摘要
为优化藜麦秸秆发酵工艺,提高藜麦秸秆作为饲料的营养价值,以尿素为营养添加剂,以藜麦秸秆为原材料,研究发酵时间、尿素添加量和含水量对藜麦秸秆发酵品质的影响。发酵时间设置为10、15、20、25、30 d,尿素添加量设置为2、3、4、5、6 g·kg^(-1),含水量设置为30%、40%、50%、60%、70%,发酵结束后检测发酵藜麦秸秆中粗蛋白、粗脂肪和粗纤维的含量。在单因素试验结果基础上,选取具有代表性的营养成分粗蛋白和粗纤维含量进行响应面分析。结果显示,尿素添加量对发酵藜麦秸秆中粗蛋白和粗纤维含量的影响最大,其次是发酵时间,秸秆含水量的影响相对较小。通过响应面法分析,确定了最优的发酵条件,即尿素添加量为4.7 g·kg^(-1),发酵时间为27 d,秸秆含水量为61%。在此条件下发酵,预测藜麦秸秆粗蛋白含量可以达到6.768%,粗纤维含量可以降低至45.947%。该研究提供了一种提高藜麦秸秆饲用价值的方法,即通过添加适量的尿素并进行厌氧发酵,这不仅可以提高藜麦秸秆的营养价值,还可以为藜麦秸秆的高价值利用提供理论基础。
In order to optimize the fermentation process of quinoa straw and enhance its nutritional value as feed,the effects of fermentation time,urea addition and water content on the fermentation quality of quinoa straw were studied with urea as nutritional additive and quinoa straw as raw material.The fermentation time was set to 10,15,20,25,30 d,the urea addition was set to 2,3,4,5,6 g·kg^(-1),and the water content was set to 30%,40%,50%,60%,70%.After fermentation,the contents of crude protein,crude fat and crude fiber in fermented quinoa straw were detected.Based on the results of single factor test,the representative nutritional components of crude protein and crude fiber content were selected for response surface analysis.The results showed that the urea addition had the greatest effect on the content of crude protein and crude fiber in fermented quinoa straw,followed by fermentation time,and the effect of straw water content was relatively minor.The optimal fermentation conditions were determined by response surface methodology,that was,the urea addition was 4.7 g·kg^(-1),the fermentation time was 27 d,and the water content of straw was 61%.Under this condition,it was predicted that the crude protein content of quinoa straw could reach 6.768%,and the crude fiber content could reach 45.947%.This study provided a method to improve the feeding value of quinoa straw by adding an appropriate amount of urea and anaerobic fermentation.This could not only improve the nutritional value of quinoa straw,but also provide a theoretical basis for the high value utilization of quinoa straw.
作者
周毛措
卢建雄
郭晓农
冯玉兰
柴薇薇
高鹏飞
ZHOU Maocuo;LU Jianxiong;GUO Xiaonong;FENG Yulan;CHAI Weiwei;GAO Pengfei(Life Science and Engineering College of Northwest Minzu University,Lanzhou 730030,China;College of Animal Science,Shanxi Agricultural University,Jinzhong 030800,Shanxi,China)
出处
《浙江农业学报》
CSCD
北大核心
2024年第9期2020-2030,共11页
Acta Agriculturae Zhejiangensis
基金
西北民族大学2021年引进人才科研项目(xbmuyjrc2021013)
西北民族大学中央高校基本科研业务经费项目(31920210056)
西北民族大学中央高校基本科研业务经费创新团队培育项目(31020200038)。
关键词
藜麦秸秆
发酵
尿素
粗蛋白
响应面法
quinoa straw
fermentation
urea
crude protein
response surface methodology
