麦麸与乳酸菌制剂对茶渣青贮品质和养分含量的影响
|
摘要
为探讨不同麦麸含量及乳酸菌制剂浓度对茶(Camellia sinensis)渣青贮品质和养分含量的影响,本研究将4个浓度的乳酸菌制剂(0、50、100和200 mg·kg–1)分别添加到5个不同麦麸含量(0、5%、10%、15%和20%)的茶渣原料中,青贮45 d后测定其青贮品质和养分含量。结果表明,与茶渣单独青贮相比,添加不同含量的麦麸均可使青贮茶渣的氨态氮/总氮(NH3-N/TN)、乳酸(LA)、乙酸(AA)、干物质(DM)和粗灰分(Ash)含量显著提高(P<0.05),pH、粗蛋白质(CP)、酸性洗涤纤维(ADF)和茶单宁(TTN)含量显著降低(P<0.05)。添加不同浓度的乳酸菌制剂均可使青贮茶渣的pH、NH3-N/TN、AA、DM和ADF含量显著降低(P<0.05),LA、CP、Ash和TTN含量显著增加(P<0.05)。其中,麦麸含量为15%和20%青贮茶渣的pH显著低于其他组别(P<0.05),添加100 mg·kg–1乳酸菌制剂可使青贮茶渣的NH3-N/TN和AA含量显著低于其他组别(P<0.05),Ash含量显著高于其他各组(P<0.05)。综上所述,在茶渣中添加麦麸和乳酸菌制剂可以明显提高茶渣的适口性、青贮品质和养分含量;综合考虑青贮品质,在85%茶渣+15%麦麸的混合原料中添加100 mg·kg–1乳酸菌制剂可获得较优质的青贮茶渣饲料。
This experiment was conducted to investigate the effect of different bran contents and lactic acid bacteria concentrations on silage quality and nutrient content of a tea residue.Four different concentrations of lactic acid bacteria in a preparation(0,50,100,and 200 mg·kg–1) were added to five tea residue materials with different bran contents(0,5%,10%,15%,and 20%).Silage quality and nutrient content were measured after 45 days.The results showed that compared with tea residue silage alone,adding bran increased ammonia/total nitrogen ratio,and contents of lactic acid,acetic acid,dry matter,and ash significantly(P<0.05),and reduced pH,concentration of crude protein,acid detergent fiber,and tea tannin of silage tea residue significantly(P<0.05).Adding the lactic acid bacteria preparation reduced pH,ammonia/total nitrogen ratio,and contents of acetic acid,dry matter,and acid detergent fiber significantly(P<0.05),and increased the contents of lactic acid,crude protein,crude ash,and tea tannin of silage tea residue significantly(P<0.05).Among them,pH of the silage tea residue with 15% and 20% bran was significantly lower than that of other groups(P<0.05);the ammonia/total nitrogen ratio and acetic acid content of tea residue with 100 mg·kg–1 lactic acid bacteria were significantly lower than those of other groups(P<0.05),and the ash content was significantly higher than those of other groups(P<0.05).In summary,addition of bran and a lactic acid bacteria preparation to the tea residue improved the palatability,silage quality,and nutrient content of the silage tea residue significantly;in terms of silage quality,100 mg·kg–1 lactic acid bacteria preparation added to the mixture of 85% tea residue +15% bran resulted in better quality of silage tea residue feed.
