Optimization Of Fermentation Process Of Cassava Alcohol Residue And Its Effect On Growth Performance And Meat Quality Of Ducks

This paper was conducted to investigate fermentation process of cassava alcohol residue, and assessed nutritional value of fermented cassava alcohol residue by the effect of growth performance, slaughter performance and meat quality of ducks in animal breeding. This study provided basic data and experimental data the to support the development and application of fermented cassava alcohol residue in animal production. The study was divided into three parts.Experiment 1: Study on fermented process parameters of cassava alcohol residue. Selecting cassava alcohol residue as the research object, the fermentation of cassava alcohol nutritional value and number of yeast as testing index were analyzed to evaluate best fermentation parameters ultimately, by reaching different on the ratio of material to water, fermentation time and fermentation temperature time respectively in simple factor design. The best fermentation conditions for fermentation of cassava alcohol residue, of which the ratio of material to water is 40%, fermentation temperature is 32℃and fermentation time is 24 h,after optimizing the fermentation process parameter.Experiment 2:Fermented cassava alcohol residue replacing complete feed influenced on growth performance and nutrient utilization of duck. A total of 80 Cherry Valley ducks were randomly allocated into 4 treatments according to a randomized complete block design, with body weight. The treatments include the control group、5% fermented cassava alcohol residue group,10% fermented cassava alcohol residue group and 15% fermented cassava alcohol residue group. N = 5 replicates four ducks. Feeding fermented cassava alcohol residue impacted on growth performance, production cost and the influence of nutrient metabolic rate of meat-ducks for a period of 29 days. The results showed that, fermented cassava alcohol residue has no significant effect on the growth performance of meat-ducks(P> 0.05). Compared with the control group, and the economic benefits of each flesh duck raised 0.24 and 0.22 Yuan respectively, of which are added 5% and 10% of fermented cassava alcohol residue, however 15% of fermented cassava alcohol residue instead reduced 0.2 Yuan. With the increase in amount of fermented cassava alcohol residue added, fermented cassava alcohol residue can reduce nutrient metabolic rate of cherry valley to varying degrees. Crude ash digestibility and dry-matter digestibility of 15% fermented cassava alcohol residue added significantly lower(P< 0.05) in the control group. So it can be concluded that using fermented cassava alcohol residue instead of 5%-10% complete formula feed is advisable,without the significance effect of growth performance, Feeding cost and nutrient utilization.Experiment 3: Fermented cassava alcohol residue replacing complete feed influenced on slaughter performance and meat quality of ducks. A total of 80 Cherry Valley ducks were randomly allocated into 4 treatments according to a randomized complete block design, with body weight. The treatments include the control group、5% fermented cassava alcohol residue group,10% fermented cassava alcohol residue group and 15% fermented cassava alcohol residue group. N=5 replicates four ducks. Feeding fermented cassava alcohol residue impacted on growth performance, production cost and the influence of nutrient metabolic rate of meat-ducks for a period of 29 days. The results showed that fermented cassava alcohol residue had no significant effect on laughter performance and meat quality of meat-ducks(P> 0.05).