The purpose of this experiment is to explore the fermentation effect of different fermentation conditions on corn straw.Three groups of straw(Experimental group 1∶10 kg of corn straw+50 g of enzyme preparation+10 g of yeast;Experimental group 2∶6 kg of corn straw+4 kg of concentrate+50 g of enzyme preparation+10 g of yeast;Experimental group 3∶10 kg of corn straw+lime water+50 g of enzyme preparation+10 g of yeast)were fermented under the same environmental conditions.Moisture,neutral detergent fiber(NDF),acid detergent fiber(ADF),crude protein,crude fat,pH value,reducing sugar,yeast,and sensory indexes were detected at 1,3,5,7 d of fermentation to explore the fermentation effects of different experimental groups and screen out the best fermentation conditions.The results showed that after seven days of fermentation,the NDF content of Experimental group 1 was significantly lower than that of 0,1,5 d(P＜0.05),and the ADF content was significantly lower than that of fermentation 0,1,3 d(P＜0.05).The pH value of each experimental group decreased significantly with the extension of fermentation time(P＜0.05),and the lactic acid and acetic acid content increased significantly with the extension of fermentation time(P＜0.05).The reducing sugar content of Experimental group 1 at 0 d was significantly lower than that at 1 d(P＜0.05),and the content of reducing sugar in Experimental group 2 was significantly higher than that in other time points(P＜0.05).With the extension of fermentation time,the number of yeast in Experimental group 1 and Experimental group 3 decreased significantly(P＜0.05),while that in Experimental group 2 increased significantly(P＜0.05).The sensory index of Experimental group 1 was the best.The study indicates that the effect is good in Experimental group 1,which added ZhangTieying corn stalk complex enzyme(5 kg/t)+active yeast(1 kg/t)during the fermentation process of corn stalk for seven days.
国家科技期刊平台
NSTL
万方数据
