汽爆处理对玉米—小麦型混合秸秆营养品质的影响
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摘要
为研究汽爆工艺作为秸秆饲料化预处理技术的可行性,本研究以经采食后残余黄贮玉米(Zea mays)秸秆与小麦(Triticum aestivum)秸秆(7∶3混合)为原料,进行蒸汽破壁处理。通过测定汽爆前和汽爆后不同时间段(0、24和120 h)饲草的常规养分、CNCPS组分、体外产气量及物态结构等,对秸秆的营养价值进行综合评价。结果表明,1)汽爆后不同放置时段混合秸秆的粗脂肪(EE)、酸性洗涤不溶蛋白(ADIP)、中性洗涤不溶蛋白(NDIP)、单糖(ESC)、可溶性蛋白(SP)、总挥发性脂肪酸(VFA)和钙(Ca)含量较汽爆前显著增加(P <0.05),干物质(DM)、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)、木质素(ADL)、淀粉(CB_1)和磷(P)含量则显著下降(P <0.05);2)CNCPS评价体系中,汽爆处理组碳水化合物(CHO)、淀粉、可溶性纤维(CB_3)、不可消化纤维(CC)难溶性真蛋白(PB_1)和纤维结合蛋白(PB_2)含量显著低于未汽爆组(P <0.05);非纤维性碳水化合物(NFC)、挥发性脂肪酸(CA_1)、乳酸(CA_2)、水溶性碳水化合物(CA_4)、氨(PA_1)、可溶性真蛋白(PA_2)和非降解蛋白质(PC)与未汽爆组相比,汽爆后各时段均显著升高(P <0.05);其他有机酸(CA_3)和可溶性纤维(CB_2)检测结果为0.00,汽爆前后基本没有变异;3)汽爆处理能够消除部分秸秆抗消化物质,增大微生物单位接触面积,提高产气量和消化率,显著增加玉米及小麦混合秸秆相对饲喂价值(P <0.05);4)扫描电镜结果表明,汽爆处理后玉米杆、穗皮中纤维键断开,叶肉部分细胞壁破坏,只剩丝状叶脉或难破壁的丝状木质素,纤维和纤维束变得卷曲柔软,且卷曲程度增加。综上,汽爆处理可明显改变混合秸秆饲料理化特性,显著提高其营养价值及饲喂品质;且汽爆后短时间内营养物质不会流失,是一种经济有效的农作物秸秆预处理方法。
To determine the effects of steam explosions on straw feed processing, corn straw silage residue after feeding and wheat straw(7∶3 mixed) were used as test materials. The nutritional value of straw products was evaluated by measuring the conventional nutrients, CNCPS components, gas production in vitro, and physical structure of straw before a steam explosion and at different times(0, 24, and 120 h) after the explosion. We found that crude fat(EE), acid detergent insoluble protein(ADIP), neutral detergent insoluble protein(NDIP), monosaccharide(ESC), soluble protein(SP), total volatile fatty acid(VFA), and calcium(Ca) of mixed straw at different times after the steam explosion were significantly higher than before the steam explosion(P < 0. 05). In contrast, dry matter(DM), neutral detergent fiber(NDF), acid detergent fiber(ADF), lignin(ADL), starch, and phosphorus(P) content were significantly(P < 0. 05) lower than before the steam explosion. The CNCPS component, CHO, starch(CB_1), soluble fiber(CB_3), non-digestible fiber(CC), insoluble true protein(PB_1), and fiber-binding protein(PB_2) in the steam explosion group were significantly lower than those in the control(P <0.05). However, non-fibrous carbohydrate(NFC), volatile fatty acid(CA_1), lactic acid(CA_2), water-soluble carbohydrate(CA_4), ammonia(PA_1), soluble true protein(PA_2). non-degraded protein(PC), and soluble true protein(PA_2) were significantly higher than those in the control(P < 0. 05). Steam explosions could eliminate some anti-digestion materials in straw, increase the contact unit area for microbial activity, gas production, dry matter digestibility, and the relative feeding value(RFV) of corn-wheat straw(P < 0.05). Scanning electron microscopy(SEM) showed that the fiber bonds in corn stalks and panicle skin were broken, the cell wall of the mesophyll was destroyed, only the filamentous veins and filamentous lignin, which were difficult to break, remained, and fibers and fiber bundles became soft and curled after steam explosion treatments. Thus, steam explosions used could significantly change straw's physical and chemical properties and improve its nutritional value and feeding quality. It is a very effective way to treat straw so that it can be used as feed.
To determine the effects of steam explosions on straw feed processing, corn straw silage residue after feeding and wheat straw(7∶3 mixed) were used as test materials. The nutritional value of straw products was evaluated by measuring the conventional nutrients, CNCPS components, gas production in vitro, and physical structure of straw before a steam explosion and at different times(0, 24, and 120 h) after the explosion. We found that crude fat(EE), acid detergent insoluble protein(ADIP), neutral detergent insoluble protein(NDIP), monosaccharide(ESC), soluble protein(SP), total volatile fatty acid(VFA), and calcium(Ca) of mixed straw at different times after the steam explosion were significantly higher than before the steam explosion(P < 0. 05). In contrast, dry matter(DM), neutral detergent fiber(NDF), acid detergent fiber(ADF), lignin(ADL), starch, and phosphorus(P) content were significantly(P < 0. 05) lower than before the steam explosion. The CNCPS component, CHO, starch(CB_1), soluble fiber(CB_3), non-digestible fiber(CC), insoluble true protein(PB_1), and fiber-binding protein(PB_2) in the steam explosion group were significantly lower than those in the control(P <0.05). However, non-fibrous carbohydrate(NFC), volatile fatty acid(CA_1), lactic acid(CA_2), water-soluble carbohydrate(CA_4), ammonia(PA_1), soluble true protein(PA_2). non-degraded protein(PC), and soluble true protein(PA_2) were significantly higher than those in the control(P < 0. 05). Steam explosions could eliminate some anti-digestion materials in straw, increase the contact unit area for microbial activity, gas production, dry matter digestibility, and the relative feeding value(RFV) of corn-wheat straw(P < 0.05). Scanning electron microscopy(SEM) showed that the fiber bonds in corn stalks and panicle skin were broken, the cell wall of the mesophyll was destroyed, only the filamentous veins and filamentous lignin, which were difficult to break, remained, and fibers and fiber bundles became soft and curled after steam explosion treatments. Thus, steam explosions used could significantly change straw's physical and chemical properties and improve its nutritional value and feeding quality. It is a very effective way to treat straw so that it can be used as feed.
引文
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