This experiment was conducted to investigate the effect of different bran contents and lactic acid bacteria concentrations on silage quality and nutrient content of a tea residue.Four different concentrations of lactic acid bacteria in a preparation(0,50,100,and 200 mg·kg–1) were added to five tea residue materials with different bran contents(0,5%,10%,15%,and 20%).Silage quality and nutrient content were measured after 45 days.The results showed that compared with tea residue silage alone,adding bran increased ammonia/total nitrogen ratio,and contents of lactic acid,acetic acid,dry matter,and ash significantly(P<0.05),and reduced pH,concentration of crude protein,acid detergent fiber,and tea tannin of silage tea residue significantly(P<0.05).Adding the lactic acid bacteria preparation reduced pH,ammonia/total nitrogen ratio,and contents of acetic acid,dry matter,and acid detergent fiber significantly(P<0.05),and increased the contents of lactic acid,crude protein,crude ash,and tea tannin of silage tea residue significantly(P<0.05).Among them,pH of the silage tea residue with 15% and 20% bran was significantly lower than that of other groups(P<0.05);the ammonia/total nitrogen ratio and acetic acid content of tea residue with 100 mg·kg–1 lactic acid bacteria were significantly lower than those of other groups(P<0.05),and the ash content was significantly higher than those of other groups(P<0.05).In summary,addition of bran and a lactic acid bacteria preparation to the tea residue improved the palatability,silage quality,and nutrient content of the silage tea residue significantly;in terms of silage quality,100 mg·kg–1 lactic acid bacteria preparation added to the mixture of 85% tea residue +15% bran resulted in better quality of silage tea residue feed.
引文
[1]郑清梅,陈昆平,钟艳梅,韩春艳,张子容,郑佳玲.4类茶叶及其茶渣主要成分的测定与分析.广东农业科学,2015(6):14-20.ZHENG Q M,CHEN K P,ZHONG Y M,HAN C Y,ZHANG Z R,ZHENG J L.Determination and analysis of main components of four kinds of tea and their tea wastes.Guangdong Agricultural Sciences,2015(6):14-20.
[2]LIU W Y,ROUZMEHR F,SEIDAVI A.Effect of amount and duration of waste green tea powder on the growth performance,carcass characteristics,blood parameters,and lipid metabolites of growing broilers.Environmental Science and Pollution Research,2017,25(1):1-13.
[3]NISHIDA T,ERUDEN B,HOSODA K,MATSUYAMA H,NAKAGAWA K,MIYAZAWA T,SHIOYA S.Effects of green tea(Camellia sinensis)waste silage and polyethylene glycol on ruminal fermentation and blood components in cattle.AsianAustralasian Journal of Animal Sciences,2006,19(12):1728-1736.
[4]徐瑞,王改琴,邬本成,刘春雪.茶叶渣对育肥猪生产性能及猪肉品质的影响.黑龙江畜牧兽医,2017(5):73-75.XU R,WANG G Q,WU B C,LIU C X.Effect of tea residue on production performance and pork quality of fattening pigs.Heilongjiang Animal Science and Veterinary Medicine,2017(5):73-75.
[5]曹英东,李方方,张勇,黄铁军.苦味受体的生物学特征、信号转导机制及苦味剂和苦味抑制剂对苦味受体的影响.动物营养学报,2017,29(3):769-775.CAO Y D,LI F F,ZHANG Y,HUANG T J.Bitter taste receptors:biological characteristics,signal transduction mechanism,and effects of bitters and bitter taste inhibitors.Chinese Journal of Animal Nutrition,2017,29(3):769-775.
[6]YANG X P,KONG F B.Effects of tea polyphenols and different teas on pancreaticα-amylase activity in vitro.LWT-Food Science and Technology,2016,66:232-238.
[7]KIM E Y,PAI T K,HAN O.Effect of bioactive dietary polyphenols on zinc transport across the intestinal Caco-2 cell monolayers.Journal of Agricultural and Food Chemistry,2011,59(8):3606-3612.
[8]关皓,张明均,宋珊,郭旭生,干有民.添加剂对不同干物质含量的多花黑麦草青贮品质的影响.草业科学,2017,34(10):2157-2163.GUAN H,ZHANG M J,SONG S,GUO X S,GAN Y M.Effect of additives on the quality of ryegrass silage with different dry matter content.Pratacultural Science,2017,34(10):2157-2163.
[9]BRODERICK G A,KANG J H.Automated simultaneous determination of ammonia and total amino acids in ruminal fluid and in vitro media.Journal of Dairy Science,1980,63(1):64-75.
[10]OWENS V N,ALBRECHT K A,MUCK R E,DUKE S H.Protein degradation and fermentation characteristics of red clover and alfalfa silage harvested with varying levels of total nonstructural carbohydrates.Crop Science,1999,39(6):1873-1880.
