Studies Of Lactobicillus Plantarum A6's Biology Character And Its Application On Fermented Feed

Three experiments were conducted to investigate Lactobacillus plantarum A6's biology character, selection of optimal fermentation condition and application on fermented feed of weaning piglets.Experiment 1 studied the tolerance of Lactobacillus .plantarum A6 to high temperature and high pressure, and its ability of decomposing starch into lactic acid, the results showed that Lactobacillus plantarum A6 has the ability of enduring the temperature of 80℃ and the steam pressure of 0.20Kg/cm2.Experiment 2 was designed with L16 (45) of the orthogonal table. The best fomentation time, pitching rate, fermentation temperature, fermentation pH value and fermentation humidity were selected from the weaning piglet s feed fermented by Lactobacillus plantarum A6. The sequence influenced by the five factors was the pitching rate, the temperature, the humidity, the timeand the pH in order. The best condition was that the pitching rate, the temperature, the humidity, the time and the pH were 10%, 37癈, 65%, 48hand 6.5, respectively.Experiment 3, the feeding experiment and the digestion trial were conducted with weaning piglets, which evaluated the nutritional value of Lactobacillus plantarum A6's fermented feed. Compared with the control group, the final weight and the serum total protein in the trial group were significantly improved by 13.85%(P<0.05)and 16.31%(P<0.05), respectively; but the serum urea nitrogen decreased by 36.21%(P<0.05). The trial group had the tendency of improving the cell immunity level, the CD4+ and CD4+/CD8+ were improved by 22.22% and 16.95%, respectively. The lactic acid bacteria contents of the jejunum and the cecum in the trial group were improved by 9.65% and 18.11%, but the E.coli contents of the jejunum and the cecum decreasd by 9.26% and 12.32%, the Salmonella contents of the jejunum and the cecum decreasd by 5.93% and 17.58%; the villus length in the small intestine raised by 44.36%, while the gastric pits altitude in the fundic gland improved by 17. 74%. After fermentation, the crude and true protein contents improved by 19.29% and 7.94%; the crude protein and calcium apparent digestibility improved by 4.54% and 12.82%.