发酵时间对凤梨渣青贮品质的影响
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摘要
为了解不同发酵时间对凤梨(Ananas comosus)渣青贮品质的影响,进而在华南地区合理利用凤梨渣。本研究选择含水量为65%～70%的新鲜凤梨渣,填充于2.0 L的密封塑料青贮容器,压实、封紧容器盖后于避光处室温保存,分别于1、2、3、4、5周时取样测定常规养分含量并计算相对饲喂价值。结果表明,青贮凤梨渣的干物质含量显著低于新鲜凤梨渣(P <0.05),随着发酵时间的延长,干物质(dry matter, DM)含量呈上升趋势,发酵第5周显著高于第2周(P <0.05),与第3、4周差异不显著(P> 0.05);青贮凤梨渣粗纤维(crude fiber, CF)、粗蛋白(curde protein, CP)、粗灰分(Ash)、Ca和P含量均显著高于新鲜凤梨渣(P <0.05),随着发酵时间的延长CF呈下降趋势,第5周时最低,与第4周差异不显著(P> 0.05);第4周的CP含量显著高于第1、2周(P <0.05),第2周的Ash含量最高,但与各个时间差异不显著(P> 0.05),第4周Ca的含量最高(P <0.05)。青贮凤梨渣的pH显著低于新鲜凤梨渣(P <0.05),中性洗涤纤维(neutral detergent fiber, NDF)、酸性洗涤纤维(acid detergent fiber, ADF)含量显著高于新鲜凤梨渣(P <0.05);发酵第3、4和5周的pH和NDF相当(P> 0.05);随着发酵时间的延长,干物质随意采食量(dry matter intake, DMI)、可消化干物质含量(digestible dry matter, DDM)和相对饲喂价值(relative feeding value, RFV)均呈增加趋势,发酵3、4和5周的DMI和RFV差异不显著(P> 0.05),但均显著高于前两周(P <0.05)。综上,新鲜凤梨渣青贮4周(28 d)即可开封利用。
To understand the effects of different fermentation times on the quality of pineapple residue silage, we examined pineapple residue in Southern China. Fresh pineapple residue containing 65% to 70% water was selected and placed in a sealed plastic silage container filled with 2 L. After compacting and sealing the lid, the container was kept in a light storage room. Nutrient content was measured, and the relative feeding value was calculated at 7, 14, 21, 28, and 35 days after collection. Results show that the dry matter content of silage pineapple residue was significantly lower than that of fresh pineapple dregs(P < 0.05). With increased fermentation time, DM content increased, and fermentation in fifth week was significantly higher than in second week(P < 0.05). CF, CP, Ash, Ca, and P content in silage pineapple residue was significantly higher than that of new pineapple residue. Fresh pineapple dregs(P < 0.05) decreased with increased fermentation time, with the number of dregs observed in the fifth week and no significant difference from fourth week(P > 0.05). CP content in the fourth week was significantly higher than in the first two weeks(P < 0.05). Ash content was the highest during the second week, but significant differences were not observed. Ca content was the highest in the fourth week(P < 0.05). The pH of silage pineapple residue was significantly lower than that of fresh pineapple residue(P < 0.05). NDF(neutral detergent fiber)and ADF(acid detergent fiber) content was significantly higher than that of fresh pineapple residue(P < 0.05), and pH and NDF were equal(P < 0.05) during the third, fourth, and fifth weeks of fermentation. As fermentation time increased, DMI(dry matter intake), DDM(digestible dry matter), and RFV(relative feeding value) increased. There was no significant difference in DMI, DDM, and RFV between the third and fifth week of fermentation(P > 0.05), but the 3rd, 4th, and 5th weeks were significantly higher than the first two weeks(P < 0.05). In summary, fresh pineapple residue can be used for feeding after 28 days in silage.
To understand the effects of different fermentation times on the quality of pineapple residue silage, we examined pineapple residue in Southern China. Fresh pineapple residue containing 65% to 70% water was selected and placed in a sealed plastic silage container filled with 2 L. After compacting and sealing the lid, the container was kept in a light storage room. Nutrient content was measured, and the relative feeding value was calculated at 7, 14, 21, 28, and 35 days after collection. Results show that the dry matter content of silage pineapple residue was significantly lower than that of fresh pineapple dregs(P < 0.05). With increased fermentation time, DM content increased, and fermentation in fifth week was significantly higher than in second week(P < 0.05). CF, CP, Ash, Ca, and P content in silage pineapple residue was significantly higher than that of new pineapple residue. Fresh pineapple dregs(P < 0.05) decreased with increased fermentation time, with the number of dregs observed in the fifth week and no significant difference from fourth week(P > 0.05). CP content in the fourth week was significantly higher than in the first two weeks(P < 0.05). Ash content was the highest during the second week, but significant differences were not observed. Ca content was the highest in the fourth week(P < 0.05). The pH of silage pineapple residue was significantly lower than that of fresh pineapple residue(P < 0.05). NDF(neutral detergent fiber)and ADF(acid detergent fiber) content was significantly higher than that of fresh pineapple residue(P < 0.05), and pH and NDF were equal(P < 0.05) during the third, fourth, and fifth weeks of fermentation. As fermentation time increased, DMI(dry matter intake), DDM(digestible dry matter), and RFV(relative feeding value) increased. There was no significant difference in DMI, DDM, and RFV between the third and fifth week of fermentation(P > 0.05), but the 3rd, 4th, and 5th weeks were significantly higher than the first two weeks(P < 0.05). In summary, fresh pineapple residue can be used for feeding after 28 days in silage.
