纤维素酶、有机酸等添加剂对干芦苇发酵品质及饲用价值的影响

Effects of additives such as cellulase and organic acids on the fermentation quality and feeding value of dried reed

为研究纤维素酶、有机酸等添加剂对芦苇营养成分、发酵品质的影响,试验设6个处理组,每组4个重复。试验1组(纤维素酶)、试验2组(青贮专用复合酶)、试验3组(有机酸混合)、试验4组(秸秆发酵活杆菌)、试验5组(甲酸)、试验6组(乙酸)。试验期60 d。结果显示:试验组感官评分由高到低依次为:试验2组>试验3组>试验1组>试验6组>试验4组>试验5组,试验2组感官评价为优等。试验1组乳酸含量最高,分别比试验2组、3组、4组、5组、6组提高了56.71%、7610%、111.23%、1301.18%%和1212.33%(P<0.05),试验3组氨态氮/总氮比值分别比试验1组、2组、4组和6组降低了14.25%、15.70%、38.28%和25.90%(P<0.05);试验3组粗纤维(CF)分别比试验1组、2组、4组、5组降低了7.27%、16.09%、16.54%和15.29%(P<0.05);试验3组相对饲喂价值(RFV)较1组、2组、4组、5组、6组提高了34.09%、32.43%、44.15%、10.48%和17.17%(P<0.05)。试验1组、3组有机酸含量、氨态氮/总氮比值及pH均符合优质青贮的评价标准。结果表明,添加纤维素酶、有机酸混合液发酵芦苇草后营养价值显著提高,发酵质量明显改善。

The experiment aimed to investigate the effects of additives such as cellulase and organic acids on the nutritional composition and fermentation quality of reed.Set up 6 processing groups with 4 replicates in each group.Group 1(cellulase),group 2(silage specific composite enzyme),group 3(organic acid mixture),group 4(straw fermentation active bacteria),group 5(formic acid),and group 6(acetic acid).The experimental period was 60 days.The results showed that the sensory scores of each experimental group after fermentation ranged from high to low:group 2>group 3>group 1>group 6>group 4>group 5.The sensory evaluation of group 2 was excellent.The lactic acid content of group 1 was the highest,which was 56.71%,7610%,111.23%,1301.18%and 1212.33%higher than that of group 2,group 3,group 4,group 5 and group 6 respectively(P<0.05).The ammonia nitrogen/total nitrogen ratio of group 3 was 14.25%,15.70%,38.28%and 25.90%(P<0.05)lower than that of group 1,group 2,group 4 and group 6 respectively(P<0.05).The crude fiber(CF)of group 3 decreased by 7.27%,16.09%,16.54%and 15.29%respectively compared with group 1,group 2,group 4,group 5(P<0.05).The relative feeding value(RFV)of group 3 increased by 34.09%,32.43%,44.15%,10.48%and 17.17%compared with group 1,group 2,group 4,group 5 and group 6(P<0.05).The organic acid content,ammonia nitrogen/total nitrogen ratio and pH of group 1 and group 3 all met the evaluation criteria of high-quality silage.The results indicated that adding cellulase and organic acid mixture to ferment reed grass significantly improved its nutritional value and fermentation quality.