摘要
为了探究残次苹果发酵物与四翅滨藜不同比例混合对青贮品质、微生物丰度的影响,试验将残次苹果发酵物与四翅滨藜分别按不同重量比2∶8(SP1组)、3∶7(SP2组)、4∶6(SP3组)、5∶5(SP4组)进行混合青贮,同时设不加残次苹果发酵物的对照组(CK组),每组5个重复。青贮前及青贮90 d后测定混合青贮的营养成分,青贮90 d后进行感官评价,测定发酵品质及微生物丰度。结果表明:随着残次苹果发酵物比例的增加,青贮后各含残次苹果发酵物组的干物质(DM)、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)的含量逐渐下降,可溶性碳水化合物(WSC)含量逐渐增加。与CK组相比,各含残次苹果发酵物组感官品质均得到提高,其中SP2、SP3组等级为优。各含苹果发酵物组乳酸(LA)、乙酸(AA)含量均显著高于CK组(P<0.05),乙醇含量、NH_(3)-N/TN和pH值均低于CK组,其中乙醇含量、NH_(3)-N/TN显著低于CK组(P<0.05)。SP2、SP3组发酵品质综合得分分别为88.50分和86.00分,等级均为优。在门水平上,各含残次苹果发酵物组优势菌门为厚壁菌门(Firmicutes),随着残次苹果发酵物比例的增加,厚壁菌门的相对丰度呈先增加后减少的趋势,其中SP2组的相对丰度在85%以上。在属水平上,各含残次苹果发酵物组优势菌属为乳杆菌属(Lactobacillus),随着残次苹果发酵物比例的增加呈先增加后减少的趋势,其中SP2组的相对丰度在66%左右。说明添加残次苹果发酵物能提高四翅滨藜青贮品质,残次苹果发酵物与四翅滨藜比例为3∶7时青贮效果最好。
In order to explore the effects of mixed silage of defective apple fermentation and Atriplex canescens in different proportions on the silage quality and microbial abundance,in this experiment,the mixed silage of defective apple fermentation and Atriplex canescens were conducted according to different weight ratios of 2∶8(group SP1),3∶7(group SP2),4∶6(group SP3),and 5∶5(group SP4),at the same time,the control group(group CK)without defective apple fermentation was set up,and each group had 5 replicates.The nutritional components of mixed silage were determined before silage and after 90 days of silage.After 90 days of silage,sensory evaluation was performed,and fermentation quality and microbial abundance were determined.The results showed that with the increase of the proportion of defective apple fermentation,the content of dry matter(DM),neutral detergent fiber(NDF)and acid detergent fiber(ADF)in each group of defective apple fermentation decreased gradually,and the content of water soluble carbohydrates(WSC)increased gradually.Compared with group CK,the sensory quality of the defective apple fermentation groups was improved,among which the groups SP2 and SP3 were excellent.The contents of lactic acid(LA)and acetic acid(AA)in each defective apple fermentation group were significantly higher than those in the group CK(P<0.05),and the contents of ethanol,ammonia nitrogen/total nitrogen(NH_(3)-N/TN)and pH value were lower than those in the group CK.The ethanol content and NH_(3)-N/TN were significantly lower than those in group CK(P<0.05).The comprehensive scores of fermentation quality in the groups SP2 and SP3 were 88.50 and 86.00,respectively,and the grades were excellent.At the phylum level,Firmicutes was the dominant phylum in each group with defective apple fermentation.With the increase of the proportion of defective apple fermentation,the relative abundance of Firmicutes increased first and then decreased,and the relative abundance in the group SP2 was more than 85%.At the genus level,the dominant genus in each group containing fermented apples was Lactobacillus,which increased first and then decreased with the increase of the proportion of fermented apples.The relative abundance in the group SP2 was about 66%.In conclusion,the addition of defective apple fermentation could improve the silage quality of Atriplex canescens,and the silage effect was the best when the ratio of defective apple fermentation to Atriplex canescens was 3∶7.
作者
马旭彤
谭鼎
蒋学玮
方雷
赵熙来
蒋慧
苏华维
彭宏鑫
MA Xutong;TAN Ding;JIANG Xuewei;FANG Lei;ZHAO Xilai;JIANG Hui;SU Huawei;PENG Hongxin(College of Animal Science and Technology,Tarim University,Alar 843300,China;Xinjiang Production and Construction Corps Key Laboratory of Tarim Animal Husbandry Science and Technology,Alar 843300,China;College of Horticulture and Forestry Sciences,Tarim University,Alar 843300,China;College of Animal Science and Technology,China Agricultural University,Beijing 100193,China;State Key Laboratory of Animal Nutrition,China Agricultural University,Beijing 100193,China)
出处
《黑龙江畜牧兽医》
CAS
北大核心
2024年第7期90-96,共7页
Heilongjiang Animal Science And veterinary Medicine
基金
兵团重点领域科技攻关计划项目“生态经济型植物产业链效益开发技术与模式”(2021AB022-4)
教育部基本科研业务费-对口支援塔里木大学科研合作基金项目“四翅滨藜青贮调制技术及饲用价值研究”(2022TC127,ZNLH202203)
南疆重点产业创新发展支撑计划项目“饲草的调制加工、贮藏及高效饲喂技术研究”(2021DB015)。
关键词
残次苹果发酵物
四翅滨藜
混合青贮
发酵品质
微生物丰度
defective apple fermentation
Atriplex canescens
mixed silage
fermentation quality
microbial diversity
