Effects of graded levels of liquid brewer’s yeast on chemical composition and fermentation quality in cassava pulp and rice straw based total mixed ration silage
Effects of graded levels of liquid brewer’s yeast on chemical composition and fermentation quality in cassava pulp and rice straw based total mixed ration silage
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液体啤酒酵母分级添加量对木薯浆和稻草基全混合日粮青贮饲料化学成分和发酵品质的影响
DOI：
10.1111/asj.12682
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发表时间：
2017
影响因子：
2
通讯作者：
Butcha P
中科院分区：
文献类型：
--
作者：
Kamphayae S;Kumagai H;Bureenok S;Narmseelee R;Butcha P
研究了添加液体啤酒酵母（LBY）对LBY与木薯浆（CVP）、稻草（RS）不同配比混合物在贮藏期内化学成分和发酵品质的影响。以鲜料为原料，配制了4种LBY、CVP和RS的混合物，即LBY：CVP：RS的配比分别为0：70：30、20：50：30、35：35：30和50：20：30。在储存后第0、1、2、4和8周打开袋。干物质、有机质、粗蛋白、乙醚浸出物、中性洗涤纤维和酸性洗涤纤维的含量分别为36.4 - 40.0、88.9 - 90.8、4.0 - 12.0、1.1 - 1.3、58.8 - 61.6和37.6 - 40.0。LBY含量越高，CP和EE含量越高，其它组分含量越低（P< 0.01）。50%LBY的pH值（4.81）和氨氮/总氮（NH3-N/TN）（7.40%）最高（P< 0.05），V-评分（90.3）最低。丙酸和丁酸含量在每个混合物和储存期均为0.01%或更低。在储存期的第一周，pH值迅速下降，NH3-N/TN增加。随着LBY含量的增加，NH3-N/TN和乙酸含量的增加以及pH值、乳酸含量和V-评分的降低更为剧烈。虽然高比例的LBY使混合物中的CP含量较高，纤维含量较低，但在较长的贮存期内，发酵品质下降应引起注意。
This study aimed to evaluate the effect of liquid brewer's yeast (LBY) addition on chemical composition and fermentation quality of mixture of LBY and cassava pulp (CVP) with rice straw (RS) in different ratios during preservation periods. Four mixtures of LBY, CVP and RS were made, that is mixture ratio of LBY : CVP : RS of 0% LBY, 20% LBY, 35% LBY and 50% LBY were 0:70:30, 20:50:30, 35:35:30 and 50:20:30 as fresh matter, respectively. The bags were opened at weeks 0, 1, 2, 4 and 8 after storage. The contents of dry matter, organic matter, crude protein (CP), ether extract (EE), neutral detergent fiber and acid detergent fiber ranged 36.4‐40.0, 88.9‐90.8, 4.0‐12.0, 1.1‐1.3, 58.8‐61.6 and 37.6‐40.0, respectively, and the contents of CP and EE increased and the other components decreased in proportion to LBY inclusion (P< 0.01). 50% LBY had the highest (P< 0.05) pH (4.81) and ammonia nitrogen per total nitrogen (NH3‐N/TN) (7.40%) and the lowest V‐score (90.3). Propionic and butyric acid contents were 0.01% or lower in each mixture and storage period. There were rapid pH decrease and NH3‐N/TN increase during the first week of the storage period. The increases of NH3‐N/TN and acetic acid content and decreases of pH, lactic acid content and V‐score during the preservation were more drastic as LBY inclusion increased. Although higher proportion of LBY produced higher CP and lower fiber contents in the mixture, attention should be paid for the reduction of fermentation quality during longer storage periods.