不同品种燕麦秸秆体外发酵产气特性的研究

Study on in vitro fermentation characteristics of different species of oat straw

采用改进的体外发酵产气技术评价8种不同燕麦品种秸秆的体外产气特性,分析并讨论不同品种燕麦秸秆发酵动力学参数的差异及其与营养成分之间的相关关系。结果表明,不同品种燕麦秸秆发酵动力学参数存在显著差异(P<0.05)。理论最大产气量(A)和产气速率(b)以B a iY an N o.4最高,极显著高于F 004和M eng Y an H-8631(P<0.01),A显著高于Y ou Y an N o.1(P<0.05);发酵延滞时间以B a iY an N o.4最短,而以M engY anH-8 6 3 1最长;ZaoY anN o.2和F 0 0 1的发酵液pH值显著高于0 7 0 4 6-1 8-1-2-3和B etty-1的;其他燕麦秸秆间差异不显著。相关分析表明,12、24、48 h产气量及产气速率(b)与中性洗涤可溶物减去灰分(NDS-A sh)及中性洗涤可溶物减去灰分后再减去粗蛋白质(NDS-A sh-CP)含量呈显著正相关,而与中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)含量呈显著负相关;理论最大产气量(A)仅与NDS-A sh及NDF-A sh-CP含量呈显著(P<0.05)正相关关系;而发酵延滞时间(LAG)则与中性洗涤纤维(NDF)含量呈显著正相关,而与NDS-A sh及NDF-A sh-CP含量呈显著负相关(P<0.05)。燕麦秸秆中的NDF及NDF-A sh-CP含量是影响燕麦秸秆发酵产气特性的主要因素。

An improved in vitro gas production technique was used to evaluate the in vitro gas production characteristics of 8 varieties of oat straw. Difference of fermentation kinetic parameters between different species of oat straw and the relationships between fermentation kinetic parameters and nutrition composition were ,analyzed and discussed. The results showed that there were significant differences （P〈0.05） in the in vitro gas production kinetic parameters among different oat straw s.pecies. Theoretical maximum of gas production （A） and rate of gas production （b） were the highest for Bai Yan No. 4 which were significantly higher than those of You Yan No. 1, F004 and Meng Yan H 8631. The longest and shortest fermentation lag time were Meng Yan H-8631 and Bai Yan No. 4, respectively. Values of pH for Zao Yan No. 2 and F001 were significantly higher （P〈0.05） than those of 07046-18-1- 2 -3 and Betty -1, and differences between others were not significant. Correlation analyzes were shown that gas production at selected time and rate of gas production was positively related to NDS-Ash and NDF-Ash CP contents and negatively related to content of neutral detergent fibre （NDF） and acid detergent fibre （ADF）. Theoretical maximum of gas production was positively related to NDS-Ash and NDF-Ash-CP contents. Lag time was positively relate to NDF contents but negatively related to the components which were subtracted ash from neutral detergent soluble （NDS-Ash） or subtracted ash and crude protein from neutral detergent fibre （NDF-Ash- CP）. It is concluded that main factors affecting fermentation characteristics of oat straw are contents of NDF and NDF-Ash-CP.