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- Title
半滑舌鳎配合饵料发酵条件的优化及应用.
- Authors
李 璐; 孙永智; 陈 玮; 王 丹; 王世信; 黄炳山; 李培玉; 王际英
- Abstract
The experiment was to study the optimum proportion and time of compound feed for three kinds of probiotics. In the experiment, the feed of Cynoglossus semilaevis was used as substrate, the total inoculum amount was 3%, and the fermentation treatment of Saccharomyces cerevisiae, Bacillus subtilis and Lactobacillus plantarum was carried out at 35 ℃, while the control group was not inoculated with any inoculum. A total of 300 healthy Cynoglossus semilaevis with an average body weight of (80.27±0.19) g were randomly divided into two groups, with three replicates in each group and 50 Cynoglossus semilaevis in each replicate. The control group was fed with complex diet, and the experimental group was fed with complex diet supplemented with 10% fermented feed (fermented feed under the optimal conditions obtained in the optimization experiment). The experiment lasted for 56 d. The results showed that after fermentation, the number of live bacteria in each group of fermented food increased by about 100 000 times. The mixed fermentation effect of three strains was significantly better than that of control group (P<0.05). The fermentation effect was the best when the ratio of Saccharomyces cerevisiae∶ Bacillus subtilis∶ Lactobacillus plantarum was 1∶ 3∶ 2 for 5 d. Compared with control group, the body weight gain and specific growth rate of Cynoglossus semilaevis in test group were significantly higher (P<0.05). The experiment indicates that the fermentation effect of Saccharomyces cerevisiae∶ Bacillus subtilis∶ Lactobacillus plantarum at a ratio of 1∶3∶2 for 5 d is better at 35 ℃, and the fermentation feed can promote the growth and improve the feed utilization rate of Cynoglossus semilaevis.
- Subjects
FERMENTATION of feeds; WEIGHT gain; CYNOGLOSSUS; BACILLUS subtilis; DIETARY supplements; LACTOBACILLUS plantarum; FERMENTATION
- Publication
Feed Research, 2023, Vol 46, Issue 3, p47
- ISSN
1002-2813
- Publication type
Article
- DOI
10.13557/j.cnki.issn1002-2813.2023.03.010