Effect Of Peanut Seedling And Corn Meal On Anaerobic Storage Of Luzhou Flavor Distillers’ Grains

In this paper,the effects of peanut seedlings and corn meal with different ratios on the anaerobic storage of luzhou-flavor distillers’ lees were studied by analyzing the conventional nutrient composition,fermentation quality,Cornell net carbohydrate-protein system and in vitro rumen simulated fermentation,so as to provide a reference for the feeding development of luzhou-flavor distillers’ lees.This experiment selects the fresh luzhou-flavor distillery grains from a winery in Yi Bin,Si Chuan province,and adopts the 2-factor 3-level experimental design.The addition amounts of peanut seedlings are 0%,5% and 10% respectively(fresh weight basis).The addition amounts of corn flour were 0%,2% and 4% respectively(fresh weight basis),and the same proportion of lactobacillus and salt were added in each treatment.Nutritional value,fermentation quality,and degradation rate of CNCPS and in vitro artificial rumen were evaluated after anaerobic fermentation for 15 d,30d,60 d,90d and 180 d,respectively.The following test results were obtained:1.add peanut seedling can significantly reduce the water content of luzhou-flavor vinasse,neutral detergent fiber(NDF),acid detergent lignin(ADL),acid insoluble protein(ADIP),neutral detergent washing insoluble protein content(P 0.05)or less(NDIP),significantly increase the content of soluble protein(SCP)(P 0.05)or less,add 10% water content of peanut seedling,ADL content than add group was reduced by 9.35% and 6.58% respectively;The content of water content,acid washing fiber(ADF)and neutral washing insoluble protein(NDIP)was significantly reduced by adding corn flour(P≤0.05),and the content of SCP was significantly increased(P≤0.05).Among them,the content of ADF and NDIP with 4% corn flour decreased by5.38% and 7.59%,respectively,compared with the group without addition.At the same time,the nutrition value of luzhou-flavor distillery grains increased significantly.Prolonged storage period had no significant effect on nutritional value.The most suitable formula to enhance the nutritional value of luzhou flavor distiller’s grains is to add 10% peanut seedlings and 4% corn flour.2.The contents of acetic acid,propionic acid and butyric acid were significantly reduced by adding peanut seedlings and corn flour(P≤0.05),and the contents of NH3-N/TN(P≤0.05)were significantly reduced by adding both.The contents of acetic acid,propionic acid and butyric acid in 5% peanut seedlings decreased by14.55%,13.13% and 66.75%,respectively.At the same time,the addition has the best effect on improving fermentation quality.As the extension of storage period,add peanut seedling slow down the speed of butyric acid concentration increased significantly(P 0.05)or less,add corn flour to slow the propionic acid,butyric acid concentration increased significantly(P 0.05)or less,the speed of the interaction between slow down the speed of NH3-N / TN increased significantly(P 0.05)or less,to slow fermentation speed,extend the storage period of quality decreased.The best formula to improve the anaerobic fermentation quality of luzhou flavor distiller’s lees is to add 5% peanut seedlings and 4% corn flour.3.Adding peanut seedlings can significantly increase the proportion of non-structural carbohydrates(CNCS),the proportion of rapidly degraded proteins(PB1)(P ≤0.05),the proportion of unusable fibers(CC),and the proportion of slowly degraded proteins(PB3)(P ≤0.05)in lu-flavor distillates.The proportion of PB1(P≤0.05)and the proportion of CC and PB3(P≤0.05)were significantly increased by adding corn flour,and the quality of carbohydrate and protein components was better improved by adding both.The prolonged storage period had no significant effect on the quality of carbohydrate and protein components.The most suitable formula to improve the quality of carbohydrate and protein components of lu-flavor distillers’ lees is to add 10% peanut seedlings and 4% corn flour.4.Adding peanut seedlings and corn flour can significantly improve the degradation rates of dry matter(DM),crude protein(CP),neutral washing fiber(NDF)and acid washing fiber(ADF)(P≤0.05).The degradation rates of DM,CP,NDF and ADF stored 180 d in the treatment group with 10% peanut seedlings and 4% corn flour increased by 32.24%,12.90%,131.59% and 89.10%,respectively.With the extension of storage period,the degradation rates of NDF and ADF in the treatment group with peanut seedlings added were more significantly improved than those without peanut seedlings added(P≤0.05).The DM degradation rate of the group treated with corn flour was more significantly improved than that of the group not treated with corn flour(P≤0.05).The most suitable formula to improve the degradation rate of DM,CP,NDF and ADF is: add 10% peanut seedlings and 4% corn flour.In summary,adding a certain proportion of peanut seedlings and corn flour can improve the anaerobic storage quality and nutritional value of luzhou flavor distillers’ grains.It is suggested that 5% peanut seedlings and 4% corn flour should be added to improve the anaerobic storage quality of lu-flavor distillers’ grains.Adding 10%peanut seedlings and 4% corn flour can further improve the nutritional value of anaerobic storage of luzhou flavor distillers’ lees.