摘要
试验旨在研究纤维素酶、乳酸菌等菌剂发酵糜草秸秆发酵品质和营养价值。试验设置7个处理组,分别为青干贮专用复合酶组(FG)、瑞森复合乳酸菌组(FR)、纤维素酶组(XM)、纤维素酶+复合乳酸菌组(XMR)、瑞森青贮宝组(MQ)、青干贮专用复合酶+复合乳酸菌组(FGQ)、对照组(MCK),每组3个重复。试验期60 d。结果显示,糜草含有一定的总黄酮和多酚氧化酶。XM组、MQ组感官评价为优等。XMR组蛋白质(CP)含量显著高于FG组和FGQ组(P<0.05);XMR组粗纤维(CF)、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)含量均极显著低于对照组、糜草原样(P<0.01)。MQ组糜草秸秆发酵后有机酸总和、乳酸占比分别极显著高于对照组(P<0.01);MQ组、XM组乙酸占比较合适;FGQ组、MQ组、XMR组、XM组丁酸含量极显著低于对照组(P<0.01);XM组、XMR组、MQ组、FGQ组综合得分在60~75分之间,评价为良好。研究表明,采用纤维素酶、青贮宝、纤维素酶+复合乳酸菌等处理糜草秸秆后,显著提高了糜草发酵品质,明显提高了营养价值和饲用价值;糜草中总黄酮含量明显升高,具有较高的开发利用价值。
The experiment was to study the fermentation quality and nutritional value of millet straw fermented with microbial agents such as cellulase and lactic acid bacteria.Seven treatment groups were set up in the experiment,including the green dry storage special composite enzyme group(FG),the Ruisen composite lactic acid bacteria group(FR),the cellulase group(XM),the cellulase+composite lactic acid bacteria group(XMR),the Ruisen silage treasure group(MQ),the green dry storage special composite enzyme+composite lactic acid bacteria group(FGQ),and the control group(MCK).Each group had three replicates,with a trial period of 60 d.The results showed that millet straw contained a certain amount of total flavonoids and polyphenol oxidase.The sensory evaluation of XM group and MQ group was excellent.The CP content in XMR group was significantly higher than that in FG group and FGQ group(P<0.05).The CF,NDF and ADF content of XMR group were extremely lower than those of control group and the original sample of millet straw(P<0.01).The total amount of organic acids and the proportion of lactic acid in the MQ group were extremely higher than those in control group(P<0.01).The proportion of acetic acid in MQ group and XM group was relatively suitable.The content of butyric acid in FGQ group,MQ group,XMR group and XM group was extremely lower than that in control group(P<0.01).The comprehensive scores of XM group,XMR group,MQ group and FGQ group range was from 60 to 75 points,and were rated as good.The results indicates that the treatment of straw with cellulase,silage,and cellulase+composite lactic acid bacteria significantly improved the fermentation quality,nutritional value and feeding value of the straw.At the same time,the total flavonoid content in the straw was significantly increased,indicating a high value for development and utilization.
作者
张俊丽
岳彩娟
梁小军
孙文阳
ZHANG Jun-li;YUE Cai-juan;LIANG Xiao-jun;SUN Wen-yang
出处
《饲料研究》
CAS
北大核心
2023年第15期119-123,共5页
Feed Research
基金
绿色宜居村镇技术创新重点专项“肉牛健康养殖及养殖场粪污无害化技术集成应用(项目编号:2021YFD1100508)”
宁夏农林科学院农业高质量发展和生态保护科技创新示范专项“特色农林副产物高质化利用技术研究(项目编号:NGSB-2021-12-11)”
财政部和农业农村部“国家现代农业(肉牛牦牛)产业技术体系”岗位专项(项目编号:CARS-37)。
关键词
糜草
营养成分
饲用价值
发酵品质
纤维素酶
乳酸菌
millet straw
nutritional composition
feeding value
fermentation quality
cellulase
lactic acid bacteria
作者简介
第一作者:张俊丽,大学,副研究员,研究方向为动物营养和饲草加工调制;通信作者:梁小军,大学,研究员。
