摘要
本实验以番茄加工副产品番茄渣为原料,查明其饲料特性及乳酸发酵对皮籽消化性的影响。结果表明,番茄渣的含水量为79.6%、pH为4.15%,在原料构成中,果皮和种子的重量比(干基)分别占全渣的38%、31%。番茄渣原料中粗蛋白、粗脂肪、可溶性总糖(TSS)含量分别达19.3%、11.6%、6.3%。发酵后番茄渣可增加乳酸和乙酸含量,促进pH降低,但营养成分无明显变化。未粉碎全渣原料的消化率(33.6%)约为干燥粉碎番茄渣消化率(72.7%)的一半以下。发酵番茄渣中分离的果皮和种子消化率分别为4.9%,36.9%、与发酵前原料相比明显增加,但消化率起步很低,因此被认为乳酸发酵处理对番茄渣皮籽消化性提高中并非是良好地处理方法。
In present experiment,tomato pomace,the by-products from tomato processing facture,was used as raw materials to determine fermentation on digestibility of peel and seed fractions from tomato pomace.The results showed that moisture content and pH of raw material were 79.6%,4.15%respectively.Peel and seed fraction account for 38%,31% of pomace dry matter.The crude protein,crude fat and Total soluble sugar（TSS） content of raw tomato pomace was 19.3%,11.6% and 6.3%,respectively.Silage fermentation of tomato pomace increaseed the comcentration of lactic acid and acetic acid,decreased pH,but there was no significant changes in nutrient components in pomace.In vitro dry matter digestibility（IVDMD）of the non-crushed whole raw pomace（33.6%） was about half that of the dry crushed tomato pomace（72.7%）.IVDMD of seed and peel separation from tomato pomace before and after silage fermentation was 3.2% and 4.9%,32.9% and 36.9%,respectively,which showed significant effect of silage fermentation on tomato pomace digestibility,which was low before fermentation.In conclusion,fermentation processing didn＇t considered to lactic acid slag skin of tomato pomace to digest really is not a good way to improve tomato pomace digestibility.
出处
《草食家畜》
2012年第3期62-66,共5页
Grass-Feeding Livestock
基金
留学回国人员科研启动基金(教外司留[2010]1561号)
关键词
番茄渣
青贮
皮籽
消化率
tomato pomace
silage
seed and peels
digestibility
