汽爆处理对玉米–小麦型混合秸秆营养品质的影响

冉福; 雷赵民; 焦婷; 程强; 赵生国; 高雪梅; 李昌宁

doi:10.11829/j.issn.1001-0629.2018-0607

汽爆处理对玉米–小麦型混合秸秆营养品质的影响

1.
甘肃农业大学草业学院 / 草业生态系统教育部重点实验室 / 中–美草地畜牧业可持续发展研究中心，甘肃兰州 730070
2.
甘肃农业大学动物科学技术学院，甘肃兰州 730070
3.
甘肃省平凉市灵台县康庄牧业有限公司，甘肃平凉 744400

基金项目: 玉米秸秆饲用化汽爆破壁发酵关键技术研究示范项目(20180408)；甘肃省现代草食畜产业技术体系(GARS-CS-4)农业部公益性行业(农业)科研专项(201003019、201503134、201303059)；现代农业产业技术体系(CARS-40-09B)

摘要: 为研究汽爆工艺作为秸秆饲料化预处理技术的可行性，本研究以经采食后残余黄贮玉米(Zea mays)秸秆与小麦(Triticum aestivum)秸秆(7∶3混合)为原料，进行蒸汽破壁处理。通过测定汽爆前和汽爆后不同时间段(0、24和120 h)饲草的常规养分、CNCPS组分、体外产气量及物态结构等，对秸秆的营养价值进行综合评价。结果表明，1)汽爆后不同放置时段混合秸秆的粗脂肪(EE)、酸性洗涤不溶蛋白(ADIP)、中性洗涤不溶蛋白(NDIP)、单糖(ESC)、可溶性蛋白(SP)、总挥发性脂肪酸(VFA)和钙(Ca)含量较汽爆前显著增加(P < 0.05)，干物质(DM)、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)、木质素(ADL)、淀粉(CB₁)和磷(P)含量则显著下降(P < 0.05)；2)CNCPS评价体系中，汽爆处理组碳水化合物(CHO)、淀粉、可溶性纤维( CB₃)、不可消化纤维(CC)难溶性真蛋白(PB₁)和纤维结合蛋白(PB₂)含量显著低于未汽爆组(P < 0.05)；非纤维性碳水化合物(NFC)、挥发性脂肪酸(CA₁)、乳酸(CA₂)、水溶性碳水化合物(CA₄)、氨(PA₁)、可溶性真蛋白(PA₂)和非降解蛋白质(PC)与未汽爆组相比，汽爆后各时段均显著升高(P < 0.05)；其他有机酸(CA₃)和可溶性纤维(CB₂)检测结果为0.00，汽爆前后基本没有变异；3)汽爆处理能够消除部分秸秆抗消化物质，增大微生物单位接触面积，提高产气量和消化率，显著增加玉米及小麦混合秸秆相对饲喂价值(P < 0.05)；4)扫描电镜结果表明，汽爆处理后玉米杆、穗皮中纤维键断开，叶肉部分细胞壁破坏，只剩丝状叶脉或难破壁的丝状木质素，纤维和纤维束变得卷曲柔软，且卷曲程度增加。综上，汽爆处理可明显改变混合秸秆饲料理化特性，显著提高其营养价值及饲喂品质；且汽爆后短时间内营养物质不会流失，是一种经济有效的农作物秸秆预处理方法。

关键词:

English

Effect of steam explosion treatments on nutritional quality of corn–wheat mixed straw

1.
College of Grassland Science, Gansu Agricultural University / Key Laboratory of Grassland Ecosystem / China-US Grassland Animal Husbandry Sustainable Development Research Center / Gansu Agricultural University, Lanzhou 730070, Gansu, China
2.
College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, Gansu, China
3.
Lingtai County, Gansu Province, Kangzhuang Animal Husbandry Co., Ltd., Pingliang 744400, Gansu, China

Received Date: 2018-10-31
Accepted Date: 2019-01-14
Available Online: 2019-05-19
Publish Date: 2019-02-28

