CHANGES IN AMINO-ACID COMPOUNDS OF WHEAT PLANTS DURING ENSILING AND AEROBIC EXPOSURE - THE INFLUENCE OF PROPIONIC-ACID AND UREA PHOSPHATE CALCIUM PROPIONATE
CHANGES IN AMINO-ACID COMPOUNDS OF WHEAT PLANTS DURING ENSILING AND AEROBIC EXPOSURE - THE INFLUENCE OF PROPIONIC-ACID AND UREA PHOSPHATE CALCIUM PROPIONATE
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DOI：
10.1017/s0021859600042210
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发表时间：
1984-01-01
影响因子：
2
通讯作者：
SKLAN, D
中科院分区：
文献类型：
--
作者：
ASHBELL, G;THEUNE, HH;SKLAN, D
测定了添加0.8%丙酸（PrA）或2.2%磷酸脲-丙酸钙（UP-CaPr）对小麦鲜食期青贮、开花期青贮和萎蔫期青贮氨基酸氮分布的影响。在90天的青贮期和7天的进一步有氧暴露期（AE）后进行分析。干物质（D.M.）在发酵期间和AE中，在未处理的材料（UM）和处理的材料中是稳定的。在发酵过程中必需氨基酸的浓度下降，这种下降是较高的UM。游离氨基酸在新鲜材料中低（TAA的18.6%），但在青贮材料中增加至约10%。71%的TAA在青贮饲料中。在AE中，UM中的该水平为63%，处理材料中为69%。在发酵过程中，UM的NH3-N含量增加，尤其是在UP-CaPr处理;发生在PrA处理相反。给出了21种氨基酸（AA）的浓度和变化。在新鲜材料中记录的最高AA浓度是精氨酸、赖氨酸、谷氨酸、丙氨酸、亮氨酸、脯氨酸和甘氨酸。作为发酵结果的AA的最显著的增加是鸟氨酸，γ-氨基丁酸的增加。氨基丁酸、苏氨酸和蛋氨酸。谷氨酰胺、精氨酸和谷氨酸显著降低。PrA主要增加精氨酸、天冬酰胺和谷氨酰胺;氨基丁酸减少; UP-CaPr增加精氨酸、天冬酰胺、赖氨酸和谷氨酸（仅在青贮饲料中），并减少γ-氨基丁酸。氨基丁酸和谷氨酰胺（仅在AE中）。
Changes in distribution of amino acid N of chopped wheat plants ensiled at shooting and flowering when wilted, and at the milk and dough stages as fresh material, were determined as affected by addition of 0.8% propionic acid (PrA) or 2.2% urea phosphate-Ca propionate (UP-CaPr). Analyses were carried out after an ensiling period of 90 days and after a further aerobic exposure period (AE) of 7 days. Total amino acid (TAA) contents in the dry matter (D.M.) during the fermentation period and in the AE were stable in untreated material (UM) and treated material. Concentration of essential amino acids decreased during fermentation, this decrease being higher in the UM. The free amino acids were low in the fresh material (18.6% of TAA) but increased in the ensiled material to .apprx. 71% of the TAA in the silage. In the AE this level was 63% in UM and 69% in treated material. The NH3-N contents increased during fermentation in UM and especially in the UP-CaPr treatments; the opposite occurred in the PrA treatments. The concentrations of and changes in 21 amino acids (AA) are given. The highest AA concentrations recorded in the fresh material were those of arginine, lysine, glutamic acid, alanine, leucine, proline and glycine. The most marked increments in AA as a result of fermentation were those of ornithine, .gamma.-amino butyric acid, threonine and methionine. Marked decreases were observed in glutamine, arginine and glutamic acid. PrA increased mainly arginine, asparagine and glutamine; .gamma.-amino butyric acid decreased; UP-CaPr increased arginine, asparagine, lysine and glutamic acid (in silage only) and reduced .gamma.-amino butyric acid and glutamine (in AE only).