添加不同比例木薯酒精渣对桂闽引象草微贮品质的影响  被引量:4

Effects of Adding Different Proportions of Cassava Alcohol Residue on Fermentation Quality of Micro-silage of Pennisetum purpureum Schum.cv.Gui Min Yin

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作  者:罗皎兰 罗欢[1] 曾俊 易显凤 邱进宝 黄世洋 LUO Jiaolan;LUO Huan;ZENG Jun;YI Xianfeng;QIU Jinbao;HUANG Shiyang(Guangxi University,Nanning 530004,China;Guangxi Vocational University of Agriculture,Nanning 530001,China;Guangxi Huichuang Animal Husbandry Co.,Ltd.,Fusui 543200,China)

机构地区:[1]广西大学,广西南宁530004 [2]广西农业职业技术大学,广西南宁530001 [3]广西汇创牧业有限公司,广西扶绥543200

出  处:《畜牧与饲料科学》2023年第2期44-50,共7页Animal Husbandry and Feed Science

基  金:广西重点研发计划项目(桂科AB19245024);广西牛羊创新团队(nycytxgxcxtd-2021-09);广西奶水牛“十万百亿”重大技术攻关与产业化示范(桂科AA22068099)。

摘  要:[目的]研究添加不同比例木薯酒精渣对桂闽引象草微贮品质的影响。[方法]以桂闽引象草为原料,设置4个不同添加水平的木薯酒精渣处理组(Ⅰ~Ⅳ组),桂闽引象草与木薯酒精渣比例分别为1∶1.38(Ⅰ组)、1∶1(Ⅱ组)、1∶0.35(Ⅲ组)1∶0.11(Ⅳ组),同时,将微贮饲料水分含量设置为40%(Ⅰ组)、50%(Ⅱ组)、60%(Ⅲ组)和70%(Ⅳ组),利用商品化微生物添加剂制备混合微贮饲料。对照组(CK组)为桂闽引象草单独微贮,每组均设置3个重复。微贮30 d后,取样评价混合微贮饲料的感观指标,测定发酵品质、营养成分及消化率。[结果]添加不同比例木薯酒精渣制备的桂闽引象草微贮饲料的感观指标均优于CK组,其中Ⅱ组最优。各组干物质含量存在显著(P<0.05)差异;Ⅰ组和Ⅱ组的粗蛋白含量显著(P<0.05)高于其他组,粗灰分含量显著(P<0.05)低于其他组;Ⅱ组的中性洗涤纤维含量显著(P<0.05)低于其他组,酸性洗涤纤维含量显著(P<0.05)低于Ⅰ、Ⅳ组和CK组;Ⅰ、Ⅱ、Ⅲ组的可溶性碳水化合物含量显著(P<0.05)高于Ⅳ组和CK组;Ⅱ组的淀粉含量显著(P<0.05)高于其他组;Ⅰ、Ⅱ、Ⅲ组的钙含量与CK组相比显著(P<0.05)增加,其中Ⅱ组含量最高;Ⅰ、Ⅱ、Ⅲ组的磷含量较CK组显著(P<0.05)降低;Ⅰ、Ⅱ、Ⅲ、Ⅳ组的镁、钾、氯离子含量显著(P<0.05)低于CK组;Ⅰ、Ⅱ、Ⅲ组的30 h体外干物质消化率显著(P<0.05)高于Ⅳ组和CK组,其中Ⅱ组最高。与CK组相比,各木薯酒精渣处理组微贮饲料的乳酸含量均显著(P<0.05)提高,乙酸含量均显著(P<0.05)降低。Ⅰ组和Ⅱ组的氨含量显著(P<0.05)低于其他组。[结论]添加木薯酒精渣可以提高桂闽引象草微贮品质,桂闽引象草与木薯酒精渣添加比例为1∶1且水分控制在50%时,桂闽引象草微贮饲料品质最佳。[Objective]This study aimed to assess the effects of adding different proportions of cassava alcohol residue on fermentation quality of micro-silage of Pennisetum purpureum Schum.cv.Gui Min Yin.[Method]Four treatment groups with different addition levels of cassava alcohol residue were set up using Pennisetum purpureum Schum.cv.Gui Min Yin as raw material.The proportions of Pennisetum purpureum Schum.cv.Gui Min Yin to cassava alcohol residue included in this study were 1∶1.38(groupⅠ),1∶1(groupⅡ),1∶0.35(groupⅢ)and 1∶0.11(groupⅣ).The initiative water content of the micro-silage was set to 40%(groupⅠ),50%(groupⅡ),60%(groupⅢ)and 70%(groupⅣ).Commercial microbial additives were used to prepare mixed micro-silage.Single microbial fermentation of Pennisetum purpureum Schum.cv.Gui Min Yin without addition of cassava alcohol residue was set as the control group(CK group).There were three replicates for each group.After 30 d fermentation,samples of the fermented micro-silage were taken to assess the sensory indicators,fermentation quality,nutritional components and digestibility.[Result]The sensory indicators of the prepared micro-silage with addition of different proportions of cassava alcohol residue were all better than those of CK group,with groupⅡbeing the best.The dry matter content among the varied groups were significant(P<0.05)different.In comparison to the other groups,the crude protein content in groupsⅠandⅡwas significantly(P<0.05)higher,and the crude ash content in groupsⅠandⅡwas significantly(P<0.05)lower.The content of neutral detergent fiber in groupⅡwas significantly(P<0.05)lower than that in the other groups,and the content of acidic detergent fiber in groupⅡwas significantly(P<0.05)lower than that in groupsⅠ,Ⅳand CK.The soluble carbohydrate content in groupsⅠ,ⅡandⅢwas significantly(P<0.05)higher than that in groupsⅣand CK.The starch content in groupⅡwas significantly(P<0.05)higher than that in the other groups.The calcium content in groupsⅠ,ⅡandⅢwa

关 键 词:桂闽引象草 木薯酒精渣 混合微贮 发酵品质 

分 类 号:S816.53[农业科学—饲料科学]

 

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