氨基酸副产物对青贮饲料发酵品质及消化率的影响

doi:10.16431/j.cnki.1671-7236.2020.10.017

摘要/Abstract

摘要： 试验旨在研究氨基酸副产物（amino acid by-products，ABP）对全株红高粱和全株甜玉米发酵品质及消化率的影响，并通过扫描电镜（SEM）探讨ABP对青贮饲料发酵品质及消化率的作用机制。试验设无添加剂的对照组和添加2.0% ABP的试验组Ⅰ、2.0% ABP与饲用菌混合添加的试验组Ⅱ，分别进行红高粱和甜玉米的发酵试验，检测其发酵品质及消化率。结果表明：①试验组Ⅰ红高粱和甜玉米青贮pH降至3.90和3.28，感官评定均属于优质青贮饲料。②对于红高粱青贮，与对照组相比，试验组干物质（DM）含量略有提高，但差异不显著（P>0.05），粗蛋白质（CP）含量显著高于对照组（P<0.05），试验组Ⅱ纤维成分略低于对照组，但差异不显著（P>0.05）；各试验组乳酸和乙酸含量显著高于对照组（P<0.05），试验组Ⅱ丁酸含量显著低于其余组（P<0.05）；试验组干物质和中性洗涤纤维（NDF）消化率均高于对照组，但差异不显著（P>0.05），酸性洗涤纤维（ADF）消化率显著高于对照组（P<0.05）。③对于甜玉米青贮，各试验组干物质和纤维含量均低于对照组，但差异不显著（P>0.05），粗蛋白质含量显著高于对照组（P<0.05）；试验组Ⅰ乳酸含量显著高于其余组（P<0.05），试验组Ⅱ乙酸含量显著高于其余组（P<0.05），而各试验组丁酸含量显著高于对照组（P<0.05）；试验组各养分消化率均低于对照组但高于未发酵原料，其中干物质和酸性洗涤纤维消化率差异显著（P<0.05）。④SEM结果表明，青贮过程中ABP通过破坏红高粱表面蜡质层促进饲用菌的黏附，并降解其细胞壁纤维成分而改善了青贮发酵品质并提高消化率；但ABP对青贮甜玉米蜡质层及细胞壁纤维结构破坏作用不明显。综上，添加ABP可提高红高粱青贮的发酵品质和养分消化率，但对甜玉米青贮的作用不大。

关键词: 氨基酸副产物(ABP); 青贮; 发酵品质; 消化率; 扫描电镜

Abstract: This study was conducted to investigate the effects of amino acid by-products(ABP) on fermentation quality and digestibility of red sorghum and sweet corn,and explore the mechanism of action by scanning electron microscopy(SEM).There was a control group without additives,an experimental group Ⅰ with 2.0% ABP,and an experimental group Ⅱ with 2.0% ABP mixed with forage fungus for red sorghum and sweet corn,respectively.The results showed that:①2.0% ABP reduced the pH of red sorghum and sweet corn silage to 3.90 and 3.28 respectively,and they were belonged to the high-quality silage range by sensory evaluations.②For the red sorghum silage,compared with the control group,the dry matter (DM) contents of the experimental groups were slightly increased,but the difference were not significant (P>0.05),while the crude protein (CP) contents were significantly increased (P<0.05).The fiber content of the experimental group Ⅱ was slightly lower than the control group,but the difference was not significant (P>0.05).The lactic acid and acetic acid contents of experimental groups were significantly higher than that of control groups (P<0.05).The content of butyric acid in experimental group Ⅱ was significantly lower than that of the other groups (P<0.05).The dry matter and neutral washing fiber (NDF) digestibilities of the experimental groups were higher than the control group,but the difference were not significantly (P>0.05),and acidic washing fiber(ADF) digestibility was significantly higher than control group (P<0.05).③ For sweet corn silage,the dry matter and fiber contents of experimental groups were lower than those in the control group,but the differences were not significant (P>0.05),the crude protein content was significantly higher than the control group (P<0.05).The lactic acid content of the experimental group Ⅰ was significantly higher than the other groups (P<0.05),the acetic acid content of experimental group Ⅱ was significantly higher than that of the other groups (P<0.05),and the butyric acid content of each experimental group was significantly higher than the control group (P<0.05).The digestibilities of the experimental groups were lower than the control group but higher than the raw materials,and the differences of dry matter and acid washing fiber digestibilities were significant (P<0.05).④SEM results showed that ABP promoted the adhesion of forage bacteria by destroying the waxy layer on the surface of red sorghum silage,and degraded the cell wall fiber components to improve the quality of the silage fermentation and improve the digestibility during the silage process.But the destructive effect of ABP on sweet corn silage was not obvious.In conclusion,the addition of ABP could improve the fermentation quality and digestibility of red sorghum,but the effect on sweet corn silage was not obvious.

Key words: amino acid by-products (ABP); silage; fermentation quality; digestibility; SEM

中图分类号:

S816.5⁺3

努尔哈提·斯拉甫尔, 麦提图尔荪·阿卜杜克热木, 乌斯满·依米提. 氨基酸副产物对青贮饲料发酵品质及消化率的影响[J]. 中国畜牧兽医, 2020, 47(10): 3183-3192.

NUERHATI·Silafuer, MAIMAITITUERSUN·Abudukeremu, WUSIMAN·Yimiti. Effects of Amino Acid By-products on Fermentation Quality and Digestibility of Silage[J]. China Animal Husbandry and Veterinary Medicine, 2020, 47(10): 3183-3192.

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