[11]PLAYNE M J,MCDONALD P.The buffering constituents of herbage and of silage.Journal of the Science of Food and Agriculture,1966,17(6):264-268.
[12]张丽英.饲料分析及饲料质量检测技术.第3版.北京:中国农业大学出版社,2007.ZHANG L Y.Feed Analysis and Feed Quality Testing Technology.3rd Version.Beijing:China Agricultural University Press,2007.
[13]VAN SOEST P J,ROBERTSON B J,LEWIS B A.Methods for dietary fiber neutral detergent fiber and nonstarch polysaccharides in relation to animal nutrition.Journal of Dairy Science,1991,74(10):3583-3597.
[14]周卫龙,徐建峰,许凌.GB/T 8313-2008茶叶中茶多酚和儿茶素类含量的检测方法.北京:中国标准出版社,2008.ZHOU W L,XU J F,XU L.GB/T 8313-2008 Test Methods for Tea Polyphenols and Catechins in Tea.Beijing:China Standard Press,2008.
[15]DONG Z H,YUAN X J,WEN A Y,DESTA S T,SHAO T.Effects of calcium propionate on the fermentation quality and aerobic stability of alfalfa silage.Asian-Australas Journal of Animal Science,2017,30(9):1278-1284.
[16]WILKINSON J M.A laboratory evaluation of comfrey(Symphytum officinale L.)as a forage crop for ensilage.Animal Feed Science and Technology,2003,104(1):227-233.
[17]谢婉,杨喜珍,杨利,刘磊,旦增旺姆,郑维列.添加物料和菌剂对日喀则地区马铃薯茎叶青贮品质的影响.草业科学,2017,34(1):173-185.XIE W,YANG X Z,YANG L,LIU L,Danzengwangmu,ZHENG W L.Effects of the addition of different addtives and biological agents on the quality of potato stem and leaf silage in Shigatse.Pratacultural Science,2017,34(1):173-185.
[18]郑会超,杨金勇,应如朗,黄新,吴建良,蒋永清.凋萎和添加剂对稻草裹包青贮发酵品质和营养价值的影响.动物营养学报,2017,29(4):1312-1318.ZHENG H C,YANG J Y,YING R L,HUANG X,WU J L,JIANG Y Q.Effects of wilting and additives on fermentation quality and nutritional value of round-baled rice straw silages.Chinese Journal of Animal Nutrition,2017,29(4):1312-1318.
[19]王鸿泽,彭全辉,康坤,邹华围,王之盛.不同混合比例对甘薯蔓、酒糟及稻草混合青贮品质的影响.动物营养学报,2014,26(12):3868-3876.WANG H Z,PENG Q H,KANG K,ZOU H W,WANG Z S.Effects of mixing ratio on quality of sweet potato vines,distilled grains and rice straw mixed silage.Chinese Journal of Animal Nutrition,2014,26(12):3868-3876.
[20]张红梅,段珍,李霞,梁建勇,张建华,李晓康.青贮饲料乳酸菌添加剂的应用现状.草业科学,2017,34(12):2575-2583.ZHANG H M,DUAN Z,LI X,LIANG J Y,ZHANG J H,LI X K.Actual research and spplication of the silage lactic acid bacteria additives.Pratacultural Science,2017,34(12):2575-2583.
[21]WANG R R,WANG H L,LIU X,XU C C.Effects of different additives on fermentation characteristics and protein degradation of green tea grounds silage.Asian-Australasian Journal of Animal Sciences,2011,24(5):616-622.
[22]ADDAH W,BAAH J,OKINE E K,MCALLISTER T A.A third-generation esterase inoculant alters fermentation pattern and improves aerobic stability of barley silage and the efficiency of body weight gain of growing feedlot cattle.Journal of Animal Science,2012,90(5):1541-1552.
[23]薛艳林,孙启忠,赵和平,玉柱,殷国梅,白春生,孙娟娟.沙蒿与玉米秸秆混合比例和乳酸菌制剂对混合青贮饲料品质的影响.动物营养学报,2014,26(5):1310-1319.XUE Y L,SUN Q Z,ZHAO H P,YU Z,YIN G M,BAI C S,SUN J J.Effects of mixing ratio of Artemisia desterorum spreng and corn straw and lactic acid bacteria on quality of mixed silage.Chinese Journal of Animal Nutrition,2014,26(5):1310-1319.
