TMR青贮中存在的乳酸菌对意大利黑麦草青贮的发酵品质和有氧稳定性的影响  

Effects of lactic acid bacteria existing in TMR silage on fermentation quality and aerobic stability of Italian ryegrass silage

作　　者：王超 西野直树[2] 金海 薛树媛 Wang Chao Nishino Naoki Jin Hai Xue Shuyuan

机构地区：[1]内蒙古自治区农牧业科学院,内蒙古呼和浩特010031 [2]日本冈山大学自然科学研究科动物生产学学院

出　　处：《饲料工业》2017年第4期55-60,共6页Feed Industry

基　　金：内蒙古自然科学基金[2014BS0315]

摘　　要：试验研究了25℃和35℃贮存时,TMR青贮中存在的乳酸菌Lactobacillus panis、Lactoba-cillus frumenti以及Lactobacillus farciminis对意大利黑麦草青贮的发酵品质、有氧稳定性及其微生物群态的影响。试验结果表明:不同温度贮存青贮的p H值差异不显著,相同温度的添加组的p H值极显著低于对照组(P<0.01);25℃贮存的青贮乳酸含量极显著高于35℃贮存青贮(P<0.01),相同温度贮存,添加组乳酸含量极显著高于对照组(P<0.01);不同温度贮存青贮的醋酸含量无显著性差异,25℃贮存L.panis和L.frumenti添加组醋酸含量显著高于对照组和L.farciminis组(P<0.05)。青贮饲料开封后,在空气中放置一周后,所有青贮的p H值都升高,表明发生了有氧变败。TMR青贮中存在的乳酸菌的添加可以改变意大利黑麦草青贮的发酵产物,但是抑制有氧变败的作用较小。Fermentation quality, aerobic stability and microbial communities of Italian ryegrass silage, added lactic acid bacteria, that is Lactobacillus panis, Lactobacillus fmmenti and Lactobacillus farcimi- his existing in TMR silage, stored at 25 ℃ and 35 ℃ were investigated in this study. The results showed： the pH values of silage was not significant between different temperatures, the pH values of in- oculation group was lower than that of the control group stored in same temperature （P〈0.01）, it was higher in the lactic acid content of silage stored at 25 ℃ than that at 35 ℃（P〈0.01）, inoculation group was higher than control group stored in same temperature（P〈0.01）; acetic acid content of silage was not significant than that stored in different temperature, acetic acid content of L.panis and L.frumenti group higher than control and L.fareiminis group stored at 25 ℃（P〈0.05）. After silo opening, and being placed in the air a week later, the pH of all silage increased, aerobic spoilage appeared in the silage. The results showed that lactic acid bacteria existing in TMR silage improved fermentation quality, but it did not inhibit the aerobic deterioration of Italian ryegrass silage.

关 键 词：乳酸菌 青贮 发酵产物 有氧稳定性 

分 类 号：S816.5[农业科学—饲料科学]