日粮中纳豆芽孢杆菌对体外猪粪发酵液中臭气及微生物的影响  

Effect of Bacillus Natto in Diet on Odors and Microbes in Pig Manure Fermentation Broths in Vitro

作　　者：盛清凯 姜殿文 刘艳艳[3] 窦红艳 宣玉娟 武英 

机构地区：[1]山东省农科院畜牧兽医研究所/山东省畜禽疫病防治与繁育重点试验室,山东济南250100 [2]山东省乐陵市畜牧兽医局,山东乐陵253600 [3]山东省农科院生物技术研究中心,山东济南250100

出　　处：《家畜生态学报》2014年第10期36-40,共5页Journal of Domestic Animal Ecology

基　　金：国家自然基金(31172245)

摘　　要：为了减少舍外粪便污染,研究日粮中纳豆芽孢杆菌对体外猪粪发酵液中氨气、硫化氢、粪臭素及菌群的影响。试验组生猪饲喂纳豆芽孢杆菌日粮,对照组无纳豆芽孢杆菌。结果表明,试验组氨气、硫化氢、色氨酸、吲哚-3-乙酸、粪臭素浓度极显著低于对照组(P<0.01),吲哚显著低于对照组(P<0.05)。对照组猪粪发酵液优势菌以芽孢杆菌(CWBI B1434)为主,含量为26%;试验组以非解乳糖链球菌(AF201899)为主,含量为36%,其次为噬淀粉乳酸杆菌,含量为16%。结果表明纳豆芽孢杆菌通过调整猪粪菌群降低臭味物质浓度。为了减少舍外粪便污染,建议猪日粮中添加纳豆芽孢杆菌。In order to reduce the pollution of pig manure outdoors ,the study investigated the effect of Bacillus natto in diet on ammonia ,hydrogen sulfide ,skatole and microbes in pig manure fermentation broths .The test group pigs intook diet with additional Bacillus natto And the liquid manures were anaero‐bic fermented .When compared to the control group ,contents of ammonia ,hydrogen sulfide ,T ryp ,indole‐3‐acetic acid and skatole in test group lowered （P〈0 .01） and indole decreased （P〈0 .05） .The Bacillus sp （CWBI B1434） was the predominate bacteria in control group with a content of 26% ,the lactose Strep‐tococcus （AF201899） predominated in the test group with a content of 36% and L actobacillus amylovorus 16% secondly .The results showed that Bacillus natto reduced odor contents by influencing the pig ma‐nure microbes .Supplementation of Bacillus natto in diet was beneficial to reduce the pollution of pig ma‐nure outdoors .

关 键 词：猪粪 纳豆芽孢杆菌 氨气 硫化氢 粪臭素 

分 类 号：S811.6[农业科学—畜牧学]