添加甜叶菊渣对绢蒿青贮发酵品质及苦味掩盖(去除)的影响

doi:10.6048/j.issn.1001-4330.2023.03.026

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (3): 742-749.DOI: 10.6048/j.issn.1001-4330.2023.03.026

添加甜叶菊渣对绢蒿青贮发酵品质及苦味掩盖(去除)的影响

黄星宇(), 孙海荣, 杨寒珺, 张凡凡(), $\boxed{\hbox{鲁为华}}$()

石河子大学动物科技学院,新疆石河子 832000

收稿日期:2022-07-09 出版日期:2023-03-20 发布日期:2023-04-18
通信作者: $\boxed{\hbox{鲁为华}}$(1976- 2021),男,教授,博士,博士生导师,研究方向为牧草生产与加工,(E-mail)winnerlwh@sina.com;
张凡凡(1982-),男,副教授,博士,硕士生导师,研究方向为牧草生产与加工,(E-mail)zhangfanfan@shzu.edu.cn
作者简介:黄星宇(1997- ),男,硕士研究生,研究方向为牧草生产与加工,(E-mail)huangshzu@qq.com
基金资助:
省部共建绵羊遗传改良与健康养殖国家重点实验室优秀中青年人才培养引导专项计划(SKLSGIHP2016A03)

Study on Fermentation Quality and Bitterness Masking Effect of Mixed Storage of Artemisia Sericea and Stevia Rebaudiana

HUANG Xingyu(), SUN Hairong, YANG Hanjun, ZHANG Fanfan(), $\boxed{\hbox{LU Weihua}}$()

College of Animal Science and Technology, Shihezi University, Shihezi Xinjiang 832000, China

Received:2022-07-09 Online:2023-03-20 Published:2023-04-18
Correspondence author: $\boxed{\hbox{LU Weihua}}$ (1976 -2021), male, doctor, Professor, doctoral supervisor, research direction: forage production and processing,(E-mail)winnerlwh@sina.com;
ZHANG Fanfan(1982-), male, doctor, associate Professor, master instructor, research direction: forage production and processing,(E-mail)zhangfanfan@shzu.edu.cn
Supported by:
Provincial and Ministerial Co-Construction Project "Special Plan for the Training and Guidance of Outstanding Young and Middle-aged Talents in the National Key Laboratory of Sheep Genetic Improvement and Healthy Breeding"(SKLSGIHP2016A03)

摘要/Abstract

摘要：

【目的】研究添加甜叶菊渣对绢蒿青贮发酵品质及苦味掩盖(去除)的影响,为新疆天山北坡绢蒿资源的充分利用提供理论基础。【方法】以伊犁绢蒿与甜叶菊渣为原料,按照鲜重质量比10∶0(CK处理)、9∶1(T₁处理)、8∶2(T₂处理)、7∶3(T₃处理)混合袋装青贮发酵60 d,分析营养成分、有机酸含量、发酵品质及小鼠饮水的数据(水饮用量、浸提液饮用量)。【结果】各混合比例青贮的pH值、氨态氮/总氮和丙酸含量相比对照组显著降低(P<0.05);随着甜叶菊渣添加比例的增加,各混合处理的粗脂肪、中性洗涤纤维显著低于对照组(P<0.05),可溶性碳水化合物、乳酸含量和粗灰分显著高于对照组(P<0.05);T₂处理的粗蛋白含量显著高于其他处理(P<0.05);T₂、T₃处理的乙酸和丙酸含量差异不显著(P>0.05);除对照组外各处理的酸性洗涤纤维差异不显著(P<0.05);公鼠和母鼠均对T₂处理浸提液饮用量显著高于其余处理(P<0.05),添加T₂处理浸提液的小鼠总饮水量显著上升(P<0.05)。【结论】最佳混贮比例为绢蒿和甜叶菊渣质量比为7∶3,含水量64.95 %。

关键词: 新疆天山; 伊犁绢蒿; 甜叶菊; 发酵品质; 苦味掩盖

Abstract:

