本文選題：苜蓿青貯飼料　切入點(diǎn)：添加劑　出處：《蘭州大學(xué)》2015年碩士論文

【摘要】：將苜蓿(Medicago sativa L.)制作成青貯飼料是解決調(diào)制干草時(shí)由于葉片脫落而導(dǎo)致的品質(zhì)低下、雨季不適宜調(diào)制干草以及不適宜機(jī)械化作業(yè)地區(qū)苜蓿飼草資源利用的有效措施。然而苜蓿青貯后,苜蓿原有的蛋白和脂肪酸發(fā)生了很大程度的水解,從而造成了苜蓿青貯飼料中的蛋白和脂肪酸營(yíng)養(yǎng)價(jià)值降低。因此,如何有效抑制苜蓿青貯中蛋白和脂肪酸的水解對(duì)于提高苜蓿青貯飼料的營(yíng)養(yǎng)價(jià)值具有重要的意義,也是國(guó)內(nèi)外青貯飼料領(lǐng)域長(zhǎng)期以來關(guān)注的熱點(diǎn)問題。本文基于國(guó)內(nèi)外抑制青貯飼料中蛋白和脂肪酸水解的研究現(xiàn)狀,采用單因素完全隨機(jī)設(shè)計(jì),探討了3種果渣(蘋果渣、葡萄渣、葡萄渣粉)、兩種抗氧化劑(蘋果酸、檸檬酸)及兩種混合添加劑(蘋果酸+乳酸菌、檸檬酸+乳酸菌)對(duì)苜蓿青貯飼料發(fā)酵品質(zhì),蛋白水解和脂肪酸組成的影響,以期為抑制苜蓿青貯過程中蛋白和脂肪酸的水解提供技術(shù)措施和理論依據(jù)。果渣添加試驗(yàn)時(shí),苜蓿青貯前分別添加100g(風(fēng)干重)三種不同的果渣到1kg(鮮重)的苜蓿中；添加抗氧化劑試驗(yàn)時(shí),苜蓿青貯前分別添加蘋果酸和檸檬酸,添加濃度分別為0.1%,0.5%和1%(鮮重)；添加混合添加劑試驗(yàn)時(shí),分別向苜蓿中添加蘋果酸十乳酸菌(植物乳桿菌),檸檬酸+乳酸菌(植物乳桿菌)兩種不同的混合添加劑,其中蘋果酸和檸檬酸的添加量分別為0.1%,0.5%和1%(鮮重),乳酸菌的添加量為10%fu/g。青貯60天之后,得到以下結(jié)論：添加果渣后青貯飼料的pH顯著降低(P0.05),乳酸含量增加(P0.05),但有氧穩(wěn)定性卻低于對(duì)照組。此外,與對(duì)照組相比,添加蘋果渣、葡萄渣和葡萄渣粉后,青貯飼料中的非蛋白氮(Non-protein nitrogen, NPN)分別降低了54%、67%和69%。添加蘋果渣對(duì)苜蓿脂肪酸的總量沒有顯著性影響,但添加葡萄渣和葡萄渣粉后,苜蓿青貯中脂肪酸的含量是對(duì)照組的兩倍多。由于果渣中含有大量的油酸和亞油酸,這也導(dǎo)致了果渣處理組油酸和亞油酸顯著性增加。與蘋果渣處理組和對(duì)照組相比,葡萄渣、葡萄渣粉處理組中亞油酸的含量顯著增加(P0.05),而亞麻酸的含量則顯著降低(P0.05)。相對(duì)于葡萄渣,葡萄渣粉能夠顯著降低苜蓿青貯飼料的pH,增加青貯飼料中的乳酸含量(P0.05)；同時(shí),葡萄渣粉處理組苜蓿青貯蛋白降解程度低于葡萄渣,但差異不顯著(P0.05)。添加蘋果酸,檸檬酸可以有效降低pH,減少干物質(zhì)損失,增加碳水化合物的含量。此外添加蘋果酸、檸檬酸也能抑制苜蓿飼料蛋白質(zhì)水解,減少非蛋白氮NPN和氨態(tài)氮NH3-N的含量,且在檸檬酸處理組中,隨著檸檬酸添加量的增加,蛋白水解程度逐漸降低(P0.05)。就苜蓿青貯飼料中的在脂肪酸組成而言,兩種抗氧化劑的添加對(duì)脂肪酸的總量并無顯著性影響,但有效增加了多不飽和脂肪酸的總量(P0.05),加兩種抗氧化劑之后亞油酸及亞麻酸的含量顯著提高,且亞油酸的含量與抗氧化劑的添加量呈正相關(guān)關(guān)系。添加混合添加劑后,處理組pH的含量顯著降低,干物質(zhì)及碳水化合物的含量顯著增高(P0.05)。添加混合添加劑對(duì)抑制蛋白質(zhì)水解也有顯著性影響,特別是NH3-N的含量,在1%蘋果酸+乳酸菌及1%檸檬酸+乳酸菌處理組中NH3-N的含量還不到對(duì)照組的10%。就苜蓿青貯中脂肪酸的變化情況而言,混合添加劑同樣也顯著增加了多不和脂肪酸的含量(P0.05),亞油酸及亞麻酸的含量與對(duì)照組相比有了顯著提高(P0.05)。然而在單獨(dú)添加乳酸的處理組中,雖然飼料中亞油酸和亞麻酸的含量與對(duì)照組差異性并不顯著,但是卻有所降低,從而導(dǎo)致多不飽和脂肪酸總量顯著降低。
[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.

【學(xué)位授予單位】：蘭州大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2015
【分類號(hào)】：S816.53

【共引文獻(xiàn)】

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