The Optimization Of Broiler Feed Fermentation Processing And Its Nutrition Evaluation

In the present study,the optimization of the technological parameters of solid-state fermentation on three feed ingredients of soybean meal,corn,and wheat by single strain and mixed strains was analyzed and compared before and after fermentation.Biological value of apparent metabolic energy and ileum amino acid digestibility was conducted with the AA broiler.Experient 1,Orthogonal experimental design was used to optimize the four parameters of inoculation quantity,temperature,material-water ratio and fermentation time of Bacillus amyloliquefaciens L2 single and mixed solid state fermented soybean meal with the product small peptide as an indicator and analyzed the changes in composition.The results showed that the optimum conditions for the solid-state fermentation of soybean meal by Bacillus amyloliquefaciens single strain were:inoculum amount was 10%,temperature was 40°C,feed-water ratio was 1:1.2,fermentation time was 72 h;The optimum conditions of the mixed strains were:inoculation amount was 15%,temperature was 31°C,and feed-water ratio was 1:1,fermentation time was 120 h.Compared with pre-fermentation,single and mixed fermentation soybean meal peptides contents were significantly increased by 9.61?P<0.05?and 7.69 times?P<0.05?respectively.And the glycinin contents were reduced by 52.64%and40.74%,respectively,both reaching significant levels.?P<0.05?.Protein molecules was significantly degraded?P<0.05?,total acid and pH were significantly changed,nutrient composition was significantly changed,and nutritional value promoted.Experient 2,Orthogonal experimental design was used to optimize the four parameters of inoculation quantity,temperature,material-water ratio and fermentation time of Bacillus subtilis D2single and mixed solid state fermented corn with the product soluble sugar content as an indicator and analyzed the changes in composition.The results showed that the optimum conditions for the solid-state fermentation of corn by Bacillus subtilis single strain were:inoculum amount was 10%,temperature was 40°C,feed-water ratio was 1:1.2,fermentation time was 72 h;The optimum conditions of the mixed strains were:inoculation amount was 15%,temperature was 37°C,and feed-water ratio was 1:0.9,fermentation time was 72 h.Compared with pre-fermentation,the soluble sugars of corn fermented by single and mixed strain increased significantly by 49.93%?P<0.05?and 52.78%?P<0.05?,respectively,and the starch was significantly degraded?P<0.05?.And the glycinin contents were reduced by 52.64%and 40.74%,respectively,both reaching significant levels.?P<0.05?.Total acid and pH were significantly changed,nutrient composition was significantly changed,and nutritional value promoted.Experient 3,A strain J9 with the ability of degrading wheat xylan was isolated and it was identified as Paenibacillus polymyxa.Orthogonal experimental design was used to optimize the four parameters of inoculation quantity,temperature,material-water ratio and fermentation time of Paenibacillus polymyxa J9 single and mixed solid state fermented wheat with the product Xylan content as an indicator and analyzed the changes in composition.The results showed that the optimum conditions for the solid-state fermentation of wheat by Paenibacillus polymyxa single strain were:inoculum amount was 5%,temperature was 35°C,feed-water ratio was 1:0.8,fermentation time was 72 h;The optimum conditions of the mixed strains were:inoculation amount was 12%,temperature was 40°C,and feed-water ratio was 1:0.8,fermentation time was 96 h.Compared with pre-fermentation,the xylan contents of single and mixed fermentation of wheat were significantly reduced by 60.92%and 60.75%,respectively?P<0.05?.The viscosity of wheat extract decreased by 20.15%and 37.47%,respectively,and both reached significant levels.?P<0.05?.Total acid and pH were significantly changed,nutrient composition was significantly changed,and nutritional value promoted.Experient 4,168 22-day-old AA broiler were randomly assigned into 7 groups,with 6 replicates each group and 4 broiler each replicate.1group was based on basal diet,and the other 6 groups were fed6 based on fermented and unfermented soybean meal,corn and wheat.AME of the 6 feed ingredients were valued and TiO₂ was made maker by collecting parts of excreta.The results showed that the AME of single strain solid-state fermented soybean meal,mixed strain solid-state fermented corn and wheat broiler chickens increased significantly by 19.21%?P<0.05?,6.90%?P<0.05?,and 7.03%?P<0.05?,respectively compared with the unfermented groups.Experient 5,168 22-day-old AA broiler were randomly assigned into 7 groups,with 6 replicates each group and 4 broiler each replicate.1 group was offered protein-free diet,and the other 6 groups were fed with diets containing fermented and unfermented soybean meal,corn,and wheat,respectively.AID and SID of the 6 feed ingredients were valued and TiO₂ was made maker by collecting ileum digest.The results showed that the AID and SID of amino acids in fermented wheat were significantly higher than that before fermentation?P<0.05?.The AID and SID of most amino acids in fermented soybean meal were lower than those before fermentation,but the difference was not significant?P>0.05?,And the AID and SID of most amino acids in fermented corn higher than those before fermentation,but the difference was not significant?P>0.05?.