Optimization Of Aspergillus Oryzae Solid State Fermentation Conditions And Effect Of Fermentation Products On Nutrient Digestion Of Broiler

The aim of this study is to optimize the high-activity solid fermentation products by screening high-yield protease Aspergillus oryzae and its solid-state fermentation conditions,and to provide the technical means for improving the nutrient utilization of broiler diets.A total of three trials were included.Trial 1:Screening of Aspergillus oryzae Strain with High Yield ProteaseTwo strains of Aspergillus oryzae with high protease was obtained after screening from multiple samples.Trial 2:Optimization of Solid State Fermentation Conditions of AspergillusThe fermentation conditions of protease were optimized by Single Factor and Orthogonal Test experiment.The results showed Aspergillus oryzae strains 0-8 that the optimum temperature was 30℃,the most suitable fermentation time was 66h,the initial water content was 47.4%,the inoculation quantity was 1.5×10~7 spores/mL,the content of bran was 80%,the ratio of corn/bean pulp was 1/3,the optimized vigor of acid protease reached 1 4416.64 U/g,which was 61%higher than that before optimization;The results showed Aspergillus oryzae strains 2-9 that the optimum temperature was 30℃,the most suitable fermentation time was 60h,the initial water content was 47.4%,the inoculation quantity was 1.5×10~7 spores/mL,the content of bran was 80%,the ratio of corn/bean pulp was 3/1,the optimized vigor of neutral protease reached 1 8415.15 U/g,which was 64%higher than that before optimization.Trial 3:Effects of Fermentation Products of Aspergillus and Aspergillus on Nutrient Digestion in BroilersBy using the single factor randomized design,selection of basically consistent weight of 42 day old AA broilers chicks 24 rats were randomly divided into 4 groups(6 replicates per group and 1 broilers per replicate):the control group was fed the basal diet,test group fed with Aspergillus oryzae 0-8 fermentation product of 500 g/t,Aspergillus oryzae 2-9 fermentation product of 500 g/t and 500 g/t two mixed diets,the experiment was divided into 10 d adaptation period and test period of 5 d,total fecal collection.The results showed that compared with the control group,the addition of 500 g/t Aspergillus oryzae fermentative 2-9 had a tendency to increase the digestibility of crude protein(P<0.1)in broiler chickens,and the addition of Aspergillus oryzae fermentation group increased the energy Metabolic rate(P<0.1).The addition of Aspergillus oryzae had no effect on feed efficacy(P>0.05).It can be concluded that 0-8 and 2-9,which were screened out,were optimized by fermentation conditions,and the enzyme was higher in soybean meal corn slurry as the solid fermentation medium and wheat bran as the carrier.It can be seen that dietary supplementation of Aspergillus oryzae fermentation is beneficial to the production of broilers.