枯草芽孢杆菌对饲用西瓜营养品质与产量的影响

Effects of bacillus subtilis on the nutritional quality and yield composition of feed watermelon

本文借助随机区组试验设计,设置0 g/L(CK)、0.2 g/L(BS1)、0.5 g/L(BS2)、0.9 g/L(BS3)、1.4 g/L(BS4)5个枯草芽孢杆菌浓度梯度,研究枯草芽孢杆菌对饲用西瓜品质指标、矿质营养指标及产量构成因子的影响,以期为西瓜的优质高产提供技术支撑,为畜禽养殖提供质优价廉的新型饲料原料。结果表明,适宜浓度的枯草芽孢杆菌能显著提高饲用西瓜可溶性糖、可溶性蛋白、游离氨基酸和瓜氨酸含量,且以BS3处理最高,较对照分别增加21.03%、36.21%、58.14%、42.24%,BS2次之;降低硝酸盐含量,且以BS3处理下含量最低,较对照降低20.90%,与对照差异极显著(P<0.01)。枯草芽孢杆菌对N、P、K、Ca^(2+)、Mg^(2+)含量的影响存在一定的阈值,当其浓度不高于0.9 g/L时对上述指标有正向促进作用,且在0.5~0.9 g/L浓度范围内的效果相对较好。枯草芽孢杆菌对瓜数的影响不显著(P>0.01),但在0.5~0.9 g/L浓度范围内能显著提高西瓜的大小一致性,提高平均单瓜质量和产量。

This article uses a randomized block experimental design to set up 5 concentration gradients of Bacillus subtilis,including 0 g/L(CK),0.2 g/L(BS1),0.5 g/L(BS2),0.9 g/L(BS3),and 1.4 g/L(BS4),to study the effects of Bacillus subtilis on the quality indicators,mineral nutrition indicators,and yield components of feed watermelon.The aim is to provide technical support for the high-quality and high yield of watermelon,and to provide high-quality and cost-effective new feed materials for livestock and poultry breeding.The results showed that the appropriate concentration of Bacillus subtilis could significantly feed watermelon with soluble sugar,soluble protein,free amino acids,and citrulline content,and BS3 treatment had the highest content,increasing by 21.03%,36.21%,58.14%,42.24%compared to the control,respectively,followed by BS2 treatment;Reduce the nitrate content,and the content is the lowest under BS3 treatment,which is 20.90%lower than the control,and the difference is extremely significant(P<0.01).There is a certain threshold for the effect of Bacillus subtilis on the content of N,P,K,Ca^(2+),Mg^(2+).When its concentration is not higher than 0.9 g/L,it has a positive promoting effect on the above indicators,and the effect is relatively good within the concentration range of 0.5 to 0.9 g/L.The effect of Bacillus subtilis on the number of watermelons is not significant,but it can significantly improve the size consistency of watermelons and increase the average quality and yield of individual watermelons within the concentration range of 0.5 to 0.9 g/L.