不同品种葡萄渣对苜蓿青贮品质和有氧稳定性的影响

doi:10.11686/cyxb2019302

摘要/Abstract

摘要： 为探究不同品种葡萄渣对紫花苜蓿蛋白水解和有氧稳定性的影响,采用“甘农四号”紫花苜蓿作为青贮原料,分别添加马尔贝克(MC)、美乐(MT)、蛇龙珠(CG)3个品种葡萄渣50、100和150 g·kg^-1调制青贮饲料。试验共设置10个处理组,对苜蓿青贮后发酵品质、蛋白组分、蛋白质降解酶、微生物数量及有氧稳定性进行测定及分析。结果表明:3种葡萄渣在100和150 g·kg^-1的添加量下,均显著降低了青贮pH值(P<0.05);非蛋白氮含量随葡萄渣添加量增加而下降,以马尔贝克150 g·kg^-1最低,为430.25 g·kg^-1;添加葡萄渣降低了青贮中氨态氮含量,但添加量的变化对氨态氮含量影响不明显;美乐150 g·kg^-1对青贮羧基肽酶抑制作用最强,酶活性由17.56 μmol·h^-1下降至6.51 μmol·h^-1;葡萄渣增加了青贮发酵后乳酸菌数量,且抑制了霉菌的生长,蛇龙珠150 g·kg^-1乳酸菌数量最高,对照霉菌数量为3.02 log₁₀ cfu·g^-1,显著高于其他处理(P<0.05);3种葡萄渣均减缓了青贮有氧暴露阶段霉变腐败速度,其中美乐150 g·kg^-1处理组有氧腐败所用时间最长。综上所述,不同品种葡萄渣均能改善苜蓿青贮发酵品质,抑制蛋白酶活性,减少青贮蛋白水解程度,并提高了苜蓿青贮有氧稳定性。

关键词: 葡萄渣, 苜蓿青贮, 发酵品质, 蛋白水解

Abstract: The aim of the present study was to determine the effects of pomace from different grape varieties on the proteolysis and aerobic stability of alfalfa silage. The alfalfa (Medicago sativa) variety “Gannong No.4” was used as the base material for the silage, and pomace of three grape varieties Malbec (MC), Merlot (MT) and Cabernet gernischt (CG) were added at rates of 50, 100 and 150 g·kg^-1, making a total of 10 treatment groups, including a control (CK) without added grape pomace. Silage fermentation quality, protein components, pH, activities of proteolytic enzymes aminopeptidase and carboxypeptidase, microbial counts and aerobic stability were determined. It was found that all grape pomace significantly (P<0.05) reduced the silage pH when added at 100 and 150 g·kg^-1. The non-protein nitrogen content decreased with increasing supplementation rate of the grape pomace. MC added at 150 g·kg^-1 had the lowest non-protein nitrogen content (430.25 g·kg^-1). Adding grape pomace reduced the content of peptide nitrogen in the silage, but peptide nitrogen content did not vary significantly with the rate of pomace added. MT added at 150 g·kg^-1 had the strongest inhibitory effect on silage carboxypeptidase; enzyme activity declined from 17.56 μmol·h^-1 to 6.51 μmol·h^-1. Addition of grape pomaces increased the lactic acid bacteria count after silage fermentation, and inhibited the growth of mold. The highest lactic acid bacteria count was for CG added at 150 g·kg^-1. The number of fungi in CK was 3.02 log₁₀cfu·g^-1, significantly (P<0.05) higher than other treatments. Addition of all three grape pomaces slowed down the rate of fungal spoilage during aerobic exposure and the MT treatment group was stable for the longest time before showing aerobic decay. The above results indicated that the pomace of all three grape varieties improved silage fermentation quality, inhibited activity of silage proteases and reduced the degree of silage protein hydrolysis, and improved the aerobic stability of silage.

