A Study on the Preparation of Microbial and Nonstarch Polysaccharide Enzyme Synergistic Fermented Maize Cob Feed and Its Feeding Efficiency in Finishing Pigs

Table 3

Determination of maize cob composition before and after fermentation.

Items		Before processing	After processing (added bacteria but no NSP enzyme)	After processing (added bacteria and NSP enzyme)
Visual evaluation		Yellowish brown, powdery, tough, uniform tissue, no obvious fragrance, slightly dry	Brown, with a certain lactic acid and wine flavor, soft texture, loose, slightly moist	Dark brown, more obvious lactic acid and wine flavor, soft smell, not pungent, loose, soft, and moist
Bacteria content		—	Total bacteria count:  CFU/g, containing  CFU/g of Lactobacillus fermentum,  CFU/g of Saccharomyces cerevisiae,  CFU/g of Bacillus subtilis	Total bacteria count:  CFU/g, containing  CFU/g of Lactobacillus fermentum,  CFU/g of Saccharomyces cerevisiae,  CFU/g of Bacillus subtilis
Nutrient composition (%)	Crude protein	^a	^b	^c
	Dry matter	^a	^a	^b
	Crude ash	^a	^b	^b
	Neutral washing fiber	^a	^b	^c
	Acid detergent fiber	^a	^a	^b
	Crude fat	^a	^b	^b
	Reducing sugar	^a	^b	^c
	Ca	^a	^b
	P	^a	^b	^b

Note:“-” means no value, all the data in the table were the determination results of corncob before and after fermentation at different batches, and five batches were determined. In the shoulder markers of peer data, The same letters indicate no significant difference (), and different letters indicate significant difference (), the same as below.