不同处理条件对辣椒秸秆青贮品质和营养价值的影响  

Effects of Different Treatment Conditions on Quality and Nutritional Value of Pepper Straw Silage

作　　者：程志泽 艾比布拉·伊马木 乃比·阿不来提 白丽莎 周宇婷 于琴 汪梦洁 CHENG Zhize;AIBIBULA Yimamu;NAIBI Abulaiti;BAI Lisha;ZHOU Yuting;YU Qin;WANG Mengjie(College of Prataculture,Xinjiang Agricultural University,Urumqi 830000,China)

机构地区：[1]新疆农业大学草业学院,乌鲁木齐830000

出　　处：《动物营养学报》2024年第8期5387-5398,共12页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：新疆维吾尔自治区重点研发计划项目(2022B02042-2)。

摘　　要：本试验旨在研究不同水分含量和添加剂对辣椒秸秆青贮品质和营养价值的影响。试验以末次收获辣椒后的新鲜辣椒秸秆为原料,通过预干燥将水分含量调整为73%(H)、65%(M)和55%(L),青贮时添加剂使用枯草芽孢杆菌(B)、枯草芽孢杆菌+糖蜜(BM)、枯草芽孢杆菌+纤维素酶(BC),以不加任何添加剂为对照组(C),共12个处理,每个处理3个重复,在室温下青贮60 d后测定各样品的营养成分、发酵品质和相对饲喂价值(RFV)等指标,利用隶属函数对不同处理辣椒秸秆青贮进行综合营养价值评价,选用综合评价前4位的辣椒秸秆青贮(MBM、MBC、LBM和LBC)为原料,以苜蓿作对照,通过体外试验测定其48 h累积产气量、体外发酵参数和干物质(DM)降解率等指标。结果表明:1)水分含量对辣椒秸秆青贮pH,DM、粗蛋白质(CP)、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)、可溶性碳水化合物(WSC)、粗脂肪(EE)、辣椒素、乳酸(LA)、乙酸(AA)、丙酸(PA)含量和氨态氮/总氮(NH_(3)-N/TN)有极显著影响(P<0.01);添加剂对辣椒秸秆青贮pH,DM、CP、NDF、ADF、WSC、EE、辣椒素、LA、PA含量,RFV和NH_(3)-N/TN有极显著影响(P<0.01),对AA含量有显著影响(P<0.05)。2)水分含量为65%时,辣椒秸秆青贮的CP、EE、WSC、LA含量及RFV最高,pH,AA、PA含量和NH_(3)-N/TN最低,青贮效果最好,其次是水分含量为55%时;添加剂使用枯草芽孢杆菌+糖蜜时,辣椒秸秆青贮的DM、CP、WSC、EE和LA含量最高,而pH,AA、PA含量和NH_(3)-N/TN最低。3)在MBM、MBC、LBM和LBC 4个处理的辣椒秸秆青贮体外试验中,MBM处理理论最大产气量和DM降解率最高,NH_(3)-N含量最低,相关指标与苜蓿处理差异不显著(P>0.05),同时MBM处理的48 h累积产气量高于MBC、LBM和LBC处理。综上所述,辣椒秸秆青贮适宜水分含量为65%,添加剂使用枯草芽孢杆菌+糖蜜效果最佳,可在实际生产中推荐使用。This experiment was conducted to study the effects of different moisture contents and additives on the quality and nutritional value of pepper straw silage.In this experiment,the straw of improved shaanzaohong pepper(Capsicum annuum L.)was used as raw material,and its moisture content was set to 73%(H),65%(M)and 55%(L)by pre-drying.The additives were Bacillus subtilis(B),Bacillus subtilis+molasses(BM),Bacillus subtilis+cellulase(BC),and no additives were added as control group(C),a total of 12 treatments,each treatment had 3 replicates.After 60 days of silage at room temperature,the nutritional components,fermentation quality and relative feeding value(RFV)of each sample were determined.The comprehensive nutritional value of different treatments of pepper straw silage was evaluated by membership function.The top four comprehensive evaluation(MBM,MBC,LBM and LBC)of pepper straw silage were selected as raw materials,and alfalfa was used as control.The 48 h cumulative gas production,in vitro fermentation parameters and dry matter(DM)degradation rate were determined by in vitro test.The results showed as follows:1)moisture content had extremely significant effects on pH,the contents of DM,crude protein(CP),neutral detergent fiber(NDF),acid detergent fiber(ADF),water soluble carbohydrates(WSC),ether extraction(EE),capsaicin,lactic acid(LA),acetic acid(AA),propionic acid(PA)and ammonia nitrogen/total nitrogen(NH_(3)-N/TN)of pepper straw silage(P<0.01);the additive had a significant effect on the AA content of pepper straw silage(P<0.05),and had a significant effect on pH,the contents of DM,CP,NDF,ADF,WSC,EE,capsaicin,LA,PA,RFA and NH_(3)-N/TN(P<0.01).2)When the moisture content was 65%,the CP,EE,WSC,LA contents and RFV of pepper straw silage were the highest,while the pH,AA,PA contents and NH_(3)-N/TN were the lowest,and the silage quality was the best,followed by the pepper straw silage with 55%moisture content;when using BM additive,the contents of DM,CP,WSC,EE and LA were the highest,while pH,the contents of AA and

关 键 词：辣椒秸秆 发酵品质 枯草芽孢杆菌 综合营养价值评定 体外试验 

分 类 号：S816[农业科学—饲料科学]