【Objective】 The purpose of this study is to analyze the fermentation quality of different proportions of mixed storage and the drinking water quantity of each treatment extract in mice with Seriphidium Yili and inulins as raw materials with a view to providing a theoretical basis for the full utilization of Seriphidium resources on the northern slope of Tianshan Mountain in Xinjiang.【Method】 The silage was fermented for 60 days according to the fresh weight ratio of 10∶0 (CK treatment), 9∶1 (T₁ treatment), 8∶2 (T₂ treatment) and 7∶3 (T₃ treatment) and then the nutritional components, organic acid content, fermentation quality and drinking water data of mice (drinking water quantity and extract consumption) were analyzed.【Results】 Compared with the control group, the pH value, ammonia nitrogen / total nitrogen and propionic acid content of silage with different proportions were significantly decreased (P< 0.05); with the increase of the proportion of Stevia rebaudiana, the crude fat and neutral detergent fiber of silage with different proportions were significantly lower than those of the control group (P< 0.05), and the soluble carbohydrate, lactic acid content and crude ash content of silage with T₂ treatment were significantly higher than those of the control group (P< 0.05).The crude protein content of T₂ treatment was significantly higher than that of other treatments (P< 0.05); the acetic acid and propionic acid content of T₂ and T₃ treatment had no significant difference (P>0.05); except for the control group, the acid detergent fiber content of each treatment had no significant difference (P< 0.05); the total water consumption of male and female rats with T₂ treatment was significantly higher than that of other treatments (P < 0.05), and the total water consumption of mice with T₂ treatment was significantly increased (P<0.05).【Conclusion】 The best mixed storage ratio is 7∶3 and the water content is 64.95%.

Key words: Tianshan Mountain in Xinjiang; Artemisia serrata; stevia; fermentation quality; bitterness cover

中图分类号:

S566.3

黄星宇, 孙海荣, 杨寒珺, 张凡凡, $\boxed{\hbox{鲁为华}}$. 添加甜叶菊渣对绢蒿青贮发酵品质及苦味掩盖(去除)的影响[J]. 新疆农业科学, 2023, 60(3): 742-749.

HUANG Xingyu, SUN Hairong, YANG Hanjun, ZHANG Fanfan, $\boxed{\hbox{LU Weihua}}$. Study on Fermentation Quality and Bitterness Masking Effect of Mixed Storage of Artemisia Sericea and Stevia Rebaudiana[J]. Xinjiang Agricultural Sciences, 2023, 60(3): 742-749.

图/表 5

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原料 Material	干物质 DM %	粗蛋白 CP% DM	可溶性碳水化合物 WSC % DM	中性洗涤纤维 NDF % DM	酸性洗涤纤维 ADF % DM	粗灰分 Ash% DM	粗脂肪 EE % DM
绢蒿 Seriphidium	58.69	11.81	8.77	59.20	34.88	9.54	8.37
甜叶菊渣 Residue of stevia rebaudiana	65.34	7.25	13.46	50.42	37.28	8.23	2.25

原料 Material	干物质 DM %	粗蛋白 CP% DM	可溶性碳水化合物 WSC % DM	中性洗涤纤维 NDF % DM	酸性洗涤纤维 ADF % DM	粗灰分 Ash% DM	粗脂肪 EE % DM
绢蒿 Seriphidium	58.69	11.81	8.77	59.20	34.88	9.54	8.37
甜叶菊渣 Residue of stevia rebaudiana	65.34	7.25	13.46	50.42	37.28	8.23	2.25

处理 Treatment	颜色 Colour	气味 Odour	酸味 Sour	质地 Texure	感官综合评定 Comprehensive sensory evaluation
CK	黄褐色	乳酸气味	轻微	松散不黏手,无霉变	差
T₁	黄褐色	乳酸气味	中等	松散不黏手,无霉变	良好
T₂	黄绿色	乳酸气味	浓	微黏手,无霉变	优秀
T₃	黄绿色	乳酸气味	浓	微黏手,无霉变	优秀

