田间晾晒时间对饲用油菜发酵品质的影响

doi:10.6048/j.issn.1001-4330.2023.06.016

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (6): 1433-1441.DOI: 10.6048/j.issn.1001-4330.2023.06.016

• 微生物·园艺特产·贮藏保鲜加工 • 上一篇下一篇

田间晾晒时间对饲用油菜发酵品质的影响

杨寒珺¹(), 黄星宇¹, 王旭哲¹, 张凤华², 鲁为华¹(), 张凡凡¹()

1.石河子大学动物科技学院,新疆石河子 832003
2.石河子大学农学院,新疆石河子 832003

收稿日期:2022-08-20 出版日期:2023-06-20 发布日期:2023-06-20
通信作者: 张凡凡(1989-),男,新疆乌鲁木齐人,副教授,博士,硕士生导师,研究方向为饲草生产与加工,(E-mail) zhangfanfan@shzu.edu.cn; 鲁为华(1976-2021),男,新疆奇台人,教授,博士,博士生导师,研究方向为草地资源与生态,(E-mail) winnerlwh@sina.com
作者简介:杨寒珺(1996-),女,吉林四平人,硕士研究生,研究方向为牧草生产与加工,(E-mail)515706436@qq.com
基金资助:
兵团重大科技项目“南疆沙区盐碱地饲用油菜产业化关键技术研究与集成示范”(2018AA005-3);财政部和农业农村部:国家现代农业产业技术体系项目(CARS)

Effect of drying time in the field on the quality of fermentation of Brassica napus

YANG Hanjun¹(), HUANG Xingyu¹, WANG Xuzhe¹, ZHANG Fenghua², LUWeihua ¹(), ZHANG Fanfan¹()

1. College of Animal Science &Technology, Shihezi University, Shihezi Xinjiang 832003, China
2. College of Agronomy, Shihezi University, Shihezi Xinjiang 832003, China

Received:2022-08-20 Online:2023-06-20 Published:2023-06-20
Correspondence author: ZHANG Fanfan (1989-), male, from Urumqi City, Xinjiang Uygur Autonomous Region, doctor, associate professor, Master's supervisor, research direction of forage production and processing,(E-mail) zhangfanfan@shzu.edu.cn; LUWeihua (1976-2021),male, from Qitai, Xinjiang, professor, PhD, research direction is natural grassland resources and utilization research,(E-mail) winnerlwh@sina.com
Supported by:
The Major R&D Program Project of XPCC “Research and Integrated Demonstration of Key Technology of Saline-alkali Forage Rapeseed Industrialization in Sandy Area of Southern Xinjiang”(2018AA005-3);China Agriculture Research System of MOF and MARA(CARS)

摘要/Abstract

摘要：

【目的】研究田间晾晒对饲用油菜含水率的影响,分析含水率对青贮饲用油菜营养品质、发酵品质及有氧稳定性的影响,为饲用油菜青贮实际利用提供理论基础。【方法】采用罐装青贮法,设计6个晾晒时间处理,分别为晾晒0 h(A₁处理)、12 h(A₂处理)、24 h(A₃处理)、36 h(A₄处理)、48 h(A₅处理)、60 h(A₆处理),将晾晒后的原料直接青贮,青贮60 d后开罐,进行感官评价,分析营养品质、发酵品质和有氧稳定性。【结果】饲用油菜随晾晒时间的延长,干物质含量(DM)、铵态氮含量(NH₃-N)均显著增加(P<0.05),pH值、乳酸含量(LA)、乙酸含量(AA)均增加不显著(P>0.05),粗蛋白含量(CP)、粗脂肪含量(EE)、中性洗涤纤维含量(NDF)、酸性洗涤纤维含量(ADF)、可溶性碳水化合物含量(WSC)均下降;对比不同晾晒时间饲用油菜青贮发酵60 d后青贮饲料品质,晾晒12 h(含水率73.53%)蛋白质含量(CP)和可溶性碳水化合物含量(WSC)最高(分别为11.04%和12.39%),酸性洗涤纤维含量(ADF)最低为(16.80%),pH值显著低于其他各处理(P<0.05),乳酸含量(LA)、乙酸含量(AA)均显著高于其他各处理(P<0.05),丙酸含量(PA)最低(0.04%)。【结论】发酵后晾晒12 h的饲用油菜青贮营养品质、发酵品质和有氧稳定性最好,在南疆麦后饲用油菜收获时田间晾晒时间12 h左右,综合价值最优。

