Response Surface Optimization Analysis of Compound Fermentation Conditions of Sunflower By-Products Micro-Storage

LI Xiao; CHEN Yongcheng; XU Pingzhu; ZHANG Fanfan; MA Chunhui

doi:10.3969/j.issn.1006-267x.2022.07.059

Chinese Journal of Animal Nutrition >

2022 , Vol. 34 >Issue 7: 4726 - 4736

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.07.059

RESEARCH PAPER

Response Surface Optimization Analysis of Compound Fermentation Conditions of Sunflower By-Products Micro-Storage

LI Xiao ,
CHEN Yongcheng ,
XU Pingzhu ,
ZHANG Fanfan ,
MA Chunhui

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1. College of Animal Science and Technology, Shihezi University, Shihezi 832000, China;
2. Xinjiang Xu zhi Hua Cao yuan ecology Co., Ltd., Habahe 836700, China

Received date: 2021-12-23

Online published: 2022-07-14

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Abstract

This experiment was conducted to study the optimal fermentation conditions of sunflower by-products, and to provide a basis for the rational utilization of this resource. Addition with lactic acid bacteria, molasses, urea and cellulase in the sunflower by-products silage through the response surface optimization method, the addition of lactic acid bacteria was 1×10⁵, 5×10⁵ and 1×10⁶ CFU/g, respectively, the addition of urea was 0.1%,0.3% and 0.5%, respectively, the addition of molasses was 2%, 3% and 4%, respectively, and the addition of cellulase was 0.05%, 0.10% and 0.15%, respectively. The contents of neutral detergent fiber (NDF) and lactic acid (LA) were selected as the optimization objectives for anaerobic fermentation under compound fermentation conditions for 30 days (vacuum bag method). The results showed that the quadratic polynomial models of NDF and LA content were extremely significant (P<0.01), the coefficient of determination (R²) were 0.88 and 0.82, respectively. The additions of molasses and cellulase on the curved-surface effect of NDF content was significant (P<0.01), and the interaction of additions of urea and cellulase on the curved-surface effect of NDF content was significant (P<0.05). The addition of lactic acid bacteria on the curved-surface effect of LA content was significant (P<0.01), the addition of molasses on the curved-surface effect of LA content was significant (P<0.05), the interaction between the additions of lactic acid bacteria and molasses on the curved-surface effect of LA content was significant (P<0.05), and the interaction between the additions of molasses and urea and cellulase on the curved-surface effect of LA content was significant (P<0.05). The final optimized results shows that the addition of lactic acid bacteria is 9.3×10⁵ CFU/g, the addition of molasses is 3.57%, the addition of urea is 0.3%, and the addition of cellulase is 0.14%. Under the condition of anaerobic fermentation for 30 days, the NDF content can be decreased by 34.06% and LA content can be increased by 134.74%.

Key words： micro storage; sunflower; fermentation; response surface analysis

Cite this article

LI Xiao , CHEN Yongcheng , XU Pingzhu , ZHANG Fanfan , MA Chunhui . Response Surface Optimization Analysis of Compound Fermentation Conditions of Sunflower By-Products Micro-Storage[J]. Chinese Journal of Animal Nutrition, 2022 , 34(7) : 4726 -4736 . DOI: 10.3969/j.issn.1006-267x.2022.07.059

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