摘要
为利用陈皮加工副产物,减少环境污染,增加养殖业饲料资源,本研究将陈皮加工副产物柑橘(Citrus reticulata)肉和小麦(Triticum aestivum)壳按不同比例混合进行青贮。试验设柑橘肉与小麦壳混合比例为7∶3、6∶4和5∶5,每个混合比例又分为植物乳杆菌(Lactobacillus plantarum)添加、无添加,共6个处理。结果表明,柑橘肉营养丰富,粗脂肪是小麦壳的3.23倍,水溶性碳水化合物比小麦壳稍高,粗灰分、粗纤维、中性洗涤纤维和酸性洗涤纤维均比小麦壳低,具有较高的利用价值;柑橘肉和小麦壳按7∶3比例混合青贮效果良好,且添加植物乳杆菌青贮效果最好,pH降至3.56,乳酸含量达5.92%,同时降低了乙酸、丙酸和氨态氮含量。
In order to utilize byproducts of orange peel and increase food resources for breeding,we examined the ensiling of citrus(Citrus reticulata)flesh and wheat(Triticum aestivum)husks at different ratios.The ensiling experiment contained six different treatment groups:three different mixing ratios(citrus:wheat 7∶3,6∶4,and 5∶5)with and without the addition of Lactobacillus plantarum.The results showed that citrus flesh was rich in nutrients and had a high utilization value.The ether extract from the citrus flesh was 3.23 times more abundant than that of the wheat husks.By contrast,the contents of watersoluble carbohydrates contents in the citrus flesh were comparable with that of the wheat husks.The levels of crude ash,crude fibers,neutral detergent fibers,and acid detergent fibers were lower in the citrus flesh compared to the wheat husks.The optimal fermentation quality of the citrus flesh and wheat husks was obtained at a ratio of 7∶3.Furthermore,the addition of L.plantarum further enhanced the fermentation quality by reducing the pH to 3.56 and increased the lactic acid content to 5.92%.The addition of L.plantarum also reduced the contents of acetic acid,propionic acid,and ammonia nitrogen.
作者
田静
唐国建
李国栋
张建国
TIAN Jing;TANG Guojian;LI Guodong;ZHANG Jianguo(South Pratacultural Center,South China Agricultural University/Guangdong Engineering Research Center for Grassland Science,Guangzhou 510642,Guangdong,China;Guangdong Qunlin Animal Husbandry Limited Company,Zhaoqing 526538,Guangdong,China)
出处
《草业科学》
CAS
CSCD
2020年第1期194-200,共7页
Pratacultural Science
基金
广东省现代农业产业技术体系南方现代草牧业(羊)创新团队(2019KJ127)
国家重点研发计划(2017YFD0502102-02)
国家自然科学基金项目(31672486)
关键词
柑橘肉
小麦壳
植物乳杆菌
混合青贮
营养成分
微生物
发酵品质
citrus flesh
wheat husk
Lactobacillus plantarum
mixed silage
nutrients
microorganisms
fermentation quality
