孔迪;潘元猛;胡燚炜;范超凡;王春维;祝爱侠;
KONG Di;PAN Yuanmeng;HU Yiwei;FAN Chaofan;WANG Chunwei;ZHU Aixia;College of Animal Science and Nutritional Engineering,Wuhan Polytechnic University,Wuhan Engineering Technology Research Center of Livestock and Poultry Feed;

• 1:武汉轻工大学动物科学与营养工程学院武汉市畜禽饲料工程技术研究中心

摘要(Abstract)：

本试验旨在研究不同添加剂对高乳清粉熟化软颗粒教槽料防霉效果的影响，设立Ⅰ型添加剂组（由丙二醇及丙三醇按一定比例配制）、Ⅱ型添加剂组（由磷酸二氢钠和磷酸氢二钠按一定比例配制）、Ⅲ型添加剂组（由复合磷酸盐按照一定比例配制）、Ⅰ型复合添加剂组（Ⅱ型添加剂和Ⅲ型添加剂按一定比例配制）、Ⅱ型复合添加剂组（由Ⅰ型添加剂、Ⅰ型复合添加剂和柠檬酸按一定比例配制）和空白组。采用单因素试验设计，探究5种添加剂对饲料中水活度、水分含量、霉菌总数以及表观评价的影响。结果表明：储存期内饲料中的水活度呈现先下降，后不变的趋势，Ⅱ型复合添加剂组和Ⅰ型添加剂组的水活度低于其他组（P<0.05），且水活度低于0.8;Ⅰ型添加剂组水分含量降低得最缓慢，其次为Ⅱ型复合添加剂组；在储存期内，各试验组的霉菌总数均低于同期空白组（P<0.05）,Ⅱ型复合添加剂组霉菌总数同期最低且感官评价最佳。综上，Ⅱ型复合添加剂组综合防霉效果最好，水活度及霉菌总数低于其他组（P<0.05），可选择Ⅱ型复合添加剂组作为高乳清粉熟化软颗粒教槽料的防霉剂。
The purpose of this experiment was to study the effects of different additives on the anti-mildew of high whey powder ripening soft pellet creep feed.We set up type Ⅰ additive group(by propylene glycol and glycerin according to certain proportion),type Ⅱ additive group(by sodium dihydrogen phosphate and disodium hydrogen phosphate according to certain proportion),type Ⅲ additive group(by compound phosphate according to certain proportion),type Ⅰ compound additive group(type Ⅱ additives and Ⅲ additives according to certain proportion),type Ⅱ compound additive group(prepared by a certain proportion of type Ⅰ additive,type Ⅰ compound additive and citric acid) and blank group,each group had 6 replicates.A single factor experimental design was used to test the water activity,moisture content,total mold count and apparent evaluation in the feed.The results showed that during the storage period,the water activity in feed decreased firstly and then remained unchanged,and the water activity in type Ⅱ compound additive group and type Ⅰ additive group was lower than 0.8,which was significantly lower than that in other groups(P<0.05).The moisture content of type Ⅰ additive group decreased the most slowly,followed by type Ⅱ composite additive group.During the storage period,the total number of mildew in each test group was lower than that of the blank group in the same period(P<0.05),and the type Ⅱ composite additive group had the lowest total number of mildew and the best sensory evaluation during the same period.To sum up,the type Ⅱ compound additive group had the best comprehensive anti-mildew effect,the water activity and total number of mildew were significantly lower than those in other groups(P<0.05),it can be selected as the anti-mildew agent of high whey powder ripening soft pellet creep feed.

关键词(KeyWords)： 乳清粉;熟化软颗粒教槽料;水活度;防霉
Whey powder;Ripening soft pellet creep feed;Water activity;Anti-mildew

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划项目(2018YFD0500604)

作者(Authors): 孔迪;潘元猛;胡燚炜;范超凡;王春维;祝爱侠;
KONG Di;PAN Yuanmeng;HU Yiwei;FAN Chaofan;WANG Chunwei;ZHU Aixia;College of Animal Science and Nutritional Engineering,Wuhan Polytechnic University,Wuhan Engineering Technology Research Center of Livestock and Poultry Feed;

DOI: 10.19556/j.0258-7033.20210623-02

参考文献(References)：

• [1]王继强,赵中生,李爱琴,等.乳清粉的营养特性及在乳仔猪饲料上的应用[J].饲料广角,2011(20):32-34.
• [2]孔丹丹,方鹏,王红英,等.高含量乳清粉的仔猪配合饲料热特性及调质温度控制[J].农业工程学报,2017,33(16):299-307.
• [3]陈浩,王铕,陈懿琳,等.熟化软颗粒教槽料对断奶仔猪生长性能及腹泻率的影响[J].中国饲料,2019(15):110-114.
• [4]冯利,王兵,赵欢,等.降低饲料和饲料原料中霉菌毒素技术的研究进展[J].中国饲料,2020(18):5-8.
• [5]李劲秋.饲料霉变的原因、危害及预防措施[J].畜禽业,2016(12):26-27.
• [6]Alam S,Shah H U,Afzal M,et al.Influence of calcium propionate,water activity and storage time on mold incidence and aflatoxins production in broiler starter feed[J].Anim Feed Sci Technol,2014,188(1):137-144.
• [7]王雪洋,韩淑敏,李金库,等.防霉剂在饲料中的应用[J].畜牧与饲料科学,2019,40(3):50-52.
• [8]刘世永.半干鱿鱼制品加工中水分活度降低剂的应用研究[J].食品安全导刊,2018(21):164-165.
• [9]Cui H B,Xue C H,Xue Y,et al.Development of shelf-stable,ready-to-eat (RTE) shrimps (Litopenaeus vannamei) using water activity lowering agent by response surface methodology[J].J Food Sci Technol,2013,50(6):1137-1143.
• [10]Marina G,Alejandro P,Graciel P,et al.Effect of water activity and temperature on the growth of Eurotium species isolated from animal feeds[J].Rev Iberoam Micol,2017,35(1):39-48.
• [11]聂少勇.水活度测定及其在制药工业的应用[J].中国医药工业杂志,2018,49(12):1710-1715.
• [12]韩晓银.微波预油炸裹粉食品品质改良的研究[D].青岛:中国海洋大学,2013.
• [13]王超,刘国鹏,郭绍琦,等.水活度用于食品质量与安全控制的研究进展[J].粮食科技与经济,2020,45(10):35-36.
• [14]马娟,吴艳,郭锐,等.乳清粉对高筋粉热力学和糊化特性及面团流变学特性的影响[J].现代食品科技,2016,32(10):96-101.
• [15]赵慧娟,程宗佳,成廷水,等.颗粒饲料生产中水分损失的分析与控制[J].饲料工业,2013,34(13):7-10.
• [16]凌逍,马世广,汪学荣.不同水分活度降低剂对半干猪肉干水分活度的影响[J].肉类工业,2019(12):14-19.
• [17]魏金涛.四种常用饲料原料水活性等温吸附曲线及霉变后品质变化规律研究[D].武汉:华中农业大学,2007.
• [18]魏金涛,张妮娅,齐德生,等.四种常用饲料原料生霉后品质变化规律研究[J].中国粮油学报,2007(5):119-124.
• [19]辛明,黄振勇,黄梅华,等.牛、羊全价颗粒饲料储存期间品质变化的研究[J].饲料工业,2017,38(9):39-42.
• [20]王姣姣,赫彩霞,高文惠.液体饲料防霉剂对饲料防霉效果的研究[J].中国畜牧业,2014(5):66-67.