不同生长期苦豆子营养成分及不同菌种发酵效果的比较分析

doi:10.16431/j.cnki.1671-7236.2024.10.017

Abstract

Abstract: 【Objective】 The aim of this study was to compare and analyze the nutrient content of the whole plant，stem，leaves and flowers of different growing stages of Sophora alopecuroide，determine the most suitable harvesting period，and use different strains to ferment the cut of Sophora alopecuroide. 【Method】 The whole plant，stem，leaves and flower samples of Sophora alopecuroide at different growth stages were collected and the contents of crude protein (CP)，crude fat (EE)，neutral detergent fiber (NDF)，acid detergent fiber (ADF) and crude ash (Ash) were determined. A single-factor completely randomized experiment design was adopted，and the fermentation experimental groups were control group (CK group without adding bacterioides)，EM bacterial solution group (E group，added 2 mg/kg EM bacterial solution)，Bacillus licheniformis group (D group，added 31.25 mg/kg Bacillus licheniformis powder)，Bacillus subtilis group (K group，added 31.25 mg/kg Bacillus subtilis powder) and Enterococcus faecalis group (F group，added 25 mg/kg Enterococcus faecalis powder)，with 4 replicates in each group. The prepared fermentation material was fermented at 37 ℃ for 96 h，the sensory quality of the fermentation material was evaluated，and the nutrient contents of the fermented feed were determined. 【Result】 CP content in whole plant and stem of Sophora alopecuroide at non-flowering stage and initial flowering stage was significantly higher than that at full flowering stage，ADF content in whole plant and NDF content in leaves was significantly lower than that at full flowering stage (P＜0.05)，but there was no significant difference between non-flowering stage and initial flowering stage (P＞0.05). The NDF content in whole plant of Sophora alopecuroide in non-flowering stage was significantly lower than that in initial flowering stage and full flowering stage (P＜0.05)，but there was no significant difference between initial flowering stage and full flowering stage (P＞0.05). The content of NDF in the stems of Sophora alopecuroide at the non-flowering stage was significantly lower than that at the full flowering stage (P＜0.05)，but there was no significant difference between the initial flowering stage and the non-flowering stage and the full flowering stage (P＞0.05). The significant changes of ADF content in the stems of Sophora alopecuroide were full flowering stage ＞ non-flowering stage ＞ initial flowering stage (P＜0.05). The content of CP in Sophora alopecuroide flowers at initial flowering stage was significantly higher than that at full flowering stage，while the contents of NDF and ADF were significantly lower than that at full flowering stage (P＜0.05). After fermentation by Bacillus licheniformis and Bacillus subtilis，the Sophora alopecuroide had no butyric acid odor and aromatic fruit or bread flavor，and the leaf structure was good，showing light brown，and the score was excellent. The content of CP in fermented feed of Sophora alopecuroide showed significant changes： F＜CK＜E,D and K groups (P＜0.05)，but there was no significant difference among groups E，D and K groups(P＞0.05). The content of EE in fermented feed of Sophora alopecuroide showed significant changes： F＜D＜CK groups (P＜0.05).The NDF in fermented feed of Sophora alopecuroide showed significant changes： D＜CK,E and K＜F groups (P＜0.05)，but there was no significant difference among CK，E and K groups(P＞0.05). The ADF in fermented feed of Sophora alopecuroide showed significant changes： D，K and F＜CK and E groups (P＜0.05)，while there was no significant difference between E and CK groups，and no significant difference among groups D，F and K (P＞0.05). There was no significant difference in Ash content among the groups (P＞0.05).【Conclusion】 There were some differences in the nutrient content of Sophora alopecuroide in different growing stages，and the nutritional value of Sophora alopecuroide was higher in the non-flowering stage and the initial flowering stage，so the selection of cutting at this stage was suitable. The fermentation effect of different strains on Sophora alopecuroide at the initial flowering stage was different，among which Bacillus subtilis and Bacillus licheniformis had the best fermentation effect.

Key words: Sophora alopecuroide; different growth stages; nutritional composition; different bacterial species; dermentation effect

CLC Number:

S816.2

MA Huiru, ZHANG Pengju, YU Haotian, YIN Huiting, LI Haodong, LI Yujia, QIN Xiaoyu, LIU Shulin. Comparative Analysis of Nutritional Components of Sophora alopecuroide During Different Growth Stages and the Fermentation Effect of Different Strains[J]. China Animal Husbandry and Veterinary Medicine, 2024, 51(10): 4364-4372.

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Comparative Analysis of Nutritional Components of Sophora alopecuroide During Different Growth Stages and the Fermentation Effect of Different Strains

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