Acta Prataculturae Sinica ›› 2021, Vol. 30 ›› Issue (8): 164-170.DOI: 10.11686/cyxb2021022
Dong-mei YANG(), Jun-nian LI(), Shuang-lun TAO
Received:
2020-06-30
Revised:
2020-08-31
Online:
2021-07-09
Published:
2021-07-09
Contact:
Jun-nian LI
Dong-mei YANG, Jun-nian LI, Shuang-lun TAO. Effects of tannic acid addition on the aerobic stability and mycotoxin content of kudzu vine silage[J]. Acta Prataculturae Sinica, 2021, 30(8): 164-170.
指标 Index | 添加量 Addition | 发酵时间 Fermentation time | ||||
---|---|---|---|---|---|---|
5 d | 10 d | 35 d | 50 d | 70 d | ||
粗蛋白 Crude protein (%) | 0 | 19.25±1.55Aa | 19.21±1.45Aa | 19.04±1.44Aa | 18.23±1.25Aa | 18.22±1.24Aa |
1.0% | 19.34±1.46Aa | 19.31±1.32Aa | 19.14±1.28Aa | 18.80±1.36Aa | 18.56±1.34Aa | |
1.5% | 19.35±1.64Aa | 19.32±1.65Aa | 19.01±1.77Aa | 18.90±1.24Aa | 18.16±1.14Aa | |
2.0% | 19.44±1.56Aa | 19.34±1.22Aa | 19.27±1.35Aa | 19.20±1.56Aa | 19.05±1.74Aa | |
可溶性碳水化合物 Water soluble carbohydrate (g·kg-1 FW) | 0 | 116.31±21.26Ca | 110.24±10.25Ba | 116.40±10.46Ba | 105.00±0.23Cb | 104.00±11.04Bb |
1.0% | 118.27±11.34Ca | 115.24±11.29Ba | 112.14±11.05Ba | 109.42±0.12Ca | 104.20±9.55Bb | |
1.5% | 127.56±12.47Ba | 125.32±11.36Ba | 116.54±10.58Bb | 113.54±10.89Bb | 109.87±10.54Bb | |
2.0% | 137.56±11.62Aa | 130.22±12.24Aa | 126.54±10.48Aa | 123.17±8.45Ab | 120.15±12.47Ab | |
中性洗涤纤维 Neutral detergent fiber (%) | 0 | 55.32±2.32Aa | 54.56±2.45Aa | 53.24±2.64Aa | 52.35±3.21Aa | 52.01±2.30Aa |
1.0% | 55.34±2.14Aa | 54.32±2.34Aa | 53.98±2.46Aa | 53.68±3.45Aa | 53.21±2.14Aa | |
1.5% | 55.64±2.15Aa | 54.89±2.34Aa | 54.34±2.32Aa | 54.12±3.68Aa | 53.41±2.01Aa | |
2.0% | 56.36±2.65Aa | 56.02±2.31Aa | 55.78±2.11Aa | 55.29±3.45Aa | 54.21±2.31Aa | |
酸性洗涤纤维 Acid detergent fiber (%) | 0 | 30.24±1.32Aa | 29.87±1.26Aa | 28.24±1.01Aa | 28.16±1.24Aa | 28.08±0.47Aa |
1.0% | 30.89±1.24Aa | 29.47±1.15Aa | 29.14±1.21Aa | 28.87±1.21Aa | 28.55±0.65Aa | |
1.5% | 31.02±1.26Aa | 30.65±1.21Aa | 30.21±0.98Aa | 29.30±0.65Aa | 29.04±0.78Aa | |
2.0% | 30.45±1.48Aa | 30.21±1.55Aa | 29.97±1.01Aa | 29.65±0.45Aa | 29.14±0.58Aa |
Table 1 Effect of tannin acid addition on the nutrient content of silage kudzu vine
指标 Index | 添加量 Addition | 发酵时间 Fermentation time | ||||
---|---|---|---|---|---|---|
