添加不同比例木薯酒精渣对桂闽引象草微贮品质的影响

doi:10.12160/j.issn.1672-5190.2023.02.007

摘要/Abstract

摘要：

[目的]研究添加不同比例木薯酒精渣对桂闽引象草微贮品质的影响。[方法]以桂闽引象草为原料，设置4个不同添加水平的木薯酒精渣处理组（Ⅰ~Ⅳ组），桂闽引象草与木薯酒精渣比例分别为1∶1.38（Ⅰ组）、1∶1（Ⅱ组）、1∶0.35（Ⅲ组）1∶0.11（Ⅳ组），同时，将微贮饲料水分含量设置为40%（Ⅰ组）、50%（Ⅱ组）、60%（Ⅲ组）和70%（Ⅳ组），利用商品化微生物添加剂制备混合微贮饲料。对照组（CK组）为桂闽引象草单独微贮，每组均设置3个重复。微贮30 d后，取样评价混合微贮饲料的感观指标，测定发酵品质、营养成分及消化率。[结果]添加不同比例木薯酒精渣制备的桂闽引象草微贮饲料的感观指标均优于CK组，其中Ⅱ组最优。各组干物质含量存在显著（P<0.05）差异；Ⅰ组和Ⅱ组的粗蛋白含量显著（P<0.05）高于其他组，粗灰分含量显著（P<0.05）低于其他组；Ⅱ组的中性洗涤纤维含量显著（P<0.05）低于其他组，酸性洗涤纤维含量显著（P<0.05）低于Ⅰ、Ⅳ组和CK组；Ⅰ、Ⅱ、Ⅲ组的可溶性碳水化合物含量显著（P<0.05）高于Ⅳ组和CK组；Ⅱ组的淀粉含量显著（P<0.05）高于其他组；Ⅰ、Ⅱ、Ⅲ组的钙含量与CK组相比显著（P<0.05）增加，其中Ⅱ组含量最高；Ⅰ、Ⅱ、Ⅲ组的磷含量较CK组显著（P<0.05）降低；Ⅰ、Ⅱ、Ⅲ、Ⅳ组的镁、钾、氯离子含量显著（P<0.05）低于CK组；Ⅰ、Ⅱ、Ⅲ组的30 h体外干物质消化率显著（P<0.05）高于Ⅳ组和CK组，其中Ⅱ组最高。与CK组相比，各木薯酒精渣处理组微贮饲料的乳酸含量均显著（P<0.05）提高，乙酸含量均显著（P<0.05）降低。Ⅰ组和Ⅱ组的氨含量显著（P<0.05）低于其他组。[结论]添加木薯酒精渣可以提高桂闽引象草微贮品质，桂闽引象草与木薯酒精渣添加比例为1∶1且水分控制在50%时，桂闽引象草微贮饲料品质最佳。

关键词: 桂闽引象草, 木薯酒精渣, 混合微贮, 发酵品质

Abstract:

[Objective] This study aimed to assess the effects of adding different proportions of cassava alcohol residue on fermentation quality of micro-silage of Pennisetum purpureum Schum. cv. Gui Min Yin. [Method] Four treatment groups with different addition levels of cassava alcohol residue were set up using Pennisetum purpureum Schum. cv. Gui Min Yin as raw material. The proportions of Pennisetum purpureum Schum. cv. Gui Min Yin to cassava alcohol residue included in this study were 1∶1.38 （group Ⅰ）, 1∶1 （groupⅡ）, 1∶0.35 （group Ⅲ） and 1∶0.11 （group Ⅳ）. The initiative water content of the micro-silage was set to 40% （group Ⅰ）, 50% （group Ⅱ）, 60% （group Ⅲ) and 70% （group Ⅳ）. Commercial microbial additives were used to prepare mixed micro-silage. Single microbial fermentation of Pennisetum purpureum Schum. cv. Gui Min Yin without addition of cassava alcohol residue was set as the control group （CK group）. There were three replicates for each group. After 30 d fermentation, samples of the fermented micro-silage were taken to assess the sensory indicators, fermentation quality, nutritional components and digestibility. [Result] The sensory indicators of the prepared micro-silage with addition of different proportions of cassava alcohol residue were all better than those of CK group, with group Ⅱ being the best. The dry matter content among the varied groups were significant （P<0.05） different. In comparison to the other groups, the crude protein content in groups Ⅰ and Ⅱ was significantly （P<0.05） higher, and the crude ash content in groups Ⅰ and Ⅱ was significantly （P<0.05） lower. The content of neutral detergent fiber in group Ⅱ was significantly （P<0.05） lower than that in the other groups, and the content of acidic detergent fiber in group Ⅱ was significantly （P<0.05） lower than that in groups Ⅰ, Ⅳ and CK. The soluble carbohydrate content in groups Ⅰ, Ⅱ and Ⅲ was significantly （P<0.05) higher than that in groups Ⅳ and CK. The starch content in group Ⅱ was significantly （P<0.05） higher than that in the other groups. The calcium content in groups Ⅰ, Ⅱ and Ⅲ was significantly （P<0.05） higher than that in CK group, with group Ⅱ being the highest. In comparison to CK group, groups Ⅰ, Ⅱ and Ⅲ had significantly （P<0.05） lower levels of phosphorus. The contents of magnesium, potassium and chloride ions in groups Ⅰ, Ⅱ, Ⅲ and Ⅳ were significantly （P<0.05） lower than those in CK group. The 30 h in vitro dry matter digestibility of groups Ⅰ, Ⅱ and Ⅲ was significantly （P<0.05） higher than that of groups Ⅳ and CK, with group Ⅱ being the highest. Compared with CK group, the lactic acid content of the micro-silage of the cassava alcohol residue addition treatment groups was significantly （P<0.05） increased, while the acetic acid content was significantly （P<0.05） decreased. The ammonia content in groups Ⅰ and Ⅱ was significantly （P<0.05） lower than that in the other groups. [Conclusion] The addition of cassava alcohol residue improves the fermentation quality of the micro-silage of Pennisetum purpureum Schum. cv. Gui Min Yin. When the proportion of Pennisetum purpureum Schum. cv. Gui Min Yin to cassava alcohol residue is 1∶1 and the initiative water content is 50%, the fermentation quality of the micro-silage is the best.

Key words: Pennisetum purpureum Schum. cv. Gui Min Yin, cassava alcohol residue, mixed micro-silage, fermentation quality

中图分类号:

S816.53

罗皎兰, 罗欢, 曾俊, 易显凤, 邱进宝, 黄世洋. 添加不同比例木薯酒精渣对桂闽引象草微贮品质的影响[J]. 畜牧与饲料科学, 2023, 44(2): 44-49.

LUO Jiaolan, LUO Huan, ZENG Jun, YI Xianfeng, QIU Jinbao, HUANG Shiyang. Effects of Adding Different Proportions of Cassava Alcohol Residue on Fermentation Quality of Micro-silage of Pennisetum purpureum Schum. cv. Gui Min Yin[J]. Animal Husbandry and Feed Science, 2023, 44(2): 44-49.

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