复合微生态制剂提高迷迭香秸秆的营养成分及品质研究
陶蕾 1梁妍 2郭杰 1王新生 3高宝山 4孟冽 5孟凡桥 5俞潭1
作者信息
- 1. 兰州职业技术学院,兰州 730000
- 2. 河南林业职业学院,河南 洛阳 471000
- 3. 河南神农道地药材有限公司,郑州 450000
- 4. 天津市武清区农村社会事业发展服务中心,天津 301700
- 5. 河北美荷药业有限公司,石家庄 051530
- 折叠
摘要
试验研究复合微生态制剂对迷迭香秸秆品质及营养成分的影响.试验分为在迷迭香秸秆中不添加复合微生态制剂为对照组,添加 0.05%、0.10%、0.20%复合微生态制剂为试验组.在发酵 7 天取样检测.结果显示,添加 0.05%复合微生态制剂能够显著提高迷迭香主要成分迷迭香酸和鼠尾草酸的含量及总糖含量(P<0.05);添加 0.05%复合微生态制剂能够显著降低木质素含量(P<0.05);添加 0.10%复合微生态制剂组粗蛋白含量显著高于对照组(P<0.05);添加 0.20%复合微生态制剂组中性洗涤纤维含量显著低于对照组(P<0.05).研究表明,复合微生态制剂能够显著提高迷迭香主要成分迷迭香酸、鼠尾草酸及总糖的含量,其添加量以 0.05%效果最佳;复合微生态制剂能够改善迷迭香秸秆的品质,提高迷迭香秸秆作为饲料的营养价值,其添加量在 0.10%～0.20%.
Abstract
The effects of compound microecological preparation on the quality and nutritional composition of rosemary straw were studied.The experiment was divided into two groups:the control group without adding compound microecological agents in rosemary straw,and the experimental group with 0.05%,0.10%and 0.20%compound microecological agents.Samples were sampled and tested in 7 days of fermentation.The results showed that adding 0.05%compound microecological preparation could significantly increase the content of rosmarinic acid and salmonic acid and total sugar content of rosemary(P<0.05).Adding 0.05%compound microecological preparation could significantly reduce the content of lignin(P<0.05).The crude protein content of 0.10%compound microecological preparation group was significantly higher than that of the control group(P<0.05).The content of neutral detergent fiber in the 0.20%compound microecological preparation group was significantly lower than that in the control group(P<0.05).The results showed that the compound microecological preparation could significantly increase the contents of rosmarinic acid,sage acid and total sugar in rosemary.0.05%has the best effect.The compound microecological preparation can improve the quality of rosemary straw and increase the nutritional value of rosemary straw as feed,and the addition amount is between 0.10%and 0.20%.
关键词
迷迭香秸秆/迷迭香酸/鼠尾草酸/复合微生态制剂/发酵品质/营养价值Key words
rosemary straw/rosmarinic acid/sage acid/compound microecological preparation/fermentation quality/nutritional value引用本文复制引用
基金项目
甘肃省自然科学基金科技计划(22JR5RA1058)
河南省中科科技成果转移化中心开放性课题(2024102)
兰州市人才创新创业项目(2022-RC-65)
出版年
2024
国家科技期刊平台
NSTL
万方数据