不同种类添加剂对紫花苜蓿青贮脂肪酸和蛋白质降解的影响

发布时间：2018-04-09 18:01

本文选题：苜蓿青贮饲料　切入点：添加剂　出处：《兰州大学》2015年硕士论文

【摘要】：将苜蓿(Medicago sativa L.)制作成青贮饲料是解决调制干草时由于叶片脱落而导致的品质低下、雨季不适宜调制干草以及不适宜机械化作业地区苜蓿饲草资源利用的有效措施。然而苜蓿青贮后,苜蓿原有的蛋白和脂肪酸发生了很大程度的水解,从而造成了苜蓿青贮饲料中的蛋白和脂肪酸营养价值降低。因此,如何有效抑制苜蓿青贮中蛋白和脂肪酸的水解对于提高苜蓿青贮饲料的营养价值具有重要的意义,也是国内外青贮饲料领域长期以来关注的热点问题。本文基于国内外抑制青贮饲料中蛋白和脂肪酸水解的研究现状,采用单因素完全随机设计,探讨了3种果渣(苹果渣、葡萄渣、葡萄渣粉)、两种抗氧化剂(苹果酸、柠檬酸)及两种混合添加剂(苹果酸+乳酸菌、柠檬酸+乳酸菌)对苜蓿青贮饲料发酵品质,蛋白水解和脂肪酸组成的影响,以期为抑制苜蓿青贮过程中蛋白和脂肪酸的水解提供技术措施和理论依据。果渣添加试验时,苜蓿青贮前分别添加100g(风干重)三种不同的果渣到1kg(鲜重)的苜蓿中；添加抗氧化剂试验时,苜蓿青贮前分别添加苹果酸和柠檬酸,添加浓度分别为0.1%,0.5%和1%(鲜重)；添加混合添加剂试验时,分别向苜蓿中添加苹果酸十乳酸菌(植物乳杆菌),柠檬酸+乳酸菌(植物乳杆菌)两种不同的混合添加剂,其中苹果酸和柠檬酸的添加量分别为0.1%,0.5%和1%(鲜重),乳酸菌的添加量为10%fu/g。青贮60天之后,得到以下结论：添加果渣后青贮饲料的pH显著降低(P0.05),乳酸含量增加(P0.05),但有氧稳定性却低于对照组。此外,与对照组相比,添加苹果渣、葡萄渣和葡萄渣粉后,青贮饲料中的非蛋白氮(Non-protein nitrogen, NPN)分别降低了54%、67%和69%。添加苹果渣对苜蓿脂肪酸的总量没有显著性影响,但添加葡萄渣和葡萄渣粉后,苜蓿青贮中脂肪酸的含量是对照组的两倍多。由于果渣中含有大量的油酸和亚油酸,这也导致了果渣处理组油酸和亚油酸显著性增加。与苹果渣处理组和对照组相比,葡萄渣、葡萄渣粉处理组中亚油酸的含量显著增加(P0.05),而亚麻酸的含量则显著降低(P0.05)。相对于葡萄渣,葡萄渣粉能够显著降低苜蓿青贮饲料的pH,增加青贮饲料中的乳酸含量(P0.05)；同时,葡萄渣粉处理组苜蓿青贮蛋白降解程度低于葡萄渣,但差异不显著(P0.05)。添加苹果酸,柠檬酸可以有效降低pH,减少干物质损失,增加碳水化合物的含量。此外添加苹果酸、柠檬酸也能抑制苜蓿饲料蛋白质水解,减少非蛋白氮NPN和氨态氮NH3-N的含量,且在柠檬酸处理组中,随着柠檬酸添加量的增加,蛋白水解程度逐渐降低(P0.05)。就苜蓿青贮饲料中的在脂肪酸组成而言,两种抗氧化剂的添加对脂肪酸的总量并无显著性影响,但有效增加了多不饱和脂肪酸的总量(P0.05),加两种抗氧化剂之后亚油酸及亚麻酸的含量显著提高,且亚油酸的含量与抗氧化剂的添加量呈正相关关系。添加混合添加剂后,处理组pH的含量显著降低,干物质及碳水化合物的含量显著增高(P0.05)。添加混合添加剂对抑制蛋白质水解也有显著性影响,特别是NH3-N的含量,在1%苹果酸+乳酸菌及1%柠檬酸+乳酸菌处理组中NH3-N的含量还不到对照组的10%。就苜蓿青贮中脂肪酸的变化情况而言,混合添加剂同样也显著增加了多不和脂肪酸的含量(P0.05),亚油酸及亚麻酸的含量与对照组相比有了显著提高(P0.05)。然而在单独添加乳酸的处理组中,虽然饲料中亚油酸和亚麻酸的含量与对照组差异性并不显著,但是却有所降低,从而导致多不饱和脂肪酸总量显著降低。
[Abstract]:Alfalfa (Medicago sativa L.) made into silage is due to hay leaf abscission due to the low quality, the rainy season is not suitable for hay and not suitable for effective measures of alfalfa forage resources utilization mechanization operation area. However, after the hydrolysis of alfalfa silage, largely alfalfa original protein and fatty acid thus, alfalfa silage in protein and fatty acids reduce the nutritional value. Therefore, how to restrain the alfalfa silage protein and fatty acid hydrolysis has important significance for improving the nutritional value of alfalfa silage effectively, which is also a hot issue at home and abroad has long been concerned about the field of silage. Research status of silage and protein the inhibition of fatty acid hydrolysis at home and abroad based on the single factor completely randomized design, discusses 3 kinds of fruit residue (apple pomace, grape, grape pomace Two antioxidants (powder), malic acid, citric acid) and two kinds of mixed additives (malic acid and lactic acid, citric acid and lactic acid bacteria) on fermentation quality of alfalfa silage, protein hydrolysis and fatty acid composition, in order to provide the hydrolyzed protein and fatty acid inhibition of alfalfa silage process measures and the theoretical basis. The experiment of adding fruit residue, alfalfa silage before 100g was added to 1kg (dry weight) of three kinds of different pomace (fresh weight) of alfalfa; antioxidant test, alfalfa silage were malic acid and citric acid added concentrations were 0.1%, 0.5% and 1% (fresh heavy); mixed additives were added to the test, ten malic acid to lactic acid bacteria in Alfalfa (Lactobacillus plantarum), citric acid and lactic acid bacteria (Lactobacillus plantarum) two kinds of mixed additives, malic