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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 9 | Page No.: 1411-1414
DOI: 10.3923/pjn.2009.1411.1414
 
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Effect of Microbial Degradation Lignin on Fermentation Characteristic of Distillers Grain In vitro
B.G. Zhao, Z.S. Wang, A.G. Zhou, L.Z. Wang and Q.L. Yu

Abstract:
The experiment was conducted to determine the Gas Production (GP) of untreated and degraded distillers grain (namely distillers grain's lignin by microorganism fermentation degeneration) in vitro at 2, 4, 6, 8, 12, 24 and 48 h. And determine the pH, Ammonium condition nitrogen (NH3-N), Volatile Fatty Acid (VFA) and Microbial Crude Protein (MCP) after 48 h. Thus inspected the effect of degraded lignin to digestion and utilization of distillers grain. There were two treatments and each had six replicates. The blank fermented liquid came from the treatment that did not adding sample of distillers grain. The results showed that: the GP of each treatment raised by the time extend. The GP of the degraded distillers grain were significantly higher than the untreated distillers grain at corresponding time (p<0.05). The highest GP of the degraded distillers grain was 21.45 ml. It was increased by 28.83% compared with the untreated distillers grain after 48 h, the pH of degraded distillers grain was 6.72. It was significantly lower than the blank group and the untreated distillers grain (p<0.05). The NH3-N, MCP, VFA were 35.23 mg/100 ml, 57.40 mg/100 ml, 56.33 mmol/L respectively. It was all significantly higher than the blank group and the untreated distillers grain (p<0.05). The proportion of acetic was increased, but the proportion of propionate and butyrate were lower than the blank group and the untreated distillers grain. These results indicated that degraded lignin can raise the digestibility and availability of distillers grain in rumen.
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How to cite this article:

B.G. Zhao, Z.S. Wang, A.G. Zhou, L.Z. Wang and Q.L. Yu, 2009. Effect of Microbial Degradation Lignin on Fermentation Characteristic of Distillers Grain In vitro. Pakistan Journal of Nutrition, 8: 1411-1414.

DOI: 10.3923/pjn.2009.1411.1414

URL: https://scialert.net/abstract/?doi=pjn.2009.1411.1414

 
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