| 发酵葡萄渣营养成分分析 |
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| 引用本文： | 冯昕炜,许贵善.发酵葡萄渣营养成分分析[J].塔里木农垦大学学报,2011,23(2):97-99. |
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| 作者姓名： | 冯昕炜 许贵善 |
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| 作者单位： | 塔里木大学动物科学学院/塔里木畜牧科技兵团重点实验室,新疆阿拉尔,843300 |
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| 基金项目： | 塔里木大学校长基金硕士项目(TDZKZD1006) |
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| 摘 要： | 为开发葡萄渣作为饲料以及其实际应用研究提供线索.以葡萄渣为主要底物分别接种复合酵母菌、饲料酵母和酿酒酵母进行发酵,对照组不接种,发酵时间为30h.结果表明复合酵母菌组的葡萄渣粗蛋白、灰分、钙、磷极显著(P≤0.01)高于其他组,而NDF、ADF与其他各组相比极显著(P≤0.01)降低.
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| 关 键 词： | 葡萄渣 发酵 营养成分 |
Analysis on Nutrition Components in the Fermented Grapes Residues |
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| Feng Xinwei,Xu guishan.Analysis on Nutrition Components in the Fermented Grapes Residues[J].Journal of Tarim University of Agricultural Reclamation,2011,23(2):97-99. |
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| Authors: | Feng Xinwei Xu guishan |
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| Institution: | Feng Xinwei Xu guishan(College Animal Science/Key Laboratory of Tarim Animal Husbandry Science and Technology,Xinjiang Production and Construction Group,Tarim University,Alar,Xinjiang 843300) |
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| Abstract: | With fermented grape residues as the main substrate vaccinations microzyme,feed respectively with compound yeast,feed yeast,brewer’s yeast,and control,fermented for 30 hours.The results showed that compound yeast group,crude protein,ash and Ca,P were very significant(P ≤ 0.01) higher than other groups,and ADF and NDF,compared with other group is very significant(P ≤ 0.01) reduced. |
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| Keywords: | the grapes residues ferment nutrition components |
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