动物营养学报 >

2020 , Vol. 32 >Issue 12: 5958 - 5966

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.12.050

研究简报 SHORT COMMUNICATION

添加双乙酸钠对发酵全混合日粮发酵品质和霉菌毒素含量的影响

  • 王子苑 ,
  • 舒健虹 ,
  • 陈光吉 ,
  • 王小利 ,
  • 李世歌
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  • 贵州省农业科学院草业研究所, 贵阳 550006
王子苑(1990-),女,贵州遵义人,助理研究员,硕士,从事反刍动物营养与饲料研究。E-mail:wangziyuan525@163.com

收稿日期: 2020-05-18

  网络出版日期: 2020-12-07

基金资助

贵州省科技计划项目（黔科合支撑[2017]2591，黔科合支撑[2018]2376-1）；贵州省科技成果转化项目（黔科合成果[2017]4117）；贵州省科研机构创新能力建设专项（黔科合服企[2019]4010）

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Effects of Adding Sodium Diacetate on Fermentation Quality and Mycotoxin Contents of Fermented Total Mixed Ration

  • WANG Ziyuan ,
  • SHU Jianhong ,
  • CHEN Guangji ,
  • WANG Xiaoli ,
  • LI Shige
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  • Guizhou Institute of Prataculture, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China

Received date: 2020-05-18

  Online published: 2020-12-07

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摘要

本试验旨在研究添加双乙酸钠对发酵全混合日粮（FTMR）发酵品质和霉菌毒素含量的影响，以期为双乙酸钠在FTMR生产中的应用提供理论依据。采用完全随机试验设计，在全混合日粮（TMR）中分别添加0（对照组）、0.2%、0.4%和0.8%的双乙酸钠，混合均匀后装袋密封发酵第7、21、35、49和70天时取样，对FTMR进行感官评定、常规成分含量、发酵参数以及霉菌毒素含量的测定。结果表明：1）各组FTMR感官评定等级均为"优良"，双乙酸钠添加量对FTMR中粗蛋白质含量无显著影响（P>0.05），0.4%组FTMR中中性洗涤纤维含量在发酵第21和49天时显著高于其余组（P<0.05），各双乙酸钠添加组FTMR中酸性洗涤纤维含量在发酵第49和70天时均显著低于对照组（P<0.05）。2）0.2%组FTMR具有较低的pH和较高的乳酸含量；FTMR中氨态氮/总氮随双乙酸钠添加量的增加而逐渐降低，0.8%组和对照组之间在除发酵第35天外的各发酵时间点均存在显著差异（P<0.05）；FTMR中乙酸含量在0.8%组有最大值。3）FTMR中霉菌毒素含量随双乙酸钠添加量的增加而降低，其中0.8%组的黄曲霉毒素含量在发酵第70天时几乎检测不出。4）随着发酵时间的延长，FTMR的pH以及常规养分和霉菌毒素含量均有不同程度下降，乳酸和乙酸含量出现上下波动，各组均在发酵第35天时有较低的pH。由此可见，添加双乙酸钠能改善FTMR的发酵品质，抑制霉菌毒素的大量繁殖，减少干物质的损失；本试验条件下，双乙酸钠的适宜添加量在0.2%~0.4%。

关键词： 发酵全混合日粮; 双乙酸钠; 发酵品质; 霉菌毒素

本文引用格式

王子苑 , 舒健虹 , 陈光吉 , 王小利 , 李世歌 . 添加双乙酸钠对发酵全混合日粮发酵品质和霉菌毒素含量的影响[J]. 动物营养学报, 2020 , 32(12) : 5958 -5966 . DOI: 10.3969/j.issn.1006-267x.2020.12.050

Abstract

The purpose of this experiment was conducted to investigate the effects of adding sodium diacetate on the fermentation quality and mycotoxin contents of fermented total mixed ration (FTMR), in order to provide a theoretical basis for the application of sodium diacetate in FTMR. A completely randomized trial design was used. Added 0 (control group), 0.2%, 0.4% and 0.8% sodium diacetate into total mixed ration (TMR), respectively, mixed evenly, and then bagged and sealed for fermentation. Samples were taken on the 7th, 21st, 35th, 49th and 70th day of fermentation to analyze sensory quality, conventional nutrient contents, fermentation parameters and mycotoxin contents. The results showed as follows: 1) the sensory evaluation of the FTMR of each group was excellent, and different addition amount of sodium diacetate had no significant effect on crude protein content (P>0.05); the content of neutral and acid detergent fiber in FTMR of the 0.4% group was significantly higher than in the other groups at the 21st and 49th days of fermentation (P<0.05), while the content of acid detergent fiber in the FTMR of each sodium diacetate addition group was significantly lower than that of the control group at the 49th and 70th day of fermentation (P<0.05). 2) The FTMR of the 0.2% group had lower pH and higher content of lactic acid; ammonia nitrogen (NH3-N)/total nitrogen (TN) in the FTMR decreased gradually with the increase of the sodium diacetate addition amount, and there were significant differences between the 0.8% group and the control group at each fermentation time point except the 35th day of fermentation (P<0.05); the content of acetic acid in the FTMR of the 0.8% group had the maximum value. 3) Mycotoxin contents in the FTMR were decreased with the increase of sodium diacetate addition amount, and the aflatoxin content of the 0.8% group was almost undetectable at the 70th day of fermentation. 4) In addition, as the fermentation time extending, pH, the contents of conventional nutrients and mycotoxins in the FTMR were decreased to varying degrees, and the contents of lactic acid and acetic acid were fluctuated up and down; each group had a lower pH at the 35th day of fermentation. It is concluded that adding sodium diacetate can improve the fermentation quality of FTMR, inhibit the proliferation of mycotoxins, and reduce the loss of dry matter. Under the experimental conditions, the appropriate addition amount of sodium diacetate is 0.2% to 0.4%.

Key words： fermented total mixed ration; sodium diacetate; fermentation quality; mycotoxins

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