Effects Of Fermented Feed On Egg Quality

Fermented feed is a kind of non-toxic and harmless feed by transforming or decomposing the anti-nutrient factors in the raw material into usable components through the metabolic activities of microorganisms.Fermented feed USES microorganisms instead of traditional antibiotics,which can cause problems such as animal resistance and veterinary drug residues.This experiment explored the optimal technology of fermented feed made from soybean meal and rice bran and its influence on egg quality.The experimental results are as follows:(1)through the single factor experiment and orthogonal experiment to determine the production of bacteria liquid temperature is 37℃,the best fermentation technology for temperature of 37℃,solid-liquid ratio 30%,fermentation time,5 days bacteria liquid ratio for bacillus,lactic acid bacteria,yeast=2:1:1,under the process of fermentation feed,number of living bacterium bacillus 24.5 x 10~7cfu/m L,6.5x10~7cfu/m L of lactic acid bacteria and yeast7.1 x 10~7cfu/m L;Small peptide content 10.42%;Crude protein content was 56.14%.Crude fat content 2.18%.PH 5.41.(2)the effects of fermented feed on the production performance of layer hens were detected through animal experiments.The feed intake of layer hens fed with fermented feed was increased to a certain extent,the palatability and energy of fermented feed reached the expected requirements,and the feed intake was increased.The ratio of eggs to eggs of layer fed by fermented feed was higher than that of layer fed by conventional feed.The egg production rate of the experimental group was improved.There was no significant change in egg weight.(3)eggshell thickness was measured by eggshell thickness detector,and no significant change was found between the experimental group and the control group.The eggshell strength of the test group was significantly better than that of the control group.By testing the quality of eggs and analyzing the data with SPSS software,the hough unit value distribution in the test group was more average,the yolk color was better,and the yolk index was higher.By comparing the shelf life of eggs,the decline rate of haft unit in the test group was slower,and the yolk index of the test group was higher after the same storage days under the same conditions,the haft unit was higher,the quality loss rate was lower,and the shelf life of the test group was longer.On the sensory test of cooked eggs,eggs in the test group scored higher than those in the control group,which were more popular.(4)through the detection of egg nutrition,the content of water,protein and fat in the eggs in the test group was higher than that in the control group,and there was no significant change in the ash content of the eggs in the two groups.Through the determination of amino acid content,the ratio of essential amino acid and umami amino acid in the test group was higher than that in the control group.By comparing the amino acid patterns,the differences are small and both are good sources of protein.