Study On The Effect Of Adding Excipient Silage On Fermentation Quality And Nutrient Quality Of Broccoli Tail Vegetable

To improve the fermentation quality and nutrition quality of broccoli tail vegetables,we designed rice bran and rice flour mixed with tail vegetables in different proportions,and then added lactic acid bacteria and salt two additives.The experimental design was as follows:Material type set 5 kinds;only added rice bran,rice bran:rice flour 3:1 rice bran:rice flour 2:1,rice bran:rice flour 1:1;only added rice flour;The mixing ratio of broccoli tail vegetables and accessories was set up in 4 treatments:60:40,65:35,70:30,75:25;Additive treatment setup 3:add 5 ×105 CFU/g lactic acid bacteria,0.2%salt,control group(equal amount of distilled water).Nutritional composition,fermentation quality and microbial quantity were determined in silage 60 d bag opening,and the changes of fermentation quality,nutritional quality and microbial quantity after silage were analyzed.from this,the best Material type,Mixing ratio and Additive combination of silage quality were selected to provide technical support for the resource utilization of broccoli tail vegetables.1.Effect of adding excipients on fermentation quality of broccoli tail vegetables silage.The effect of rice bran,rice flour and additives on the fermentation quality of broccoli tail vegetables was studied.The results showed that adding lactic acid bacteria could significantly reduce the pH,content of ammonia nitrogen/total nitrogen(NH3-N/TN)and acetic acid(AA),increase lactic acid/acetic acid(LA/AA),add 0.2%salt can significantly reduce silage pH,increase LA/AA(P<0.05);the content of WSC in broccoli tail vegetables is highly,increasing the amount of tail vegetables can significantly reduce silage pH、NH3-N/TN,increase the content of lactic acid(LA)(P<0.05).minimum pH and NH3-N/TN at the ratio of 75:25 was 3.43 and 0.34;adding rice flour can increase the fermentation substrate,increase the proportion of rice flour can significantly reduce NH3-N/TN,but also reduce the content of LA,so determining the appropriate proportion of rice bran and rice flour can improve the fermentation quality of silage.2.Effect of adding excipients on nutrient quality of broccoli tail vegetables silage.The purpose of the experiment was to study the effect of rice bran rice flour and additives on the nutritional quality of broccoli tail vegetable silage.The results showed that in the mixed silage of broccoli tail vegetables,rice flour and rice bran,the addition of lactic acid bacteria significantly reduced the water soluble carbohydrates(WSC)and increased the content of starch after silage compared with the control(P<0.05).There was no significant difference in 2%salt(P>0.05);fresh broccoli had high water content in stems and leaves.Increasing the proportion of broccoli tail vegetables could significantly increase the contents of in vitro digestibility dry matter(IVDDM),neutral detergent fiber(NDF),acid detergent fiber(ADF)and crude protein(CP),decrease dry matter(DM),water soluble carbohydrates(WSC)and starch(P<0.05),the highest IVDMD and CP were 65.10%and 8.26%at the ratio of 75:25.Reducing the proportion of rice bran could significantly increase the content of IVDDM and CP,decrease NDF and ADF(p<0.05).The highest IVDMD and CP were 98.2%and 10.48%,the NDF and ADF minimum were 7.31%and 3.40%at the type of only added rice flour.The nutrient quality of silage was better.3.Effects of adding excipients on the number of microorganisms of broccoli tail vegetables silage.The purpose of the experiment was to study the effect of rice bran rice flour and additives on the number of green storage microorganisms in broccoli tail vegetables.The results showed that in mixed silage of broccoli,rice flour and rice bran,the effect of additive and mixing ratio on microbial population was not significant(P>0.05),the number of oxygen-consuming bacteria and fungi only added rice bran was higher than that only added rice flour,when adding rice bran and rice flour at the same time,increasing the proportion of rice flour will significantly increase the number of oxygen-consuming bacteria and fungi(P<0.05),material type has no significant effect on the quantity of lactic acid bacteria in silage(P>0.05),but additive and material type,mixing ratio and material type,additive,material type and mixing ratio had significant interactions.Adjusting the proportion of rice bran and rice flour can reduce the number of harmful microorganisms.Combined with the comprehensive evaluation of fermentation quality and nutrition quality,adding lactic acid bacteria,rice bran in the auxiliary materials:rice flour ratio is 2:1,and tail vegetables:auxiliary material ratio is 75:25,the best silage quality of broccoli tail vegetables.