处理 Treatment	颜色 Colour	气味 Odour	酸味 Sour	质地 Texure	感官综合评定 Comprehensive sensory evaluation
CK	黄褐色	乳酸气味	轻微	松散不黏手,无霉变	差
T₁	黄褐色	乳酸气味	中等	松散不黏手,无霉变	良好
T₂	黄绿色	乳酸气味	浓	微黏手,无霉变	优秀
T₃	黄绿色	乳酸气味	浓	微黏手,无霉变	优秀

项目 Item	CK处理 CK treatment	T₁处理 T₁ treatment	T₂处理 T₂ treatment	T₃处理 T₃ treatment	标准误 SEM
干物质Dry matter(%)	35.17±0.32^a	35.02±0.4^a	35.37±0.24^a	35.05±0.14^a	0.08
粗蛋白 Crude protein(% DM)	7.90±0.13^b	7.85±0.05^b	8.14±0.08^a	7.73±0.11^b	0.18
粗脂肪Crude fat(% DM)	8.10±0.04^a	7.67±0.04^b	7.08±0.03^c	6.49±0.02^d	0.18
中性洗涤纤维 Neutral detergent fiber(% DM)	56.53±1.55^a	53.08±0.53^b	51.40±0.14^c	49.60±0.31^d	0.80
酸性洗涤纤维 Acid detergent fiber(% DM)	34.37±0.25^b	35.02±0.12^a	35.12±0.23^a	35.20±0.44^a	0.12
粗灰分Coarse ash(% DM)	9.36±0.89^b	10.73±0.4^a	11.02±0.25^a	11.09±1.03^a	0.40
可溶性碳水化合物 Water soluble carbohydrates(% DM)	4.87±0.24^d	5.25±0.06^c	5.55±0.14^b	6.04±0.12^a	0.47
pH	4.23±0.03^a	4.13±0.05^b	4.16±0.06^ab	4.11±0.04^b	0.03
氨态氮Ammonia nitrogen(% FM)	1.63±0.05^a	1.59±0.04^a	1.52±0.01^b	1.46±0.01^b	0.21
氨态氮/总氮 Ammonia nitrogen/total nitrogen	1.32±0.04^a	1.21±0.01^b	1.16±0.01^b	1.18±0.02^b	0.02
乳酸Lactic acid(% FM)	3.07±0.45^d	3.57±0.05^c	4.62±0.04^b	4.90±0.08^a	0.39
乙酸Acetic acid(% FM)	1.61±0.04^a	1.34±0.05^c	1.42±0.04^bc	1.47±0.05^b	0.06
丙酸Propionic acid(% FM)	0.86±0.09^a	0.37±0.06^b	0.22±0.08^c	0.30±0.02^bc	0.14
丁酸Butyric acid(% FM)	ND	ND	ND	ND

添加甜叶菊渣对绢蒿青贮发酵品质及苦味掩盖(去除)的影响

Study on Fermentation Quality and Bitterness Masking Effect of Mixed Storage of Artemisia Sericea and Stevia Rebaudiana

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Metrics

项目 Item	CK处理 CK treatment	T₁处理 T₁ treatment	T₂处理 T₂ treatment	T₃处理 T₃ treatment
干物质 Dry matter(%)	0.43	0.00	1.00	0.09
粗蛋白 Crude protein(% DM)	0.41	0.29	1.00	0.00
粗脂肪Crude fat(% DM)	1.00	0.73	0.37	0.00
中性洗涤纤维 Neutral detergent fiber(% DM)	0.00	0.50	0.74	1.00
酸性洗涤纤维 Acid detergent fiber(% DM)	1.00	0.22	0.10	0.00
粗灰分Coarse ash(% DM)	0.00	0.32	0.58	1.00
pH	1.00	0.17	0.42	0.00
氨态氮/总氮 Ammonia nitrogen/total nitrogen	0.00	0.27	1.00	0.91
乳酸 Lactic acid(% FM)	0.00	0.27	0.85	1.00
乙酸 Acetic acid(% FM)	1.00	0.00	0.30	0.48
丙酸 Propionic acid(% FM)	1.00	0.23	0.00	0.13
平均值 Average	5.84	3.01	6.34	4.60
排序Rank	2	4	1	3

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