引文
[1]邓春梅,李玉萍,梁伟红,叶露.我国菠萝产业发展现状及对策.山西农业科学,2018,46(6):1031-1034.DENG C M,LI Y P,LIANG W H,YE L.Present situation and countermeasures of pineapple industry in China.Journal of Shanxi Agricultural Sciences,2018,46(6):1031-1034.
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[7]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 Detection Technology.3rd ed.Beijing:China Agricultural University Press,2007.
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[9]马生发,盖群辉,张红霞.苜蓿与玉米混合袋装青贮时间对青贮质量的影响.饲料研究,2015(3):1-5.MA S F,GAI Q H,ZHANG H X.Effect of bagged silage time of alfalfa and maize on silage quality.Feed Research,2015(3):1-5.
[10]冯巧娟,朱琳,吴安琪,张建国.青贮时间和温度对木薯块根和叶发酵品质及氢氰酸含量的影响.草业科学,2018,35(5):1293-1298.FENG Q J,ZHU L,WU A Q,ZHANG J G.Effect of ensiling time and temperature on the fermentation quality and content of hydrocyanic acid in cassava roots and leaves.Pratacultural Science,2018,35(5):1293-1298.
[11]秦丽萍,柯文灿,丁武蓉,石超,郭旭生.温度对垂穗披碱草青贮品质的影响.草业科学,2013,30(9):1433-1438.QIN L P,KE W C,DING W R,SHI C,GUO X S.Effects of temperature on fermentation quality of Qinghai-Tibet Plateau Elymus nutans silage.Pratacultural Science,2013,30(9):1433-1438.
[12]李满双,薛树媛,王超,金海,郭天龙,王莉梅.贮藏时间对沙柳混合发酵饲料发酵品质的影响.中国畜牧杂志,2015,51(5):71-76.LI M S,XUE S Y,WANG C,JIN H,GUO T L,WANG L M.Effect of storage time on the fermentation quality in salix mixed fermentation feed.Chinese Journal of Animal Science,2015,51(5):71-76.
[13]琚泽亮,赵桂琴,覃方锉,焦婷.青贮时间及添加剂对高寒牧区燕麦-箭筈豌豆混播捆裹青贮发酵品质的影响.草业学报,2016,25(6):148-157.JU Z L,ZHAO G Q,QIN F C,JIAO T.Effects of fermentation interval and additives on the quality of baled oat and common vetch mixture silage in an alpine area.Acta Prataculturea Sinica,2016,25(6):148-157.
[14]万学瑞,吴建平,雷赵民,何轶群,吴润.优良抑菌活性乳酸菌对玉米青贮及有氧暴露期微生物数量和pH的影响.草业学报,2016,25(4):204-211.WAN X R,WU J P,LEI Z M,HE Y Q,WU R.Effect of lactic acid bacteria on corn silage quality and stability aerobic exposure.Acta Prataculturea Sinica,2016,25(4):204-211.
[15]王慧娟.羊常用粗饲料营养价值评定.杨凌:西北农林科技大学硕士学位论文,2017.WANG H J.Evaluation of nutritive value of common forage in sheep.Master Thesis.Yangling:Northwest Agriculture and Forestry University,2017.
[16]红敏,高民,卢德勋,胡红莲.粗饲料品质评定指数新一代分级指数的建立及与分级指数(GI2001)和饲料相对值(RFV)的比较研究.动物营养学报,2011,23(8):1296-1302.HONG M,GAO M,LU D X,HU H L.New Forage grading index:Its establishment and comparative study on the evaluation of forage quality with the grading index-2001(GI2001)and relative feed value(RFV).Chinese Journal of Animal Nutrition,2011,23(8):1296-1302.
[17]赵雪娇,张立阳,刘帅,阿晓辉,岳奎忠,张永根.留茬高度对不同品种全株玉米青贮品质的影响.动物营养学报,2018,30(8):1-9.ZHAO X J,ZHANG L Y,LIU S,A X H,YUE K Z,ZHANG Y G.Effects of cutting height on quality of different varieties of whole plant corn silage.Chinese Journal of Animal Nutrition,2018,30(8):1-9.
[2]吕庆芳,王润莲.菠萝皮渣的营养成分分析及利用的研究.果树学报,2011,28(3):443-447.LYU Q F,WANG R L.Nutrient analyses and preliminary application of pineapple by-products.Journal of Fruit Science,2011,28(3):443-447.
[3]DOMINGUES L F,GIGLIOTI R,FEITOSA K A,FANTATTO R R,RABELO M D,SENA OLIVEIRA M C,BECHARA G H,OLIVEIRA G P,JUNIOR W B,SOUZA CHAGAS A C.In vitro and in vivo evaluation of the activity of pineapple(Ananas comosus)on Haemonchus contortus in Santa Inês sheep.Veterinary Parasitology,2013,197:263-270.
