番茄渣青贮过程中品质动态变化规律的研究

摘要

为研究番茄渣青贮过程中品质的动态变化规律,选用鲜番茄渣进行青贮,分别于发酵的第1、2、3、5、7、10、15、30、45和60 d取样进行感官评定及pH、乳酸、挥发性脂肪酸和营养成分的测定.结果表明:在整个青贮过程中,番茄渣青贮饲料感官评定等级均达到优等;不同青贮时间,番茄渣青贮饲料pH差异不显著(P＞0.05),乳酸、乙酸、丁酸等质量分数差异显著(P＜0.05),粗蛋白(CP)和中性洗涤纤维(NDF)质量分数差异显著(P＜0.05);随着青贮发酵时间的延长,乳酸和乙酸质量分数呈现先上升后趋于稳定的趋势,丁酸质量分数整体表现下降的趋势;番茄渣经青贮后CP和NDF质量分数上升.可见,在本试验条件下,青贮可提高番茄渣的营养价值,改善番茄渣的饲用价值,解决番茄渣贮藏的难题.%In order to study the dynamic changes of fermentation quality of tomato pomace silage,samples of tomato pomace silage were collected respectively to conduct sensory evaluation,pH,lactate acid and volatile fatty acid on the 1st,2nd,3rd,5th,7th,10th,15th,30th,45th and 60th day.The results showed that the tomato pomace silage reached a super grade among all periods of fermentation.pH of tomato pomace silage was not significantly different(P＞0.05),lactate acid,acetate acid,and butyrate acid of tomato pomace silage were significantly different(P＜0.05),and CP and NDF were significantly different(P＜0.05).With the time of silage fermentation,the mass fraction of lactate acid and acetate acid showed trend of increase at first and then to be stable and the mass fraction of butyrate acid was depressed.The mass fraction of CP and NDF increased after silage.In conclusion,under the experimental condition,ensilage increased nutritional value of tomato pomace and improved its feeding value,thus storage problem was solved.