Effects Of Storage Condition On The Storage Quality Of Fish Meal、Wheat Bran And Extruded Full Fat Soybean

The aim of this experiment is to study the rules of quality change of five feedingredients during the storage period. The changes of storage quality indices(acidvalue、the peroxide value、histamine content、the fat acid value and molds count) ofimported Chilean fish meal、Peruvian fish meal、fish meal made in China、wheat branand extruded full fat soybean in different storage conditions such as temperature,relative humidity and moisture content were investigated in the experiment. Thefeedstuffs samples were packed in plastic bags then stored in incubators for28days,the storage quality indices were determined every7days. The results were showed asfollowings:(1) Under different temperatures, moisture and humidity conditions, acid valueof Chilean fish meal increased with storage time extends, acid value had a positiverelationship with storage conditions, acid value was an important quality index of fishmeal; the peroxide value decreased at the first stage, then increased in the later storageperiod; the histamine content increased at the beginning storage stage, then decreasedin the later storage period. The peroxide value and histamine content should becombined with other quality indices to assess the freshness of fish meal.(2) According to orthogonal experimental design, under different storageconditions, acid value of Peruvian fish meal and fish meal made in China increased atthe beginning storage stage, then decreased in the later storage period; the peroxidevalue increased at the first stage, then decreased in the later storage period; moldscount increased with storage time extends, however, molds count decreased even diedat40℃. Acid value could be used a quality index before fish meal rancidity, theperoxide value trend line was wavy, so it can not be used to assess fish meal quality,molds count could not be used assess fish meal quality under40℃.(3) According to orthogonal experimental design, under different storageconditions, molds count of wheat bran increased with storage time extends, after28days storage period, molds count of wheat bran excesses requirement ofstandardization administration of the People’s Republic of China under such storageconditions(moisture content13.12%、30℃and80%relative humidity, moisturecontent14.95%、20℃and80%relative humidity, moisture content14.95%、30℃and40%relative humidity), however, molds count of wheat bran decreased even diedunder40℃. (4) According to orthogonal experimental design, under different storagecondition, the fat acid value of extruded full fat soybean increased with storage timeextends, and fatty acid value had a positive relationship with mildewed soybean meals.molds count of wheat bran increased with storage time extends, the perfect storagecondition was moisture content10.89%、20℃and40%relative humidity. However,molds count decreased even died at40℃...