摘要
本研究探讨了乳酸菌制剂对全株玉米青贮品质及营养成分的影响。选取新鲜全株玉米720 kg,平均分为4组,每组12个重复,每个重复15 kg。对照组不添加乳酸菌制剂,试验组分别添加2、10和20 mg/kg的乳酸菌制剂,置于室温条件下保存,试验期60 d。于45和60 d取样分析。结果表明,与对照组相比:1)各试验组感官评价指标无显著变化(P>0.05)。2)试验组乳酸菌数量显著提高(P<0.05),10 mg/kg组45 d及各试验组60 d的霉菌数量显著降低(P<0.05)。3)试验组45 d乳酸、乙酸含量显著升高(P<0.05),丁酸含量显著降低(P<0.05);2和10 mg/kg组60 d乙酸含量显著升高(P<0.05)。4)45 d,2和10 mg/kg组粗蛋白质含量显著提高(P<0.05),2 mg/kg组中性洗涤纤维含量显著提高(P<0.05),各试验组氨态氮含量显著降低(P<0.05);60 d,20 mg/kg组水溶性碳水化合物含量显著降低(P<0.05)。由此可见,添加乳酸菌制剂可以改善全株玉米青贮品质,提高营养价值,以发酵过程中霉菌数量最低为依据,推荐乳酸菌制剂的添加量为10 mg/kg。
This study was conducted to evaluate the effects of lactic acid bacteria preparation on quality and nutrient composition of whole corn silage.A total of 720 kg whole corn was divided into four groups with twelve replicates per group and 15 kg per replicate.Silages with no preparations served as control group and silages in experimental groups were mixed with 2,10 and 20 mg/kg lactic acid bacteria preparation,respectively.Then the silages were stored under room temperature.The experimental period was 60 d.Samples ensiling for 45 and 60 d were collected and analyzed.The results showed that compared with control group:1)sensory evaluation indices of the silage in experimental groups were not significantly changed(P0.05).2)The amount of lactic acid bacteria was significantly increased in experimental groups(P0.05),and the amount of mould was significantly decreased in 10 mg/kg group at 45 d and in experimental groups at 60 d(P0.05).3)Experimental groups exhibited significantly increased lactic acid and acetate contents and significantly decreased butyrate content at 45 d(P0.05);2 and 10 mg/kg groups showed significantly increased acetate content at 60 d(P0.05).4)At 45 d,significantly increased crude protein content was detected in 2 and 10 mg/kg groups(P0.05),and significantly increased neutral detergent fiber content was observed in 2 mg/kg group(P0.05),whereas ammonia nitrogen content in experimental groups was significantly decreased(P 0.05);at 60 d,20 mg/kg group showed significantly decreased water soluble carbohydrate content(P0.05).Therefore,lactic acid bacteria preparation can improve quality of whole corn and nutrient value,and the recommended supplemental level of lactic acid bacteria preparation is 10 mg/kg based on the lowest amount of mould during fermentation.
作者
张相伦
游伟
赵红波
王星凌
万发春
ZHANG Xianglun;YOU Wei;ZHAO Hongbo;WANG Xingling;WAN Fachun(Institute of Animal Science and Veterinary Medicine,Shandong Academy of Agricultural Sciences,Shandong Key Laboratory of Animal Disease Control and Breeding,Ji’nan 250100,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2018年第1期336-342,共7页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
现代农业(肉牛牦牛)产业技术体系建设专项资金(CARS-37)
山东省现代农业产业技术体系牛产业创新团队(SDAIT-09-07)
山东省农业科学院农业科技创新工程(CXGC2017B02,CXGC2016B03)
山东省2016年度农业重大应用技术创新项目
关键词
乳酸菌
全株玉米
青贮品质
营养成分
lactic acid bacteria
whole corn
silage quality
nutrient composition
