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.