Key words: grapes pomace, alfalfa silage, fermentation quality, proteolytic

董文成, 林语梵, 朱鸿福, 张欢, 张桂杰. 不同品种葡萄渣对苜蓿青贮品质和有氧稳定性的影响[J]. 草业学报, 2020, 29(4): 129-137.

DONG Wen-cheng, LIN Yu-fan, ZHU Hong-fu, ZHANG Huan, ZHANG Gui-jie. Effects of different grape variety on proteolysis and aerobic stability of alfalfa silage made with added grape pomace[J]. Acta Prataculturae Sinica, 2020, 29(4): 129-137.

参考文献

[1] Gao X F, Yang J H, Wang H. Advances in the comprehensive utilization of by-products in the production of grapes and wine. Food Science, 2015, 36(7): 289-295.
高学峰, 杨继红, 王华. 葡萄及葡萄酒生产过程中副产物的综合利用研究进展. 食品科学, 2015, 36(7): 289-295.
[2] Zhang X Y, Li H Y, Chen W P, et al. Ecological regionalization of wine grape varieties in Ningxia. Chinese Journal of Ecology, 2014, 33(11): 3112-3119.
张晓煜, 李红英, 陈卫平, 等. 宁夏酿酒葡萄品种生态区划. 生态学杂志, 2014, 33(11): 3112-3119.
[3] Almajano M P, Carbo R, Lopez-Jimenez J A, et al. Antioxidant and antimicrobial activities of tea infusions. Food Chemistry, 2008,8(1): 53-63.
[4] Zhao Y G, Diao Q Y, Deng K D, et al. Advances in determination and regulation of methane emissions from ruminants. Journal of Animal Nutrition, 2011, 23(5): 726-734.
赵一广, 刁其玉, 邓凯东, 等. 反刍动物甲烷排放的测定及调控技术研究进展. 动物营养学报, 2011, 23(5): 726-734.
[5] Qiu Q H. Effect of condensed tannin on rumen fermentation of ruminant and its research progress. China Dairy Cattle, 2016, 313(5): 10-18.
邱清华. 缩合单宁对反刍动物瘤胃发酵的影响与研究进展. 中国奶牛, 2016, 313(5): 10-18.
[6] Min B R, Atwood G T, Molano A L, et al. The effect of condensed tannins from Lotus corniculatus on the proteolytic activities and growth of rumen bacteria. Animal Feed Science and Technology, 2005, 121(1): 45-58.
[7] Liu J, Li J, Qu J, et al. Comprehensive utilization of grape skin residue. Chinese and Foreign Grapes and Wine, 2006, (3): 51-53.
刘军, 李进, 曲健, 等. 葡萄皮渣的综合利用. 中外葡萄与葡萄酒, 2006, (3): 51-53.
[8] Owens V N, Albrecht K A, Muck R E. Protein degradation and fermentation characteristics of unwilted red clover and alfalfa silage harvested at various times during the day. Grass and Forage Science, 2002, 57: 329-341.
[9] Piluzza G, Sulas L, Bullitta S. Tannins in forage plants and their role in animal husbandry and environmental sustainability: A review. Grass and Forage Science, 2014, 69(1): 32-48.
[10] Peixoto C M, Maria I, Alves M J, et al. Grape pomace as a source of phenolic compounds and diverse bioactive properties. Food Chemistry, 2018, 253: 132-138.
[11] Deisy H H, Concepcion P, Rotger R, et al. Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth. International Journal of Food Microbiology, 2009, 136(1): 119-122.
[12] Famuyiwa O, Ough C S. Grape pomace: Possibilities as animal feed. American Journal of Enology and Viticulture, 1982, 33(1): 44-46.
[13] Li P, Shen Y, You M, et al. Effect of grape pomace on fermentation quality and aerobic stability of sweet sorghum silage. Animal Science Journal, 2017, 88(10): 1523-1530.