Abstract: To determine the effects of steam explosions on straw feed processing, corn straw silage residue after feeding and wheat straw (7∶3 mixed) were used as test materials. The nutritional value of straw products was evaluated by measuring the conventional nutrients, CNCPS components, gas production in vitro, and physical structure of straw before a steam explosion and at different times (0, 24, and 120 h) after the explosion. We found that crude fat (EE), acid detergent insoluble protein (ADIP), neutral detergent insoluble protein (NDIP), monosaccharide (ESC), soluble protein (SP), total volatile fatty acid (VFA), and calcium (Ca) of mixed straw at different times after the steam explosion were significantly higher than before the steam explosion (P < 0. 05). In contrast, dry matter (DM), neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin (ADL), starch, and phosphorus (P) content were significantly (P < 0. 05) lower than before the steam explosion. The CNCPS component, CHO, starch (CB₁), soluble fiber (CB₃), non-digestible fiber (CC), insoluble true protein (PB₁), and fiber-binding protein (PB₂) in the steam explosion group were significantly lower than those in the control (P < 0.05). However, non-fibrous carbohydrate (NFC), volatile fatty acid (CA₁), lactic acid (CA₂), water-soluble carbohydrate (CA₄), ammonia (PA₁), soluble true protein (PA₂). non-degraded protein (PC), and soluble true protein (PA₂) were significantly higher than those in the control (P < 0. 05). Steam explosions could eliminate some anti-digestion materials in straw, increase the contact unit area for microbial activity, gas production, dry matter digestibility, and the relative feeding value (RFV) of corn-wheat straw (P < 0.05). Scanning electron microscopy (SEM) showed that the fiber bonds in corn stalks and panicle skin were broken, the cell wall of the mesophyll was destroyed, only the filamentous veins and filamentous lignin, which were difficult to break, remained, and fibers and fiber bundles became soft and curled after steam explosion treatments. Thus, steam explosions used could significantly change straw’s physical and chemical properties and improve its nutritional value and feeding quality. It is a very effective way to treat straw so that it can be used as feed.

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参考文献

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图 1 汽爆前后秸秆体外发酵产气曲线

Figure 1. Gas production curve of in vitro fermentation of straw before and after steam explosion

下载: 全尺寸图片幻灯片

图 2 玉米茎秆和穗皮汽爆前后纤维结构变化

Figure 2. Comparison of fiber structure of corn stem and panicle skin before and after steam explosion

下载: 全尺寸图片幻灯片

表 1 汽爆前后秸秆营养成分

Table 1 Nutritional components of straw before and after steam explosion

营养成分 Nutrient	未汽爆组(CK) No steam explosion	汽爆后 0 h 0 h after steam explosion	汽爆后 24 h 24 h after steam explosion	汽爆后 120 h 120 h after steam explosion
干物质 Dry matter/%	89.95 ± 0.01a	83.65 ± 0.06b	84.05 ± 0.01b	83.89 ± 0.06b
粗蛋白 Crude protein/%	7.63 ± 0.16b	7.47 ± 0.00b	8.41 ± 0.02a	7.31 ± 0.01b
灰分 Ash/%	7.99 ± 0.05a	8.02 ± 0.02a	7.13 ± 0.01b	6.80 ± 0.01c
脂肪 Crude fat/%	0.00 ± 0.00d	4.96 ± 0.03b	5.12 ± 0.00a	4.83 ± 0.01c
可溶性蛋白 Soluble protein/%	1.65 ± 0.06c	4.62 ± 0.02b	4.96 ± 0.02a	4.61 ± 0.03b
酸性洗涤不溶蛋白 ADIP/%	1.03 ± 0.02c	2.02 ± 0.00b	2.45 ± 0.01a	2.43 ± 0.01a
中性洗涤不溶蛋白 NDIP/%	2.53 ± 0.05d	3.01 ± 0.00c	3.43 ± 0.01a	3.15 ± 0.00b
中性洗涤纤维 NDF/%	70.18 ± 0.16a	52.26 ± 0.05c	53.11 ± 0.03b	52.99 ± 0.09b
酸性洗涤纤维 ADF/%	44.98 ± 0.16a	31.80 ± 0.04b	33.87 ± 0.12b	32.41 ± 0.09b
木质素 Lignin/%	9.90 ± 0.01a	7.28 ± 0.00c	8.07 ± 0.01b	6.96 ± 0.01c
总挥发性脂肪酸 VFA/%	2.04 ± 0.09d	8.43 ± 0.01a	6.55 ± 0.01c	7.98 ± 0.01b
淀粉 Starch/%	3.66 ± 0.01a	0.00 ± 0.00c	0.13 ± 0.04b	0.00 ± 0.00c
单糖 Monosaccharide/%	2.39 ± 0.03d	9.35 ± 0.02c	11.94 ± 0.02a	11.59 ± 0.05b
钙 Calcium/%	0.36 ± 0.01b	0.50 ± 0.01a	0.50 ± 0.00a	0.51 ± 0.00a
磷 Phosphorus/%	0.26 ± 0.00a	0.24 ± 0.00b	0.21 ± 0.00c	0.22 ± 0.00d
表中同行不同小写字母表示差异显著(P < 0.05)。表2同。　Different lowercase letters within the same row indicate significant differences at the 0.05 level, similarly for Table 2. ADIP, acid detergent insoluble protein; NDIP, neutral detergent insoluble protein; NDF, neutral detergent fiber; ADF, acid detergent fiber; VFA, volatile fatty acid.

