添加单宁酸对青贮葛藤有氧稳定性和霉菌毒素含量的影响

为探讨添加单宁酸(TA)在青贮葛藤茎叶中的利用前景,分析了0、1.0％、1.5％ 和2.0％单宁酸处理对青贮葛藤茎叶的发酵品质和霉菌毒素含量以及暴露于有氧条件下的青贮葛藤茎叶稳定性的影响.结果表明,青贮70 d后,添加2.0％单宁酸的青贮葛藤可溶性碳水化合物含量较对照组提高16％(P<0.05).经单宁酸处理的青贮葛藤...

Effects of tannic acid addition on the aerobic stability and mycotoxin content of kudzu vine silage

This study investigated the potential benefits of tannic acid （TA） as an additive when making kudzu （Pueraria lobata） silage. The effects of 0 （control）， 1.0%， 1.5%， and 2.0% TA addition on the fermentation quality， aerobic stability， and mycotoxin content of kudzu silage were analyzed. It was found that after 70 days fermentation， the content of water-soluble carbohydrate levels in kuzdu silage with 2.0% tannic acid were 16% higher than in the control （P<0.05）. Propionic acid and butyric acids were not detected in kudzu vine silage treated with TA. The lactic acid content of kudzu vine silage decreased with increasing tannic acid addition （P<0.05）. Addition of TA also significantly reduced the levels of aflatoxin， vomitoxin， and zearalenone in kudzu vine silage （P<0.05）. After 70 days fermentation， the contents of aflatoxin， vomitoxin， and zearalenone in kudzu vine silage treated with 2.0% TA were reduced by 47.6%， 53.9%， and 37.4%， respectively， compared with those of the control. The kudzu vine silage with 2.0% TA acid had the lowest pH with a slight decrease in lactic acid， a slight increase in yeast count， and the best aerobic stability among the treatments. In summary， the addition of TA improved several quality indicators of kudzu vine silage.