益生菌对秸秆型全混合日粮发酵效果的影响  

Effects of Probiotics on Fermentation Quality of Corn Straw Full Diet

作　　者：杨文艳[1,2] 于锦皓 高阳[1] 刘博[1] 李鹤[1] 黄元龙[1] 杨连玉[1,2] 

机构地区：[1]吉林农业大学动物科学技术学院,长春130118 [2]吉林省动物营养与饲料科学重点实验室,长春130118 [3]中国人民解放军空军勤务学院,徐州221000

出　　处：《吉林农业大学学报》2016年第5期623-628,共6页Journal of Jilin Agricultural University

基　　金：吉林省科技发展计划项目重大科技公关专项(2014020313NY);吉林省高等学校秸秆综合利用高端科技创新平台[吉高平台字(2014)C-1]

摘　　要：探讨不同益生菌对发酵秸秆型全混合日粮营养成分的影响，同时通过测定不同发酵时期的霉菌毒素含量，确定合理的发酵时间。试验分为3个处理组：对照组（全混合日粮组）、酿酒酵母组（全混合日粮＋0．5％酿酒酵母）和混合益生菌组（全混合日粮＋0．5％混合益生菌），每组设定5个重复，发酵时间为28d。结果表明：（1）试验28d酿酒酵母组玉米赤霉烯酮含量超标（〉500μg／L），可确定有效发酵时间为21d。（2）1～21d，混合益生菌组pH变化最小；随发酵时间延长，铵态氮含量均呈上升趋势，21d时，混合益生菌组的铵态氮变化量显著低于其他处理组（P〈0．05）。（3）1～21d，3个处理组粗蛋白含量均呈现上升趋势，在7，14，21d酿酒酵母组和混合益生菌组显著高于对照组（P〈0．05）；但各组日粮中粗纤维水平均呈下降趋势，酿酒酵母组和混合益生菌组分别下降了11．94％和14．66％，高于对照组的9．04％；各处理中性洗涤纤维含量均呈下降趋势，自14d开始，酿酒酵母组和混合益生菌组显著低于对照组（P〈0．05）；在测定的各个时期，酸性洗涤木质素含量均呈现：混合益生菌组〈酿酒酵母组〈对照组。综上所述，酿酒酵母与枯草芽孢杆菌混合作为秸秆型全混合日粮保存剂，发酵时间为21d以内。The study was conducted to investigate the effects of probiotics supplied on the nutrition composition of the fermented corn straw diet, and to determine the effective fermentation period by measuring mycotoxin content in different fermentation periods. According to diverse probiotics sup- plements, 3 groups were designed for different treatments （with 5 replicates in each group and 1 fer- mentor of diet per replicate） ： basal straw diet group, yeast group and mix-probiotics group. The ex- periment lasted for 4 weeks. The results were as follows. （ 1 ） The content of zearalenone in yeast group was overproof （The maximum content is 500 μg/L）, and therefore, the effective fermentation period was 21 d. （2） During the 1--21 d period, mix-probiotics group had the minimal change of pH value ; ammonium nitrogen content of each group had an uptrend during the whole process, and on the 21d, compared with basal straw diet group, the rising volume of ammonium nitrogen in yeast group and mix-probiotics group were significantly lower （P〈0. 05）. （3） The crude protein content of the 3 groups were all on the rise during the test period. At the same time, CP content of yeast group and mix-probiotics group were significantly higher than the control group（P〈0. 05 ）. Further- more, during the 1--21 d period, crude fiber content showed a decreasing trend in every group, crude fiber content of yeast group and mix-probiotics group reduced by 11.94% and 14. 66% respec- tively, and crude fiber content of the control group was 9.04%. Neutral detergent fiber （NDF） con- tent in all treatments showed a decreasing trend during the 14--21 d（P〈0. 05） , and since the 14th day, NDF content of yeast group and mix-probiotics group had been significantly lower than the con- trol group. Lignin showed a regular content through all test procedures： mixed probiotics group〈yeast group〈control group. In conclusion, yeast and bacillus subtilis mixture as the diet preservation can remain the valid period of

关 键 词：益生菌 秸秆 日粮 营养成分 发酵时间 

分 类 号：S816.6[农业科学—饲料科学]