his experiment was conducted to study the effects of different processing methods on nutritive value and in vitro ruminal fermentation characteristics of distilled grain (DG). The unprocessed DG was used as the control (CK group), and 4 experimental groups were set by the different processing methods, which were DG fermented with P. chrysosporium (ferment, F group), crushed DG fermented with P. chrysosporium (crush+ferment, CF group), ammoniated DG fermented with P. chrysosporium (ammoniate+ferment, AF group), as well as crushed and ammoniated DG fermented with P. chrysosporium (crush+ammoniate+ferment, CAF group). The normal nutrient composition and in vitro ruminal fermentation indices of DG were determined. The results showed as follows: 1) the acid detergent lignin (ADL) and crude protein (CP) contents were significantly decreased and increased by the fermentation of P. chrysosporium, respectively (P<0.01), and the combined treatment of crush, amination and fermentation had the best effect. 2) Compared with CK group, the theoretical maximum gas production and gas production speed in CF, AF and CAF group were all significantly increased (P<0.01), as well as the gas lag time in those groups (P<0.01); the gas production, theoretical maximum gas production and gas production speed in CAF group were significantly higher than those in the other experimental groups (P<0.01). 3) The microprotein (MCP) content in CAF group was significantly higher than that in the other groups (P<0.05); the NH3-N concentration (P<0.05) and total volatile fatty acid (TVFA) concentration (P<0.05) and proportion of propionate (P<0.01) in AF and CAF group were significantly higher than that in the other groups, but the ratio of acetate and propionate was significantly lower than that in the other groups (P<0.01). The results indicate that the process of crush and amination facilitates the degradation of lignin in DG by P. Chrysosporium, which in turn upgrades the nutritive value of DG and improves ruminal fermentation. The combined treatment of and crush, amination and fermentation is the most efficient.［Chinese Journal of Animal Nutrition, 2011, 23（8）：1422 -1429］
WU Dan,WANG Zhisheng,XUE Bai,ZOU Huawei,YU Qunlian
. Processing Methods Affect the Nutritive Value and in vitro Rumen Fermentation of Distilled Grain
[J]. Chinese Journal of Animal Nutrition, 2011
, 23(08)
: 1422
-1429
.
DOI: 10.3969/j.issn.1006-267x.2011.08.023
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