不同水分和发酵时间对番茄渣和麦秸混贮效果的影响  

Effects of Different Moisture Contents and Fermentation Time on The Fermentation Quality of Tomato Residue and Wheat St

作　　者：谢欣杰 郑伟华 李东健 李耀 李凤鸣[1] XIE Xinjie;ZHENG Weihua;LI Dongjian;LI Yao;LI Fengming(College of Animal Science,Xinjiang Agricultural University,Xinjiang Urumqi 830052,China;Institute of Agricultural Quality Standards and Testing Technology,Xinjiang Academy of Agricultural Sciences,Xinjiang Urumqi 830091,China)

机构地区：[1]新疆农业大学动物科学学院,新疆乌鲁木齐830052 [2]新疆农业科学院农业质量标准与检测技术研究所,新疆乌鲁木齐830091

出　　处：《饲料工业》2024年第1期17-20,共4页Feed Industry

基　　金：新疆维吾尔自治区重大科技专项[2022A02013-2];新疆农业大学大学生创新项目。

摘　　要：试验旨在探究不同水分和不同发酵时间对番茄渣和麦秸混贮效果的影响,采用两因素交叉试验设计,用麦秸调节番茄渣水分含量为40%、50%、60%和70%(Ⅰ、Ⅱ、Ⅲ、Ⅳ组),并分别于混贮45、70、100 d后进行感官特性和发酵指标的测定,比较不同处理下番茄渣和麦秸混贮的发酵品质。结果显示:Ⅲ组和Ⅳ组感官评定中颜色、气味和质地均较Ⅰ组和Ⅱ组好;pH、乳酸含量和乙酸含量均随水分含量的升高而下降;随着发酵时间的延长,番茄渣和麦秸混贮后,感官评价和发酵品质逐渐稳定,但总体来看,70 d时效果较好。综上可知,番茄渣和麦秸混贮在含水量为60%~70%、发酵时间为70 d较为适宜。This experiment was designed to investigate the effects of different moisture and fermentation time on the fermentation quality of tomato residue and wheat straw.A two-factor crossover design was used to adjust the moisture of tomato pomace to 40%,50%,60% and 70% with wheat straw(Groups Ⅰ,Ⅱ,Ⅲ an dⅣ),and the organoleptic properties and fermentation parameter of the mixed storage were measured at 45,70 and 100 d,respectively,so as to compare the fermentation qualities of the tomato pomace and wheat straw under different treatments.The results showed that the color,odor and texture in the sensory evaluation of groups Ⅲ and Ⅳ were better than those in groups Ⅰ and Ⅱ,and the pH,the content of lactic acid and acetic acid decreased with the increase of moisture content.With the prolongation of the fermentation time,the sensory evaluation and fermentation quality of tomato pomace and wheat straw were gradually stabilized,but on the whole,the fermentation quality was better at 70 d.Overall,our findings suggest that that the mixed storage of tomato pomace and wheat straw should be ensiled with the moisture content of 60%-70% and stored for at least 70 d.

关 键 词：番茄渣 麦秸 混贮 品质评定 水分含量 发酵时间 

分 类 号：S816.11[农业科学—饲料科学]