Fermentation Characteristics Of Mulberry Residue And Its Effect On Growth Performance And Muscle Quality Of Finishing Pigs

People's demand for fruit products is growing,resulting in a large amount of pomace.According to estimates,the annual formation of mulberry dregs in the country is more than 100,000 tons.Since the pomace contains more sugar,it is easy to breed harmful bacteria,and how to realize the resource utilization of pomace is an urgent problem to be solved.Feed shortages have always been an urgent issue for the aquaculture industry.Guangdong Province is a large province for fruit production and consumption.It has abundant pomace resources.If the slag resources are properly applied,it will effectively promote the economic development of Guangdong Province.Related studies have shown that the rich nutrients and antioxidants in the pomace can increase the animal's production capacity,while improving the body's immunity and reducing the use of antibiotics.This topic first analyzes the physicochemical properties of mulberry slag,and conducts research on the fermentation characteristics of single bacteria,then carries out mixed fermentation of mulberry slag,and determines the best mixed bacteria combination,the best time for fermentation and the best medium,and finally analyzes the mixture.The effect of bacterial fermented pomace on the meat quality and growth performance score of finishing pigs.The main findings are as follows:(1)The mulberry residue is rich in protein,crude fat,various amino acids and minerals,and the crude protein content(3.36%)is 0.86% more than the protein content of fresh apple residue(2.5%),which is higher than the average cereal(Rice,corn,etc.,and contains a higher crude fat content,and the crude fiber content is lower than apple pomace,which is superior to apple pomace as the quality and palatability of the pomace feed.The mulberry residue(wet state)is also rich in trace elements.The contents of iron,calcium and total phosphorus are 61mg/kg,1.8g/kg and 0.7g/kg,respectively.Rich trace elements such as iron,calcium and phosphorus can be used.Maintain the nutritional balance of the animals.An active ingredient such as anthocyanins,polyphenols and flavonoids remains in the mulberry residue,the anthocyanin content is 43.25 mg/100 g,and the total phenol content is 42 mg/100 g.These anthocyanins and polyphenols have strong antioxidant capacity,scavenging free radicals and inhibiting lipid peroxidation,which can slow down the aging rate of cells and promote healthy growth of the body.(2)During the fermentation of the mixed bacteria screening experiment,the pH of both groups 1783 and 1784 decreased to 4.0 or less on the third day.On the fifth day of fermentation,the highest titratable acid content in 1874 can rapidly acidify the pomace and prevent Clostridium.Harmful bacteria contamination.During the fermentation of mulberry residue,the p H value of mulberry slag decreased rapidly with the production of lactic acid;and the content of soluble phenol increased,and the content of total phenol increased to the highest value on the fifth day of fermentation.Formulation 3 had the highest content of crude protein,lactic acid and total phenol on the third day of fermentation,and the p H was lowered to 3.84.(3)Animal experiments found that fermented mulberry residue can increase the content of CAT and GSH-PX in pig serum(P >0.05)in serum and muscle antioxidants,but the difference is not significant.Fermented mulberry slag group fattening pig serum Compared with the control group and the dried fruit slag group,the serum levels of T-AOC and MDA in the finishing pigs were slightly reduced(P >0.05),and the difference was not significant.Compared with the control group,fermented mulberry residue can increase the content of T-SOD in the serum of finishing pigs(P <0.05),and the difference is significant.Compared with the control group,the contents of MDA and GSH-PX in the muscles of the dried pomace group and the fermented pomace were slightly decreased,but the difference was not significant(P >0.05).Compared with the control group and the dried fruit slag group,the content of T-SOD in the muscle of the fermented mulberry slag group was improved,and the difference was not significant(P >0.05).Compared with the control group,the content of T-AOC in the dried fruit residue group was significantly lower(P <0.05).Compared with the control group,the content of T-AOC in the muscle group was slightly decreased,and the difference was not significant.(P >0.05).