Effects of overnight wilting and additives on the fatty acid profile, α-tocopherol and β-carotene of whole plant oat silages
Effects of overnight wilting and additives on the fatty acid profile, α-tocopherol and β-carotene of whole plant oat silages
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DOI：
10.1016/j.anifeedsci.2019.114370
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发表时间：
2020-02-01
影响因子：
3.2
通讯作者：
Shao, T.
中科院分区：
文献类型：
--
作者：
Liu, Q. H.;Wu, J. X.;Shao, T.
本研究的目的是澄清3种推荐的添加剂（酪蛋白酸钠，SC;丙酸添加剂，PA;和叔丁基对苯二酚，TBHQ）是否可以减少萎蔫（过夜萎蔫14 h）和非萎蔫的全株燕麦（Avena sativa L.）CV. Fsk，面团期）青贮100 d。根据以下实验设计分别青贮来自5个田地（每个田地100 m2）的收获的全植物燕麦：2个萎蔫水平（具有和不具有过夜萎蔫的全植物燕麦分别被命名为WWO和FWO）x4个添加剂（不具有添加剂作为对照，并且具有3个建议的添加剂）x4份/处理。立即将经添加剂处理的FWO和WWO分别填充到筒仓（聚氯乙烯瓶，1 L）中。在室温下青贮100 d后，打开筒仓并取样。过夜萎蔫对青贮前全株燕麦中亚油酸（C18：2n 6）、α-亚麻酸（C18：3 n3）含量无显著影响（P > 0.05），但由于微生物的繁殖，导致全株燕麦中维生素E（20.8%）和13-胡萝卜素（27.4%）的损失（P < 0.05）。需氧细菌和酵母菌。与添加剂未处理的FWO青贮相比，添加剂未处理的WWO青贮发酵品质较差，因为乳酸发酵减弱，而丁酸发酵受到刺激。与青贮前相比，青贮提高了FWO和WWO青贮中C18：2n 6、C18：3 n3和PUFA的含量（P < 0.05），这是由于挥发性脂肪酸与乳酸的比值较高所致。青贮增加了13-胡萝卜素的损失（P < 0.05），但增加了α-生育酚的积累（P > 0.05）。添加PA能显著提高FWO和WWO青贮料的发酵品质（P <0. 05），并能保持FWO青贮料中C18：2n 6、C18：3 n3和PUFA的含量。所有添加剂都没有减少FWO或WWO青贮饲料中的α-生育酚损失，但减少了FWO青贮饲料中的β-胡萝卜素损失。总之，使用建议的添加剂并没有减少PUFA，α-生育酚，β-胡萝卜素的氧化损失在隔夜萎蔫的全植物燕麦青贮，PA是一种潜在的添加剂，以提高发酵质量和保存主要PUFA，α-生育酚，β-胡萝卜素在非萎蔫的全燕麦青贮。
The aim of the present study was to clarify whether the 3 advised additives (sodium caseinate, SC; propionic acid additive, PA; and tert-butylhydroquinone, TBHQ) could reduce the losses of poly-unsaturated fatty acids (PUFA), alpha-tocopherol and beta-carotene in wilted (overnight wilting for 14 h) and non-wilted whole plant oats (Avena saliva L. cv. Fsk, dough stage) silage after ensiling for 100 d. Harvested whole plant oats from the 5 fields (100 m(2) per field) were separately ensiled according to the following experiment design: 2 wilting levels (whole plant oat with and without overnight wilting were named as WWO and FWO, respectively) x 4 additives (without additive as the control, and with the 3 advised additives) x 4 copies per treatment. The additives-treated FWO and WWO were separately filled in silos (polyvinyl chloride bottle, 1 L), immediately. After ensiling for 100 d at room temperature, silos were opened and silages were sampled. Overnight wilting didn't influence the contents of linoleic acid (C18:2n6) (P > 0.05), alpha-linolenic acid (C18:3n3) (P > 0.05) but resulted in losses of atocopherol (20.8 %) (P < 0.05) and 13-carotene (27.4 %) (P < 0.05) in whole plant oats before ensiling due to multiplication of microbes, e.g., aerobic bacteria and yeasts. Compared with additive-untreated FWO silage, poorer fermentation quality was found in additive-untreated WWO because lactic fermentation was weakened while butyric fermentation was stimulated. Compared with the material before ensiling, ensiling increased contents of C18:2n6, C18:3n3 and PUFA either in FWO or WWO silage (P < 0.05) due to the high ratio of volatile fatty acids to lactic acid. The ensiling increased 13carotene loss (P < 0.05) but accumulated alpha-tocopherol in either FWO or WWO silage (P > 0.05). Moreover, only PA improved fermentation quality of FWO and WWO silages, demonstrated by the lowest pH and ammonia-N content and the highest lactic acid content (P < 0.05), and preserved C18:2n6, C18:3n3 and PUFA in FWO silage. All additives did not reduce alpha-tocopherol loss either in FWO or WWO silage but decreased beta-carotene loss in FWO silage. In conclusion, using advised additives did not reduce the oxidation losses of PUFA, alpha-tocopherol, and beta-carotene in overnight wilting whole plant oat silages, and PA is a potential additive to improve fermentation quality and preserve main PUFA, alpha-tocopherol, and beta-carotene in non-wilted whole oat silages.