Making method of tomato pomace fermented forage

A technology for fermented feed and tomato pomace is applied in the field of production of tomato pomace fermented feed, and can solve the problems of easy spoilage, unreasonable utilization of advantageous resources, waste of resources and the like

Inactive Publication Date: 2013-04-10
新疆畜牧科学院饲料研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the strong seasonality of tomato processing and production, the production cycle is relatively concentrated, and a large amount of processing residues will be discharged in a short period of time
Simultaneously because tomato pomace usually contains higher moisture (abo

Method used

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Embodiment Construction

[0006] The present invention is described below.

[0007] The fermentation raw material is composed of 71.5% of tomato pomace, 15% of bran, 10% of cotton meal, 1.5% of urea, and 2% of ammonium sulfate, and is evenly stirred. The strain combination is Trichoderma konii: Candida utilis: Saccharomyces cerevisiae, the inoculation ratio is carried out by 1: 2: 1, the inoculum size is 12% of the fermentation substrate, and the water content of the fermentation substrate is 45~55% (m / m), adopt shallow layer fermentation, the fermentation temperature is 30°C, stir once every 24h, and it can be completed in 2-4d. The crude protein content of tomato pomace fermented feed is ≥ 26% (DM basis), and the residual urea content is ≤ 0.03 (DM basis).

[0008] 20 Xinjiang brown cattle with lactation age (86±19) d, body weight (467±28) kg, 2-3 litters, healthy, and similar lactation volume were selected and divided into two groups, and the difference was not significant by t test (P>0.05 ). 6...

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Abstract

The invention belongs to the forage processing field, and relates to a making method of a tomato pomace fermented forage. The making method of the fermented forage comprises the following steps: uniformly stirring fermentation raw materials (a DM base) comprising 65-75% of a tomato pomace, 10-20% of wheat bran, 8-15% of cottonseed meal, 1.5-2.5% of urea and 1.5-2.5% of ammonium sulfate; inoculating Trichoderma koningii, Candida utilis and Saccharomyces cerevisiae according to a ratio of the Saccharomyces cerevisiae to the Candida utilis to the Saccharomyces cerevisiae of 1:1:1-1:2:2, wherein the inoculation amount accounts for 10-15% of a fermentation substrate, and the water content of the fermentation substrate is 45-55% (m/m); and carrying out shallow layer fermentation or submerged fermentation at 28-32DEG C for 2-4d while stirring once each 24h. The tomato pomace fermented forage can be directly used to feed ruminants, or is baked at 45-55DEG C to the water content of about 10% in order to obtain a tomato pomace fermented forage product. The fermentation method has the advantages of small energy consumption, short period and low cost, and the produced tomato pomace fermented forage has a crude protein content of 26% or more (the DM base) and a urea residual amount of 0.1% or less. The fermented forage has a good palatability and can be used for feeding the ruminants.

Description

Technical field: [0001] The invention relates to a method for preparing fermented tomato pomace feed, which belongs to the field of feed processing. Background technique: [0002] Xinjiang is a major tomato-producing province with a planting area of ​​over 770,000 mu. According to estimates, there are more than 30 industrial tomato paste processing enterprises in Xinjiang, with an annual production capacity of 950,000 tons, accounting for more than 90% of the country's total, and the output of industrial tomato residue also accounts for more than 90% of the country's total. Due to the strong seasonality of tomato processing and production, the production cycle is relatively concentrated, and a large amount of processing residues will be discharged in a short period of time. Simultaneously because tomato pomace usually contains higher moisture (about 75%), easily spoilage. Especially in the peak processing season, after the natural fermentation of microorganisms, the slag s...

Claims

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Application Information

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IPC IPC(8): A23K1/14
CPCY02P60/877Y02P60/87
Inventor 赵芸君王力俭吴坚桑断疾
Owner 新疆畜牧科学院饲料研究所
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