摘要
试验以构树为研究对象,探讨米曲霉对构树青贮发酵品质的影响。试验分为3组,分别为对照组、试验Ⅰ组、试验Ⅱ组。对照组为自然青贮发酵,试验Ⅰ组为添加复合菌剂发酵,试验Ⅱ组为添加米曲霉青贮发酵,每组3个重复。青贮发酵40 d。结果显示:试验Ⅱ组构树青贮的pH值为4.47,显著低于对照组(P<0.05);试验Ⅱ组乳酸(LA)含量显著高于对照组(P<0.05);试验Ⅱ组氨态氮含量显著低于对照组(P<0.05)。试验Ⅱ组构树的青贮品质优于对照组。发酵后,试验Ⅱ组和试验Ⅰ组构树青贮的粗蛋白含量比对照组分别提高5.29%、4.70%;总必需氨基酸含量显著高于对照组(P<0.05);酸性洗涤纤维和中性洗涤纤维含量显著低于对照组(P<0.05)。仿生消化试验结果表明,试验Ⅱ组构树青贮干物质消化率显著提高(P<0.05),能量消化率和酶水解能值有不同程度的提高。研究表明,米曲霉可以改善构树青贮发酵品质,提高构树的营养价值。
The study was to investigate the effect of Aspergillus oryzae on fermentation quality of Broussonetia papyrifera.The experiment was divided into three groups:Control group,test groupⅠand test groupⅡ.The control group was fermented with natural silage,the experimental groupⅠwas fermented with compound bacterial agent,and the experimental groupⅡwas fermented with Aspergillus oryzae silage,with three replicates in each group.Silage was fermented for 40 d.The results showed that the pH value of silage of Broussonetia papyrifera in test groupⅡwas 4.47,which was significantly lower than that in control group(P<0.05).The content of lactic acid(LA)in test groupⅡwas significantly higher than that in control group(P<0.05).The content of ammonia nitrogen in test groupⅡwas significantly lower than that in control group(P<0.05).The silage quality of groupⅡBroussonetia papyrifera silage was better than that of control group.After fermentation,the crude protein content of Broussonetia papyrifera silage in test groupⅡand test groupⅠwas increased by 5.29%and 4.70%compared with control group,respectively.The total essential amino acid content was significantly higher than that of control group(P<0.05),and the acid detergent fiber and neutral detergent fiber content were significantly lower than that of control group(P<0.05).The results of biomimetic digestion experiment showed that the dry matter digestibility of silage of groupⅡBroussonetia papyrifera was significantly increased(P<0.05),and the energy digestibility and enzymatic hydrolysis energy value were increased in different degrees.The experiment indicates that Aspergillus oryzae can improve the fermentation quality and nutritional value of Broussonetia papyrifera silage.
作者
梁琪妹
黄光云
黄香
周志扬
罗鲜青
黄丽霞
何仁春
王启芝
LIANG Qi-mei;HUANG Guang-yun;HUANG Xiang;ZHOU Zhi-yang;LUO Xian-qing;HUANG Li-xia;HE Ren-chun;WANG Qi-zhi
出处
《饲料研究》
CAS
北大核心
2022年第12期100-104,共5页
Feed Research
基金
广西科技重点研发(项目编号:桂科AB21196048)
广西水产畜牧科技推广计划(项目编号:桂渔牧科201528020)
广西科技重点研发(项目编号:桂科AB20297012)。
关键词
构树
米曲霉
青贮发酵品质
营养消化率
Broussonetia papyrifera
Aspergillus oryzae
fermentation quality of silage
nutrition digestibility
