Journal of Guangxi Normal University(Natural Science Edition) ›› 2012, Vol. 30 ›› Issue (1): 111-114.

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EM Fermentation of Bean Dregs,Fish Scraps and Chicken Bloodand Its Crude Protein Content Determination Analysis

GU Lan-tao, DONG Zhong-xi, ZHAO Yu-mei, ZHANG Yan, SONG De-gui   

  1. College of Life Science,Guangxi Normal University,Guilin Guangxi 541004,China
  • Received:2011-11-20 Online:2012-01-20 Published:2018-12-03

Abstract: In people's daily life,varieties of agriculture byproducts,such as bean dregs,fish scraps and chicken blood contain high percentageof crude protein which could be made into kinds of high quality feed for animalhusbandry.However,these materials have always been discarded because of uselessness.Which result in the problems of waste of resources and ecological environment pollution.In this research,the fermentation of environment microbiology is used to dispose the materials and measure the percentage of crude protein content.Theresults show that the nutritional value of bean dregs,fish scraps and chicken blood has increased 2.63,2.62,2.71 and 2.07 percentage points respectively and the harmful substance such as heavy mental could be reduced or eliminated.Pathogenic microorganisms can be well inhibited and feed palatability can greatly beimproved.

Key words: agriculture byproduct, crude protein, EM strains

CLC Number: 

  • S144
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