5 d | 10 d | 35 d | 50 d | 70 d | ||
粗蛋白 Crude protein (%) | 0 | 19.25±1.55Aa | 19.21±1.45Aa | 19.04±1.44Aa | 18.23±1.25Aa | 18.22±1.24Aa |
1.0% | 19.34±1.46Aa | 19.31±1.32Aa | 19.14±1.28Aa | 18.80±1.36Aa | 18.56±1.34Aa | |
1.5% | 19.35±1.64Aa | 19.32±1.65Aa | 19.01±1.77Aa | 18.90±1.24Aa | 18.16±1.14Aa | |
2.0% | 19.44±1.56Aa | 19.34±1.22Aa | 19.27±1.35Aa | 19.20±1.56Aa | 19.05±1.74Aa | |
可溶性碳水化合物 Water soluble carbohydrate (g·kg-1 FW) | 0 | 116.31±21.26Ca | 110.24±10.25Ba | 116.40±10.46Ba | 105.00±0.23Cb | 104.00±11.04Bb |
1.0% | 118.27±11.34Ca | 115.24±11.29Ba | 112.14±11.05Ba | 109.42±0.12Ca | 104.20±9.55Bb | |
1.5% | 127.56±12.47Ba | 125.32±11.36Ba | 116.54±10.58Bb | 113.54±10.89Bb | 109.87±10.54Bb | |
2.0% | 137.56±11.62Aa | 130.22±12.24Aa | 126.54±10.48Aa | 123.17±8.45Ab | 120.15±12.47Ab | |
中性洗涤纤维 Neutral detergent fiber (%) | 0 | 55.32±2.32Aa | 54.56±2.45Aa | 53.24±2.64Aa | 52.35±3.21Aa | 52.01±2.30Aa |
1.0% | 55.34±2.14Aa | 54.32±2.34Aa | 53.98±2.46Aa | 53.68±3.45Aa | 53.21±2.14Aa | |
1.5% | 55.64±2.15Aa | 54.89±2.34Aa | 54.34±2.32Aa | 54.12±3.68Aa | 53.41±2.01Aa | |
2.0% | 56.36±2.65Aa | 56.02±2.31Aa | 55.78±2.11Aa | 55.29±3.45Aa | 54.21±2.31Aa | |
酸性洗涤纤维 Acid detergent fiber (%) | 0 | 30.24±1.32Aa | 29.87±1.26Aa | 28.24±1.01Aa | 28.16±1.24Aa | 28.08±0.47Aa |
1.0% | 30.89±1.24Aa | 29.47±1.15Aa | 29.14±1.21Aa | 28.87±1.21Aa | 28.55±0.65Aa | |
1.5% | 31.02±1.26Aa | 30.65±1.21Aa | 30.21±0.98Aa | 29.30±0.65Aa | 29.04±0.78Aa | |
2.0% | 30.45±1.48Aa | 30.21±1.55Aa | 29.97±1.01Aa | 29.65±0.45Aa | 29.14±0.58Aa |
处理 Treatment | 有机酸含量Organic acid content (g·kg-1 DM) | 氨态氮NH3-N (g·kg-1 DM) | 微生物Microorganisms (lg CFU·g-1 FM) | ||||
---|---|---|---|---|---|---|---|
LA | AA | PA | BA | 乳酸菌LAB | 酵母菌Yeast | ||
对照 Control | 46.62±2.16A | 0.66±0.09A | 0.22±0.01 | 0.01 | 5.57±1.25A | 8.21±1.69A | <2.00 |
1.0%TA | 41.35±1.34B | 0.63±0.08A | 0 | 0 | 5.47±1.68A | 8.56±1.75A | <2.00 |
1.5%TA | 39.24±1.68B | 0.61±0.06A | 0 | 0 | 5.34±1.54A | 7.98±1.54A | <2.00 |
2.0%TA | 34.26±1.35C | 0.58±0.04A | 0 | 0 | 5.31±1.84A | 8.01±1.66A | <2.00 |
Table 2 Effects of addition of tannic acid on fermentation parameters of silage kudzu vine
处理 Treatment | 有机酸含量Organic acid content (g·kg-1 DM) | 氨态氮NH3-N (g·kg-1 DM) | 微生物Microorganisms (lg CFU·g-1 FM) | ||||
