摘要
通过L9（3^4)正交设计试验表明，影响猪粪发酵后蛋白质含量的主要因素是菌源（B）、其次是温度（A）、氮素（C）和硫素（D）的作用较小。以A2B3C1D2处理进行猪粪发酵，其蛋白质的增长率达18．92％，并具有简便易行、生产适用性强等优点。
The study is carried out with the L_9(3~4) orthogonal design. The statistical an-alyses suggest that the inoulated bacteria(B) is the first factor impacting the proteinlevel of the fermentative pig faeces, the secondary factor is the environmental te-mperature(A) during the fermentation and the additives of nitrogen(C) and/or sulphus(D) have aless important effect. It is concluded that the better fermentative resultcan be obtained under the condition of the combination of the factors A_(45)B_(20)C_0 D_(1, 5)In this combination the relative increasing rate of the protein is 18.92%, and also thiscondition is more practical and suitable for feed production.
出处
《华中农业大学学报》
CAS
CSCD
北大核心
1990年第1期90-98,共9页
Journal of Huazhong Agricultural University
