期刊论文

Effect of Solid State Fermentation on Nutrient Composition and Ruminal Degradability of Almond Skin

中文

中国畜牧杂志

0258-7033

2014

50

9

67-71

10.3969/j.issn.0258-7033.2014.09.015

资助项目：奶牛产业技术体系北京市创新团队

本校为第一机构

试验旨在研究杏仁皮饲料在发酵前后的营养物质的瘤胃降解率变化。以3头安装有永久性瘤胃瘘管的杜×寒杂交羯羊为试验动物，采用尼龙袋法对发酵前后杏仁皮产品中千物质（DM）、有机物（OM）、粗蛋白（CP）、中性洗涤纤维（NDF）和酸性洗涤纤维（ADF）在不同时间点的降解率和降解模型参数进行测定。结果表明：发酵后．杏仁皮产品的CP含量显著提高（P〈0．05）。相比原杏仁皮，发酵后杏仁皮产品的DM、OM、NDF有效降解率有一定提高，但差异不显著（P〉0．05），CP和ADF有效降解率显著提高（P〈O．05）。通过固态发酵处理后，杏仁皮的营养价值得到改善，同时提高杏仁皮对反刍动物的营养价值。

This study was conducted to investigate the nutrient composition and nutrient degradation rule of almond skin and its fermented feedstuff. Three DorperxHan crossbred male sheep fitted with permanent rumen fistula were selected to estimate DM, OM, CP, NDF and ADF ruminal degradability in situ. The results showed that after fermentation, the nutrient levels of almond skin were improved, especially the CP content （P〈0.05）. The effective degradabilities of DM, OM and NDF of two kinds of almond skins had no significant differences（P〉0.05）. The...