Достижения науки и техники АПК

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Авторизация

Авторизация

2023_01_09_en

The use of enzyme preparations is an effective method for reducing pentosans in winter rye grain

 

R. R. Ismagilov, R. R. Alimgafarov, A. A. Savina
Bashkir State Agrarian University, ul. 50-letiya Oktyabrya, 34, Ufa, 450001, Russian Federation

Abstract. The study aimed to determine the degree of influence and identify the most effective enzyme preparations to reduce the content of water-soluble pentosans in winter rye grain. A two-factor laboratory experiment was carried out using preparations MEK-SKH-1, Fidbest-W, Cellolux-F and Amylosubtilin in different norms (MEK-SKH-1 – 1.6, 1.8, 2.0, 2.2, 2, 4 g/kg; CelloLux-F, Amylosubtilin and Fidbest-W – 50; 100; 200; 400; 500 mg/kg). The content of water-soluble pentosans was determined by the orcinol-chloride method, the kinematic viscosity of the aqueous extract of winter rye grain was determined on a VPZh-1 capillary viscometer. Winter rye grain of the Chulpan 7 variety, grown in the southern forest-steppe zone of the Republic of Bashkortostan, was used for the laboratory experiment. The soil of the experimental plot was leached chernozem of heavy loamy granulometric composition with a humus content of 9.1%. The complex enzyme preparation MEK-SKH-1 reduced the concentration of water-soluble pentosans by 1.36%, or 2.6 times, and the kinematic viscosity by 26.6 cSt, or 3.3 times. In the variant with Fidbest-W, the content of water-soluble pentosans of winter rye decreased from 2.24% to 0.44%, with CelloLux-F – to 0.46%, the viscosity of the aqueous grain extract – from 38.0 cSt to 3.38 cSt and 3.59 cSt, respectively. Amylosubtilin did not have a significant effect on the values of the studied parameters. Reducing the content of the main anti-nutritional substances (water-soluble pentosans) in the winter rye grain when using enzyme preparations Fidbest-W and CelloLux-F by 4.9-5.1 times in combination with a more than 10-fold decrease in the kinematic viscosity of the aqueous solution allows increasing the share of grain rye in the diets of farm animals.

Keywords: rye; enzyme preparations; water-soluble pentosans; kinematic viscosity of water extract.

Author Details: R. R. Ismagilov, D. Sc. (Agr.), prof. (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); R. R. Alimgafarov, Cand. Sc. (Agr.), assoc. prof.; A. A. Savina, post graduate student.

For citation: Ismagilov RR, Alimgafarov RR, Savina AA. The use of enzyme preparations is an effective method for reducing pentosans in winter rye grain [Dostizheniya nauki i tekhniki APK]. 2023;37(1):46-50. Russian. doi: 10.53859/02352451_2023_37_1_46.