Effects of Moisture Ratio and Fermentation Time on Nutrients of Fermented Total Mixed Ration Based on Whole Plant Corn

MA Xiaoyu, ZHU Fenghua, GE Wei, CHENG Ming, LIU Zongzheng, LIN Yingting

doi:10.3969/j.issn.1006-267x.2019.05.044

Chinese Journal of Animal Nutrition >

2019 , Vol. 31 >Issue 5: 2367 - 2377

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.05.044

Molecular Nutrition

Effects of Moisture Ratio and Fermentation Time on Nutrients of Fermented Total Mixed Ration Based on Whole Plant Corn

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1. College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China;
2. Qingdao Institute of Animal Husbandry and Veterinary Medicine, Qingdao 266000, China

Received date: 2018-10-19

Online published: 2019-05-15

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Abstract

In this experiment, the effects of moisture ratio and fermentation time on fermentation quality and nutrient content of whole plant corn fermented total mixed ration (FTMR) were studied in order to provide references for FTMR production. The whole plant corn in the dough stage were selected as main material. On the premise of keeping the ratio of concentrate to roughage of diet at about 3:7 (dry matter basis), total mixed ration (TMR) with 35% moisture ratio was prepared by mixing with dried peanut vines and mixed concentrate, and then adding water to adjust the moisture ratio of TMR were 40%, 45%, 50% and 55%, respectively. TMR were quickly loaded into plastic sealed bags, compacted and removed air, sealed and preserved to prepare FTMR. At days 0, 10, 20, 30, 40, 50, 60, 70 and 80 of fermentation, the contents of conventional nutrients contents, fermentation indexes and mycotoxins content were determined. The results showed that the TMR of 5 kinds of moisture ratios showed good sensory indexes when fermented to day 80, and there was no moldy phenomenon; in the early stage of fermentation, bags expansion appeared in each group. With the increase of fermentation time, the expansion phenomenon gradually disappeared; the different moisture ratios had a small effect on the conventional nutrients of FTMR; at day 20 before fermentation, the pH increased with the increase of moisture ratio, since then, it decreased with the increase of moisture ratio; the 45%,50% and 55% groups had higher contents of lactic acid; the contents of acetic acid and propionic acid increased correspondingly with the increase of fermentation time, the content of butyric acid was detected only at days 10, 20 and 30 of fermentation; none of the treatments showed zearalenone, vomit toxin and aflatoxin B₁. According to the comprehensive analysis, under the experimental conditions, the optimal moisture ratio of whole plant corn FTMR are 45% and 50%, and the fermentation days are not less than 40 d.

Key words： fermented total mixed ration; fermentation index; conventional nutrient content; sensory index; mycotoxin

Cite this article

MA Xiaoyu, ZHU Fenghua, GE Wei, CHENG Ming, LIU Zongzheng, LIN Yingting . Effects of Moisture Ratio and Fermentation Time on Nutrients of Fermented Total Mixed Ration Based on Whole Plant Corn[J]. Chinese Journal of Animal Nutrition, 2019 , 31(5) : 2367 -2377 . DOI: 10.3969/j.issn.1006-267x.2019.05.044

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