不同处理方式对红花秸秆发酵品质与营养价值的影响

Effect of different treatment methods on fermentation quality and nutritional value of safflower straw

试验旨在研究纤维素酶、乳酸菌等添加剂对红花秸秆发酵品质及营养价值的影响。试验分为7组,每组3个重复,HX组添加3 g/kg纤维素酶,HXR组添加3 g/kg纤维素酶+复合乳酸菌1 g/kg,HF组添加3 g/kg青干贮专用复合酶,HFR组添加3 g/kg青干贮专用复合酶+复合乳酸菌1 g/kg,HFJ组添加3 g/kg瑞森复合乳酸菌,HY组添加3 g/kg瑞森青贮宝,对照组(HCK组)不添加任何添加剂。发酵60 d取样,测定发酵指标。结果显示,与对照组相比,HX组、HXR组发酵红花秸秆的质地较松散,色泽呈黄褐色,气味呈淡酸味。HXR组发酵红花秸秆的pH值为4.29,比对照组降低了18.91%(P<0.01)。HX组、HXR组发酵红花秸秆的有机酸含量极显著高于其他组(P<0.01);HXR组乳酸含量、乳酸占总有机酸比例极显著高于其他组(P<0.01);HFR组发酵红花秸秆氨态氮/总氮比值极显著低于对照组和HXR组、HF组(P<0.01)。HXR组发酵红花秸秆粗蛋白、粗脂肪含量极显著高于对照组(P<0.01),粗纤维、酸性洗涤纤维含量极显著低于对照组(P<0.01)。研究表明,添加纤维素酶、复合乳酸菌、纤维素酶+复合乳酸菌可有效改善红花秸秆发酵品质,提高营养价值。

The experiment was to study the effect of additives such as cellulase and lactic acid bacteria on fermentation quality and nutritional value of safflower straw.The experiment was divided into seven groups,with three replicates in each group.HX group was supplemented with 3 g/kg cellulase,HXR group was supplementedwith 3 g/kg cellulase +complex lactic acid bacteria 1 g/kg,HF group was supplemented with 3 g/kg complex enzyme for dried green storage,HFR group was supplemented with 3 g/kg complex enzyme for dried green storage + complex lactic acid bacteria 1 g/kg,HFJ group was added with 3 g/kg Risen complex lactic acid bacteria,HY group was added with 3 g/kg Risen silage,and control group(HCK group) was added without any additives.Fermentation quality was determined after 60 d of sampling.The results showed that compared with control group,the texture of fermented safflower straw in HX group and HXR group was looser,the color was yellowish brown,and the smell was light sour.The pH value of fermented safflower straw in HXR group was 4.29,which was 18.91% lower than that in control group(P<0.01).The organic acid content of fermented safflower straw in HX group and HXR group was extremely higher than that in other groups(P<0.01).Lactic acid content and proportion of lactic acid to total organic acids in HXR group were extremely higher than those in other groups(P<0.01).The ratio of ammonia nitrogen to total nitrogen of fermented safflower straw in HFR group was extremely lower than that in control group,HXR group and HF group(P<0.01).The content of crude protein and crude fat of fermented safflower straw in HXR group were extremely higher than those in control group(P<0.01),and the content of crude fiber andacid detergent fiber of fermented safflower straw in HXR group were extremely lower than those in control group(P<0.01).The experiment indicates that adding cellulase,complex lactic acid bacteria and cellulase + complex lactic acid bacteria can effectively improve the fermentation quality and nutritional value of safflower straw.