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《Liquor-Making Science & Technology》 2017-10
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Effects of Trichoderma reesei Additive on the Nutritional Value of Feed Produced by Distillers Grains

WANG Yuwei;REN Haiwei;LI Zhizhong;FANG Hongyu;MEI Zexin;LI Yantao;SUN Wenbin;School of Life Science and Engineering, Lanzhou University of Technology;  
Distillers grains is the by-product in liquor-making and could be used to produce feed through solid-state fermentation. In this study, the effects of adding different levels of Trichoderma reesei on the nutritional value of feed produced by distillers grains were investigated by comparing crude protein, crude fat, total sugar, crude fiber, and amino acid compositions before and after fermentation. The results suggested that, the addition of 5 % Trichoderma reesei could achieve the highest nutritional value after solid-state fermentation.
【Fund】: 国家自然科学基金项目(51366009 51666010);; 甘肃省自然科学基金项目(1506RJYA106 1508RJYA097)
【CateGory Index】: S816.6;TS261.9
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