[14] Ke W C, Chen M, Jing P X, et al. Effect of fruit dregs on fatty acid and protein degradation of alfalfa silage. Journal of Grassland and Forage Science, 2017, (1): 21-28.
柯文灿, 陈明, 荆佩欣, 等. 果渣对紫花苜蓿青贮脂肪酸和蛋白降解的影响. 草学, 2017, (1): 21-28.
[15] Barry T N, Mcnabb W C. The implications of condensed tannins on the nutritive value of temperate forages fed to ruminants. British Journal of Nutrition, 1999, 81(4): 263-272.
[16] Wang Y J, Xie K Y, Zhao X, et al. Effect of condensed tannin on rumen fermentation of Ruminant and its research progress. Grassland and Turf, 2011, 31(4): 82-86.
王妍君, 谢开云, 赵祥, 等. 植物单宁及其对动物的作用研究进展. 草原与草坪, 2011, 31(4): 82-86.
[17] Guo X S, Ding W R, Han J G, et al. Characterization of protein fractions and amino acids in ensiled alfalfa treated with different chemical additives. Animal Feed Science and Technology, 2008, 142(2): 89-98.
[18] Wang L M, Xia W S. Study on determination of tea polysaccharide content by anthrone-sulfuric acid method. Food Science, 2005, 26(7): 185-188.
王黎明, 夏文水. 蒽酮—硫酸法测定茶多糖含量的研究. 食品科学, 2005, 26(7): 185-188.
[19] Sun S X, Tao R, Yang S L, et al. Correlation between the content of vanilloid and the in vitro digestibility of alfalfa. Southwest Agricultural Journal, 2012, 25(6): 2356-2359.
孙仕仙, 陶瑞, 杨思林, 等. 紫花苜蓿范氏纤维素含量与体外消化率的相关性研究. 西南农业学报, 2012, 25(6): 2356-2359.
[20] Yang S. Feed analysis and feed quality testing technology. Beijing: Beijing Agricultural University Press, 1993.
杨胜. 饲料分析及饲料质量检测技术. 北京: 北京农业大学出版社, 1993.
[21] Zhao W J, Xue B, Hu M H, et al. Extraction, purification and content determination of tannin in grape skin pomace. China Brewing, 2010, (8): 152-156.
赵文杰, 薛冰, 胡明华, 等. 葡萄皮渣中单宁的提取纯化及含量测定. 中国酿造, 2010, (8): 152-156.
[22] Xu Q F, Zhang X, Dong K H, et al. Comparison of three methods for modulation of different maize varieties. Acta Agrestia Sinica, 2010, 18(1): 67-72.
许庆方, 张翔, 董宽虎, 等. 不同品种玉米植株3种调制方法效果比较. 草地学报, 2010, 18(1): 67-72.
[23] Guo X S. Degradation characteristics of alfalfa protein during silage and effects of chemical additives. Beijing: China Agricultural University, 2007.
郭旭生. 青贮过程中苜蓿蛋白的降解特性及化学添加剂对其影响. 北京: 中国农业大学, 2007.
[24] Tao L, Zhou H, Guo X S, et al. Effect of metalloproteinase in sputum on protein degradation during silage. Journal of Agricultural Engineering, 2011, 27(s2): 258-262.
陶莲, 周禾, 郭旭生, 等. 苜蓿中金属肽酶对青贮过程中蛋白降解的作用. 农业工程学报, 2011, 27(s2): 258-262.
[25] Gong X C. Application of SPSS software in multivariate analysis of variance. Journal of Hebei North University (Natural Science Edition), 2015, 31(1): 19-22.
龚学臣. SPSS软件在交互效应方差分析中的应用. 河北北方学院学报(自然科学版), 2015, 31(1): 19-22.
[26] Ta N, Wei R H, De Q H L, et al. Evaluation of aerobic stability of fermented lactic acid fermented by lactobacillus and its fermented lactic acid bacteria. Journal of Animal Nutrition, 2017, 29(4): 1301-1311.
