Study On Production Technology Of Fermented Duck Feed

Fermented feed refers to the use of"Feed Raw materials Catalogue"and"Feed Additives Variety Catalogue"and other national regulations allow the use of feed raw materials and microorganisms,through fermentation engineering technology production,containing microorganisms or their metabolites of a single feed and mixed feed.The biological fermentation feed contains a lot of probiotics and rich microbial metabolites and decomposition of the substrate,eliminate antinutritional factors in feed ingredients,promote nutrient digestion and absorption,supplement the beneficial bacteria,regulating intestinal microecological balance,improve immunity,replenish nutrients and other functions,is green,security,environmental protection and high efficiency new type of feed products,It can effectively improve the growth performance of meat ducks and produce greater economic benefits.This experiment using corn,soybean meal and wheat bran as fermentation substrates,using lactobacillus acidophilus,saccharomyces cerevisiae and bacillus subtilis as the compound strains,through the laboratory experiments to determine the optimum fermentation conditions and to determine the scale of production of various production process parameters,and then flesh duck breeding experiment was carried out to observe the effects of the growth of every and to determine the optimum adding proportion,The main conclusions obtained are as follows:(1)In the laboratory fermentation test,through the single factor experiment and orthogonal experiment to determine the optimal inoculation ratio was 1:1000,the optimal turning temperature was 40℃,the optimal solid-liquid ratio was 1:0.6,and the optimal fermentation time was 72h.Under these conditions,the number of living lactic acid bacteria was 6.2×10~8CFU/g,the number of living yeast was 3.2×10~6CFU/g,the number of living bacillus was 9.2×10~6CFU/g,p H was 4.26,moisture content was43.22%,crude protein content was 26.37%,acid-soluble protein(crude protein)content was 24.32%,crude fat content was 3.3%.(2)According to the results of laboratory fermentation test,the production scale was enlarged,three batches were produced in summer and winter,and the changes of feed indicators were tracked and detected during the whole fermentation process.The optimal fermentation time in summer was 72h.Under this condition,the number of living lactic acid bacteria was 5.7×10~8CFU/g,the number of living yeast was5.3×10~6CFU/g,the number of living bacillus was 1.35×10~7CFU/g,p H was 4.32,moisture content was 42.05%,crude protein was 26.74%,acid-soluble protein(crude protein)content was 26.37%.The optimal fermentation time in winter was 96h.Under this condition,the number of living lactic acid bacteria was 9.4×10~8CFU/g,the number of living yeast was 3.4×10~6CFU/g,the number of living bacillus was8.6×10~6CFU/g,p H was 4.25,moisture content was 43.52%,crude protein content was26.11%,acid-soluble protein(crude protein)content was23.71%.(3)The results of cherry Valley duck culture showed that adding different proportions of fermented feed can increase the number of probiotics in the intestinal tract of ducks,reduce the number of harmful bacteria,increase the feed intake and average body weight of ducks,reduce the ratio of feed to meat,and increase the breeding rate.The results showed that adding fermented feed can inhibit the growth of intestinal pathogenic bacteria,improve the balance of intestinal microflora,increase the absorption rate of intestinal feed,improve the growth performance of meat ducks,and enhance the disease resistance of meat ducks.