纤维素酶、乳酸菌等添加剂对藜麦秸秆营养价值与发酵品质的影响

Effects of additives such as cellulase and lactic acid bacteria on nutritional value and fermentation quality of quinoa straw

为探究添加纤维素酶、乳酸菌及菌酶联合对藜麦秸秆营养价值及发酵质量的影响,采用单因素试验设计,设试验1组(纤维素酶)、试验2组(青干贮专用复合酶)、试验3组(瑞森复合乳酸菌III型)、试验4组(瑞森青贮宝)、试验5组(乳酸菌)、试验6组(青干贮专用复合酶+复合乳酸菌III型)、试验7组(纤维素酶+复合乳酸菌)、试验8组(纤维素酶+瑞森青贮宝)、对照组共9个处理,每个处理3个重复。发酵60 d取样测定常规营养成分、pH、有机酸含量,并进行综合评价。结果表明:试验1组pH评分比对照组提高500%(P<0.01),试验6组综合评分比对照组提高50.54%(P<0.01),试验6组、试验1组感官评价效果较好;试验1组粗蛋白质含量比对照组提高14.20%(P<0.01),试验1组粗纤维、中性洗涤纤维、酸性洗涤纤维含量分别比对照组降低了12.45%、15.06%、13.10%(P<0.05);试验8组、试验7组乳酸含量分别比对照组提高56.72%、50.09%(P<0.01);发酵处理后藜麦秸秆单宁含量比发酵前降低了87.5%;试验3组、试验6组、试验8组藜麦秸秆发酵后总皂苷含量分别比藜麦秸秆原样升高了100.27%、43.56%和11.23%。结果显示,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藜麦秸秆发酵品质,提高其营养价值。同时,在藜麦秸秆中含有一定的单宁、皂苷、黄酮等活性成分。

In order to explore the effects of cellulase,lactic acid bacteria and their combination on the nutritional value and fermentation quality of quinoa straw,a single factor experiment was designed.A total of 9treatments were set up,including test group 1(cellulase),test group 2(compound enzyme for silage),test group 3(Rui composite lactic acid bacteria type III),test group 4(Ruisen silage treasure),test group 5(lactic acid bacteria),test group 6(compound enzyme for silage+compound lactic acid bacteria type III),test group 7(cellulase+compound lactic acid bacteria),test group 8(cellulase+Ruisen silage treasure) and control group,with 3 replicates per treatment.After 60 days of fermentation,the conventional nutrients,pH and organic acid content were measured and comprehensively evaluated.The results showed that the pH score of the experimental group 1 was 500% higher than that of the control group(P<0.01),and the comprehensive score of the experimental group 6 was 50.54% higher than that of the control group(P< 0.01).The sensory evaluation effect of test group 6 and test group 1 was better.The crude protein content of test group 1 was 14.20% higher than that of control group(P< 0.01).The crude fiber,neutral detergent fiber and acid detergent fiber content of test group 1 were 12.45%,15.06% and 13.10% lower than those of control group(P<0.05).The lactic acid content of test group 8 and test group 7 was 56.72% and 50.09% higher than that of control group(P< 0.01).After fermentation,the tannin content of quinoa straw decreased by 87.5% compared with that before fermentation.The total saponin content of quinoa straw in test group 3,test group 6 and test group 8 increased by 100.27%,43.56% and 11.23% respectively compared with that of quinoa straw.The results showed that the addition of cellulase,compound lactic acid bacteria,cellulase + compound lactic acid bacteria could effectively improve the fermentation quality of quinoa straw and improve its nutritional value.At the same time,quinoa straw contains certain active ingredients such as tannins,saponins,and flavonoids.