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Application of corn flour in improving quality of mulberry twig and leaf silage

A technology of green branches and leaves and corn flour, which is applied in the fields of application, animal feed raw material preservation methods, animal feed, etc., can solve the problems of slow pH drop, multiplication of miscellaneous bacteria, unfavorable long-term reproduction of lactic acid bacteria, etc., to improve color and improve silage environmental effects

Pending Publication Date: 2020-02-21
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A large number of experiments have found that when mulberry leaves are silaged alone, there is a problem of poor quality
Some studies have shown that the characteristics of mulberry leaves are similar to those of alfalfa and forage locust tree. Due to the low WSC during silage, it is not conducive to the long-term reproduction of LAB (lactic acid bacteria), and cannot produce a large amount of lactic acid, resulting in a slow drop in pH and the proliferation of miscellaneous bacteria. Quality go bad
[0004] In response to the above problems, Tang Qingfeng et al. provided a method of mixed storage of mulberry leaves and corn stalks in equal proportions, but the quality of the mulberry leaves silage products is still not ideal.

Method used

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  • Application of corn flour in improving quality of mulberry twig and leaf silage
  • Application of corn flour in improving quality of mulberry twig and leaf silage
  • Application of corn flour in improving quality of mulberry twig and leaf silage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1 Materials and methods

[0040] 1.1 Test material

[0041] Mulberry branches and leaves: planted in the feed mulberry base of Chongqing Academy of Animal Sciences, the variety is Guisangyou 62.

[0042] Corn flour: raw corn flour, purchased from RT-Mart Supermarket, No. 23, Baorong Road, Rongchang District, sterilized in a constant temperature drying oven at 95°C for 4 hours, and the amount of silage added was 90g / repeat.

[0043] Lactobacillus plantarum: purchased from China Agricultural Microorganism Culture Collection Center (ACCC), preservation number: ACCC11016, prepared 4.30×10 9 CFU / ml bacterial solution, the amount of silage added is 0.5ml / repeat.

[0044] Lactobacillus Brucella: purchased from China Industrial Microorganism Culture Collection Center (CICC), preservation number: 20293, prepared 6.32×10 8 CFU / ml bacterial solution, the amount of silage added is 0.5ml / repeat.

[0045] 1.2 Experimental design

[0046] The method of cutting twigs from mulberry...

Embodiment 2

[0097] 1 Materials and methods

[0098] 1.1 Test material

[0099] See 1.1 and 1.3 of Example 1

[0100] 1.2 Main instruments and reagents

[0101] 1.2.1 Main instruments

[0102] Century Ark pHS-3C+, constant temperature blast drying oven, vacuum pump, Shimadzu high performance liquid chromatography LC-20A liquid chromatograph, ultrasonic oscillator, constant temperature oscillator, ultraviolet spectrophotometer, FOSS fat extractor (Soxhlet extractor) ), FOSS fiber tester, VELP automatic Kjeldahl nitrogen analyzer and constant temperature water bath.

[0103] 1.2.2 Main reagents

[0104] 0.45μm synthetic cellulose ester film: Tianjin Jinteng Experimental Equipment Co., Ltd.; lactic acid standard: Beijing Suolaibao Technology Co., Ltd., purity > 98%; acetic acid standard: EhrenstorferQualityDr.Ehrenstorfer, purity > 99%; propionic acid standard Product: Ehrenstorfer Quality Dr. Ehrenstorfer, purity > 98%; Butyric acid standard: Ehrenstorfer Quality Dr. Ehrenstorfer, purit...

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Abstract

The invention provides application of corn flour in improving quality of mulberry twig and leaf silage and in particular relates to the technical field of mulberry twig and leaf silage fermentation. According to the application, the corn flour is added to a silage raw material of mulberry twigs and leaves, the silage is fermented, samples are taken and analyzed, and results show that (1) WSC (water soluble carbohydrate) and LA (lactic acid) in a mulberry twig and leaf silage product can be effectively increased by the corn flour; (2) the pH value of the mulberry twig and leaf silage product can be reduced to 4.5-5.0 by the corn flour; and (3) the mixed silage of the corn flour and the mulberry twigs and leaves can be subjected to lactic acid type fermentation, and in addition, no BA (butylacrylate) is generated, so that the silage environment of the mulberry twigs and leaves can be effectively improved, and the obtained silage product has good effects in smell, texture and color.

Description

technical field [0001] The invention belongs to the technical field of mulberry branch and leaf silage, and in particular relates to the application of corn flour in improving the quality of mulberry branch and leaf silage. Background technique [0002] Insufficient feeding protein source is one of the bottlenecks restricting the development of my country's aquaculture industry. Mulberry leaf is a new type of protein feed. It has the advantages of not competing with food crops for land and being ecologically friendly. It has been used in feed for cattle, sheep, pigs, chickens and fish. It is an important direction that our country is vigorously supporting. It is of great significance to ensure the food security of our country. Both powdered additives and direct fresh eating of mulberry leaves have some shortcomings. The cost of powder making is high, which is not conducive to the large-scale utilization of mulberry leaves, and the way of direct utilization of fresh mulberry...

Claims

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Application Information

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IPC IPC(8): A23K30/15
CPCA23K30/15
Inventor 黄先智徐泽平沈诗傑
Owner SOUTHWEST UNIVERSITY
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