添加甜叶菊异绿原酸对饲用玉米青贮品质的影响

Effects of stevia isochlorogenic acid supplementation on the quality of green feed corn silage

摘要:

【目的】 研究不同添加水平甜叶菊异绿原酸（Isochlorogenic acid，ICGA）对饲用玉米（Zea mays）青贮品质的影响。【方法】 在青贮过程中添加0.1、0.3、0.5、0.7和1.0 g/kg的甜叶菊异绿原酸，以未添加作为对照（CK），分别在青贮第3、6、12和40天开袋取样，对青贮玉米营养成分及发酵品质进行分析。【结果】 相同添加水平下，青贮40 d较青贮3 d相比青贮玉米中性洗涤纤维（NDF）、酸性洗涤纤维 （ADF）及乙酸（AA）含量降低，粗蛋白（CP）含量增加；相同青贮天数下，青贮3、6、12和40 d 0.5 g/kg 处理干物质（DM）含量显著高于对照组（P＜0.05），青贮40 d 0.5 g/kg处理青贮玉米的NDF、pH值、 AA及氨态氮（NH₃-N）含量低于对照组，0.5 g/kg和0.7g/kg处理乳酸（Lactic acid，LA）含量高于对照组。【结论】 添加甜叶菊异绿原酸可提高青贮玉米营养价值，促进乳酸产生，降低青贮玉米pH值和 NH₃-N含量，改善青贮品质。本试验条件下，根据青贮玉米的感官评定、发酵品质和营养成分判断， 添加0.5 g/kg甜叶菊异绿原酸青贮40 d效果较好。

Abstract:

【Objective】 This experiment aimed to investigate the effects of different concentrations of stevia iso chlorogenic acid （ICGA） on the fermentation quality and nutritional value of Zea mays silage.【Method】 During ensil ing，0. 1 g/kg，0. 3 g/kg，0. 5 g/kg，0. 7 g/kg，and 1. 0 g/kg of stevia isochlorogenic acid were added，with no ICGA addition as the control （CK），Silage samples were collected at the 3 d，6 d，12 d，and 40 d of fermentation. Silage nu tritional components and fermentation quality were analyzed.【Result】 Compared with silage fermented for 3 days， samples fermented for 40 days at the same ICGA concentration reshowed decreased t neutral detergent fiber （NDF）， acid detergent fiber （ADF），and acetic acid （AA） content，and increased crude protein （CP） content（P＞0. 05）. The silage dry matter （DM） content of 3 d，6 d，12 d，and 40 d samples were significantly higher than that of the con trol （P＜0. 05）. At 40 days，the 0. 5 g/kg treatment showed lower NDF，pH，AA， and ammoniacal nitrogen （NH3 N）compared to the control （P＞0. 05）. While the lactic acid （LA） content of 0. 5 g/kg and 0. 7 g/kg treatment were higher than in the control（P＞0. 05）.【Conclusion】 The addition of stevia isochlorogenic acid can improve the nutri tional value of silage corn，promote lactic acid production，reduce silage pH value and NH3-N content，and improve the overall quality of silage fermentation quality. According to the silage sensory evaluation，fermentation quality，and nutritional content ，adding 0. 5 g/kg stevia isochlorogenic acid to silage for 40 days was better under the conditions of this experiment.