发酵处理对脱汁甜高粱渣化学成分和体外消化特性的影响  

Effect of ensilaging dejuiced sweet sorghum plant residues on their chemical compositions and digestion characteristics in vitro

作　　者：孟庆翔[1] 都文[1] 

机构地区：[1]中国农业大学动物科技学院,动物营养学国家重点实验室

出　　处：《饲料工业》2010年第A02期24-28,共5页Feed Industry

基　　金：现代农业(肉牛)产业技术体系(nycytx-38);国家重点实验室基金2004DA125184(团)0802

摘　　要：将榨汁后的甜高粱渣发酵处理,形成3种处理样品:厌氧发酵脱汁甜高粱渣、厌氧发酵甜高粱酒精糟和直接干燥甜高粱酒精糟。对处理的甜高粱渣进行化学成分(DM、CP、总糖、NDF、ADF、灰分、Ca、P)分析,并采用活体外两阶段法测定DM和NDF消化率;通过活体外产气量试验和动态发酵模型,计算样本的动态发酵参数。结果表明,不同处理间甜高粱渣DM、NDF、总糖、灰分含量差异极显著(P<0.0001),ADF差异不显著(P>0.05)。动态发酵参数(B、Lag、GAS)及活体外干物质消化率(IVDMD)差异显著(P<0.05),活体外细胞壁消化率(IVNDFD)差异不显著(P>0.05);氨态氮(NH3-N)、总挥发酸(TVFA)含量和各种挥发酸摩尔比例(除乙酸和丁酸以外)差异均不显著(P>0.05)。In the present experiment,the effect of treatment of dejuieed sweet sorghum plant residues by different ensiling on their chemical compositions and the digestive characteristic in vitro were investigated. Three treated dejuiced sweet sorghum plant residues were ensilaged dejuiced sweet sorghum plant （E-DSSP）,ensilaged distillers from dejuiced sweet sorghum plant （ED-DSSP） and dry distillers from dejuiced sweet sorghum plant （DD-DSSP）, respectively.There were significant differences in the contents of DM, CP, NDF,WSC and ash （P〈0.000 1 ）,but ADF was not significantly different （P〉0.05） among the different treatments.Differences in dynamic fermentation parameter and IVDMD were significant （P〈0.05）, but the differences in IVNDFD, NH3-N and total VFA were not significant（P〉O.05） among the treatments,except for the molar proportions of acetic acid and butyric acid（P〈0.01）.

关 键 词：甜高粱渣 活体外瘤胃发酵 消化特性 

分 类 号：S816.2[农业科学—饲料科学]