|本期目录/Table of Contents|

[1]邢文会,付瑞敏,王丁,等.微生物发酵甘薯渣产蛋白饲料的工艺优化及对育肥猪生产性能的影响[J].江苏农业科学,2016,44(04):279-284.
　Xing Wenhui,et al.Process optimization of microbial fermentation of sweet potato residue producing protein feed and its effect on production performance of finishing pigs[J].Jiangsu Agricultural Sciences,2016,44(04):279-284.
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微生物发酵甘薯渣产蛋白饲料的工艺优化
及对育肥猪生产性能的影响(PDF)
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《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第44卷
期数:
2016年04期
页码:
279-284
栏目:
畜牧兽医与水产蚕桑
出版日期:
2016-04-25

文章信息/Info

Title:
Process optimization of microbial fermentation of sweet potato residue producing protein feed and its effect on production performance of finishing pigs
作者:
邢文会1;  付瑞敏1; 2;  王丁1;  王雅雅2;  谷亚楠2;  郭彦钊2;  陈五岭2
1.河南教育学院，河南郑州 450046； 2.西北大学生命科学学院，陕西西安 710069
Author(s):
Xing Wenhui; et al
关键词:
甘薯渣; 发酵条件; 响应面法; 育肥猪
Keywords:
-
分类号:
S816.4
DOI:
-
文献标志码:
A
摘要:
以甘薯渣为原料，利用复合微生物菌剂进行固态发酵，并探讨发酵产物对育肥猪生产性能的影响。采用响应面法对甘薯渣的发酵条件进行优化，在单因素试验的基础上，选择接种量、发酵温度、初始pH值3个因素，以发酵产物的真蛋白含量作为响应值进行响应面法分析，并将发酵产物作为添加物进行育肥猪饲喂试验。结果表明，微生物发酵甘薯渣产蛋白饲料的最优工艺是：接种量1.64%、发酵温度29.79 ℃、初始pH值 5.59。在该条件下，真蛋白含量增加至22.95%，比优化前提高了47.68%。此外，经检测，发酵后产物各项评价指标均良好，可将其添加入育肥猪饲料中，且最佳添加比例为10%。
Abstract:
-

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期：2015-11-26
基金项目：河南省高等学校重点科研项目(编号：15B180002)；河南省高等学校青年骨干教师资助计划(编号：2014GGJS-216)；陕西省重大科技创新项目(编号：2009ZKC04-16)；河南教育学院青年科研课题(编号：20100103)；河南省基础与前沿技术研究(编号：152300410092)。
作者简介：邢文会(1982—)，女，河南郑州人，硕士，讲师，主要从事动物营养及发育研究。Tel：(0371)69303781；E-mail：angelaminmin@163.com。
通信作者：陈五岭，硕士，教授，主要从事农业微生物研究。Tel：(029)88303700；E-mail：wulingchen@yeah.net。
更新日期/Last Update: 2016-04-25