| Aged wheat refers to the wheat which is stored for a long time and its storage quality is obviously decreased,so it is generally not suitable for direct use as feed material.During storage,due to different storage conditions and the influence of microorganisms,wheat will undergo physiological changes,including fat oxidation and rancidity,which will produce free fatty acids,phenols and aldehydes,resulting in poor flavor and increased acidity.Starch lattice will lead to decreased viscosity,increased hardness,and even produce heat,insect,mildew and other phenomena,and seriously affect the palatability,nutrition index and health index of wheat.It is not suitable for direct feeding.In this paper,the fermentation parameters of aged wheat by mixed fermentation of Lactobacillus plantarum and Rhizopus oryzae were studied.The effects of fermented aged wheat on the growth performance and carcass quality of finishing pigs were studied by feeding test and slaughtering test.After the end of the test period,the economic benefits of fermented aged wheat in finishing pigs were analyzed,which provided a reasonable theoretical basis and practical experience for the application of fermented aged wheat in finishing pigs.In the experiment of optimizing the fermentation process parameters of aging wheat,the parameters of fermentation time,number of viable bacteria and fermentation temperature were optimized.The experiment adopted a formal experimental design of three factors and three levels.Based on the research of our research group,the ratio of fixed material to water was 1:0.6,and the ratio of Lactobacillus plantoflora:Rhizopus oryzae=1:1.The optimal level values of each factor were obtained by taking fermentation time,viable bacteria number and fermentation temperature as fermentation parameters.The results showed that when the fermentation time was 6 days,the fermentation temperature was 35℃,and the viable bacteria number was 10×10~8CFU/g.The organic acid value of the aged wheat was the highest and the fermentation was the most complete.By measuring the changes of nutrient composition of aged wheat before and after fermentation,it was found that the contents of crude protein and reducing sugar increased after fermentation,and the difference was significant(P<0.05)compared with that before fermentation,while the crude fiber content decreased.The growth performance,carcass quality and economic benefit of growing finishing pigs were measured in the application of fermenting and aged wheat in feed for growing finishing pigs.In this experiment,the fermentation parameters obtained from the above experiments were used to ferment aged wheat.Three-way hybrid finishing pigs with the same body weight and age in days were randomly divided into basic diet group(control group)and fermented aged wheat group(test group).Each group was divided into 4 replicates,and 8 pigs were repeated.10%aged wheat was added to the diet of the control group,and10%fermented aged wheat was added to the diet of the test group to calculate the feed intake,daily gain and feed weight ratio.The results showed that the palatability of fermented and aged wheat was significantly improved,the feed intake and daily gain were increased,and the feed to weight ratio was significantly decreased compared with the control group(P<0.05).From the carcass quality data of slaughter test,the carcass weight of the experimental group was significantly higher than that of the control group(P<0.05),and the backfat thickness and eye muscle area were improved,but the difference was not significant(P>0.05).Through the analysis of economic benefits of finishing pigs,the gross profit of the experimental group was 151.22 yuan higher than that of the control group,and the gross profit increased by21.5%.It shows that adding a certain proportion of fermented aged wheat to the diet of finishing pigs can significantly improve the weight gain of finishing pigs and improve economic benefits.It also shows that the fermented aged wheat has high economic value. |
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