氨化与微贮稻草显微组织结构的比较

Comparison of the microscopic structures of ammoniated and microorganism fermentation rice straw

干稻草分别通过氨化和微贮处理后，进行经组织切片观察．结果表明，在氨碱的作用下，纤维素与木质素表面之间的结合被破坏，并使部分木质素、矿质、栓质溶解，纤维素和半纤维素表面保护层结构变化，胞壁膨胀，纤维软化．稻草经微贮处理后，纤维素、半纤维素—木聚糖链的木质素聚合物的酯键被酶解，增加了柔软性和膨胀度，表现为胞壁衬质物亲水强，富有可逆性，结构上的复性呈常态．相比之下，干稻草细胞壁中的纤维素、半纤维素和木质素等交错在一起，粗糙坚韧．经饲料常规分析，普通稻草、氨化及微贮稻草其蛋白质含量分别为４．４１％、９．５５％、５．０３％，氨化稻草、微贮稻草、干稻草粗脂肪含量分别为０．９％、１．２％、０．９％．

After the treatments of ammoniation and microorganism fermentation, the cut sections of dry rice tissues for microscopic examination were compared. The results showed as follows. The joints between cellulose and lignin were damaged because of acting by ammoniasoda. Moreover, parts of lignin, mineral and suberizate dissolved, the surface protecting layer of cellulose and hemicellulose changed. Cell wall expanded and fibre soften. When rice straw were treated by microorganism fermenation, fat bonds of lignin polymer in the chains of cellulose, hemicellulose and xylose occured enzymonlysis, and the softness and dilation of rice straw increased. It displayed that the liner of cell wall hydrophilicity became stronger and reversibility was increased. The properties of repeating of the structure was normal. Comparatively, cellulose, hemicellulose and lignocellulose in cell wall of dry rice straw interlaced roughly and toughly. It showed that the protein content of dry rice straw, ammoniated rice straw, and microorganism fermentation rice straw were 4.41%, 9.55%, 5.03%, and the crude fat content of three kind of rice straw were 0.9%, 1.2%, 0.9%. The other composition hadnt changed obviously.