摘要
试验旨在探究添加鼠李糖乳杆菌(LR)和短乳杆菌(LB)对多花黑麦草青贮发酵品质的影响。以多花黑麦草为青贮原料,试验共设3组,分别为对照组(CK组)、LR组和LB组,每组3个重复。分别于青贮发酵第10天和第30天取样,测定其感官、发酵品质及营养成分指标。结果显示,添加乳酸菌对多花黑麦草青贮的发酵品质具有显著的改善作用,且随着发酵时间延长,效果更明显。青贮第30天,与CK组相比,LR组与LB组的乳酸(LA)、丙酸(PA)、可溶性碳水化合物(WSC)及粗蛋白(CP)含量极显著提高(P<0.01);而pH值、丁酸(BA)、酸性洗涤纤维(ADF)和中性洗涤纤维(NDF)含量,以及酵母菌和大肠杆菌数量极显著降低(P<0.01)。研究表明,LR和LB均能够降低多花黑麦草青贮饲料的pH值,改善发酵品质和营养成分。其中,LB促进青贮饲料发酵的效果更好。
This experiment aimed to investigate the effects of adding Lactobacillus rhamnosus(LR)and Lactobacillus brevis(LB)on the fermentation quality of Italian ryegrass silage.Using Italian ryegrass as the raw material for ensiling,the trial consisted of three treatment groups:Control group(group CK),group LR,and group LB,with three replicates per group.Samples were collected on the 10th and 30th days of ensiling to assess sensory,fermentation quality,and nutritional composition.The results showed that the addition of lactic acid bacteria significantly improved the fermentation quality of the Italian ryegrass silage,with more pronounced effects observed as the fermentation period extended.On the 30th day of silage,compared with group CK,the concentrations of lactic acid(LA),propionic acid(PA),water-soluble carbohydrates(WSC),and crude protein(CP)in groups LR and LB were extremely improved(P<0.01).Conversely,the pH value,and the concentrations of butyric acid(BA),acid detergent fiber(ADF)and neutral detergent fiber(NDF),as well as yeast and Escherichia coli counts,were extremely reduced(P<0.01).The study shows that both LR and LB can effectively lower the pH value of silage,thereby improving its fermentation quality and nutritional composition.Among them,LB has a better effect in promoting the fermentation process of the silage.
出处
《饲料研究》
北大核心
2026年第2期89-92,共4页
Feed Research
基金
国家绒毛用羊产业技术体系(项目编号:CARS-39-11)
内蒙古自治区科技计划项目(项目编号:2025YFDZ0036)
内蒙古自然科学基金项目(项目编号:2025MS03005)
内蒙古自治区直属高校基本科研业务费(项目编号:GXKY25Z042、GXKY25Z043)。
关键词
青贮
多花黑麦草
乳酸菌
发酵品质
silage
Italian ryegrass
lactic acid bacteria
fermentation quality
