Study On The Technology And Application Of Feed For Meat-type Duck Through Microbiological Fermentation

In this experiment, Aspergillus oryzae, Aspergillus niger, Bacillus subtilis and Candida utilis were used to be the strain to produce the feed of meat-type duck by fermenting the material of rice bran, starch residue, pomace, brewery mash, rapeseed dregs, cottonseed dregs, vegetable waste and so on. The ratio of mixed strains was confirmed through the crude protein content of fermented products which were obtained by the fermentation of single strain and mixed strains, and the technological condition for fermentation were ascertained through orthogonal test and solid fermentation experiment. Furthermore, the feeding experiment in the cultivation farm of Sheng-Peng Food Factory in the city of Laiyang proved that the fermented products could result in increasing weight of meat-type duck.The results of experiment showed that the ratio of Aspergillus oryzae, Aspergillus niger, Bacillus subtilis and Candida utilis was 1:1:2:2 and the best condition of fermentation was that the urea was 1%, the inoculum was 1%, the temperature was 30℃, the time of fermentation was 48 hours , the thickness of substrate was 25 cm, pH (6.5) and water content (50%) was natural. The fermented feed through this technology had heavily fragrance and good palatability, the crude protein content was that the young duck feed was 19.44%, the middle-aged duck feed was 18.88% and the big duck feed was 16.25%, this was fit for the nutrition of meat-type duck in different stages.The results of feeding experiment showed that the average weight of testing ducks was 2863g after having raised for 42 days, compared with 2670 g of the contrastive ducks, the increasing rate was 7.23%. The feed /meat ratio was that the young duck was 1.66:1, the middle-aged duck was 2.25:1 and the big duck was 3.24:1. this was lower than that of the contrastive ones. So, the products through microbial fermentation had higher conversion rate and improved the the productive capacity of meat-type duck. Meanwhile, By comparing the survival ratio of duck from the two testing groups, we knew that the beneficial microbe in the fermented feed could regulate the balance of microecology and enhancing the disease resistant ability.This technology which produced meat-type duck feed through fermenting agricultural products and byproducts or their waste by microbe not only offered nutritive fermented feed, and the cost of feed was much lower, but also solved the problem of using agricultural products and byproducts or their waste. Furthermore, it was simple enough to operate and had a good future.