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Additive Type Affects Fermentation, Aerobic Stability and Mycotoxin Formation during Air Exposure of Early-Cut Rye (Secale cereale L.) Silage
Agronomy ( IF 3.949 ) Pub Date : 2020-09-21 , DOI: 10.3390/agronomy10091432
Horst Auerbach , Peter Theobald

Whole-crop rye harvested before maturity represents a valuable forage for silage production. Due to the scarcity of data on fermentation characteristics and aerobic stability (ASTA) and the lack of information on mycotoxin formation during aeration of early-cut rye (ECR) silage after silo opening, we evaluated the effects of different additive types and compositions. Wilted forage was treated with various biological and chemical additives, ensiled in 1.5-L glass jars and stored for 64 days. Fermentation pattern, yeast and mould counts and ASTA were determined at silo opening. In total 34 mycotoxins were analysed in wilted forage and in silage before and after 240 h of air exposure. Chemical additives caused the lowest dry matter (DM) losses during fermentation accompanied with the lowest ethanol production and the highest water-soluble carbohydrate concentration. Aerobic deterioration, which started within two days after silo opening in silage left untreated and inoculated with homofermentative lactic acid bacteria, was prevented by the combined use of hetero- and homofermentative lactic acid bacteria and the chemical additive containing sodium nitrite, hexamethylene tetramine and potassium sorbate. Moreover, these two additives largely restricted the formation of the mycotoxin roquefortine C to < 0.05 mg kg−1 DM after aeration, whereas untreated silage contained 85.2 mg kg−1 DM.

中文翻译:

添加剂类型影响早切黑麦(黑麦)青贮饲料在空气中的发酵,有氧稳定性和霉菌毒素的形成。

成熟之前收获的全麦黑麦代表了青贮饲料的宝贵草料。由于缺乏关于发酵特性和有氧稳定性(ASTA)的数据,以及缺乏在打开筒仓后的早期黑麦(ECR)青贮曝气过程中霉菌毒素形成的信息,我们评估了不同添加剂类型和成分的影响。枯萎的牧草用各种生物和化学添加剂处理,装在1.5升玻璃罐中,保存64天。在筒仓开口处确定发酵模式,酵母和霉菌数量以及ASTA。在暴露于空气240小时之前和之后,总共分析了34种枯草和青贮饲料中的霉菌毒素。化学添加剂在发酵过程中导致最低的干物质(DM)损失,同时乙醇产量最低,水溶性碳水化合物浓度最高。通过将杂发酵和同发酵乳酸菌以及含有亚硝酸钠,六亚甲基四胺和山梨酸钾的化学添加剂联合使用,可以防止青贮饲料中的筒仓打开后两天内开始的需氧降解,该青贮饲料未经处理并接种了同发酵乳酸菌。 。此外,这两种添加剂极大地限制了霉菌毒素乳清蛋白C的形成,其含量<0.05 mg kg 通过混合使用异发酵和同发酵乳酸菌以及含有亚硝酸钠,六亚甲基四胺和山梨酸钾的化学添加剂,可以防止这种情况的发生。此外,这两种添加剂极大地限制了霉菌毒素乳清蛋白C的形成,其含量<0.05 mg kg 通过混合使用异发酵和同发酵乳酸菌以及含有亚硝酸钠,六亚甲基四胺和山梨酸钾的化学添加剂,可以防止这种情况的发生。此外,这两种添加剂极大地限制了霉菌毒素乳清蛋白C的形成,其含量<0.05 mg kg曝气后-1 DM,而未处理的青贮饲料含85.2 mg kg -1 DM。
更新日期:2020-09-21
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