[24]夏坤.添加酒糟和糖蜜对箭筈豌豆与多年生黑麦草、苇状羊茅混合青贮发酵品质的影响.南京:南京农业大学硕士学位论文,2011.XIA K.Effects of adding wet brewers’grains and molasses on fermentation quality of mixed ensilages of common vetch with perennial ryegrass or tall fescue.Master Thesis.Nanjing:Nanjing Agricultural University,2011.
[25]张相伦,游伟,赵红波,王星凌,万发春.乳酸菌制剂对全株玉米青贮品质及营养成分的影响.动物营养学报,2018,30(1):336-342.ZHANG X L,YOU W,ZHAO H B,WANG X L,WAN F C.Effects of lactic acid bacteria preparation on quality and nutrient composition of whole corn silage.Chinese Journal of Animal Nutrition,2018,30(1):336-342.
[26]花梅.不同地区青贮玉米发酵特性及微生物多样性.北京:中国农业科学院博士学位论文,2013.HUA M.The fermentation characteristics and microbial diversity of the corn silage from different area.PhD Thesis.Beijing:Chinese Academy of Agricultural Sciences,2013.
[27]乔宏兴,史洪涛,王永芬,姜亚乐,边传周.乳酸菌对苜蓿草粉发酵品质的影响.草业科学,2017,34(8):1741-1747.QIAO H X,SHI H T,WANG Y F,JIANG Y L,BIAN C Z.Effects of lactic acid bacteria on fermentation quality of alfalfa meal.Pratacultural Science,2017,34(8):1741-1747.
[28]曾俊棋,岳万福.添加麸皮与纤维素酶对笋壳青贮后氰甙含量的影响.安徽农业科学,2015,43(32):67-68.ZENG J Q,YUE W F.Effects of adding wheat bran and cellulose on cyanide glycoside content of bamboo shoot shell silage.Journal of Anhui Agriculture,2015,43(32):67-68.
[29]付敏,何军,余冰,郑萍,黄志清,毛湘冰,虞洁,陈代文.混菌固态发酵对菜籽饼营养价值及抗营养因子含量的影响.动物营养学报,2013,25(7):1579-1586.FU M,HE J,YU B,ZHENG P,HUANG Z Q,MAO X B,YU J,CHEN D W.Effects of mixed microbial solid-state fermentation on nutrient values and antinutritional factor contents of rapeseed cake.Chinese Journal of Animal Nutrition,2013,25(7):1579-1586.
[2]LIU W Y,ROUZMEHR F,SEIDAVI A.Effect of amount and duration of waste green tea powder on the growth performance,carcass characteristics,blood parameters,and lipid metabolites of growing broilers.Environmental Science and Pollution Research,2017,25(1):1-13.
[3]NISHIDA T,ERUDEN B,HOSODA K,MATSUYAMA H,NAKAGAWA K,MIYAZAWA T,SHIOYA S.Effects of green tea(Camellia sinensis)waste silage and polyethylene glycol on ruminal fermentation and blood components in cattle.AsianAustralasian Journal of Animal Sciences,2006,19(12):1728-1736.
[4]徐瑞,王改琴,邬本成,刘春雪.茶叶渣对育肥猪生产性能及猪肉品质的影响.黑龙江畜牧兽医,2017(5):73-75.XU R,WANG G Q,WU B C,LIU C X.Effect of tea residue on production performance and pork quality of fattening pigs.Heilongjiang Animal Science and Veterinary Medicine,2017(5):73-75.
[5]曹英东,李方方,张勇,黄铁军.苦味受体的生物学特征、信号转导机制及苦味剂和苦味抑制剂对苦味受体的影响.动物营养学报,2017,29(3):769-775.CAO Y D,LI F F,ZHANG Y,HUANG T J.Bitter taste receptors:biological characteristics,signal transduction mechanism,and effects of bitters and bitter taste inhibitors.Chinese Journal of Animal Nutrition,2017,29(3):769-775.
