| In this paper,the effects of different fermentation conditions on the contents of antinutritional factors and active products of liquid asynchronous fermented soybean meal were firstly studied.Then the effects of different fermentation conditions on the performance of piglets and intestinal microflora were investigated,too.The purpose is to provide the theoretical basis for the application in production practice.(1)Effects of different fermentation conditions on antinutritional factor and active products content of liquid asynchronous fermented soybean meal were researched.After the different liquid asynchronous fermentation condition of carbon source,soybean meal content,fermentation time,fermentation temperature and ventilation ratio was designed,the content of lactic acid,glycinin,?-conglycinin,acid-soluble protein,trypsin inhibitor,urease activity,raffinose and stachyose were tested.With orthogonal design method of 4 types of bacteria,9 addtive level combination,5 fermentation parameter and 16 level combination,Content of lactic acid,glycinin and trypsin inhibitor was detected in liquid asynchronous fermented soybean meal.The results showed as follows: compared with each group of carbon free source solid fermentation,carbon free source liquid asynchronous fermentation,corn meal,rice flour,corn meal + glucose,rice flour + glucose,corn meal + glucose and rice flour + glucose carbon source liquid asynchronous fermentation,content of lactic acid and acid-soluble protein in carbon free solid fermentation group were significantly lower(P < 0.01),and content of glycinin,?-conglycinin,trypsin inhibitor,raffinose and stachyose were significantly higher(P < 0.01).Therefore,the most suitable carbon source was 25 g/L corn meal + 25 g/L glucose(1 L fermentation fluid).When fermentation was in non-carbon sources,aerobic fermentation in 48 h + anaerobic fermentation in 24 h,temperature in 35℃,original pH in material natural level,ventilation ratio in 1: 0.8,bacteria inoculated in 6.0%,300 g/L soybean meal was the best among 150,200,250,350 and 400 g/L group.When carbon source was 40 g/L of corn meal + 20 g/L of glucose,the suitable fermentation parameter was as follows: aerobic fermentation 48 h + anaerobic fermentation 24 h,35 ℃and 37 ℃of temperature,1:0.8 and 1:1.0 of ventilation ratio.When carbon source was 40 g/L of corn meal + 20 g/L of glucose,300 g/L of soybean meal,aerobic fermentation 48 h + anaerobic fermentation 24 h,35℃,original pH in material natural level,and ventilation ratio in 1:0.8,the befitting bacteria combination was 6.0% of bacillus subtilis + 3.0% of saccharomyces cerevisiae + 5.0%of lactobacillus plantarum + 2.0% of thermophilic lactobacilus.The most suitable orthogonal fermentation condition of liquid asynchronous fermented soybean meal was such as 50 g/L of corn meal,aerobic fermentation in 60 h + anaerobic fermentation in 24 h,fermentation in 37℃,300 g/L of soybean meal,1:0.6 of ventilation ratio,6.0% of bacillus subtilis + 3.0% of saccharomyces cerevisiae 5.0% of + lactobacillus plantarum + 2.0% of thermophilic lactobacilus.Consequently,the result indicated that antinutritional factor of soybean meal decreased significantly,and content of active product like lactic acid and acid-soluble protein increased significantly when in above suitable fermentation condition.(2)Effects of liquid asynchronous fermented soybean meal on piglet growth performance and intestinal microflora were studied.120 of Duroc × Landrace × Large white three-way cross piglets with similar health condition,gender,body weight in 20 ± 1.6 kg were selected and randomly divided into 5 groups,including non-fermented soybean meal(NFSBM),5% solid fermented soybean meal(SFSBM),2.5% liquid asynchronous fermented soybean meal(LAFSBM),5% LAFSBM,7.5% LAFSBM.Each group has 3 repetitions with one pigsty in each and 8 piglets in each pigsty.Corn-soybean meal was feed in NFSBM group with no fermented soybean meal.5% of solid fermented soybean meal was added in 5% SFSBM group,and 2.5%、5%、7.5% dried liquid asynchronous fermented soybean meal were added in 2.5%、5%、7.5% LAFSBM group respectively.Each group diet has similar nutrition level.The test lasted for 4 weeks.Piglets were weighed up at 6:00 am in the test 28 d.Total of 12 of piglets with 4 piglets each from fermented soybean group,5% SFSBM group and 5% LAFSBM group were picked up at random and killed.2 g of chyme was respectively taken from duodenum,jejunum,ileum,cecum and colon in sterile condition,and then was diluted in proportions and cultivated in biochemistry incubator after inoculated in media.The parameter of piglet average daily gain(ADG),average daily feed intake(ADFI),feed: Gain(F/G),diarrhea index(DI),fur score,and the amount of lactobacillus,Escherichia and salmonella in intestinal tract were measured.The results in test 28 d showed that ADG of 5% SFSBM group,2.5%,5% and 7.5% LAFSBM group was increased by 2.95%,3.94%,6.47% and 7.45% respectively,and F/G was decreased by 1.14%,1.71%,3.43% and 4,00% respectively,and DI was decreased while the skin score and hair score was increased in comparison with non-fermented soybean meal group,all of which has significant variation(P < 0.05).Compared with 5% SFSBM group,the piglet ADG of 2.5%,5% and 7.5% LAFSBM group was increased by 0.96%(P > 0.05),3.42%(P < 0.05)and 4.37%(P < 0.05)respectively,and F/G was decreased by 0.58%(P > 0.05),2.31%(P < 0.05)and 2.89%(P < 0.05)respectively.The amount of lactobacillus of 5% LAFSBM group in each part of intestinal tract was significantly higher than that of non-fermented soybean meal group(P < 0.05),while the amount of escherichia coli and salmonella were both significantly lower(P < 0.05).When compared with 5% SFSBM group,the amount of escherichia coli and salmonella in jejunum,ileum,cecum and colon was all significantly decreased(P < 0.05).Therefore,the results implied that the piglet production performance was improved and diarrhea was reduced by liquid asynchronous fermented soybean meal.Skin of piglets was ruddy,and the fur hair was smooth and lucidus.Beneficial bacteria like lactobacillus was increased while harmful bacteria like escherichia coli was decreased. |
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