关键词: 饲用油菜; 青贮饲料; 含水率; 发酵品质; 营养品质

Abstract:

【Objective】 This study aims to control the moisture content of Brassica napus by drying in the field, so as to clarify the influence of moisture content on the nutritional quality, fermentation quality and aerobic stability of the silage, in the hope of providing a theoretical basis for the actual utilization of silage of the feed.【Methods】 The canned silage method was adopted, and 6 drying time treatments were designed, namely drying 0 h (Treatment A₁), 12 h (Treatment A₂), 24 h (Treatment A₃), 36 h (Treatment A₄), 48 h (Treatment A₅), 60 h (Treatment A₆), the drying raw materials were directly silaged, and the silage time was opened after 60 d, sensory evaluation was carried out, and the nutritional quality, fermentation quality and aerobic stability were analyzed.【Results】 With the prolongation of the drying time, the dry matter content (DM) and ammonium nitrogen content (NH₃-N) of Brassica napus increased significantly (P<0.05), the pH value, lactate content (LA), and acetic acid content (AA) all increased, and the difference was not significant (P>0.05), crude protein content (CP), crude fat content (EE), neutral washing fiber content (NDF), acid washing fiber content (ADF), and soluble carbohydrate content (WSC) decreased. Compared with the quality of silage after 60 days of fermentation of Brassica napus for different drying times, the protein content (CP) and soluble carbohydrate content (WSC) were the highest (11.04% and 12.39%, respectively), the acid washing fiber content (ADF) was the lowest (16.80%), the pH value was significantly lower than those of other treatments (P<0.05). The lactate content (LA) and the acetic acid content (AA) was significantly higher than those of the other treatments (P<0.05), and the propionic acid content (PA) was the lowest (0.04%).【Conclusion】 Through comprehensive evaluation, the nutritional quality, fermentation quality and aerobic stability of Brassica napus silage dried for 12 h after fermentation are the best, showing that the drying time in the field is about 12 h when harvesting Brassica napus after wheat in southern Xinjiang, and the comprehensive value is the best.

Key words: Brassica napus; silage; moisture content; fermentation characteristic; aerobic stability

中图分类号:

S544

杨寒珺, 黄星宇, 王旭哲, 张凤华, 鲁为华, 张凡凡. 田间晾晒时间对饲用油菜发酵品质的影响[J]. 新疆农业科学, 2023, 60(6): 1433-1441.

YANG Hanjun, HUANG Xingyu, WANG Xuzhe, ZHANG Fenghua, LUWeihua , ZHANG Fanfan. Effect of drying time in the field on the quality of fermentation of Brassica napus[J]. Xinjiang Agricultural Sciences, 2023, 60(6): 1433-1441.

图/表 5

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处理 Theatment	气味 Scent	色泽 Color	质地 Texture	等级 Grade
A₁	略带酸味	黄绿色	茎叶结构完整,质地不疏松,黏手、舒适感一般	一般
A₂	强酸味	黄绿色	茎叶结构完整,质地疏松不黏手、舒适感佳	优质
A₃	强酸味	黄绿色	茎叶结构完整,质地疏松不黏手、舒适感佳	优质
A₄	清酸味	黄绿色	茎叶结构完整,质地疏松不黏手、舒适感良好	良好
A₅	清酸味	黄色	茎叶结构完整,质地疏松不黏手、舒适感一般	一般
A₆	略带酸味	暗黄色	茎叶结构完整,质地疏松,黏手、舒适感较差	较差

处理 Theatment	气味 Scent	色泽 Color	质地 Texture	等级 Grade
A₁	略带酸味	黄绿色	茎叶结构完整,质地不疏松,黏手、舒适感一般	一般
A₂	强酸味	黄绿色	茎叶结构完整,质地疏松不黏手、舒适感佳	优质
A₃	强酸味	黄绿色	茎叶结构完整,质地疏松不黏手、舒适感佳	优质
A₄	清酸味	黄绿色	茎叶结构完整,质地疏松不黏手、舒适感良好	良好
A₅	清酸味	黄色	茎叶结构完整,质地疏松不黏手、舒适感一般	一般
A₆	略带酸味	暗黄色	茎叶结构完整,质地疏松,黏手、舒适感较差	较差

