| The experiment was carried out to study the effect of adding sodium diacetate (SDA) and calium propionate (CP) to wet corn gluten feed on the indicators preservation and under different temperature. Trail1Effect of adding SDA and CP to wet corn gluten feed on the indicators of culture fluid in vitroA single factor experiment was designed to study the effect of adding SDA to wet corn gluten feed on the indicators of rumen fermentation in vitro.0.4%,0.8%,1.2%,1.6%,2.0%,200%,240%SDA were added to the corn gluten feed as experimental groups, the proportion of culture fluid include4mg/100ml,8mg/100ml,12mg/100ml,16mg/100ml,20mg/100ml,2g/100ml,2.4g/100ml,0%SDA was added to the corn gluten feed as control group. In the same experimental design,0.4%,0.8%,1.2%,1.6%,2.0%,2.4%CP were added to the corn gluten feed as experimental groups, the proportion of culture fluid include4mg/100ml,8mg/100ml,12mg/100ml,16mg/100ml,20mg/100ml,0%CP was added to the corn gluten feed as control group. In the simulated rumen fermentation condition, determined the indicators of pH, NH3-N, BCP, VFA. The results showed that:adding0.4%-2.0%SDA or0.4%～2.4%CP to wet corn gluten feed were no significant difference in those indicators of the rumen liquid respectively (P>0.05), adding200%and240%SDA to wet corn gluten feed significantly decreased pH, BCP and propionic acid concentration, increased NH3-N and acetic acid concentration of the rumen liquid (P<0.05). Therefore, adding0.4%-2.0%SDA or CP to wet corn gluten feed was no influence on rumen fermentation. Trail2Effect of adding SDA and CP to wet corn gluten feed on the preservationA single factor experimental design was employed, adding0.4%,0.8%,1.2%,1.6%and2.0%SDA (chose from trail1) to wet corn gluten to study the effect of the SDA on the preservation of wet corn gluten feed. Use the same method to study the effect of the CP on the preservation of wet corn gluten feed.The addition of SDA and CP in group control was0%. Put the samples in the normal temperature (18～20℃) condition, recorded the changes of temperature and sensory on the2,5,10,15,20and30th d, then determined the total number of mold, pH, the water content, the NH3-N and TN content. The results showed that:on the2nd d, the total number of mold, pH, the water content, the NH3-N and NH3-N/TN of control group were significantly higher than the experimental groups (P<0.05), and the control group was moldy. On the5th d,those indicators of adding0.4%,0.8%SDA or CP to wet corn gluten feed were significantly increased<P<0.05), and their quality were moldy. On the30th d, those indicators of adding1.2%SDA or CP to wet corn gluten feed were significantly higher than adding1.6%,2.0%SDA or CP groups (P<0.05). During30d, the indicators of adding1.6%,2.0%SDA or CP to wet corn gluten feed were relatively stable, their quality were not moldy. The results showed that:Both SDA and CP were preservative of wet corn gluten feed. It is suggested that SDA and CP added to wet corn gluten feed in a proportion of1.2%and1.6%exerted a positive effect on preservation during the20d,and30d of storage, respectively.Trail3Effect of adding different percentage of SDA and CP to wet corn gluten feed on aerobic stability respectivelyA single factor experiment was designed, the experimental groups included addingl.2%,1.6%SDA or1.2%,1.6%CP to wet corn gluten feed; the control group was adding nothing, total5groups. All groups were vacuum sealed,At room temperature saved30d and then openned, and respectively on the2,5,10,15,20and30th d, determined the total number of mold, pH, temperature,the water content, the NH3-N and TN content, monitoried effect of adding different percentage of SDA and CP to wet corn gluten feed on aerobic stability respectively,to further verify the appropriate amount of SDA and CP. The results showed that:on the30th d,the moldy indicators of1.2%SDA or1.2%CP significantly increased (P<0.05),aerobic stability become worse; during30d,the total number of mold,pH,water content of1.6%SDA or CP were relatively stable, aerobic stability become better, further identify the trail2. Trail4Effect of different temperature and preservative on wet corn gluten feed preservationTwo-factor completely randomized experiment was designed, the experimental groups included adding1.2%,1.6%SDA orl.2%,1.6%CP to wet corn gluten feed; the control group was adding nothing. Put the wet corn gluten feed samples in the5℃、15℃、20℃,25℃and35℃condition,total25groups,3replicates.At the same time respectively on the2,5,10,15,20and30th d, determined the sensory change,the total number of mold, pH and the water content, reference consult refer to wet corn gluten using process.The result showed that:the total number of mold, pH and the water content of5℃and15℃groups significantly higher than other groups on the30th d and5th d respectively (P<0.05), and from the sensory change, their quality were moldy,the total number of mold, pH and the water content of their experimental groups were no different (P>0.05), their quality were no moldy. On the2nd d,the total number of mold, pH and the water content of20℃,25℃and35℃groups significantly higher than other groups respectively (P<0.05), and from the sensory change, their quality were moldy. Above20℃, the total number of mold, pH and the water content of adding1.2%SDA or CP significantly higher than1.6%SDA or CP groups on the15th d (P<0.05), On the20th d, from the sensory change of1.6%SDA or CP groups, their quality were moldy.All the results showed that:under5℃the wet corn gluten had been saved20d,under15℃ the wet corn gluten had been saved2d, above20℃condition, the quality of wet corn gluten had been moldy during2d, need to take appropriate measures. Under5℃and15℃condition, adding1.2%,1.6%SDA or CP to wet corn gluten had been saved30d; under the18～20℃,adding1.2%SDA or CP to wet corn gluten feed had been saved20d, adding1.6%SDA or CP to wet corn gluten feed had been saved30d,aerobic stability become better. Above20℃condition, adding1.2%SDA or CP to wet corn gluten had been saved10d, adding1.6%SDA or CP groups had been saved15d. |
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