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草业学报 ›› 2021, Vol. 30 ›› Issue (10): 169-179.DOI: 10.11686/cyxb2020379

• 研究论文 • 上一篇    

不同添加剂对构树青贮饲料发酵品质和蛋白质降解的影响

吴长荣(), 代胜, 梁龙飞, 孙文涛, 彭超, 陈超, 郝俊()   

  1. 贵州大学动物科学学院草业科学系,贵州 贵阳 550025
  • 收稿日期:2020-08-04 修回日期:2020-09-27 出版日期:2021-09-16 发布日期:2021-09-16
  • 通讯作者: 郝俊
  • 作者简介:Corresponding author. E-mail: jhao@gzu.edu.cn
    吴长荣(1994-),男,贵州毕节人,在读硕士。E-mail: 997194020@qq.com
  • 基金资助:
    贵州省科技计划项目(黔科合平台人才[2018]5255);贵州省研究生教育创新计划(GZZ2017001);贵州省草地生态畜牧业人才基地项目(RCJD2018-13)

Effects of different additives on fermentation quality and protein degradation of Broussonetia papyrifera silage

Chang-rong WU(), Sheng DAI, Long-fei LIANG, Wen-tao SUN, Chao PENG, Chao CHEN, Jun HAO()   

  1. Department of Grass Science,College of Animal Science,Guizhou University,Guiyang 550025,China
  • Received:2020-08-04 Revised:2020-09-27 Online:2021-09-16 Published:2021-09-16
  • Contact: Jun HAO

摘要:

本试验旨在研究不同青贮添加剂对构树青贮营养价值、发酵品质以及氮组分和蛋白酶的动态影响。晾晒1.5 h后将糖蜜添加到构树原料中作为对照组(CK),再在CK的基础上分别添加甲酸(FA)、纤维素酶(CE)和乳酸菌(LB)。分别在青贮0、3、7、15、30和45 d测定氮组分和酶活性动态变化,45 d后测其营养品质和发酵品质。结果表明:相对于CK,FA、LB和CE组的干物质、粗蛋白、乳酸和乙酸含量增加,粗纤维、中性洗涤纤维、酸性洗涤纤维、丙酸含量、pH和氨态氮/总氮降低(P<0.05);pH值、总氮含量、酸性蛋白酶、羧基肽酶和氨基肽酶活性随时间延长呈下降趋势,非蛋白氮、氨态氮、游离氨基酸随青贮时间延长呈逐渐上升趋势,且FA、LB和CE组在不同时间段较CK组均降低(P<0.05);肽氮含量随时间延长呈先增加后下降趋势,且FA、LB和CE组在不同时间段较CK组有所增加。结合隶属函数分析得出不同添加剂处理的构树青贮饲料综合营养价值从高到低为:LB组>CE组>FA组>CK。

关键词: 添加剂, 青贮构树, 营养价值, 发酵品质, 蛋白质降解

Abstract:

The study evaluated the effects of different additives on nutritive value, fermentation quality, nitrogen components and protease of Broussonetia papyrifera silage. Molasses was added to B. papyrifera after 1.5 h drying in the air as a control treatment (CK). In the additive treatments, formic acid (FA), cellulase (CE) or lactic acid bacteria (LB) were added to the B. papyrifera with molasses, with 3 replicates of each treatment. The changes in nitrogen components and enzyme activity were measured at 0, 3, 7, 15, 30 and 45 days of ensiling, and nutritional quality and fermentation quality were measured after 45 days. Results showed that contents of dry matter, crude protein, lactic acid and acetic acid were increased, while crude fiber, neutral detergent fiber, acid detergent fiber, propionic acid content, pH and ammonia nitrogen/total nitrogen were decreased (P<0.05) in FA, LB and CE treatments relative to CK. pH value, total nitrogen content, activities of acid protease, carboxypeptidase and aminopeptidase decreased with increase in time ensiled, while non-protein nitrogen, ammonia nitrogen and free amino acids gradually increased as fermentation progressed, and these indexes mentioned above in FA, LB and CE treatments were lower than in the CK treatment at each sampling time (P<0.05). The contents of peptide-N in FA, LB and CE groups were higher than in the CK treatment at each sampling time. As ascertained by membership function analysis, the overall nutritional value of B. papyrifera silage treated with different additives, ranked from high to low was: LB>CE>FA>CK.

Key words: additives, silage paper mulberry, nutritional value, fermentation quality, protein degradation