Ảnh hưởng của thời gian bảo quản đến chất lượng của dây và củ khoai lang phụ phẩm ủ chua

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Tác giả: Thanh Thâm Hồ, Trương Hồng Hạnh Mai

Ngôn ngữ: Vie

Ký hiệu phân loại:

Thông tin xuất bản: Khoa học kỹ thuật chăn nuôi 2022

Mô tả vật lý: 54 - 63

Bộ sưu tập: Metadata

ID: 407552

Thêm vào giỏ Liên kết toàn văn

Thí nghiệm được thực hiện trên củ khoai lang phụ phẩm (CKL) và dây khoai lang (DKL), được bố trí theo kiểu hoàn toàn ngẫu nhiên với 4 nghiệm thức (NT) và 3 lần lặp lại. Các nghiệm thức (NT) là tỷ lệ khác nhau của CKL và DKL (theo vật chất khô (DM)) như sau: NTI: 0% DKL:100% CKL
NTII: 30% DKL:70% CKL
NTIII: 40% DKL:60% CKL
NTIV: 60% DKL:40% CKL. Các NT được đánh giá cảm quan và thành phần hoá học ở các thời điểm 1, 14, 28, 42, 56, 70 và 84 ngày. Các chỉ tiêu đánh giá hàm lượng dinh dưỡng như: vật chất khô (DM), khoáng tổng số (Ash), đạm thô (CP), xơ thô (CF), xơ axít (ADF), xơ trung tính (NDF) và béo thô (EE). Kết quả cho thấy sau 84 ngày ủ thì tất các NT đều đạt yêu cầu của một mẻ ủ chua, mùi thơm, chua nhẹ và sự xuất hiện nấm mốc không đáng kể. Giá trị pH trong khoảng 3,2-5,7. Hàm lượng DM giữa các NT có xu hướng giảm theo thời gian ủ chua, ở thời điểm 84 ngày, hàm lượng DM cao nhất là NTI (25,9%), DM thấp nhất là NTIV (23,5%). Hàm lượng CP ở các thời điểm đánh giá ít có sự khác biệt. Tuy nhiên, tỷ lệ phối trộn lại ảnh hưởng đến CP trong cùng 1 thời điểm đánh giá. Ở ngày 1, hàm lượng CP cao nhất ở NTIV (5,79%) và thấp nhất ở NT I (4,11%). Trải qua thời gian bảo quản, nhìn chung giá trị dinh dưỡng của các NT không thay đổi nhiều so với ban đầu., Tóm tắt tiếng anh, The experiment was conducted on sweet potato tubers (CKL) and sweet potato vines (DKL) arranged in a completely randomized design with 4 treatments and 3 replicates. The treatments (NT) were the different ratios of CKL and DKL (%DM) as follows NTI: 0% DKL:100% CKL
NTII: 30% DKL:70% CKL
NTIII: 40% DKL:60% CKL
NTIV: 60% DKL:40% CKL. The NT was evaluated for sensory and chemical composition at 1, 14, 28, 42, 56, 70 and 84 days. The parameters to evaluate the nutritional content such as: dry matter (DM), Ash, crude protein (CP), crude fibre (CF), acid detergent fibre (ADF), neutral detergent fibre (NDF) and ether extract (EE). The results showed that after 84 days of fermentation, all of treaments met the requirements of a batch of silage, the aroma, mild sourness and the appearance of mold were not significant. The pH value ranges from 3.2 to 5.7. The DM content among NT tended to decrease with the fermentation time, at 84 days, the highest DM content was NTI (25,9%), the lowest DM was NTIV (23.5%). CP content at the evaluation time has little significant difference. However, the mixing ratio affects CP in the same time of evaluation. On day 1, CP content was highest in NTIV (5,79%) and lowest in NTI (4,11%). Over the fermentation periods, the nutritional values of the treatments did not change much compared to the original.

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