摘要:试验研究了初始水温对液态发酵饲料pH值变化规律及将液态发酵饲料转为固
态之后0
h和继续发酵24 h后的pH值变化规律。研究发现,初始水温对液态发酵饲料
pH值变化规律及液态发酵饲料转为固态之后pH值变化规律分别可以利用方程=-0.
179x+7.584和=-0.142x+8.587估测,均在初始水温17~20
℃之间pH值显著下降,并且呈线性相关,而初始水温在20℃以上时发酵对pH值影响
不显著(P>0.05)。液态转固态再发酵24h后各个温度段的pH值变化都不显著
(P>0.05)。
关键词:水温;液态发酵;液态转固态;pH值
中图分类号:S816.32文献标识码:A文章编号:
0439-8 114(20 11)08
-
1637-03
Effect of Beginning Water Temperature on pH Variation of Feed Liquid Fermentation and F
ermented
S olid F eed
WEI
Jin-tao1,LI Shao-zhang1,LIU Shou1,Y
ANG
Xue-hai1,YAN Nian-dong1,ZHAO Na1,ZHAN
G
Wei1,
HUANG
Shao-wen1,CAI Ying-hong2,WU Zheng
-jie2
(1.
Animal and V eterinary Science Institu
te,Hubei
Academy of Agriculture Science,Wu
han
430209,China;
2.
Hu b ei Jian f eng Animal Husbandry Co. Lt
d.,
Huangshi 438204,Hubei,China)
Abstract:
The effect of beginning water temperature on pH variation of feed
liquid fermentation and 0 h and 24 h solid fermented feed was studied. The result showed that
when the beginning temperature was 17 ~2 0
℃, the pH value decreased obviously and
matched linear model. The variation of pH of liquid fermentation feed and solid fermented feed
according to beginning water temperature could be estimated by function y=-0.179x+
7.584
and y=-0.142x+8.587, respectively. When the beginning
temperature was above 20
℃, its effect on pH was not significant(P>0.05). The pH
variation of 24h solid fermented feed at different temperature range wasn
’t significant(P>0.
05)
.
Key
words: water temperature; fermented l
iquid
feed; liquid change into solid; pH
发酵饲料是指在人工控制条件下,微生物通过自身的代谢活动将植物性、动物性和矿物
质性物质中的抗营养因子分解、合成,产生更能被畜禽采食、消化、吸收的养分的饲料。从2
006年起,欧盟全面禁止在饲料中使用促生长类抗生素,液态发酵饲料开始在欧洲广泛
的应用而且研究的热度不断提高[1]。
液态发酵全价饲料在发酵过程中分解了饲料中的游离氨基酸,产生大量的酸性物质和
生物胺,导致饲料pH值过低,适口性下降,最终导致畜禽生产力降低[2]。液态发酵饲
料还需要价格高昂的全自动液态饲喂系统相配套,显然不适合目前中国的国情。本课题组率