发酵时间 Fermentation time (d)	处理 Theatment	干物质 Dry matter (%DM)	粗蛋白 Crude protein CP (%DM)	粗脂肪 Ether extractt EE(%DM)	中性洗涤纤维 Neutral detergent fiber NDF (%DM)	酸性洗涤纤维 Acid detergent fiber ADF (%DM)	可溶性碳水化合物 Water soluble carbohydrates WSC(%DM)
0	A₁	17.76±1.053^Af	12.38±0.972^Aa	8.89±0.521^Aa	51.75±2.142^Aa	23.43±1.268^Aa	21.86±0.523^Aa
	A₂	26.47±1.327^Ae	12.25±1.659^Aab	8.68±0.656^Aab	50.24±1.235^Aa	23.21±0.956^Aa	21.28±0.459^Aab
	A₃	31.38±1.566^Ad	12.11±1.224^Aab	8.47±0.266^Abc	48.72±1.976^Aa	22.98±1.039^Aa	20.29±0.986^Aabc
	A₄	39.81±2.031^Ac	11.98±1.037^Aab	8.27±0.771^Acd	48.21±1.822^Aa	22.76±1.028^Aa	18.01±0.479^Abcd
	A₅	44.54±2.556^Ab	11.84±1.563^Aab	8.06±0.803^Ade	47.69±2.013^Aa	22.53±0.825^Aa	17.71±0.423^Acd
	A₆	52.49±1.977^Aa	11.71±1.322^Ab	7.85±0.228^Ae	45.17±1.544^Aa	22.31±0.991^Aa	17.43±0.368^Acd
60	A₁	14.82±0.975^Bf	10.51±0.953^Bab	5.67±0.563^Ba	46.94±01.253^Aa	20.92±0.985^Aa	9.35±0.256^Bc
	A₂	25.31±1.256^Be	11.04±1.033^Ba	5.56±0.298^Bab	41.84±2.045^Abc	16.80±0.752^Ba	12.39±0.387^Ba
	A₃	29.3±2.557^Bd	10.95±1.213^Ba	5.31±287^Bbc	41.90±1.982^Abc	17.49±0.792^Ba	12.05±0.422^Ba
	A₄	36.85±1.759^Bc	10.74±1.199^Bab	5.02±0.355^Bbc	44.52±2.928^Ab	17.72±0.635^Aa	10.37±0.0.419^Bb
	A₅	41.61±2.988^Bb	10.45±0.886^Bab	4.82±0.361^Bc	43.53±2.195^Ab	18.01±0.566^Aa	9.49±0.326^Bc
	A₆	47.73±3.012^Ba	10.13±1.262^Bb	4.52±0.572^Bd	40.98±1.955^Ac	19.03±0.855^Ba	9.19±0.475^Bc

发酵时间 Fermentation time (d)	处理 Theatment	干物质 Dry matter (%DM)	粗蛋白 Crude protein CP (%DM)	粗脂肪 Ether extractt EE(%DM)	中性洗涤纤维 Neutral detergent fiber NDF (%DM)	酸性洗涤纤维 Acid detergent fiber ADF (%DM)	可溶性碳水化合物 Water soluble carbohydrates WSC(%DM)
0	A₁	17.76±1.053^Af	12.38±0.972^Aa	8.89±0.521^Aa	51.75±2.142^Aa	23.43±1.268^Aa	21.86±0.523^Aa
	A₂	26.47±1.327^Ae	12.25±1.659^Aab	8.68±0.656^Aab	50.24±1.235^Aa	23.21±0.956^Aa	21.28±0.459^Aab
	A₃	31.38±1.566^Ad	12.11±1.224^Aab	8.47±0.266^Abc	48.72±1.976^Aa	22.98±1.039^Aa	20.29±0.986^Aabc
	A₄	39.81±2.031^Ac	11.98±1.037^Aab	8.27±0.771^Acd	48.21±1.822^Aa	22.76±1.028^Aa	18.01±0.479^Abcd
	A₅	44.54±2.556^Ab	11.84±1.563^Aab	8.06±0.803^Ade	47.69±2.013^Aa	22.53±0.825^Aa	17.71±0.423^Acd
	A₆	52.49±1.977^Aa	11.71±1.322^Ab	7.85±0.228^Ae	45.17±1.544^Aa	22.31±0.991^Aa	17.43±0.368^Acd
60	A₁	14.82±0.975^Bf	10.51±0.953^Bab	5.67±0.563^Ba	46.94±01.253^Aa	20.92±0.985^Aa	9.35±0.256^Bc
	A₂	25.31±1.256^Be	11.04±1.033^Ba	5.56±0.298^Bab	41.84±2.045^Abc	16.80±0.752^Ba	12.39±0.387^Ba
	A₃	29.3±2.557^Bd	10.95±1.213^Ba	5.31±287^Bbc	41.90±1.982^Abc	17.49±0.792^Ba	12.05±0.422^Ba
	A₄	36.85±1.759^Bc	10.74±1.199^Bab	5.02±0.355^Bbc	44.52±2.928^Ab	17.72±0.635^Aa	10.37±0.0.419^Bb
	A₅	41.61±2.988^Bb	10.45±0.886^Bab	4.82±0.361^Bc	43.53±2.195^Ab	18.01±0.566^Aa	9.49±0.326^Bc
	A₆	47.73±3.012^Ba	10.13±1.262^Bb	4.52±0.572^Bd	40.98±1.955^Ac	19.03±0.855^Ba	9.19±0.475^Bc

