不同添加剂对干谷草秸秆发酵品质与营养价值的影响  

Effect of different additives on fermentation quality and nutritional value of dried millet grass straw

作　　者：张俊丽 高旭红 梁小军 ZHANG Jun-li;GAO Xu-hong;LIANG Xiao-jun

机构地区：[1]宁夏农林科学院动物科学研究所,宁夏银川750002

出　　处：《饲料研究》2023年第18期108-113,共6页Feed Research

基　　金：宁夏农业科技自主创新农业高质量发展和生态保护科技创新示范项目(项目编号:NGSB-2021-12-11);国家现代农业(肉牛牦牛)产业技术体系资助(项目编号:CARS-37);绿色宜居村镇技术创新重点专项“肉牛健康养殖及养殖场粪污无害化技术集成应用(项目编号:2021YFD1100508)”。

摘　　要：试验旨在研究添加青干贮复合酶、纤维素酶、复合乳酸菌等添加剂对干谷草秸秆发酵品质及营养价值的影响。试验设7组,GQ组添加3 g/kg青干贮专用复合酶,GQR组添加3 g/kg青干贮专用复合酶+1 g/kg复合乳酸菌,GX组添加3 g/kg纤维素酶,GXR组添加3 g/kg纤维素酶+1 g/kg复合乳酸菌,GF组添加3 g/kg复合乳酸菌,GY组添加3 g/kg瑞森青贮宝,对照组(GCK组)不添加添加剂,每组3个重复。室温发酵60 d。结果显示,GX组、GXR组、GF组、GY组发酵谷草秸秆的粗蛋白含量极显著高于GCK组(P<0.01);GQR组发酵谷草秸秆粗灰分含量显著高于GCK组(P<0.05),GXR组、GX组发酵谷草秸秆粗纤维含量极显著低于除GY组外的其他组(P<0.01)。GY组乳酸含量、乳酸占总有机酸比例均极显著高于GCK组(P<0.01),氨态氮/总氮比值极显著低于GCK组(P<0.01);GY组、GQR组、GF组发酵谷草秸秆综合评分均在85分以上,质量为优。研究表明,添加青贮宝、纤维素酶、复合乳酸菌、纤维素酶+复合乳酸菌可明显提高谷草秸秆的营养价值,有效改善发酵品质,同时谷草中含有较高的多酚氧化酶和总黄酮,具有较高的开发利用价值。The experiment was to study the effect of additives such as compound enzyme,cellulase and compound lactic acid bacteria on fermentation quality and nutritional value of dried millet grass straw.The experiment consisted of seven groups.GQ group added 3 g/kg complex enzyme for dried green storage,GQR group added 3 g/kg complex enzyme for dried green storage+1 g/kg complex lactic acid bacteria,GX group added 3 g/kg cellulase,GXR group added 3 g/kg cellulase+1 g/kg complex lactic acid bacteria.GF group was supplemented with 3 g/kg complex lactic acid bacteria,GY group was supplemented with 3 g/kg Risen silage,control group(GCK group)was not supplemented with additives,and each group had three replicates.Ferment at room temperature for 60 d.The results showed that the crude protein content of fermented millet grass straw in GX group,GXR group,GF group and GY group was extremely higher than that in GCK group(P<0.01).The crude ash content of fermented millet straw in GQR group was significantly higher than that in GCK group(P<0.05),and the crude fiber content of fermented dried millet grass straw in GXR group and GX group was extremely lower than that in other groups except GY group(P<0.01).The content of lactic acid and the proportion of lactic acid to total organic acid in GY group were extremely higher than those in GCK group(P<0.01),and the ratio of ammonia nitrogen to total nitrogen in GY group was extremely lower than that in GCK group(P<0.01).The comprehensive scores of fermented grain straw in GY group,GQR group and GF group were above 85 points,and the quality was excellent.The experiment indicates that the addition of silage,cellulase,complex lactic acid bacteria,cellulase+complex lactic acid bacteria can significantly increase the nutritional value and improve the fermentation quality.At the same time,millet straw contained higher polyphenol oxidase and total flavonoids,which has high development and utilization value.

关 键 词：谷草 营养成分 纤维素酶 复合乳酸菌 活性物质 

分 类 号：S816[农业科学—饲料科学]