绿汁发酵液和不同水平木聚糖酶复合对灵芝菌糟发酵饲料发酵过程和品质的影响

Effects of the recombination of fermented green juice with different levels of xylanase on the fermentation process and quality of the fermented feed of Ganoderma fungus chaff

为了研究绿汁发酵液和不同水平木聚糖酶(XYL)复合对灵芝菌糟发酵饲料品质和发酵过程的影响,给利用菌糟大规模生产优质发酵饲料提供理论依据,试验分为4个处理组,即添加纯化水的对照组(CON组)和在灵芝菌糟中添加复合添加剂的MIX组,分别为MIX1组[2 m L/kg绿汁发酵液(FGJ)+1 250 U/kg XYL]、MIX2组(2 m L/kg FGJ+2 500 U/kg XYL)和MIX3组(2 m L/kg FGJ+5 000 U/kg XYL),每个处理设3个重复,常温下贮存,分别在发酵第7,14,30,60天开封,测定青贮的发酵品质和化学成分。结果表明:在4个发酵时间,3个MIX组都有显著的添加效果。伴随着发酵时间增加,发酵饲料的乳酸(LA)呈增加的趋势,pH值、干物质回收率(DMR)、可溶性碳水化合物(WSC)、中性洗涤纤维(NDF)以及半纤维素(HC)呈下降的趋势,气体损失率(GLR)、氨态氮(AN)显著增加(P<0.05)。说明FGJ和XYL复合添加能加快乳酸发酵,使发酵过程提前结束。

To study the effects of the recombination of fermented green juice （FGJ） with different levels of xylanase （XYL） on the quality and fermentation process of the fermented feed of Ganoderma fungus chaff, and provide a theoretical basis for the large - scale production of high - quality fermented feed. Four treatment groups were divided in the test, including a control group （ CON group） added with purified water in the Ganoderma fungus chaff, MIX1 group added with 2 mL/kg FGJ ＋ 1 250 U/kg XYL in the fungus chaff, MIX2 group added with 2 mL/kg FGJ ＋ 2 500 U/kg XYL in the fungus chaff, and MIX3 group added with 2 mL/kg FGJ ＋ 5 000 U/kg XYL in the fungus chaff. Each treatment was repeated for 3 times, and the fungus chaff was stored at room temperature. The fermentation quality and chemical composition of silage was determined at 7,14,30, and 60d after fermentation when opening the fungus chaff, respectively. The results showed that there were significant adding effects in the three MIX groups on four fermentation time. Lactic acid （LA） in the fermented feed showed an increasing trend with the increase of fermentation time, while the pH value, dry matter recovery （ DMR）, water soluble carbohydrate （ WSC ）, neutral detergent fiber （NDF） and hemicellulose （HC） showed a declining trend, and the gas loss rate （GLR） and ammonia nitrogen （AN） was significantly increased （ P 〈 0.05 ）. The results indicate that the addition of the combination of fermented green juice and xylanase can speed up lactic acid fermentation, and make the fermentation process to be ended prematurely.