【摘要】 通过L₉（3⁴）正交设计试验表明,影响猪粪发酵后蛋白质含量的主要因素是菌源（B）、其次是温度（A）,氮素（C）和硫素（D）的作用较小。以A₂B₃C₁D₂处理组合进行猪粪发酵,其蛋白质的相对增长率达18.92%,并具有简便易行、生产适用性强等优点。更多还原

【Abstract】 The study is carried out with the L₉（3⁴） orthogonal design. The statistical an-alyses suggest that the inoulated bacteria（B） is the first factor impacting the proteinlevel of the fermentative pig faeces, the secondary factor is the environmental te-mperature（A） during the fermentation and the additives of nitrogen（C） and/or sulphus（D） have aless important effect. It is concluded that the better fermentative resultcan be obtained under the condition of the combination of the factors A₄₅B₂₀C₀ D_{1, 5}In this combination the relative increasing rate of the protein is 18.92%, and also thiscondition is more practical and suitable for feed production.更多还原