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当前位置: 首页 > 文章 > 菠萝皮渣发酵饲料特性及对营养的改善 热带农业科学 2018,38 (10) 5-9
Position: Home > Articles > The Fermenting Characteristics and Nutrient Improvement of Fermented Feed of Pineapple Peel Chinese Journal of Tropical Agriculture 2018,38 (10) 5-9

菠萝皮渣发酵饲料特性及对营养的改善

作  者：
杨正楠;廖良坤
单  位：
中国热带农业科学院农产品加工研究所/农业部热带作物产品加工重点实验室;全国畜牧总站/中国饲料工业协会
关键词：
菠萝皮渣;发酵;饲料;营养
摘  要：
研究菠萝皮渣发酵饲料的发酵特性及发酵对其营养的改善。对发酵过程中水分含量、可溶性固形物、酒精度和酸度的研究表明,菠萝皮渣发酵饲料在发酵过程中水分含量和可溶性固形物分别升高2.7%和0.16Brix°,发酵过程中酒精度和酸度均有较大幅度提升,分别提高了1.01%和0.94%。发酵后,饲料酸度和酒精度均为1.2%左右。对纤维素(中性洗涤纤维素和酸性洗涤纤维素)含量、粗蛋白含量、 TCA蛋白含量和有机酸含量的研究,结果表明:发酵过程中纤维素含量降低,其中中性洗涤纤维素含量降低了8.3%,酸性洗涤纤维素含量降低了6.9%;粗蛋白含量由6.1%降低至5.4%,三氯乙酸(TCA)蛋白含量由0.54%提高至0.86%;乳酸含量急剧升高,其余有机酸基本维持稳定。发酵过程提高了菠萝皮渣的利用率,提升了营养价值。
译  名：
The Fermenting Characteristics and Nutrient Improvement of Fermented Feed of Pineapple Peel
作  者：
YANG Zhengnan;LIAO Liangkun;China Feed Industry Association,National Animal Husbandry Station;Ministry of Agriculture Key Laboratory of Tropical Crops Processing,Institute of Agricultural Products Processing,CATAS;
关键词：
pineapple peel;;fermentation;;feed;;nutrient
摘  要：
The pineapple peel was fermented to prepare feed,and its fermenting features and nutrient improvement were analyzed.The moisture content,total soluble solids,alcohol and acidity of the pineapple peel fermented during the fermentation process were determined.The moisture content and soluble solids in the fermented feed were found to increase by 2.7% and 0.16 Brix° respectively during fermentation.After fermentation,the acidity and alcohol of the pineapple peel feed were about 1.2%.The analysis of cellulose(neutral detergent fiber and acid washing cellulose) content,crude protein content,Trichloroacetic acid(TCA) protein content and organic acid content of the feed showed that cellulose content during the fermentation was reduced,of which the neutral detergent fiber content was reduced by 8.3% and the acid washing cellulose content was reduced by 6.9%.The protein content was reduced from 6.1% to 5.4%.The TCA protein content was increased from 0.54% to 0.86%.The lactic acid content was dramatically increased while the rest of the organic acid content was stable.The fermentation process improved the utilization of pineapple peel residue and the nutritional value.

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