塔娜, 魏日华, 德庆哈拉, 等. 对禾草源同型发酵和/或异型发酵乳酸菌发酵无芒雀麦青贮有氧稳定性的评价. 动物营养学报, 2017, 29(4): 1301-1311.
[27] Woodams E E, Zhao X J. Production of citric acid by solid state fermentation of grape dregs. Chinese and Foreign Grapes and Wine, 1989, (3): 56-58.
Woodams E E, 赵新节. 利用葡萄渣的固态发酵生产柠檬酸. 中外葡萄与葡萄酒, 1989, (3): 56-58.
[28] Zheng Z N, Tan J J, Wu S, et al. Antimicrobial activity of tannic acid in vitro and its influencing factors. Journal of Guangdong University of Technology, 2015, 32(4): 46-51.
郑正男, 谭俊杰, 吴帅, 等. 单宁酸的体外抑菌作用及其影响因素. 广东工业大学学报, 2015, 32(4): 46-51.
[29] Chatonnet P, Dubourdieu D, Boidron J N. The influence of Brettanomyces/Dekkera sp. yeasts and lactic acid bacteria on the ethylphenol content of red wines. American Journal of Enology and Viticulture, 1995, 46(8): 463-468.
[30] Deisy H, Hernández C P, Rotger R, et al. Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth. International Journal of Food Microbiology, 2009, 136(1): 119-122.
[31] National Pasture Industry Technical System. Technical specifications for pasture standardization production management. Beijing: Science Press, 2014.
国家牧草产业技术体系. 牧草标准化生产管理技术规范. 北京: 科学出版社, 2014.
[32] Su L L, Wang W Q. Discussion on the application prospect of grape dregs in fermented feed of ruminant. Chinese Dairy Cattle, 2016, (11): 178-186.
苏玲玲, 王文奇. 葡萄渣在反刍动物发酵饲料中应用前景探讨. 中国奶牛, 2016, (11): 178-186.
[33] Qi W M. Study on shiitake mushroom-yeast symbiotic fermentation of ice-slag residue feed. Dalian: Dalian University of Technology, 2013.
齐文茂. 香菇—酵母共生发酵冰葡渣饲料的研究. 大连: 大连工业大学, 2013.
[34] Yang X L, Liu M, Yang X J, et al. Study on the suitable addition of silage grape slag water and urea. Feed Research, 2014, (7): 67-69.
杨晓莉, 刘敏, 杨新君, 等. 青贮葡萄渣水分和尿素适宜添加量的研究. 饲料研究, 2014, (7): 67-69.
[35] Albrecht K A, Muck R E. Proteolysis in ensiled forage legumes that vary in tannin concentration. Crop Science, 1991, 31(2): 486-494.
[36] Martin J S, Martin M M. Tannin assays in ecological studies Precipitation of ribulose-1, 5-bisphosphate carboxylase/oxygenase by tannic acid, quebracho, and oak foliage extracts. Journal of Chemical Ecology, 1983, 9(2): 285-297.
[37] Pérezjiménez J, Arranz S, Sauracalixto F. Proanthocyanidin content in foods is largely underestimated in the literature data: an approach to quantification of the missing proanthocyanidins. Food Research International, 2009, 42(10): 1381-1388.
[38] Weinberg Z G, Khanal P, Yildiz C, et al. Ensiling fermentation products and aerobic stability of corn and sorghum silages. Grassland Science, 2011, 57(1): 46-50.
[39] Brenes A, Viveros A, Chamorro S, et al. Use of polyphenol-rich grape by-products in monogastric nutrition. A review. Animal Feed Science and Technology, 2016, 10.1016/j.anifeedsci.2015.09.016.
[40] Cheng V J, Bekhit E D A, Mcconnell M, et al. Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate. Food Chemistry, 2012, 134(1): 474-482.