Study On Feeding Value Assessment And Fermentation Of Camellia Meal

In the situation of conventional feed deprivation,the camellia meal is an excellent potential feed ingredient.Four trials were first designed to determine the methods and effects of detoxification and upgrading of camellia oleifera.(1)The comparison of water extraction and ethanol immersion extraction on detoxification effects of camellia oleifera.(2)Screening the optical enzymes and detoxification effects of enzymatic dissociation of camellia oleifera.(3)The best combination of probiotics and detoxification effects of microbial fermentation of camellia oleifera.(4)The combination of enzymes and probiotics to ferment the camellia oleifera.At last,the evaluation of synthesized fermentation of enzyme and probiotics in Linwu ducks was studied.The results showed as below:1 The study on chemical methods improve the quality of camellia oleiferaThe hot water extraction and ethanol extraction were used to process camellia meal in this experiment,and the study found that tea saponin and tannins were degraded greater than 45%and 50%,respectively.It was notably different(P<0.01)with the control group,and the method of ethanol extraction was better than water extraction.However,neither of the both methods improved significantly the content of protein and proportionality of amino acids,and made the content of crude fiber increase in the detoxification process2 The study on enzymes improve the quality of camellia oleiferaThis study used acid cellulase,pectinase and xylanase to degrade camellia meal and obtained the appropriate amount of each enzyme,respectively.Then the orthogonal optimization experiment based on the combination as well as the added amount of three enzymes was designed,and this study obtained the optimum conditions of enzymatic reaction that was acid cellulase 600 mg/kg,pectinase 400 mg/kg and xylanase 600 mg/kg.According to this crafts,the content of crude fiber was degraded significantly,the sugar content was increased significantly(P<0.01),the total amino acid and the total essential amino acid content of camellia meal were increased significantly,but this method had limited effect on degradation of tea saponin.3 The study on microbial fermentation improve the quality of camellia oleiferaThe present study obtained three propriate dosage of each microorganism,then the orthogonal optimization experiment based on the combination as well as the added amount of three microorganism was designed,and this study obtained the optimum conditions of microbial fermentation that was Bacillus 6‰,Saccharomyces cerevisiae 8‰ and Lactobacillus 2‰.According to this crafts,the degradation rate of tea saponin and crude fiber were 58.14%and 37.00%(P<0.01),respectively,and the content of protein was increased 50.84%(P<0.01).The results of microbial fermentation was better than the other methods,but the feed quality of product still need to be improved.4 The study on the combination of probiotics and detoxification improve the quality of camellia oleiferaSynthesized fermentation was a method that was combined the enzymatic reaction and microbial fermentation.After synthesized fermentation,the nutritional content of camellia meal had been improved significantly when compared with the before fermentation as the protein content increased 64.99%(P<0.01),the crude fiber content decreased 67.34%(P<0.01),the main poison(tea saponin)decreased 70.70%(P<0.01),the total amino acid and total essential amino acid content also increased 18.44%and 18.77%(P<0.01),respectively.This method was an excellent way to make camellia meal as feed,and the product almost meet the standard of energy type feed.5 The study on feeding value of product after synthesized fermentationThis metabolic test was designed to evaluate the feeding value of product after synthesized fermentation by determining the utilization of energy,nutriments and amino acids of camellia oleifera to Linwu ducks.Study found that the utilization of nutrients,amino acids and energy of camellia meal to duck were ideal.And it improved metabolizable energy and energy efficiency,the apparent utilization efficiency and true availabilities of crude protein,crude fat,crude fiber(P<0.01)and amino acid(P<0.05)when the complex enzyme(200 mg/kg)was added in process of synthesized fermentation.