Effects of additives such as cellulase and lactic acid bacteria on nutritional value and fermentation quality of quinoa straw
In order to explore the effects of cellulase,lactic acid bacteria and their combination on the nutritional value and fermentation quality of quinoa straw,a single factor experiment was designed.A total of 9 treatments were set up,including test group 1(cellulase),test group 2(compound enzyme for silage),test group 3(Rui composite lactic acid bacteria type Ⅲ),test group 4(Ruisen silage treasure),test group 5(lactic acid bacteria),test group 6(compound enzyme for silage+compound lactic acid bacteria type Ⅲ),test group 7(cellulase+compound lactic acid bacteria),test group 8(cellulase+Ruisen silage treasure)and control group,with 3 replicates per treatment.After 60 days of fermentation,the conventional nutrients,Ph and organic acid content were measured and comprehensively evaluated.The results showed that the Ph score of the experimental group 1 was 500%higher than that of the control group(P<0.01),and the comprehensive score of the experimental group 6 was 50.54%higher than that of the control group(P<0.01).The sensory evaluation effect of test group 6 and test group 1 was better.The crude protein content of test group 1 was 14.20%higher than that of control group(P<0.01).The crude fiber,neutral detergent fiber and acid detergent fiber content of test group 1 were 12.45%,15.06%and 13.10%lower than those of control group(P<0.05).The lactic acid content of test group 8 and test group 7 was 56.72%and 50.09%higher than that of control group(P<0.01).After fermentation,the tannin content of quinoa straw decreased by 87.5%compared with that before fermentation.The total saponin content of quinoa straw in test group 3,test group 6 and test group 8 increased by 100.27%,43.56%and 11.23%respectively compared with that of quinoa straw.The results showed that the addition of cellulase,compound lactic acid bacteria,cellulase+compound lactic acid bacteria could effectively improve the fermentation quality of quinoa straw and improve its nutritional value.At the same time,quinoa straw contains certain active ingredients such as tannins,saponins,and flavonoids.
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维普