发酵时间 Fermentation time (d)	处理 Theatment	pH值 pH value	乳酸 LA (%FM)	乙酸 AA (%FM)	丙酸 PA (%FM)	丁酸 BA (%FM)	氨态氮/总氮 NH₃-N/TN (%)
0	A₁	6.01±0.05^Aa	0.51±0.03^Aa	0.08±0.01^Aa	-	-	0.21±0.01^Af
	A₂	6.07±0.12^Aa	0.48±0.07^Aa	0.07±0.01^Aa	-	-	0.25±0.01^Ae
	A₃	6.10±0.11^Aa	0.49±0.02^Aa	0.08±0.02^Aa	-	-	0.37±0.04^Ad
	A₄	6.13±0.1^Aa	0.53±0.05^Aa	0.06±0.01^Aa	-	-	0.40±0.05^Ac
	A₅	6.12±0.22^Aa	0.51±0.04^Aa	0.08±0.05^Aa	-	-	0.42±0.04^Ab
	A₆	6.28±0.14^Aa	0.48±0.02^Aa	0.07±0.03^Aa	0.01±0^A	0.01±0^A	0.46±0.06^Aa
60	A₁	4.65±0.12^Bf	4.49±0.13^Bb	1.44±0.011^Bc	0.86±0.12^a	0.49±0.11^a	6.58±0.29^Ba
	A₂	3.85±0.08^Ba	4.71±0.25^Ba	1.59±0^Ba	0.04±0.02^d	0.01±0.01^c	4.59±0.13^Bb
	A₃	3.98±0.06^Bb	4.55±0.31^Bc	1.52±0.02^Bb	0.06±0.01^cd	0.01±0.01^c	4.33±0.29^Bb
	A₄	4.21±0.13^Bd	3.72±0.17^Bf	1.27±0.01^Be	0.08±0.04^c	0.01±0^c	5.24±0.76^Bab
	A₅	4.23±0.07^Bc	3.77±0.26^Be	1.21±0.01^Bf	0.72±0.02^a	0.39±0.01^b	6.14±1.73^Ba
	A₆	4.49±0.08^Be	4.04±0.22^Bd	1.32±0.02^Bd	0.35±0.06^Bb	0.47±0.09^Ba	5.87±0.42^Bab

田间晾晒时间对饲用油菜发酵品质的影响

Effect of drying time in the field on the quality of fermentation of Brassica napus

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Metrics

项目 Item	A₁	A₂	A₃	A₄	A₅	A₆
干物质 Dry matterDM (g)	0.00	0.29	0.44	0.67	0.81	1.00
粗蛋白Crude protein CP (%DM)	0.42	1.00	0.90	0.67	0.35	0.00
粗脂肪 Ether extract EE (%DM)	1.00	0.90	0.69	0.43	0.26	0.00
中性洗涤纤维 Neutral detergent fiber NDF (%DM)	0.00	0.86	0.85	0.41	0.57	1.00
酸性洗涤纤维 Acid detergent fiber ADF (%DM)	0.00	1.00	0.83	0.78	0.71	0.46
可溶性碳水化合物 Water soluble carbohydrates WSC (%DM)	0.28	1.00	0.92	0.52	0.31	0.00
氨态氮(占总氮) NH₃-N/TN (%)	0.00	0.88	1.00	0.60	0.20	0.32
有氧稳定性 Aerobic stability (h)	0.77	0.85	1.00	0.99	0.36	0.00
平均值 Average	0.31	0.85	0.83	0.63	0.45	0.35
排序 Rank	6	1	2	3	4	5

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