Study On Protein Degradation Of Alfalfa Silage Suppression Technology

Protein quality is good and the content is high, which is alfalfa main nutritional value characteristics, but with conventional methods of alfalfa silage protein degradation is particularly serious, reached the degree of dominant proteins lost, resulting in alfalfa silage to promote and further affect the production of alfalfa in the humid areas.In this study, the idea of inhibiting protease activity alfalfa, through four kinds of physicochemical methods to test inhibition effect of alfalfa protease activity and subsequent silage fermentation test, examine the effects of different pretreatment on conventional alfalfa silage quality indicators and protein content and composition, while preliminary inquiry the relationship between protease activity alfalfa silage quality. Basic research methods and results are as follows:1.The inhibition of protease activity in alfalfaExperiment I:50℃-110℃ heating lOmin-20min, Results show that 110℃ heating 20 min treatment effect is the best.Experiment Ⅱ:Stir in the fresh weight accounted for 0.1% to 1.8% gradient of calcium hydroxide. The results showed that the optimum effect of 0.3% treatment.Experiment Ⅲ:Concentration of 0.001, 0.01mol,0.1 mol NaOH maceration extract 20, 60,120 minutes and the other molar concentration of dilute HC1 neutralization. The results showed that 0.001 mol NaOH maceration extract 20min treatment effect is the best.Experiment Ⅳ:Concentration of 0.001, 0.01mol,0.1 mol of dilute HCl solution impregnation 20,60,120 minutes and the other molar concentration of NaOH neutralized, and the results indicate that the 0.1 dilute HC1 solution immersion 20min of treatment is best.2. silage trialsFour methods pretreatment of the best treatment intensity (combination) of fresh alfalfa silage were pretreatment, and compared to the control fresh alfalfa. Then subdivided into various pre-treatment with and without addition naturally fermented pickles were two groups, Bottling fermentation test, fermentation 30 days.The results show,110 ℃ heating 20min and mix 0.3% calcium hydroxide powder was treated alfalfa silage fermentation process well, less than 1/10 of the total nitrogen ammonia nitrogen. Add pickle was a significant positive impact on the crude protein content and protein composition of alfalfa silage. There was a correlation between the protease activity inhibition rate and mature silage crude protein, ammonia nitrogen accounted for total nitrogen, protein nitrogen accounted for total nitrogen and non protein nitrogen to total nitrogen of mature silage.The study concluded the following preliminary conclusions:proper heating temperature or appropriate proportion of calcium hydroxide addition can effectively inhibit the protease activity of fresh alfalfa; taking the opportunity of the silage treatment can obtain higher quality of alfalfa silage; based on add pickle fermentation broth of silage of alfalfa are of better quality.