不同温度条件下发酵时间对完全混合发酵日粮(TMF)发酵品质的影响

doi:10.16431/j.cnki.1671-7236.2018.03.015

Abstract

Abstract:

This experiment was conducted to investigate the influence of fermentation time on the fermentation quality of total mixed fermentation ration (TMF) at different fermentation temperature.The 0.5% CT-10(homofermentative Lactobacillium) and 5% molasses were added into TMR and sealed fermented under 5,15 and 25 ℃ for 5,10,15,25 and 30 d,respectively.The feed samples were collected and fermentation quality was determined to assess the quality of TMF.The results showed that:At 5 ℃,there were no significant difference in NDF and Ash at different fermentation time (P > 0.05),and with the increase of fermentation time,the contents of DM,CP,EE and ADF were decreased (P < 0.05);Under the condition of 15 ℃,the NDF content was not significantly affected (P > 0.05),while the other indexes showed a downward trend with the increase of fermentation time;At 25 ℃,there were no significant difference in EE,ADF,NDF and Ash at different fermentation time (P > 0.05),while the CP content was significantly decreased with the increase of fermentation time (P < 0.05).There was significant effects of different fermentation time on organic acid content (P < 0.05).At 5 and 15 ℃,after 30 d of fermentation,the pH was decreased to 4.23 and 4.36,respectively.The change of NH₃-N content tended to be consistent at different fermentation temperatures which was increased at the first 15 d,and then showed a slow decline, and increased at last.At 25 ℃ after 20 d of fermentation,the pH was reduced to 4.57,the contents of lactic acid and TVFAs reached the highest.Combined the above results and V-score score,it was concluded that under the condition of 5 ℃,the best fermentation time was 20 d,at 15 ℃,the best fermentation time was 15 and 20 d,while at 25 ℃,it was 5 d.At those condition,all the feed grade were excellent.

Key words: total mixed fermentation ration (TMF); lactic acid bacteria; fermentation time; fermentation temperature; fermentation quality

CLC Number:

S816.6

ZHANG Xu, GUO Panpan, JIN Xijiu, YAN Changguo, JIN Yuanming, XI Wenbo, GAO Qingshan. Effects of Fermentation Time on Fermentation Quality of the Total Mixed Fermentation Ration (TMF) at Different Fermentation Temperature[J]. , 2018, 45(3): 673-681.

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Effects of Fermentation Time on Fermentation Quality of the Total Mixed Fermentation Ration (TMF) at Different Fermentation Temperature

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