添加杜仲粉对红薯秧发酵CNCPS组分的影响

Effect of eucommia ulmoide powder on CNCPS components of sweet potato vine fermentation

试验探究添加不同水平杜仲粉对红薯秧发酵感官评定、康奈尔净碳水化合物-蛋白质体系(CNCPS)蛋白组分和碳水化合物组分的影响。试验共设4组,每组5个重复,分别为对照组(仅添加菌液发酵)、未发酵组、1%杜仲粉发酵组、3%杜仲粉发酵组。将5%乳酸菌、5%地衣芽孢杆菌、5%枯草芽孢杆菌混合制成混合菌液,分别添加至对照组、1%杜仲粉发酵组和3%杜仲粉发酵组,添加比例为发酵料干物质的5%。采用发酵袋对红薯秧微贮,发酵45 d取样分析。结果显示:与未发酵组相比,添加3%杜仲粉发酵红薯秧的非蛋白氮(PA)含量显著增加(P<0.05),快速降解蛋白(PB_(1))和结合蛋白(PC)含量均显著降低(P<0.05)。与未发酵组相比,添加1%和3%杜仲粉的红薯秧的不降解碳水化合物(CC)含量显著降低(P<0.05)。研究表明,发酵过程中添加一定量的杜仲粉能够有效改善红薯秧的品质和营养价值,利于畜禽消化利用。

The experiment was to investigate the effect of different levels of Eucommia ulmoides(E.ulmoide)powder on sensory evaluation,CNCPS(Cornell net carbohydrate-protein system)protein and carbohydrate components of sweet potato vine fermentation fodder.The experiment consisted of four groups with five replicates in each group,including control group(only fermentation with bacterial solution),non-fermentation group,1%E.ulmoide powder fermentation group and 3%E.ulmoide powder fermentation group.5%Lactobacillus,5%Bacillus licheniformis and 5%Bacillus subtilis were mixed into mixed liquid,and added to control group,1%E.ulmoide powder fermentation group and 3%E.ulmoide powder fermentation group,respectively,adding 5%of dry matter of fermentation material.The sweet potato seedlings were microstored in fermentation bags and sampled for analysis after 45 d of fermentation.The results showed that compare with unfermented group,the content of PA of sweet potato vine fermented with 3%E.ulmoide powder significantly increased(P<0.05),and content of PB_(1) and PC were significantly decreased(P<0.05).The CC content of 1%and 3%E.ulmoide powder were significantly lower than that of unfermented group(P<0.05).The experiment indicates that adding a certain amount of E.ulmoide powder in fermentation process can effectively improve the quality and nutritional value of sweet potato vine,facilitate digestion and utilization of livestock and poultry.