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摘要：发酵饲料在国内外已研究多年，取得了一定的进展，但研究中多偏重于一种益生菌的发酵，鲜有复合益生菌发酵的报道。本试验选用乳酸菌、芽孢杆菌和酵母菌三种益生菌，按比例混合后作为接种物对玉米豆粕型日粮进行了发酵，同时将三种益生菌分别作为接种物进行发酵试验，比较分析了复合菌发酵和单菌发酵在饲料中乳酸含量、常规养分、益生菌数量和VFA含量上的差异。结果显示：相比于乳酸菌组和芽孢杆菌组，复合菌发酵饲料pH值显著降低（P<0.05）；乳酸菌组和复合菌组乳酸含量上升明显，二者差异显著（P<0.05）；四组发酵饲料粗蛋白含量差异不显著，乳酸菌组粗脂肪含量显著高于其余三组发酵饲料（P<0.05），粗纤文含量上四组差异不显著（P>0.05）；复合菌组益生菌数量显著提高（P<0.05），益生菌总量上高于其余三组；复合菌组乙酸含量显著高于其余三组（P<0.05），与乳酸菌组和酵母菌组相比,复合菌组饲料中总VFA含量显著提高（P<0.05）。结果说明，复合菌发酵饲料的品质一定程度上优于单菌发酵饲料，具有良好的发展潜力。31343
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毕业论文关键词：复合菌；发酵；营养价值
Comparative study of compound probiotics and different probiotic fermented feed
Abstract：Fermented feed has been studying at home and abroad for many years, made some progress. But the study more emphasized on a probiotic fermentation, there are few reports on the fermentation of compound probiotics. In this study, lactic acid bacteria, bacillus and yeast were mixed in proportion as inoculum of corn-soybean meal for fermentation, while three kinds of probiotics were severally used as inoculum for fermentation test. The concentration of lactic acid, nutrients, VFA and the counts of probiotics of fermented feed were compared in this article. The results show that: compared with lactic acid bacteria and bacillus group, the pH value of complex probiotics group was significantly decreased (P<0.05);the concentration of lactic acid of lactic acid bacteria group and complex probiotics group increased, the difference between the two groups was significant (P<0.05). There was no significant difference in the crude protein content between the four groups. The content of crude fat of lactic acid bacteria group was significantly higher than that of the other three groups (P<0.05), and the crude fiber content was not significantly difference between the four groups (P>0.05). Complex probiotics group significantly increased the number of probiotics (P<0.05), the total amount of probiotics was higher than that of the other three groups; the concentration of acetic acid of complex probiotics group was significantly higher than the other three groups (P<0.05); compared with the lactic acid bacteria group and the yeast group, the total VFA of the complex probiotics group was significantly increased (P<0.05). The results revealed that the quality of complex probiotics fermented feed was better than that of single strain fermented feed, which has good development potential.
Keywords：complex probiotics; fermentation; nutritive value
目 录
摘要1
关键词1
Abstract1
Key words2
引言2
1 材料与方法2
1.1 试验仪器及试剂2
1.1.1 试验仪器 2
1.1.2试验试剂和菌种3
1.2 材料的制备3
1.2.1 发酵饲料的制备3
1.2.2 培养基的制备3
1.3 试验方法3
1.3.1饲料pH值和乳酸的测定3
1.3.2饲料常规养分的测定3
1.3.3饲料中微生物数量的测定4
1.3.4饲料VFA的测定4
2 结果与分析4
2.1发酵后饲料pH和乳酸的变化4
2.2发酵后饲料营养成分和干物质化4
2.3发酵后饲料微生物含量变化5
2.4发酵后饲料VFA含量变化5
3 讨论5
4 结论6