不同处理对黄芩秸秆发酵品质的影响研究

Effect of different treatments on fermentation quality of Scutellaria baicalensis straw

试验旨在研究黄芩秸秆添加不同添加剂青贮后的饲用价值。试验分为对照组和试验组。对照组为黄芩秸秆。试验1组、2组、3组、4组及5组为黄芩秸秆分别添加秸秆发酵活干菌、秸秆青贮剂、混合有机酸、纤维素酶以及青贮专用复合酶。包膜青贮45 d。结果显示:试验组黄芩秸秆感官评价均为良好等级,对照组黄芩秸秆综合评分最低;发酵后各组的黄芩秸秆均未检测出黄芩苷活性成分,未发酵的黄芩原样检测黄芩苷含量为0.046%;通过有机酸含量综合质量评价,试验组均为优,综合分析试验5组黄芩秸秆青贮效果最好;各组的相对饲用价值(RFV)分级评价结果为对照组、试验3组、4组和5组质量等级为Ⅳ级,黄芩原样RFV值最高,其他均为Ⅴ级。研究表明,黄芩秸秆添加青贮添加剂青贮能够改善青贮品质,但无明显提高相对饲用价值。黄芩秸秆青贮后可作为新型饲料,但保健功能会消失。

The experiment was to investigate the feeding value of Scutellaria baicalensis straw silage supplemented with different additives. The experiment was divided into control group and experimental group. Control group was straw of Scutellaria baicalensis. In group 1, group 2, group 3, group 4 and group 5, Scutellaria baicalensis straw was added with fermented live dried bacteria, straw silage agent, mixed organic acid, cellulase and silage specific compound enzyme,respectively. Coated silage was carried out for 45 d. The results showed that the sensory evaluation of Scutellaria baicalensis straw in experimental groups was good, the comprehensive score of the control group was the lowest. After fermentation between groups of active ingredients of radix Scutellariae sample has not been detected baicalin, the content of baicalin of unfermented radix Scutellariae was 0.046%. According to the comprehensive quality evaluation of organic acid content, experimental groups were superior, and the silage effect of experimental group five was the best. The quality grade of control group, experimental group 3, group 4 and group 5 was grade Ⅳ, the original SAMPLE RFV value of Scutellaria baicalensis was the highest, and the others were grade Ⅴ. The experiment indicates that adding additives to Scutellaria baicalensis straw silage can improve the quality of silage, but can not improve the relative feeding value.Scutellaria baicalensis straw silage can be used as a new feed resource, but its health function may be lost.