福建畜牧兽医2026，Vol.48Issue(2)：1-4,10,5.
不同原料混合方式对窖贮笋壳发酵品质的影响
The influence of different raw material mixing methods on the fermentation quality of bamboo shoots shell stored in cellars
摘要
Abstract
To investigate optimal raw material blending protocols for bamboo shoots shell silage during industrial pit fermentation,a single-factor experimental design was implemented.This study examined the effects of layered wheat bran supplementation(single,triple,and quintuple layers)and mechanical mixing durations(1 min,5 min,and 10 min)on nutritional quality and effluent discharge dynamics during the fermentation process,the control group received no wheat bran supplementation.The results show that:(1)Adding 5%wheat bran can significantly reduce the wastewater discharge from the silage pool during the fermentation period(P<0.05);(2)Through the membership function method to evaluate the comprehensive value of 9 indicators of 7 groups of bamboo shoots shell silage,it indicates that adding 5%wheat bran can improve the fermentation effect of bamboo shoots shells.The improvement effect of the added wheat bran on the fermentation effect of bamboo shoots shells through the mixing and homogenization method is better than the layer-by-layer spreading method,and the improvement effect of the fermentation effect of bamboo shoots shells increases with the increase of the mixing time.关键词
笋壳/青贮/发酵品质/隶属函数法Key words
Bamboo shoots shell/Silage/Fermentation quality/Membership function analysis引用本文复制引用
刘远,徐倩,蔡薇,陈翔,邱贞兰,汤子喜,吴贤锋..不同原料混合方式对窖贮笋壳发酵品质的影响[J].福建畜牧兽医,2026,48(2):1-4,10,5.基金项目
福建省科技厅星火计划项目(2024S0026)资助. （2024S0026）