acid and citric acid content were 0.1%, 0.5% and 1% (fresh weight), After the addition of lactic acid bacteria for silage 10%fu/g. 60 days, get the following conclusion: adding pomace silage after pH significantly decreased (P0.05), lactic acid (P0.05) content increased, but aerobic stability was lower than the control group. In addition, compared with the control group, adding apple pomace powder, grape and grape residue after and non protein nitrogen in silage (Non-protein nitrogen, NPN) were reduced by 54%, 67% and 69%. adding apple pomace has no significant influence on the total amount of Alfalfa fatty acids, but the addition of powder residue grapes and grape residue, the content of fatty acids in alfalfa silage is two times more than the control group. The fruit the slag contains large amounts of oleic acid and linoleic acid, which also led to the pomace treated group of oleic acid and linoleic acid increased significantly. Compared with treatment group and control group, grape pomace, grape pomace powder treatment group significantly increased the content of linoleic acid (P0.05), and the content of linolenic acid Decreased significantly (P0.05). Compared with the grape grape slag, slag powder can significantly reduce the alfalfa silage pH, increased lactic acid content in silage (P0.05); at the same time, grape pomace powder treatment group alfalfa silage protein degradation degree is lower than the grape residue, but the difference was not significant (P0.05). The addition of malic acid, citric acid can effectively reduce the pH, reduce the loss of dry matter, increase the carbohydrate content. Besides malic acid, citric acid also inhibited alfalfa forage protein hydrolysis, reduce the content of non protein nitrogen NPN and ammonia nitrogen NH3-N, and citric acid treatment group, with the increase of the content of citric acid, the hydrolysis degree of protein decreased gradually (P0.05) on Alfalfa Silage in the fatty acid composition, the effect of adding two kinds of antioxidants on fatty acid content was not significant, but the effective increase of polyunsaturated fatty acids (P0.05), plus two After the antioxidant content of linoleic acid and linolenic acid increased significantly, and the content of antioxidant and linoleic acid content was positively correlated. Mixed additives, treatment group was significantly decreased pH content, dry matter and carbohydrates increased significantly (P0.05). Adding mixed additives also had significant effects on the inhibition of protein hydrolysis in particular, the content of NH3-N, NH3-N content in 1% malic acid + citric acid + 1% lactic acid bacteria and lactic acid bacteria in the treatment group was less than the control group 10%. on the changes of fatty acids in alfalfa silage, mixed additives also significantly increased the content of unsaturated fatty acids (P0.05), sub oleic acid and linolenic acid content compared with the control group had significantly increased (P0.05). However, in the treatment group alone added lactic acid, although dietary linoleic and linolenic acid content with the control group, the difference is not significant However, it has decreased, resulting in a significant reduction in the total amount of polyunsaturated fatty acids.

【学位授予单位】：兰州大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S816.53

【共引文献】