基于响应面法优化藜麦秸秆发酵工艺

doi:10.3969/j.issn.1004-1524.20231074

浙江农业学报 ›› 2024, Vol. 36 ›› Issue (9): 2020-2030.DOI: 10.3969/j.issn.1004-1524.20231074

基于响应面法优化藜麦秸秆发酵工艺

周毛措¹^,²(), 卢建雄¹, 郭晓农¹, 冯玉兰¹, 柴薇薇¹^,^*(), 高鹏飞²^,^*()

1.西北民族大学生命科学与工程学院,甘肃兰州 730030
2.山西农业大学动物科学学院,山西晋中 030800

收稿日期:2023-09-08 出版日期:2024-09-25 发布日期:2024-09-30
作者简介:高鹏飞,E-mail:gpf800411@126.com
*柴薇薇,E-mail:xiayunchaiweiwei@163.com;
周毛措(1999—),女,藏族,青海海南州人,硕士研究生,研究方向为动物繁殖与遗传育种。E-mail:2752229335@qq.com
通讯作者: *柴薇薇,E-mail:xiayunchaiweiwei@163.com;高鹏飞,E-mail:gpf800411@126.com
基金资助:
西北民族大学2021年引进人才科研项目(xbmuyjrc2021013);西北民族大学中央高校基本科研业务经费项目(31920210056);西北民族大学中央高校基本科研业务经费创新团队培育项目(31020200038)

Optimization of quinoa straw fermentation process based on response surface methodology

ZHOU Maocuo¹^,²(), LU Jianxiong¹, GUO Xiaonong¹, FENG Yulan¹, CHAI Weiwei¹^,^*(), GAO Pengfei²^,^*()

1. Life Science and Engineering College of Northwest Minzu University, Lanzhou 730030, China
2. College of Animal Science, Shanxi Agricultural University, Jinzhong 030800, Shanxi, China

Received:2023-09-08 Online:2024-09-25 Published:2024-09-30

摘要/Abstract

摘要：

为优化藜麦秸秆发酵工艺,提高藜麦秸秆作为饲料的营养价值,以尿素为营养添加剂,以藜麦秸秆为原材料,研究发酵时间、尿素添加量和含水量对藜麦秸秆发酵品质的影响。发酵时间设置为10、15、20、25、30 d,尿素添加量设置为2、3、4、5、6 g·kg^-1,含水量设置为30%、40%、50%、60%、70%,发酵结束后检测发酵藜麦秸秆中粗蛋白、粗脂肪和粗纤维的含量。在单因素试验结果基础上,选取具有代表性的营养成分粗蛋白和粗纤维含量进行响应面分析。结果显示,尿素添加量对发酵藜麦秸秆中粗蛋白和粗纤维含量的影响最大,其次是发酵时间,秸秆含水量的影响相对较小。通过响应面法分析,确定了最优的发酵条件,即尿素添加量为4.7 g·kg^-1,发酵时间为27 d,秸秆含水量为61%。在此条件下发酵,预测藜麦秸秆粗蛋白含量可以达到6.768%,粗纤维含量可以降低至45.947%。该研究提供了一种提高藜麦秸秆饲用价值的方法,即通过添加适量的尿素并进行厌氧发酵,这不仅可以提高藜麦秸秆的营养价值,还可以为藜麦秸秆的高价值利用提供理论基础。

关键词: 藜麦秸秆, 发酵, 尿素, 粗蛋白, 响应面法

Abstract:

In order to optimize the fermentation process of quinoa straw and enhance its nutritional value as feed, the effects of fermentation time, urea addition and water content on the fermentation quality of quinoa straw were studied with urea as nutritional additive and quinoa straw as raw material. The fermentation time was set to 10, 15, 20, 25, 30 d, the urea addition was set to 2, 3, 4, 5, 6 g·kg^-1, and the water content was set to 30%, 40%, 50%, 60%, 70%. After fermentation, the contents of crude protein, crude fat and crude fiber in fermented quinoa straw were detected. Based on the results of single factor test, the representative nutritional components of crude protein and crude fiber content were selected for response surface analysis. The results showed that the urea addition had the greatest effect on the content of crude protein and crude fiber in fermented quinoa straw, followed by fermentation time, and the effect of straw water content was relatively minor. The optimal fermentation conditions were determined by response surface methodology, that was, the urea addition was 4.7 g·kg^-1, the fermentation time was 27 d, and the water content of straw was 61%. Under this condition, it was predicted that the crude protein content of quinoa straw could reach 6.768%, and the crude fiber content could reach 45.947%. This study provided a method to improve the feeding value of quinoa straw by adding an appropriate amount of urea and anaerobic fermentation. This could not only improve the nutritional value of quinoa straw, but also provide a theoretical basis for the high value utilization of quinoa straw.

Key words: quinoa straw, fermentation, urea, crude protein, response surface methodology

中图分类号:

S816.53

周毛措, 卢建雄, 郭晓农, 冯玉兰, 柴薇薇, 高鹏飞. 基于响应面法优化藜麦秸秆发酵工艺[J]. 浙江农业学报, 2024, 36(9): 2020-2030.

ZHOU Maocuo, LU Jianxiong, GUO Xiaonong, FENG Yulan, CHAI Weiwei, GAO Pengfei. Optimization of quinoa straw fermentation process based on response surface methodology[J]. Acta Agriculturae Zhejiangensis, 2024, 36(9): 2020-2030.

