Effects of Steam Explosion and Fermentation after Steam Explosion on Nutrient Value of Cotton Stalk

ZHANG Zhijun, GUO Tongjun, ZHAO Jie, SANG Duanji, SHI Yong, CUI Jiwen

doi:10.3969/j.issn.1006-267x.2018.09.043

Chinese Journal of Animal Nutrition >

2018 , Vol. 30 >Issue 9: 3720 - 3725

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.09.043

Molecular Nutrition

Effects of Steam Explosion and Fermentation after Steam Explosion on Nutrient Value of Cotton Stalk

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1. Feed Research Institute Xinjiang Academy of Animal Science, Urumqi 830000, China;
2. Mongolian Autonomous Prefecture of Bayingolin Grassland Supervision Station, Korla 841000, China;
3. Xinjiang Hong Ruida Fiber Co., Ltd., Korla 841000, China

Received date: 2018-01-19

Online published: 2018-09-20

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Abstract

This experiment was conducted to study the effects of steam explosion and fermentation after steam explosion on nutrient value of cotton stalk. Cotton stalk were un-treated (control, CK group), smashed (S group)、steam exploded (SE group) and fermented after steam explosion (SEF group), and collected by multipoint sampling and four division method. Total energy (GE), crude protein (CP), ether extract (EE), neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL), ash, Ca, P, and free gossypol (FG) contents were detected, and graded index (GI) value was calculated to evaluate the effects of processing method on nutrient value of cotton stalk. The results showed as follows:1) compared with S group, the CP content of cotton stalk in SE and SEF groups was increased by 10.79% and 14.60%, respectively (P<0.01); compared with the CK group; the CP content of cotton stalk in SEF group was increased by 5.40% (P<0.05). Compared with the CK group, the EE content of cotton stalk in S, SE and SEF groups was increased by 29.29%, 61.09%, 59.83%, respectively (P<0.01); compared with S group, the EE content of cotton stalk in SE and SEF groups was increased by 24.60%, 23.62% (P<0.01). The GE of cotton stalk in SEF group was the highest, and was higher than that in SE, S and CK groups by 7.89%, 24.56%, 10.27%, respectively (P<0.01). 2) Compare with S group, the contents of NDF and ADF of cotton stalk in SE and SEF groups were increased by 10.83%, 9.85% and 23.94%,14.52%, respectively (P<0.01); the content of ADL of cotton stalk in S group was the highest, followed by SE group, the SEF group was the lowest, and there was significant difference among groups (P<0.01). 3) The content of FG of cotton stalk changed significantly with different processing methods (P<0.01), and SEF group was the lowest. The GI value in SEF and SE groups was increased by 11.60% (P<0.01),11.58% (P<0.05), respectively; the GI value in S group was increased by 2.11% when compared with CK group (P>0.05). In conclusion, steam explosion and fermentation after steam explosion can improve nutrient value of cotton stalk, decrease the contents of FG and ADL, and the effect of fermentation after steam explosion is the best.

Key words： cotton stalk; steam explosion; fermentation; nutrient value; acid detergent lignin; free gossypol

Cite this article

ZHANG Zhijun, GUO Tongjun, ZHAO Jie, SANG Duanji, SHI Yong, CUI Jiwen . Effects of Steam Explosion and Fermentation after Steam Explosion on Nutrient Value of Cotton Stalk[J]. Chinese Journal of Animal Nutrition, 2018 , 30(9) : 3720 -3725 . DOI: 10.3969/j.issn.1006-267x.2018.09.043

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