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《Guangxi Agricultural Sciences》 2009-06
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Comparison of nutritional value of feeds for different treatments of cassava dregs

HUANG Jin-hua1,WANG Shi-chang2,LIANG Zhu-min1,MO Wen-zhan1,ZHOU Zhen-bing1(1 Guangxi Agricultural Vocational and Technical College,Nanning 530007,China;2 College of Animal Science and Technology,Guangxi University,Nanning 530005,China)  
In order to discuss suitable biological treating method on enhancing the nutritional value of cassava dregs,different combinations of Aspergillus niger,beer yeast and Candida utilis were used to ferment the cassava dregs,and the fermentation quality and change of protein content of cassava dregs were determined. The results showed that the storage and fermentation quality of cassava dregs was the best when casava dregs was fermented by Aspergillus niger for 48 hours and then stored with plant lactobacillus in the silage process of cassava dregs. Moreover,the increase of crude protein(CP) and true protein(TP) were the highest at 76.27% and 36.11%,respectively.
【Fund】: 广西教育厅基金项目(200809MS060)
【CateGory Index】: S816.9
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