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表 2 汽爆前后秸秆CNCPS成分

Table 2 CNCPS composition of straw before and after steam explosion

CNCPS 成分 CNCPS composition	未汽爆组(CK) No steam explosion	汽爆后 0 h 0 h after steam explosion	汽爆后 24 h 24 h after steam explosion	汽爆后 120 h 120 h after steam explosion
CHO/%	84.38 ± 0.21a	79.56 ± 0.01c	79.35 ± 0.03c	81.07 ± 0.02b
NFC/%	14.20 ± 0.37d	27.30 ± 0.06b	26.24 ± 0.06c	28.08 ± 0.11a
CA₁/%	2.04 ± 0.09d	8.43 ± 0.01a	6.55 ± 0.01c	7.98 ± 0.01b
CA₂/%	0.00 ± 0.00d	8.33 ± 0.01a	6.45 ± 0.01c	7.87 ± 0.01b
CA₃/%	0.00	0.00	0.00	0.00
CA₄/%	9.53 ± 0.07d	17.14 ± 0.04c	18.34 ± 0.03b	19.62 ± 0.03a
CB₁/%	3.66 ± 0.01a	0.00 ± 0.00c	0.13 ± 0.04b	0.00 ± 0.00c
CB₂/%	0.00	0.00	0.00	0.00
CB₃/%	46.39 ± 0.19a	34.78 ± 0.06b	33.68 ± 0.06b	36.41 ± 0.11b
CC/%	23.76 ± 0.03a	17.47 ± 0.01b	19.37 ± 0.03b	16.70 ± 0.01b
PA₁/%	0.21 ± 0.01c	1.17 ± 0.01b	1.31 ± 0.01a	1.16 ± 0.01b
PA₂/%	1.45 ± 0.05c	3.42 ± 0.03b	3.65 ± 0.02a	3.48 ± 0.02b
PB₁/%	3.45 ± 0.06a	0.00 ± 0.00b	0.02 ± 0.00b	0.00 ± 0.00b
PB₂/%	1.50 ± 0.07a	0.99 ± 0.00b	0.98 ± 0.01b	0.72 ± 0.01c
PC/%	1.03 ± 0.02c	2.02 ± 0.00b	2.45 ± 0.01a	2.43 ± 0.01a
表中%为占干物质的百分比；CHO：碳水化合物；NFC：非纤维性碳水化合物；CA₁：挥发性脂肪酸；CA₂：乳酸；CA₃：其他有机酸；CA₄：水溶性碳水化合物；CB₁：淀粉；CB₂：可溶性纤维；CB₃：可消化纤维和；CC：不可消化纤维；PA₁：氨；PA₂：可溶性真蛋；PB₁：难溶性真蛋白；PB₂：纤维结合蛋白质；PC：非降解蛋白质。　In the table % means DM%; CHO: Carbohydrate; NFC: Nonfiber CHO; CA₁: Volatile fatty acids; CA₂: Lactic acid; CA₃: Other organic acids; CA₄: Water soluble carbohydrate; CB₁: Starch; CB₂: Soluble fibre; CB₃: Digestible fiber; CC: Indigestible fiber; PA₁: Ammonia; PA₂: Soluble true protein; PB₁: Insoluble true protein; Insoluble true protein; PB₂: Fiber-bound protein; PC: Indigestible protein.

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表 3 汽爆前后消化率及相对饲喂价值

Table 3 Digestibility and relative feeding value before and after steam explosion

处理 Treatment	消化率 Digestibility (DMD)/%	相对饲喂价值 Relative feeding value (RFV)
未汽爆 No steam explosion(CK)	52.73 ± 0.12b	74.96 ± 0.34c
汽爆后 0 h 0 h after steam explosion	73.07 ± 1.19a	97.29 ± 0.21a
汽爆后 24 h 24 h after steam explosion	68.53 ± 1.09a	92.50 ± 0.11b
汽爆后 120 h 120 h after steam explosion	68.98 ± 3.10a	93.46 ± 0.28b
表中同列不同小写字母表示不同处理间差异显著(P < 0.05)。　Different lowercase letters within the same column indicate significant differences between the different treatments at the 0.05 level.

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汽爆处理对玉米–小麦型混合秸秆营养品质的影响

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Effect of steam explosion treatments on nutritional quality of corn–wheat mixed straw

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