---|---|---|---|---|---|---|---|
LA | AA | PA | BA | 乳酸菌LAB | 酵母菌Yeast | ||
对照 Control | 46.62±2.16A | 0.66±0.09A | 0.22±0.01 | 0.01 | 5.57±1.25A | 8.21±1.69A | <2.00 |
1.0%TA | 41.35±1.34B | 0.63±0.08A | 0 | 0 | 5.47±1.68A | 8.56±1.75A | <2.00 |
1.5%TA | 39.24±1.68B | 0.61±0.06A | 0 | 0 | 5.34±1.54A | 7.98±1.54A | <2.00 |
2.0%TA | 34.26±1.35C | 0.58±0.04A | 0 | 0 | 5.31±1.84A | 8.01±1.66A | <2.00 |
项目 Items | 添加量 Addition | 发酵时间 Fermentation time | ||||
---|---|---|---|---|---|---|
5 d | 10 d | 35 d | 50 d | 70 d | ||
黄曲霉毒素 AF | 0 | 17.28±1.54Aa | 12.35±1.64Ab | 8.14±1.54Ab | 2.03±0.34Ac | 1.66±0.17Ac |
1.0% | 12.35±1.24Ba | 8.64±0.54Bb | 7.62±1.34Bb | 1.11±0.24Bc | 1.32±0.12Ac | |
1.5% | 11.47±1.65Ba | 6.24±0.74Bb | 6.44±0.58Bb | 0.58±0.14Cc | 0.98±0.12Bc | |
2.0% | 7.67±0.28Ca | 6.24±0.28Ba | 6.21±0.80Ba | 0.42±0.10Cb | 0.87±0.08Bb | |
呕吐毒素 DON | 0 | 263.05±23.45Aa | 265.21±22.45Aa | 229.85±20.14Aa | 213.21±18.74Aa | 207.35±16.24Aa |
1.0% | 135.46±12.35Ba | 133.02±13.24Ba | 122.03±11.28Ba | 105.12±10.57Bb | 102.24±10.69Bb | |
1.5% | 133.57±12.98Ba | 124.02±11.32Ba | 105.60±10.77Bb | 102.17±10.24Bb | 98.65±8.54Bb | |
2.0% | 105.18±11.27Ca | 100.21±10.22Ba | 98.20±9.35Ba | 97.16±7.89Ba | 95.56±8.74Ba | |
玉米赤霉烯酮 ZEA | 0 | 164.31±21.32Aa | 156.40±12.58Aa | 132.40±11.65Ab | 124.46±12.54Ab | 120.27±11.24Ab |
1.0% | 143.27±11.59Ba | 135.24±12.54Ba | 115.60±10.25Bb | 102.35±9.87Bb | 87.46±9.54Bc | |
1.5% | 137.56±12.47Ba | 125.32±11.54Bb | 116.54±10.58Bb | 105.26±11.24Bb | 87.38±7.59Bc | |
2.0% | 137.56±11.62Ba | 125.32±11.26Bb | 116.54±10.48Bb | 95.64±7.68Bc | 75.24±5.47Bc |
Table 3 Effects of tannin acid addition on mycotoxin contents of silage kudzu vine (μg·kg-1)
项目 Items | 添加量 Addition | 发酵时间 Fermentation time | ||||
---|---|---|---|---|---|---|
5 d | 10 d | 35 d | 50 d | 70 d | ||
黄曲霉毒素 AF | 0 | 17.28±1.54Aa | 12.35±1.64Ab | 8.14±1.54Ab | 2.03±0.34Ac | 1.66±0.17Ac |
1.0% | 12.35±1.24Ba | 8.64±0.54Bb | 7.62±1.34Bb | 1.11±0.24Bc | 1.32±0.12Ac | |
1.5% | 11.47±1.65Ba | 6.24±0.74Bb | 6.44±0.58Bb | 0.58±0.14Cc | 0.98±0.12Bc | |
2.0% | 7.67±0.28Ca | 6.24±0.28Ba | 6.21±0.80Ba | 0.42±0.10Cb | 0.87±0.08Bb | |
呕吐毒素 DON | 0 | 263.05±23.45Aa | 265.21±22.45Aa | 229.85±20.14Aa | 213.21±18.74Aa | 207.35±16.24Aa |
