摘要
试验探讨不同处理方式对枸杞枝条青贮品质的影响。试验设计6个处理,每个处理3个重复。对照组为无添加剂青贮、试验组分别添加乳酸菌、纤维素酶、乳酸菌+纤维素酶、乳酸菌+酵母菌以及乳酸菌+纤维素酶+酵母菌进行青贮。结果表明:对照组的感官评价等级一般,试验组均为良好。枸杞枝条青贮后降低了粗灰分(Ash)、酸性洗涤纤维(NDF)和中性洗涤纤维(ADF)含量,而干物质(DM)和粗蛋白(CP)含量差异不显著(P>0.05);与对照组相比,试验2、3、4和5组NDF和ADF含量均显著降低(P<0.05)。与对照组相比,试验组均降低了pH值和(乙酸)AA含量,且总体数值AA含量最高,其次为丙酸(PA)、丁酸(BA)和乳酸(LA);除试验2组外,其他试验组氨氮/总氮(AN/TN)均显著低于对照组(P<0.05)。枸杞枝条青贮之后均降低了枸杞多糖和黄酮的含量。说明枸杞枝条在添加乳酸菌、纤维素酶和酵母菌后,虽可一定程度改善其青贮品质和饲用价值,但降低了枸杞枝条功能性物质枸杞多糖和黄酮的含量。
In order to study the effects of different treatments on the silage quality of wolfberry branches,six different treatments were designed in this experiment,with three replicates in each group.The control group was silage without additives,the experimental groups were silage with lactobacillus,cellulase,lactobacillus+cellulase,lactobacillus+yeast and lactobacillus+cellulase+yeast.The results showed that the sensory evaluation level of the control group was general,and that of the experimental groups were good.In addition,the contents of Ash,NDF and ADF decreased after ensiling to wolfberry branches,while the contents of DM and CP did not differ much(P>0.05).Compared with the control group,the contents of NDF and ADF in the experimental groups two,three,four and five also decreased significantly(P<0.05).In the quality analysis of silage fermentation,the pH and contents of AA in the experimental group was lower than that in the control group.Overall,value of AA was the highest,followed by PA,BA and LA.Except for experimental group two,the AN/TN in other test groups was significantly lower than that in control group(P<0.05).In addition,compared with the raw materials,the contents of lycium barbarum polysaccharides and flavonoids were decreased after wolfberry branches silage.The results indicated that adding lactobacillus,cellulase and yeast could improve the silage quality and feeding value of wolfberry branches,but decrease the contents of lyceum barbarum polysaccharides and flavonoids.
出处
《饲料研究》
CAS
北大核心
2020年第6期87-90,共4页
Feed Research
基金
国家现代农业(肉牛牦牛)产业技术体系建设专项(项目编号:CARS-37)
宁夏农林科学院“十三五”重大专项(项目编号:NKYZ-16-0202)
科技创新领军人才专项(项目编号:KJT[KJT2015012])。
关键词
枸杞枝条
乳酸菌
酵母菌
纤维素酶
青贮品质
枸杞多糖
wolfberry branches
lactobacillus
yeast
cellulase
silage quality
lycium barbarum polysaccharides
