| 青贮蘑菇渣的营养品质及体外发酵特性评价 |
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| 引用本文： | 李艳梅,郑丙利,葛东杰.青贮蘑菇渣的营养品质及体外发酵特性评价[J].中国饲料,2021(4):108-111. |
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| 作者姓名： | 李艳梅 郑丙利 葛东杰 |
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| 作者单位： | 焦作大学化工与环境工程学院 |
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| 摘 要： | 本文旨在评估蘑菇渣青贮料的营养品质、发酵特性及其与常规饲料原料的体外降解差异性。试验将收集的蘑菇渣作为原料,与米糠、糖蜜、垫料和菌种混合后青贮4周。分别在青贮0、7、14和28d时收集样品,用于评估营养品质、体外发酵特性,同时对比青贮蘑菇渣饲料与水稻秸秆和大麦秸秆的体外降解特性。结果:随着蘑菇渣青贮时间的升高,干物质含量显著降低(P<0.05),同时青贮7d后有机物含量也显著降低(P<0.05)。蘑菇渣青贮后,粗蛋白质和粗脂肪含量显著升高(P<0.05)。青贮7d后,粗灰分含量显著升高(P<0.05),而青贮7和28d后酸性洗涤纤维含量显著高于青贮0和14d(P<0.05)。蘑菇渣青贮7d后,pH显著升高(P<0.05),随后又显著降低(P<0.05),同时乙酸和丙酸含量显著降低,随后又升高(P<0.05)。蘑菇渣青贮后,乳酸和氨氮浓度显著升高(P<0.05),而水溶性碳水化物浓度显著降低(P<0.05)。青贮蘑菇渣的干物质组分中,水溶降解部分显著高于水稻秸秆和大麦秸秆(P<0.05),但不溶降解部分显著降低(P<0.05)且非降解部分显著低于水稻秸秆(P<0.05)。针对蛋白组分,青贮蘑菇渣水溶降解部分也显著高于其他两种原料(P<0.05),但不溶降解和非降解部分显著降低(P<0.05)。蘑菇渣青贮料中性洗涤纤维可消化部分显著低于水稻和大麦秸秆(P<0.05),不可消化部分则显著提高(P<0.05)。结论:以蘑菇渣为基础的青贮料发酵良好,可保存至第4周。以蘑菇渣为基础的青贮料干物质和粗蛋白质降解率远高于水稻、大麦和黑秸秆,中性洗涤纤维的降解率则相反。
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| 关 键 词： | 蘑菇渣 青贮 营养品质 体外发酵 |
Evaluation of nutritional quality and in vitro fermentation characteristics ofsilage mushroom residue |
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| LI Yanmei,ZHENG Bingli,GE Dongjie.Evaluation of nutritional quality and in vitro fermentation characteristics ofsilage mushroom residue[J].China Feed,2021(4):108-111. |
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| Authors: | LI Yanmei ZHENG Bingli GE Dongjie |
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| Institution: | (College of Chemical Industry and Environment Engineering Jiaozuo University,Henan,Jiaozuo Province 454000,China) |
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| Abstract: | The purpose of this study was to evaluate the nutritional quality,fermentation characteristics and in vitro degradation differences between mushroom residue silage and conventional feed.The collected mushroom dregs were mixed with rice bran,molasses,padding and bacteria,and silage for 4 weeks.Samples were collected at 0,7,14 and 28 days of silage to evaluate nutritional quality and in vitro fermentation characteristics,and to compare in vitro degradation characteristics of silage mushroom residue with rice straw and barley straw.Results:As the silage time of mushroom dregs increased,the dry matter content decreased significantly(P<0.05),and the organic matter content decreased significantly after 7 days of silage(P<0.05).After silage,the content of crude protein and crude fat increased significantly(P<0.05).After 7 days of silage,the crude ash content increased significantly(P<0.05),while the acid washing fiber content was significantly higher than that of 0 and 14 days after 7 and 28 days of silage(P<0.05).After 7 days of silage,the pH value of mushroom dregs increased significantly(P<0.05)and then decreased significantly(P<0.05),and the contents of acetic acid and propionic acid decreased significantly and then increased again(P<0.05).After mushroom dregs were silage,the concentrations of lactic acid and ammonia nitrogen increased significantly(P<0.05),while the concentrations of water-soluble carbohydrate decreased significantly(P<0.05).In the dry matter components of mushroom silage residue,the water-soluble part was significantly higher than that of rice straw and barley straw(P<0.05),but the insoluble part was significantly lower(P<0.05)and the non-degradable part was significantly lower than that of rice straw(P<0.05).For the protein components,the water-soluble degradation part of mushroom silage residue was also significantly higher than that of the other two raw materials(P<0.05),but the insoluble degradation part and non-degradation part were significantly lower(P<0.05).The digestible part of the neutral washing fiber of mushroom residue silage was significantly lower than that of rice and barley straw(P<0.05),while the indigestible part was significantly higher(P<0.05).Conclusion:The silage based on mushroom residue was fermented well and could be preserved until the fourth week.The degradation rate of dry matter and crude protein of silage based on mushroom residue was much higher than that of rice,barley and black straw,while the degradation rate of neutral washing fiber was opposite. |
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| Keywords: | mushroom residue silage nutritional quality in vitro fermentation |
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