1.0% | 135.46±12.35Ba | 133.02±13.24Ba | 122.03±11.28Ba | 105.12±10.57Bb | 102.24±10.69Bb | |
1.5% | 133.57±12.98Ba | 124.02±11.32Ba | 105.60±10.77Bb | 102.17±10.24Bb | 98.65±8.54Bb | |
2.0% | 105.18±11.27Ca | 100.21±10.22Ba | 98.20±9.35Ba | 97.16±7.89Ba | 95.56±8.74Ba | |
玉米赤霉烯酮 ZEA | 0 | 164.31±21.32Aa | 156.40±12.58Aa | 132.40±11.65Ab | 124.46±12.54Ab | 120.27±11.24Ab |
1.0% | 143.27±11.59Ba | 135.24±12.54Ba | 115.60±10.25Bb | 102.35±9.87Bb | 87.46±9.54Bc | |
1.5% | 137.56±12.47Ba | 125.32±11.54Bb | 116.54±10.58Bb | 105.26±11.24Bb | 87.38±7.59Bc | |
2.0% | 137.56±11.62Ba | 125.32±11.26Bb | 116.54±10.48Bb | 95.64±7.68Bc | 75.24±5.47Bc |
添加量 Addition | pH | 乳酸 Lactic acid (g·kg-1DM) | 酵母菌Yeasts (lg CFU·g-1FM) | |||||||
---|---|---|---|---|---|---|---|---|---|---|
0 d | 5 d | 10 d | 0 d | 5 d | 10 d | 0 d | 5 d | 10 d | ||
0 | 4.10±0.25Ab | 4.96±1.01Ab | 8.38±1.35Aa | 8.21±1.69Ab | 30.85±2.56Ba | 8.60±1.35Bb | <2.00 | 7.58±1.02Ab | 9.67±1.28Aa | |
1.0% | 4.10±0.31Ab | 4.72±1.06Ab | 6.79±1.36Ba | 8.56±1.75Ac | 33.45±2.74Aa | 11.21±0.65Ab | <2.00 | 4.37±1.01Bb | 7.12±1.02Ba | |
1.5% | 4.11±0.21Ab | 4.53±1.11Ab | 6.27±1.38Ba | 7.98±1.54Ac | 34.25±2.45Aa | 12.40±1.35Ab | <2.00 | 4.54±1.06Bb | 7.02±1.04Ba | |
2.0% | 4.10±0.26Aa | 4.50±1.21Aa | 4.88±1.45Ca | 8.01±1.66Ac | 34.21±2.14Aa | 12.40±1.24Ab | <2.00 | 4.18±1.11Bb | 6.87±1.06Ba |
Table 4 Effects of addition of tannic acid on pH, lactic acid and yeast counts in silage kudzu vine
添加量 Addition | pH | 乳酸 Lactic acid (g·kg-1DM) | 酵母菌Yeasts (lg CFU·g-1FM) | |||||||
---|---|---|---|---|---|---|---|---|---|---|
0 d | 5 d | 10 d | 0 d | 5 d | 10 d | 0 d | 5 d | 10 d | ||
0 | 4.10±0.25Ab | 4.96±1.01Ab | 8.38±1.35Aa | 8.21±1.69Ab | 30.85±2.56Ba | 8.60±1.35Bb | <2.00 | 7.58±1.02Ab | 9.67±1.28Aa | |
1.0% | 4.10±0.31Ab | 4.72±1.06Ab | 6.79±1.36Ba | 8.56±1.75Ac | 33.45±2.74Aa | 11.21±0.65Ab | <2.00 | 4.37±1.01Bb | 7.12±1.02Ba | |
1.5% | 4.11±0.21Ab | 4.53±1.11Ab | 6.27±1.38Ba | 7.98±1.54Ac | 34.25±2.45Aa | 12.40±1.35Ab | <2.00 | 4.54±1.06Bb | 7.02±1.04Ba | |
2.0% | 4.10±0.26Aa | 4.50±1.21Aa | 4.88±1.45Ca | 8.01±1.66Ac | 34.21±2.14Aa | 12.40±1.24Ab | <2.00 | 4.18±1.11Bb | 6.87±1.06Ba |
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