[6]YANG X P,KONG F B.Effects of tea polyphenols and different teas on pancreaticα-amylase activity in vitro.LWT-Food Science and Technology,2016,66:232-238.
[7]KIM E Y,PAI T K,HAN O.Effect of bioactive dietary polyphenols on zinc transport across the intestinal Caco-2 cell monolayers.Journal of Agricultural and Food Chemistry,2011,59(8):3606-3612.
[8]关皓,张明均,宋珊,郭旭生,干有民.添加剂对不同干物质含量的多花黑麦草青贮品质的影响.草业科学,2017,34(10):2157-2163.GUAN H,ZHANG M J,SONG S,GUO X S,GAN Y M.Effect of additives on the quality of ryegrass silage with different dry matter content.Pratacultural Science,2017,34(10):2157-2163.
[9]BRODERICK G A,KANG J H.Automated simultaneous determination of ammonia and total amino acids in ruminal fluid and in vitro media.Journal of Dairy Science,1980,63(1):64-75.
[10]OWENS V N,ALBRECHT K A,MUCK R E,DUKE S H.Protein degradation and fermentation characteristics of red clover and alfalfa silage harvested with varying levels of total nonstructural carbohydrates.Crop Science,1999,39(6):1873-1880.
[11]PLAYNE M J,MCDONALD P.The buffering constituents of herbage and of silage.Journal of the Science of Food and Agriculture,1966,17(6):264-268.
[12]张丽英.饲料分析及饲料质量检测技术.第3版.北京:中国农业大学出版社,2007.ZHANG L Y.Feed Analysis and Feed Quality Testing Technology.3rd Version.Beijing:China Agricultural University Press,2007.
[13]VAN SOEST P J,ROBERTSON B J,LEWIS B A.Methods for dietary fiber neutral detergent fiber and nonstarch polysaccharides in relation to animal nutrition.Journal of Dairy Science,1991,74(10):3583-3597.
[14]周卫龙,徐建峰,许凌.GB/T 8313-2008茶叶中茶多酚和儿茶素类含量的检测方法.北京:中国标准出版社,2008.ZHOU W L,XU J F,XU L.GB/T 8313-2008 Test Methods for Tea Polyphenols and Catechins in Tea.Beijing:China Standard Press,2008.
[15]DONG Z H,YUAN X J,WEN A Y,DESTA S T,SHAO T.Effects of calcium propionate on the fermentation quality and aerobic stability of alfalfa silage.Asian-Australas Journal of Animal Science,2017,30(9):1278-1284.
[16]WILKINSON J M.A laboratory evaluation of comfrey(Symphytum officinale L.)as a forage crop for ensilage.Animal Feed Science and Technology,2003,104(1):227-233.
[17]谢婉,杨喜珍,杨利,刘磊,旦增旺姆,郑维列.添加物料和菌剂对日喀则地区马铃薯茎叶青贮品质的影响.草业科学,2017,34(1):173-185.XIE W,YANG X Z,YANG L,LIU L,Danzengwangmu,ZHENG W L.Effects of the addition of different addtives and biological agents on the quality of potato stem and leaf silage in Shigatse.Pratacultural Science,2017,34(1):173-185.
[18]郑会超,杨金勇,应如朗,黄新,吴建良,蒋永清.凋萎和添加剂对稻草裹包青贮发酵品质和营养价值的影响.动物营养学报,2017,29(4):1312-1318.ZHENG H C,YANG J Y,YING R L,HUANG X,WU J L,JIANG Y Q.Effects of wilting and additives on fermentation quality and nutritional value of round-baled rice straw silages.Chinese Journal of Animal Nutrition,2017,29(4):1312-1318.
[19]王鸿泽,彭全辉,康坤,邹华围,王之盛.不同混合比例对甘薯蔓、酒糟及稻草混合青贮品质的影响.动物营养学报,2014,26(12):3868-3876.WANG H Z,PENG Q H,KANG K,ZOU H W,WANG Z S.Effects of mixing ratio on quality of sweet potato vines,distilled grains and rice straw mixed silage.Chinese Journal of Animal Nutrition,2014,26(12):3868-3876.
