生物腐植酸菌剂(bfa)营养价值与功效分析

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1、万方数据第三军医大学硕上学位论文beenwidelyusedasfeedadditives，drugssynergist，soilconditioner,organicfertilizerstarter,plantgrowthregulatorandotherproducts，throughouta11areasofa舒culture，andshowsabrightmarketprospectintheapplicationofefficientecologicalagriculture．Inthisstudy,weplanedtostudythestandardizationofBFAS

2、Ollrceinthefirstsection，namelytotestproductqualitystability．Inthesecondsection，wewouldproportionallyaddBFAtotheconventionalfeedswhichmettheproposedstandardsandhadbeenstandardlyanalyzed，andtakemammals(SDrats)astheresearchobjectinordertodeterminetheeffectofBFAonthegenerallivingconditions，growthperfo

3、rmance，physiologicalandbiochemicalstatus，intestinalmicroflora，immunesystemandotherindicators．So，wewouldpreliminarilystudythesafetyandergonomicvalueofBFAusedasthenutritionadditiveforfunctionalfeed．Methods1．StandardizationofBFAsourceanditsnutritionaivalueBFAsourcestandardizationwasconductedonunferme

4、ntedBFA(distillsgrains)and4otherbiologicalhumicacidbacteriaagents，includinglacticacidfermentationBFA，bacillusfermentationBFA，yeastfermentationBFA，andfermentedBFAbyabove3mixedbacteriainordertoestablishatestingsystemforproductqualitystability．Themeasurementindicatorsincluded：sensoryanalysis，totalhum

5、icacid(HA)，fulvicacid(FA)，thenumberofviableprobiotics，crudeprotein(CP)，crudefiber(CF)，etherextract(EE)，crudeash(ASH)，nitrogen-freeextract(NFE)，phosphorus(P)，calcium(Ca)，drymatterandaminoacids，etc．．Amongthem，thehumicacidcontentWasdeterminedbyvolumetricmethod，viableprobioticcountbyplatecountmethod，f

6、eednutrientsdetectionbasedonnationalstandardmethodstonumberandname，thatis，crudeproteinbyGB／T5009．6—2003，crudefiberbyGB／T5009．10—2003，crudef_atbyGB5009．3—2010，ashbyGB5009．4-2010；NFEbyGB／T5009．5-2010，PbyGB／T6436·2002；CabyGB／T5009．87—2003，andaminoacidsbyHitachiL一8800automaticaminoacidanalyzer．Theresu

7、ltsofabovementionedintegratesweresummarized．2．EfficacyofBFAasafeedadditiveFourbiologicalhumicacidbacteriaagents(allstandardized，qualifiedandscaled—classagent，includinglacticacidfermentationBFA，bacillusfermentatio