摘要
本试验旨在探讨乳酸菌制剂对不同比例玉米秸秆和盐地碱蓬混贮发酵品质、营养价值及营养物质体外降解率的影响。选取新鲜玉米秸秆和盐地碱蓬各20 kg,按5个混合比例(100%玉米秸秆、75%玉米秸秆和25%盐地碱蓬、50%玉米秸秆和50%盐地碱蓬、25%玉米秸秆和75%盐地碱蓬、100%盐地碱蓬)进行混合,分别记为100∶0、75∶25、50∶50、25∶75、0∶100组,每个比例下设2个处理,包括对照(CON,喷洒无菌生理盐水)和植物乳杆菌(LP,喷洒1×10^(6)CFU/g植物乳杆菌),每个处理4个重复,每个重复1 kg,厌氧发酵60 d。结果表明:1)25∶75组和0∶100组酵母菌数量显著低于其他各组(P<0.05),50∶50组、25∶75组和0∶100组乳酸菌数量显著高于其他各组(P<0.05)。乳酸菌制剂对酵母菌和乳酸菌数量无显著影响(P>0.05)。2)0∶100组pH显著高于其他各组(P<0.05),50∶50组和25∶75组乳酸含量显著高于其他各组(P<0.05),0∶100组乙酸、丙酸和丁酸含量显著高于其他各组(P<0.05)。乳酸菌制剂对pH及有机酸含量均无显著影响(P>0.05)。3)随着盐地碱蓬比例的升高,有机物、中性洗涤纤维及酸性洗涤纤维含量显著降低(P<0.05),粗蛋白质和粗脂肪含量显著升高(P<0.05)。0∶100组氨态氮含量显著高于其他各组(P<0.05),水溶性碳水化合物含量显著低于其他各组(P<0.05)。乳酸菌制剂对营养成分无显著影响(P>0.05)。4)体外消化24、48和72 h时,50∶50组和25∶75组粗蛋白质体外降解率显著高于其他各组(P<0.05),0∶100组有机物体外降解率显著高于其他各组(P<0.05)。乳酸菌制剂对各时间点各营养物质体外降解率均无显著影响(P>0.05)。综合各项指标,推荐玉米秸秆和盐地碱蓬混贮的混合比例为75∶25和50∶50。
This experiment was conducted to study the effects of lactic acid bacteria preparation on fermentation quality,nutritional value and nutrient in vitro degradation rates of mixed silage of corn straw and Suaeda salsa with different ratios.The fresh corn straw and Suaeda salsa were selected with 30 kg each,and mixed based on 5 mixing ratios(100%corn straw,75%corn straw and 25%Suaeda salsa,50%corn straw and 50%Suaeda salsa,25%corn straw and 75%Suaeda salsa,100%Suaeda salsa),named 100∶0,75∶25,50∶50,25∶75 and 0∶100 groups,with 2 treatments in each ratio,included control(CON,sprayed sterile normal saline)and Lactobacillus plantarum group(LP,sprayed 1×10^(6) CFU/g Lactobacillus plantarum).Each treatment con⁃tained 4 replicates with 1 kg per replicate,and anaerobic fermentation for 60 days.The results showed as fol⁃lows:1)the yeast number of 25∶75 and 0∶100 groups was significantly lower than that of other groups(P<0.05),and the lactic acid bacteria number of 50∶50,25∶75 and 0∶100 groups was significantly higher than that of other groups(P<0.05).The lactic acid bacteria preparation had no significant effects on yeast and lactic acid bacteria numbers(P>0.05).2)The pH of 0∶100 group was significantly higher than that of other groups(P<0.05),the lactic acid content of 50∶50 and 25∶75 groups was significantly higher than that of other groups(P<0.05),and the acetic acid,propionic acid and butyric acid contents of 0∶100 group was significantly high⁃er than that of other groups(P<0.05).The lactic acid bacteria preparation had no significant effects on pH and organic acid contents(P>0.05).3)With the Suaeda salsa ratio increased,the organic matter,neutral deter⁃gent fiber and acid detergent fiber contents were significantly decreased(P<0.05),and the crude protein and ether extract contents were significantly increased(P<0.05).The ammonia nitrogen content of 0∶100 group was significantly higher than that of other groups(P<0.05),and the water⁃soluble carbohydrate content was significantly lower than that of other groups(P<0.05).The lactic acid bacteria preparation had no significant effects on nutrient components(P>0.05).4)At 24,48 and 72 hours after in vitro digestion,the in vitro deg⁃radation rate of crude protein of 50∶50 and 25∶75 groups was significantly higher than that of other groups(P<0.05),and the in vitro degradation rate of organic matter of 0∶100 group was significantly higher than that of other groups(P<0.05).The lactic acid bacteria had no significant effects on in vitro degradation rates of nutri⁃ents at each time point(P>0.05).In conclusion,comprehensive all indices,the recommended mixing ratios of mixed silage of corn straw and Suaeda salsa are 75∶25 and 50∶50.
作者
张相伦
赵红波
高尚
姬凯茜
杨茗
盛清凯
刘晓牧
王璐
ZHANG Xianglun;ZHAO Hongbo;GAO Shang;JI Kaixi;YANG Ming;SHENG Qingkai;LIU Xiaomu;WANG Lu(Shandong Province Key Laboratory of Animal Microecologics and Efficient Production of Livestock and Poultry,Key Laboratory of Livestock and Poultry Multi-Omics of Ministry of Agriculture and Rural Affairs,Institute of Animal Science and Veterinary Medicine,Shandong Academy of Agricultural Sciences,Ji’nan 250100,China;Shandong Academy of Agricultural Sciences,Ji’nan 250100,China;College of Animal Science and Technology,Shandong Agricultural University,Tai’an 271018,China;National Center of Technology Innovation for Comprehensive Utilization of Saline-Alkali Land,Dongying 257347,China)
出处
《动物营养学报》
北大核心
2025年第8期5584-5594,共11页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
国家重点研发计划(2024YFD1300100)
山东省重点研发计划(2023TZXD017,2024TZXD031,2024SFGC0403)
山东省农业科学院农业科技创新工程(CXGC2025B11,CXGC2025C10,CXGC2024F14)
山东省现代农业产业技术体系牛产业创新团队(SDAIT-09-04)。
关键词
玉米秸秆
盐地碱蓬
混合比例
乳酸菌
青贮
corn straw
Suaeda salsa
mixing ratio
lactic acid bacteria
silage