[4]LIMA R M B,SOUSA W H,MEDEIROS A N,CEZAR M F,CARTAXO F Q,NETO S G,COSTA R G,MEDEIROS G R.Characteristics of the carcass of goats of different genotypes fed pineapple(Ananas comosus L.)stubble hay.Revista Brasileira de Zootecnia,2015,44(2):44-51.
[5]COSTA R G,CORREIA M X C,SILVA J H V,DE MEDEIROS A N,DE CARVALHO F F R.Effect of different levels of dehydrated pineapple by-products on intake,digestibility and performance of growing goats.Small Ruminant Research,2007,71:138-143.
[6]GOWDA N K S,VALLESHA N C,ANANDAN V B A S,ANANDAN S,PAL D T,PRASAD C S.Study on evaluation of silage from pineapple(Ananas comosus)fruit residue as livestock feed.Tropical Animal Health and Production,2015,47:557-561.
[7]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 Detection Technology.3rd ed.Beijing:China Agricultural University Press,2007.
[8]VAN SOEST P J,ROBERTSON J B,LEWIS B A.Methods for dietary fiber,neutral detergent fiber and non-starch polysaccharides in relation to animal nutrition.Journal of Dairy Science,1991,74(10):3583-3597.
[9]马生发,盖群辉,张红霞.苜蓿与玉米混合袋装青贮时间对青贮质量的影响.饲料研究,2015(3):1-5.MA S F,GAI Q H,ZHANG H X.Effect of bagged silage time of alfalfa and maize on silage quality.Feed Research,2015(3):1-5.
[10]冯巧娟,朱琳,吴安琪,张建国.青贮时间和温度对木薯块根和叶发酵品质及氢氰酸含量的影响.草业科学,2018,35(5):1293-1298.FENG Q J,ZHU L,WU A Q,ZHANG J G.Effect of ensiling time and temperature on the fermentation quality and content of hydrocyanic acid in cassava roots and leaves.Pratacultural Science,2018,35(5):1293-1298.
[11]秦丽萍,柯文灿,丁武蓉,石超,郭旭生.温度对垂穗披碱草青贮品质的影响.草业科学,2013,30(9):1433-1438.QIN L P,KE W C,DING W R,SHI C,GUO X S.Effects of temperature on fermentation quality of Qinghai-Tibet Plateau Elymus nutans silage.Pratacultural Science,2013,30(9):1433-1438.
[12]李满双,薛树媛,王超,金海,郭天龙,王莉梅.贮藏时间对沙柳混合发酵饲料发酵品质的影响.中国畜牧杂志,2015,51(5):71-76.LI M S,XUE S Y,WANG C,JIN H,GUO T L,WANG L M.Effect of storage time on the fermentation quality in salix mixed fermentation feed.Chinese Journal of Animal Science,2015,51(5):71-76.
[13]琚泽亮,赵桂琴,覃方锉,焦婷.青贮时间及添加剂对高寒牧区燕麦-箭筈豌豆混播捆裹青贮发酵品质的影响.草业学报,2016,25(6):148-157.JU Z L,ZHAO G Q,QIN F C,JIAO T.Effects of fermentation interval and additives on the quality of baled oat and common vetch mixture silage in an alpine area.Acta Prataculturea Sinica,2016,25(6):148-157.
[14]万学瑞,吴建平,雷赵民,何轶群,吴润.优良抑菌活性乳酸菌对玉米青贮及有氧暴露期微生物数量和pH的影响.草业学报,2016,25(4):204-211.WAN X R,WU J P,LEI Z M,HE Y Q,WU R.Effect of lactic acid bacteria on corn silage quality and stability aerobic exposure.Acta Prataculturea Sinica,2016,25(4):204-211.
[15]王慧娟.羊常用粗饲料营养价值评定.杨凌:西北农林科技大学硕士学位论文,2017.WANG H J.Evaluation of nutritive value of common forage in sheep.Master Thesis.Yangling:Northwest Agriculture and Forestry University,2017.
[16]红敏,高民,卢德勋,胡红莲.粗饲料品质评定指数新一代分级指数的建立及与分级指数(GI2001)和饲料相对值(RFV)的比较研究.动物营养学报,2011,23(8):1296-1302.HONG M,GAO M,LU D X,HU H L.New Forage grading index:Its establishment and comparative study on the evaluation of forage quality with the grading index-2001(GI2001)and relative feed value(RFV).Chinese Journal of Animal Nutrition,2011,23(8):1296-1302.
[17]赵雪娇,张立阳,刘帅,阿晓辉,岳奎忠,张永根.留茬高度对不同品种全株玉米青贮品质的影响.动物营养学报,2018,30(8):1-9.ZHAO X J,ZHANG L Y,LIU S,A X H,YUE K Z,ZHANG Y G.Effects of cutting height on quality of different varieties of whole plant corn silage.Chinese Journal of Animal Nutrition,2018,30(8):1-9.