盐地碱蓬青贮发酵进程  

Study on the fermentation process of Suaeda salsa silage

作　　者：徐晶 赵学群 王珍珍 江杰 殷树鹏[1] 沙如意[3] XU Jing;ZHAO Xuequn;WANG Zhenzhen;JIANG Jie;YIN Shupeng;SHA Ruyi(Shandong Vocational College of Science and Technology,Weifang 261053,Shandong,China;Beijing Traditional Chinese Medicine Health Engineering Research Institute,Beijing 102200,China;Zhejiang University of Science&Technology,Hangzhou 310023,Zhejiang,China;Shandong Shengwei Salt Alkali Land Technology Co.Ltd.,Weifang 261100,Shandong,China)

机构地区：[1]山东科技职业学院生物与化学工程系,山东潍坊261053 [2]北京中医药养生工程研究院,北京102200 [3]浙江科技学院科研处,浙江杭州310023 [4]山东胜伟盐碱地科技有限公司,山东潍坊261100

出　　处：《草业科学》2024年第7期1729-1735,共7页Pratacultural Science

基　　金：中国博士后科学基金项目(2018M632475);潍坊市科技发展计划项目(2021GX040)。

摘　　要：为研究盐地碱蓬(Suaeda salsa)青贮发酵过程中品质的变化,采用真空包装避光发酵,分别在0、7、14、21、28、35、42、49、56 d开袋取样,测定青贮的感官品质、营养价值、发酵品质。结果显示,青贮的气味、色泽和物理状态在发酵42 d内品质良好,之后开始下降。干物质含量先下降后上升,在21~42 d间无显著变化(P>0.05)。发酵7~35和49 d的粗蛋白含量显著高于原料(P<0.05),随青贮时间延长呈现先升高后降低并趋于稳定的趋势。中性洗涤纤维含量随青贮时间延长呈下降趋势,在14到56 d显著降低(P<0.05)。21 d以后的pH显著低于前14 d(P<0.05),后趋于稳定。28 d的乳酸含量显著高于其他发酵时间(P<0.05)。随着发酵的延长,不良产物乙酸、丙酸、丁酸、氨态氮均有不同程度的升高,其中乙酸和丙酸随着时间的延长逐渐升高,分别在28和14 d开始趋于稳定,35 d产生丁酸,但含量极低,49 d后的氨态氮/总氮均显著高于前期(P<0.05),V-Score评价表明随着青贮时间的延长,青贮发酵品质整体呈下降的趋势。研究结果表明,盐地碱蓬青贮最适宜的发酵时间为28~42 d。The quality changes of Suaeda salsa silage during fermentation were studied.Vacuum packaging was used for fermentation and the silage was protected from light.The sensory quality,nutritional value,and fermentation quality of the silage were determined at 0,7,14,21,28,35,42,49,and 56 days.The results showed that the smell,color,and physical condition of silage were good within 42 days of fermentation,and then began to decline.Dry matter content first decreased and then increased,with no significant change between 21 and 42 days(P>0.05).The crude protein content of fermented 7~35 and 49 days was significantly higher than that in raw materials(P<0.05).It presented a trend of increasing at first,then decreasing,and then stabilizing.Neutral detergent fiber content showed a decreasing trend;it significantly decreased at 14 to 56 days(P<0.05).The pH after 21 days was significantly lower than that during the 0~14 days(P<0.05),and the lactic acid content at 28 days was significantly higher than that at other fermentation times(P<0.05).The levels of undesirable products,namely acetic acid,propionic acid,butyric acid,and ammoniacal nitrogen increased to varying degrees.Acetic acid and propionic acid contents gradually increased,but began to stabilize at 28 and 14 days,respectively.Butyric acid was produced at 35 days,but its amount was very low.The content of ammoniacal nitrogen/total nitrogen at 49 days was significantly higher than that recorded during the preceding period(P<0.05).V-Score evaluation showed that with the extension of silage time,the fermentation quality of silage decreased.The results showed that the optimum fermentation time of S.salsa silage was 28~42 days.

关 键 词：盐地碱蓬 青贮 感官品质 营养价值 发酵品质 发酵时间 青贮品质 

分 类 号：S816.53[农业科学—饲料科学]