The Silage And Fermentation Of Bamboo Shoot Scraps And Its Nutritional Value Evaluation

In this thesis, taking the bamboo shoot scraps as raw material, the test was thatbamboo shoot shell were used additive to silage and bamboo stump were used mixedbacteria solid-state fermentation. By measuring the pH value, ammonia nitrogen, organicacids, crude protein, neutral detergent fiber and acid detergent fiber, the experiment studiedthe effect of different silage additives on silage quality and nutritional value of bambooshoot shell, and explored the processes and parameters of the mixed bacteria solid-statefermentation producing high value protein feed. And the test evaluated the effect offermented bamboo shoots stump substituting bran in vitro gas production technique. Thestudy was designed three experiments.Experiment1: The different additives had an effect on bamboo shoot shell silagequality and nutritional value. The test researches the quality and nutritional value influenceof bamboo shoot shell silage through adding different kinds of silage agent. The test is atotal of five groups. Control group (CK), raw materials directly ensiling. Group A: addingcorn flour to10%; Group B: adding corn flour and lactic acid bacteria to (10+0.001)%;Group C: adding0.3%mixed acid (formic acid, acetic acid, propionic acid=80:11:9);Group D: adding3%mixed formic acid and formaldehyde (formic acid (85%~90%):formaldehyde (37%~40%)=1:1). There are plastic bags for vacuum sealing after45days.And they were sampled respectively at silage3,5,8,15,23,30and45days. Theexperimental results showed that: when bamboo shoot shell single ensiled, the pH valuewas more than4.50, NH3-N to total nitrogen ratio was as high as22.83%and nutrient wasloss of large. Silage effect was not ideal. The test groups respectively adding corn flour,corn flour+lactic acid bacteria, organic acid, formic acid and formaldehyde were that thebamboo shoot shell silage pH value and NH3-N to total nitrogen ratio were significantlylower than that of control group (P<0.05). Four kinds of additives can significantlyimprove the content of the crude protein, dry matter and lactic acid (P<0.05), and can makethe fermentation quality and the nutritional value of bamboo shoot shell silage improved.Lactic acid content was higher than the acetic acid, propionic acid and butyric acid in alltreatments. All the additives could significantly increase the content of lactic acid anddecrease acetic acid, propionic acid and butyric acid content (P<0.05). The order of eachtreatment group excellence was B>A>D>C>CK on silage quality and nutritional value;That is an important period of silage quality and nutritional value before ensiling8d.Experiment2: Mixed bacterium fermented bamboo stump to produce protein feed. Microbial produced protein feed by making use of bamboo stump solid fermentation,exploring new protein feed resources. The test selected aspergillus oryzae and bacillussubtilis to mix and fermented them. First the fermentation chose the suitable conditionsthrough the single factor test, and then optimized the suitable conditions through theorthogonal experiment. Experimental results showed that under the condition of natural pHand the ratio1:1of material to water, bacillus subtilis and aspergillus oryzae mixedfermented bamboo stump. The optimal fermentation conditions were temperature35℃,fermentation time60h, bacillus subtilis and aspergillus oryzae vaccination ratio2:1. Underthe condition of that, the CP content was28.91%, NDF content decreased by14.79%.Experiment3: Vitro gas production was a way of evaluating the effect of fermentedbamboo stump instead of bran the bamboo shoots offal and the nutritional value.Collecting goat tumor gastric juice was to ferment and culture something. Depending onrumen fermentation substrate, the test was divided into five groups: the group A1(100%bran: fermented bamboo stump=1:0)、the group A2(bran: fermented bamboo stump=7:3)、the groupA3(bran: fermented bamboo stump=3:7)、the group A4(bran: fermentedbamboo stump=0:1)、the group A5(the control group, without any substrate), eachgroup had three repeats. Fermented bamboo stump is the bamboo stump fermented sampleof experiment2under the optimal fermentation conditions. Fermenting and collecting gas,and then recording the cumulative gas production respectively in2,4,6,8,12,24,36,72,96h time point. Results showed that gas production of fermented bamboo stump of insteadof30%bran was the largest, and had significant difference (P<0.05). There were nosignificant difference between the other groups (P>0.05).