摘要
试验旨在研究复合菌种对澳洲坚果青果皮微贮饲粮的营养价值、发酵品质、有氧稳定性及体外养分降解率的影响。试验用喷浆玉米皮将澳洲坚果青果皮的水分调节为50%,设计1个对照组(CK组)和4个试验组,每组调完水分的澳洲坚果青果皮重量为15 kg。CK组不添加菌种单独微贮发酵,试验Ⅰ组添加1%混合型饲料添加剂,试验Ⅱ组添加1%糖化酶+1%酵母菌,试验Ⅲ组添加1%混合型饲料添加剂+1%糖化酶+1%酵母菌,试验Ⅳ组添加1%糖化酶+1%酵母菌+1%混合型饲料添加剂+1%植酸酶,每组重复3次。微贮发酵30 d。结果显示:试验Ⅲ组感官评定最优,等级为一级。与CK组相比,各试验组的可溶性碳水化合物、粗灰分、淀粉含量显著升高(P<0.05),中性洗涤纤维含量显著降低(P<0.05)。试验Ⅱ组、试验Ⅲ组、试验Ⅳ组的粗蛋白含量显著高于CK组(P<0.05)。试验Ⅲ组乳酸含量显著高于CK组、试验Ⅰ组、试验Ⅱ组、Ⅳ组(P<0.05)。CK组有氧稳定性显著低于其他试验组(P<0.05),试验Ⅱ组48 h体外干物质降解率显著高于CK组、试验Ⅰ组、试验Ⅳ组(P<0.05),各试验组48 h粗蛋白体外消化率显著高于CK组(P<0.05)。研究表明,用喷浆玉米皮调节水分为50%的澳洲坚果果皮添加1%混合型饲料添加剂+1%糖化酶+1%酵母菌,可以提高微贮的营养价值、发酵品质、有氧稳定性和体外降解率。
The experiment aimed to investigate the effects of a composite microbial strain on the nutritional value,fermentation quality,aerobic stability,and invitro nutrient degradation rate of Macadamia nut peel silage.The moisture content of the Macadamianut peel was adjusted to 50%using spray-dried corn bran.One control group(CK group)and four experimental groups were designed,with each group having a weight of 15 kg of Macadamianut peel after moisture adjustment.The CK group was micro-fermented without the addition of microbial strains,while the experimental groupⅠadded 1%of a mixed feed additive,groupⅡadded 1%amylase+1%yeast,groupⅢadded 1%mixed feed additive+1%amylase+1%yeast,and groupⅣadded 1%amylase+1%yeast+1%mixed feed additive+1%phytase,with each group repeated three times.The micro-fermentation lasted for 30 days.The results showed that the sensory evaluation of groupⅢwas the best,rated as first class.Compared with the CK group,the content of soluble carbohydrates,crude ash,and starch in each experimental group significantly increased(P<0.05),and the content of neutral detergent fiber significantly decreased(P<0.05).The crude protein content of groupⅡ,groupⅢ,and groupⅣwas significantly higher than that of the CK group(P<0.05).The lactic acid content of groupⅢwas significantly higher than that of the CK group,groupⅠ,groupⅡ,and groupⅣ(P<0.05).The aerobic stability of the CK group was significantly lower than that of the other experimental groups(P<0.05),and the 48-hour invitro dry matter degradation rate of groupⅡwas significantly higher than that of the CK group,groupⅠ,and groupⅣ(P<0.05).The 48-hour crude protein invitro digestion rate of each experimental group was significantly higher than that of the CK group(P<0.05).The study indicates that adding 1%mixed feed additive+1%amylase+1%yeast to the Macadamia nut peel with moisture adjusted to 50%using spray-dried corn bran can effectively improve the nutritional value,fermentation quality,aerobic stability,and invitrodigestion rate of
作者
罗欢
钱谭乐
罗皎兰
黄世洋
LUO Huan;QIAN Tan-yue;LUO Jiao-lan;HUANNG Shi-yang
出处
《饲料研究》
CAS
北大核心
2024年第14期118-123,共6页
Feed Research
基金
广西科技项目“广西奶水牛‘十万百亿’重大技术攻关与产业化示范”专项(项目编号:桂科AA22068099)
澳洲坚果青果皮作为山羊饲料利用(项目编号:崇科2023XC015670)。
关键词
澳洲坚果果皮
营养价值
发酵品质
有氧稳定性
体外降解率
Macadamianut peel
nutritional value
fermentation quality
aerobic stability
invitrodigestion rate