图/表 10

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秸秆 Straw	粗蛋白含量 Crude protein content	粗纤维含量 Crude fiber content	粗脂肪含量 Crude fat content
藜麦秸秆	6.37	55.70	0.52
Quinoa straw
玉米秸秆	6.25	46.37 (NDF),	1.14
Corn stalk		33.37 (ADF)
豆类秸秆	7.10~15.00	17.50~42.08	1.05~4.50
Bean straw

秸秆 Straw	粗蛋白含量 Crude protein content	粗纤维含量 Crude fiber content	粗脂肪含量 Crude fat content
藜麦秸秆	6.37	55.70	0.52
Quinoa straw
玉米秸秆	6.25	46.37 (NDF),	1.14
Corn stalk		33.37 (ADF)
豆类秸秆	7.10~15.00	17.50~42.08	1.05~4.50
Bean straw

序号 No.	A发酵时间 Fermentation time/d	B尿素添加量 Urea addition/ (g·kg^-1)	C秸秆含水量 Water content of straw/%	Y₁粗蛋白含量 Crude protein content/%	Y₂粗纤维含量 Crude fiber content/%
1	-1	-1	0	5.26	54.12
2	1	-1	0	6.13	46.10
3	-1	1	0	6.24	46.78
4	1	1	0	6.57	46.30
5	-1	0	-1	5.60	48.21
6	1	0	-1	5.82	48.99
7	-1	0	1	5.26	48.56
8	1	0	1	5.86	46.49
9	0	-1	-1	6.63	54.36
10	0	1	-1	6.35	48.00
11	0	-1	1	5.69	53.49
12	0	1	1	6.73	47.50
13	0	0	0	6.34	47.37
14	0	0	0	6.69	47.84
15	0	0	0	6.55	46.12
16	0	0	0	6.60	45.98
17	0	0	0	6.62	46.41

序号 No.	A发酵时间 Fermentation time/d	B尿素添加量 Urea addition/ (g·kg^-1)	C秸秆含水量 Water content of straw/%	Y₁粗蛋白含量 Crude protein content/%	Y₂粗纤维含量 Crude fiber content/%
1	-1	-1	0	5.26	54.12
2	1	-1	0	6.13	46.10
3	-1	1	0	6.24	46.78
4	1	1	0	6.57	46.30
5	-1	0	-1	5.60	48.21
6	1	0	-1	5.82	48.99
7	-1	0	1	5.26	48.56
8	1	0	1	5.86	46.49
9	0	-1	-1	6.63	54.36
10	0	1	-1	6.35	48.00
11	0	-1	1	5.69	53.49
12	0	1	1	6.73	47.50
13	0	0	0	6.34	47.37
14	0	0	0	6.69	47.84
15	0	0	0	6.55	46.12
16	0	0	0	6.60	45.98
17	0	0	0	6.62	46.41

来源 Source	平方和 Sum of squares	自由度 Degree of freedom	方差 Variance	F值 F value	P	显著性 Significance
回归模型Regression Model	3.830 0	9	0.426 0	19.67	0.000 4	**
A	0.510 1	1	0.510 1	23.56	0.001 8	**
B	0.594 1	1	0.594 1	27.44	0.001 2	**
C	0.092 4	1	0.092 4	4.27	0.077 6
AB	0.072 9	1	0.072 9	3.37	0.109 1
AC	0.036 1	1	0.036 1	1.67	0.237 6
BC	0.435 6	1	0.435 6	20.12	0.002 8	**
A²	1.580 0	1	1.580 0	72.96	<0.000 1	**
B²	0.044 2	1	0.044 2	2.04	0.196 0
C²	0.411 2	1	0.411 2	18.99	0.003 3	**
残差Residual	0.151 6	7	0.021 7
失拟项Quasi missing term	0.081 0	3	0.027 0	1.53	0.336 8
纯误差Pure error	0.070 6	4	0.017 7
合计Total	3.990 0	16

基于响应面法优化藜麦秸秆发酵工艺

Optimization of quinoa straw fermentation process based on response surface methodology

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水平 Level	因素Factor
水平 Level	A发酵时间 Fermentation time/d	B尿素添加量 Urea addition/ (g·kg^-1)	C秸秆含水量 Water content of straw/%
-1	20	3	50
0	25	4	60
1	30	5	70

来源 Source	平方和 Sum of squares	自由度 Degree of freedom	方差 Variance	F值 F value	P	显著性 Significance
回归模型Regression Model	115.24	9	12.80	7.09	0.008 6	**
A	11.98	1	11.98	6.63	0.036 7	**
B	47.48	1	47.84	26.29	0.001 4	**
C	1.55	1	1.55	0.86	0.385 3
AB	14.21	1	14.21	7.87	0.026 3	*
AC	2.03	1	2.03	1.12	0.324 2
BC	0.03	1	0.03	0.02	0.894 4
A²	1.50	1	1.50	0.83	0.392 4
B²	19.97	1	19.97	11.06	0.012 7	*
C²	15.45	1	15.45	8.55	0.022 2	*
残差Residual	12.64	7	1.81
失拟项Quasi missing term	9.97	3	3.32	4.96	0.077 9
纯误差Pure error	2.68	4	0.67
合计Total	127.89	16

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