混合比例对酒糟和高粱秸秆青贮发酵品质的动态影响

Dynamic Effect of Mixing Ratio of Distillers Grains and Sorghum Straw on Silage Fermentation Quality

为实现废弃资源再利用,利用青贮原理将酒糟与甜高粱秸秆连续混合贮藏160 d,设置5个不同质量比例组(高粱秸秆(S)∶酒糟(D)=5∶1、2∶1、1∶1、1∶2、1∶6),每间隔40 d分析其贮存品质。对比5个处理组的营养组分、木质纤维组分和发酵特性,发现在混合固态发酵体系中随着酒糟质量比例的增加,5组中的淀粉和粗蛋白含量均呈增加趋势;中性洗涤纤维和酸性洗涤纤维含量呈逐渐下降趋势;纤维素组分在整个发酵过程中得到有效保存;pH值逐渐下降,乳酸含量逐渐上升。研究发现酒糟比例增加有助于发酵品质的提升。当高粱秸秆(S)∶酒糟(D)=1∶6时混贮效果达到最佳状态。

In order to realize the reuse of waste resources,distillers grains and sweet sorghum straw were mixed and continuously stored for 160 days.Five different mass ratio groups were set(sorghum straw(S)∶distillers grains(D)=5∶1,2∶1,1∶1,1∶2,1∶6),and the silage quality was analyzed every 40 days.The nutritional components,lignocellulosic components and fermentation characteristics of the five groups were compared,and it was found that with the increase of the mass ratio of distillers grains in the fermentation system,the contents of starch and crude protein showed an increasing trend,the contents of neutral detergent fiber and acid detergent fiber gradually decreased,the cellulose component was effectively preserved throughout the fermentation process,the pH value gradually decreased,and the content of lactic acid gradually increased.In conclusion,the increase of the proportion of distillers grains could improve the fermentation quality.The best mixing ratio was sorghum straw(S)∶distillers grains(D)=1∶6.