[20]张红梅,段珍,李霞,梁建勇,张建华,李晓康.青贮饲料乳酸菌添加剂的应用现状.草业科学,2017,34(12):2575-2583.ZHANG H M,DUAN Z,LI X,LIANG J Y,ZHANG J H,LI X K.Actual research and spplication of the silage lactic acid bacteria additives.Pratacultural Science,2017,34(12):2575-2583.
[21]WANG R R,WANG H L,LIU X,XU C C.Effects of different additives on fermentation characteristics and protein degradation of green tea grounds silage.Asian-Australasian Journal of Animal Sciences,2011,24(5):616-622.
[22]ADDAH W,BAAH J,OKINE E K,MCALLISTER T A.A third-generation esterase inoculant alters fermentation pattern and improves aerobic stability of barley silage and the efficiency of body weight gain of growing feedlot cattle.Journal of Animal Science,2012,90(5):1541-1552.
[23]薛艳林,孙启忠,赵和平,玉柱,殷国梅,白春生,孙娟娟.沙蒿与玉米秸秆混合比例和乳酸菌制剂对混合青贮饲料品质的影响.动物营养学报,2014,26(5):1310-1319.XUE Y L,SUN Q Z,ZHAO H P,YU Z,YIN G M,BAI C S,SUN J J.Effects of mixing ratio of Artemisia desterorum spreng and corn straw and lactic acid bacteria on quality of mixed silage.Chinese Journal of Animal Nutrition,2014,26(5):1310-1319.
[24]夏坤.添加酒糟和糖蜜对箭筈豌豆与多年生黑麦草、苇状羊茅混合青贮发酵品质的影响.南京:南京农业大学硕士学位论文,2011.XIA K.Effects of adding wet brewers’grains and molasses on fermentation quality of mixed ensilages of common vetch with perennial ryegrass or tall fescue.Master Thesis.Nanjing:Nanjing Agricultural University,2011.
[25]张相伦,游伟,赵红波,王星凌,万发春.乳酸菌制剂对全株玉米青贮品质及营养成分的影响.动物营养学报,2018,30(1):336-342.ZHANG X L,YOU W,ZHAO H B,WANG X L,WAN F C.Effects of lactic acid bacteria preparation on quality and nutrient composition of whole corn silage.Chinese Journal of Animal Nutrition,2018,30(1):336-342.
[26]花梅.不同地区青贮玉米发酵特性及微生物多样性.北京:中国农业科学院博士学位论文,2013.HUA M.The fermentation characteristics and microbial diversity of the corn silage from different area.PhD Thesis.Beijing:Chinese Academy of Agricultural Sciences,2013.
[27]乔宏兴,史洪涛,王永芬,姜亚乐,边传周.乳酸菌对苜蓿草粉发酵品质的影响.草业科学,2017,34(8):1741-1747.QIAO H X,SHI H T,WANG Y F,JIANG Y L,BIAN C Z.Effects of lactic acid bacteria on fermentation quality of alfalfa meal.Pratacultural Science,2017,34(8):1741-1747.
[28]曾俊棋,岳万福.添加麸皮与纤维素酶对笋壳青贮后氰甙含量的影响.安徽农业科学,2015,43(32):67-68.ZENG J Q,YUE W F.Effects of adding wheat bran and cellulose on cyanide glycoside content of bamboo shoot shell silage.Journal of Anhui Agriculture,2015,43(32):67-68.
[29]付敏,何军,余冰,郑萍,黄志清,毛湘冰,虞洁,陈代文.混菌固态发酵对菜籽饼营养价值及抗营养因子含量的影响.动物营养学报,2013,25(7):1579-1586.FU M,HE J,YU B,ZHENG P,HUANG Z Q,MAO X B,YU J,CHEN D W.Effects of mixed microbial solid-state fermentation on nutrient values and antinutritional factor contents of rapeseed cake.Chinese Journal of Animal Nutrition,2013,25(7):1579-1586.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |