Effect Of Lactic Acid Bacteria Fermented Wheat Bran On Performance Of Piglets

Wheat bran is a common raw material in livestock feed,which contains a variety of nutrients,but its utilization rate is low in livestock production.Fermentation of wheat bran with lactic acid bacteria can improve the nutritional components of wheat bran and increase the application value of wheat bran.In this experiment,the optimum conditions of fermented wheat bran with compound lactic acid bacteria were explored,the changes of nutritional components of fermented wheat bran with compound lactic acid bacteria were determined,and the effects of fermented wheat bran with compound lactic acid bacteria on growth performance and intestinal flora of piglets were explored,so as to provide reference for the use of raw materials for fermented feed with lactic acid bacteria.The main results are as follows:1.Study on the proportion of compound lactic acid bacteria and the optimum fermentation conditions.Univariate and response surface methods were used to determine the total viable counts and p H of lactic acid bacteria after fermentation with bran as substrate.The results showed that the proportion of Lactobacillus Pedicoccus,Lactobacillus salivarius and Lactobacillus acidophilus was 0.25%∶0.35%∶0.4%,the fermentation time was 28 h,the fermentation temperature was 37 ℃ and the ratio of material to water was 1∶1.2.The results showed that the optimum fermentation conditions were obtained.2.Determination of nutritive composition,active substances and physical properties of wheat bran fermented by compound lactic acid bacteria.The experimental group was fermented bran with compound lactic acid bacteria,and the control group was unfermented bran.The results showed that: Glutamate,aspartate and proline ratios were significantly increased compared with the control(P < 0.05);Total plant soluble polysaccharides,phenolic acids,lactic acid and acetic acid were significantly increased(P < 0.05)compared to the control group;Compared with the control group,the DPPH scavenging and.OH radical scavenging effects were significantly improved(P < 0.05);Compared with the control group,physical characteristics such as water holding capacity,water absorption and swelling capacity and combined water power of fermented bran were significantly improved(P < 0.05).Indicating that fermentation of bran by complex lactic acid bacteria improved the nutritional value of the bran.3.The effect of compound lactobacillus fermented bran on the production performance of piglets.60 heads with an average weight of 22.64 were selected ± 61 kg(Yorkshire × Landrace).The basal diet group was the blank control group,and the experimental group was the basal diet supplemented with 1% fermented bran;There were 3 replicates in each treatment group,10 pigs in each replicate,and the experimental period was 37 days.The results showed that:(1)compared with the control group,the average daily and end weight gain of piglets in the test group were significantly increased(P < 0.05),and the feed weight ratio was significantly decreased(P < 0.05);(2)The total fecal lactic acid bacteria population was significantly increased(P < 0.05),and the Escherichia coli flora was significantly decreased(P < 0.05)in the piglets of the test group;(3)The serum ·OH radical and ·O?-radical scavenging effects of piglets in the test group were significantly improved(P < 0.05).Showed that fermentation of bran by complex lactic acid bacteria improved the balance of intestinal flora and promoted gastrointestinal digestive function in piglets,which in turn promoted piglet growth and development.In conclusion,lactic acid bacteria fermentation can improve the quality of wheat bran,and the improvement of piglet production performance is achieved by improving intestinal flora balance and serum antioxidant capacity of piglets.