 8.03%、12.60%，差异均显著（P<0.05） ；料重比降 低 8.68%(P<0.05)、10.90%(P<0.05)差异均显著；腹泻率显著降低。断奶仔猪胃肠道内容物 pH 值有降低趋势，但差异不显著（P>0.05） ；在十二指肠、空肠、回肠中乳酸菌菌群数量较颗粒 料、粉料均有提高，大肠杆菌数均有降低。与对照组相比，试验中除 BUN 降低外，其他血
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液指标均有提高：其中 ALP 差异显著（P<0.05） ，总蛋白、白蛋白、SOD、CAT、TG 差异不 显著（P>0.05） 。 关键词：液体发酵饲料，微生物发酵，断奶仔猪，生长性能
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Abstract
The experiment was conduced to study the best combination of technology on liquid fermentation, and evaluate the effect of fermented liquid feed on growth performance, intestinal microorganism flora, and blood biochemical index of weaned piglets. There were two parts in the study, which showed the results as follows: Test 1 Study of the best combination of technology on liquid fermentation feed In this experiment, to find the effects of single strain fermentation on liquid fermentation feed with plant lactobacillus, yeast and bacillus subtilis on fermentation parameters such as time, temperature and inoculation amount by orthogonal test, which shows the results as follows: The optimal combined elements on liquid fermentation feed with plant lactobacillus were anaerobic fermentation.The fermentation time was 72h, temperature was 37℃, and the inoculation amount was 3%. Under these conditions, the content of crude protein increased from 18.20%/DM to 19.49%/DM while crude fiber decreased from 2.77%/DM to 2.25%/DM; the lactic acid content, biomass, and inhibitory rate reach to 53.78g/L/DM, 98.79× 106cfu/ml and 97.34% respectively. The optimal combined elements on liquid fermentation feed with bacillus subtilis were aerobic fermentation. The fermentation time was 60h, temperature was 30℃, and the inoculation amount was 3%. Under these conditions, the content of crude protein increased from 18.20%/DM to 19.37% /DM while crude fiber decreased from 2.77%/DM to 2.17%/DM; the lactic acid content, biomass and inhibitory rate reach to 18.43g/L/DM, 130.87× 106cfu/ml and 96.55% respectively. The optimal combined elements on liquid fermentation feed with yeast were aerobic fermentation. The fermentation time was 60h, temperature was 30℃, and the inoculation amount was 2%. Under these conditions, the content of crude protein increased from 18.20% /DM to 19.33%/DM while crude fiber decreased from 2.77% /DM to 2.17%/DM; the biomass, inhibitory rate reach to 92.65× 108 cfu/ml and 87.66% respectively. On the basis of test 1, use the asynchronous fermentation technology which first aerobic fermentation while then anaerobic fermentation, the optimal combined elements on liquid fermentation feed was: in the period of aerobic fermentation, fermentation time was 48h, temperature was 30℃, the inoculation amount of bacillus subtilis and yeast were 3% and 2%; in the period of anaerobic fermentation, fermentation time was 48h, temperature was 37℃, the inoculation amount of plant lactobacillus were 3%. Under these conditions, the content of crude protein increased from 18.20% /DM to 19.82%/DM while crude fiber decreased from 2.77% /DM to 2.09%/DM; the lactic acid content, biomass amd inhibitory rate reach to 49.33g/L/DM, 158.87× 108 cfu/ml, 100%; the pH value was 4.41.