Wet Fermented Soybean Meal Production Process Optimization And The Effect On Performance Of Laying Hens

This experiment was designed to explore the optimization of production processes of wet fermented soybean meal,and the impact on production performance of laying hens and its mechanism,which will provide scientific base for the wet fermented soybean meal feed in layers.Research method:Optimization of production processesBased formulation:100kg meal+1 kg maize+55 kg water+20 g leavening agent.Fermentation time optimization:Trial was randomly allocated to 2 groups of three replicates.According to the basic formula,the water content was 55kg and the 2 groups went through anaerobic fermentation at room temperature for 48h and 72h,respectivelyThe optimization of fermentation water:Trial was randomly allocated to three groups,each with three replicates.According to the basic formula,the water contents were 40kg,55kg,70kg,respectively,and went through anaerobic fermentation at room temperature for 72h.Application of wet fermented soybean meal in laying hens1152 375-day-old hens were randomly divided into four groups,each group was set up six replicates of 48 laying hens.Treatment I as control group was fed up with the basal diet;treatment ?,?,? were instead 4.5%,6%,7.5%of the wet fermented soybean meal of meal in basal diet,and the ration formulation of each test group were adjusted to insure the consistent of nutrient levels.Comparing each treatment group on production performance of laying hens,egg quality,blood biochemical parameters,antioxidant ingredients and antibody(Newcastle disease,avian influenza H5antibody)level were conducted.The pre-feeding period was eight days,the test period was 90 days.Test results:1.Fermentative time optimization:Compared with 48h,the group,went through fermentation for 72h,significantly reduced pH(P<0.01),and increased free amino acids+oligopeptide and(free amino acids+oligopeptide)/crude protein(P<0.05).2.The optimization of fermentation water:Compared with adding 40kg water,the pH decreased(P<0.01)in adding 70kg water group,and polypeptide,polypeptide/crude protein,oligopeptide,oligopeptide/crude protein,free amino acids/crude protein,free amino acids+oligopeptides,(free amino acids?oligopeptide)/crude protein were significantly increased(P<0.01)and the free amino acids was increased(P<0.05).But compared with adding 55kg water,adding 70kg water significantly decreased the pH(P<0.01),and increased oligopeptide,oligopeptide/crude protein,free amino acids/crude protein,(free amino acids?oligopeptide)/crude protein(P<0.01)and free amino acid+oligopeptide(P<0.05).3.Comparison of quality:compared with soybean meal,fermented soybean meal significantly increased(P<0.01)polypeptide/crude protein,free amino acid,free amino acid/crude protein,free amino acids+oligopeptide,(free amino acids?oligopeptide)/crude protein and viable count,and decreased pH(P<0.01)and increased oligopeptide/crude protein(P<0.05).4.Performance:the average egg weight of group ? and group ? were significantly higher than group I(P<0.05).The broken eggs rate of group ? was significantly lower than group I(P<0.05).5.Egg Quality:group ? significantly improved the eggshell thickness compared with group I,?,?(P<0.01 or P<0.05).Group ? significantly decreased the shape index odds ratio compared with group ?(P<0.05).Group ?,? significantly increased the yolk colorimetric values compared with group II(P<0.05 or P<0.01).6.Antioxidant function:the total antioxidant capacity(T-AOC)of group III,serum catalase(CAT)of group ? were significantly higher than group ?(P<0.05).The malondialdehyde(MDA)in serum of group ? was significantly lower than group ?(P<0.05).7.Antibody levels:Comparing with group ?,group ?,? and ? significantly improved the serum H5 avian influenza antibody levels(P<0.01 or P<0.05).8.Fecal nitrogen,phosphorus and crude ash content:the amount of fecal crude ash of group III was much significantly lower than group ?(P<0.01)and significantly lower than group II(P<0,05).The phosphorus content of group IV was significantly lower than group I(P<0.05).Conclusion:1.The more effective fermentative time is 72 hours.2.The more effective fermentative moisture content is 70 kg.3.Using the right amount of wet fermentation soybean meal to replace ordinary meal in laying hens feed can improve the digestion,immunity,antioxidant function and production performance and egg quality,reduce emissions of fecal nitrogen and phosphorus.4.Suitable amount of wet fermented soybean meal in laying hens feed is 6%to 7.5%.