| Abstrakt: |
The purpose of this experiment was to study the changes of quality, nutritional index, and microbial content of corn-soybean meal feed after fermentation with different compound probiotics, and to screen the best compound probiotic fermentation agent suitable for corn-soybean meal feed fermentation. The composite probiotics were compounded by Bacillus subtilis, Bacillus licheniformis, Lactobacillus and yeast according to different strains and doses. The composite probiotics were inoculated with 5% of compound probiotics, and the water content was 55%. The naturally fermented feed without complex probiotics was used as the control group. Anaerobic fermented feed for 21 days was used as experimental groups, which were divided into fermentation group A (Bacillus subtilis: Bacillus licheniformis: Saccharomyces cerevisiae=2: 2: 1), fermentation group B (Bacillus subtilis: Bacillus licheniformis: yeast JM3=2: 2: 1), fermentation group C (Bacillus subtilis: Lactobacillus: Saccharomyces cerevisiae=2: 2: 1). The feed quality, nutritional index and probiotic content after fermentation were measured. The results showed that the feed color of probiotic fermentation group had little difference, all of which were golden yellow, and the smell was wine or mellow. The feed of the control group showed yellow brown and corn flour flavor. Compared with the control group, the number of probiotics increased significantly (P<0.05), the pH value decreased significantly in the probiotic fermentation groups (P<0.05), and the pH value of fermentation group C was the lowest, which was 3.90. Compared with the control group, the concentrations of neutral detergent fiber and acid detergent fiber in the probiotic fermentation group decreased, while the concentrations of crude protein, crude ash, fat and starch increased, and the fermentation group C was the best. Compared with the control group, the content of P in the fermentation group C increased significantly (P<0.05), and the metabolizable energy, net energy, net energy of weight gain, and net energy of maintenance increased significantly (P<0.05). Compared with the control group, the total fatty acid content in the probiotic fermentation groups was significantly increased (P<0.05), and the linoleic acid content and palmitic acid content in the fermentation group C were significantly increased (P<0.05). The study indicates that the sensory properties, nutritional indexes, calcium, phosphorus, metabolizable energy, and fatty acid indexes of corn-soybean meal feed fermented by compound probiotics were improved. Bacillus subtilis, Lactobacillus, and Saccharomyces cerevisae have the best fermentation effect on corn-soybean meal feed in a ratio of 2:2:1. [ABSTRACT FROM AUTHOR] |
