不同类型乳酸菌添加剂对燕麦 青贮品质和有氧稳定性的影响  

Effect of different lactic acid bacteria additives on the fermentation quality and aerobic stability of oat silage

作　　者：贾婷婷 吴哲 玉柱[1] Jia Ting-ting;Wu Zhe;Yuzhu(College of Animal Science and Technology, China Agricultural University, Beijing 100193, China)

机构地区：[1]中国农业大学动物科技学院,北京100193

出　　处：《草业科学》2018年第5期1266-1272,共7页Pratacultural Science

基　　金：国家牧草产业技术体系(CARS-34);公益性行业(农业)科研专项(201303061);天津市农业科技成果转化与推广项目(201404040);中央高校基本科研业务费专项资金(2017QC027)

摘　　要：为探讨不同类型乳酸菌添加剂对燕麦(Avena sativa)青贮品质和有氧稳定性的影响,分别将植物乳杆菌(Lactobacillus plantarum)、鼠李糖乳杆菌(L.rhamnous)和布氏乳杆菌(L.buchneri)3种乳酸菌添加剂添加到燕麦青贮饲料中,发酵45d后测定发酵品质、营养成分和有氧稳定性。结果表明,添加3种乳酸菌制剂后,燕麦青贮饲料的pH值、丙酸(PA)和氨态氮(NH3-N)含量显著低于对照(P<0.05);布氏乳杆菌处理组的乙酸(AA)含量最高(P<0.05);植物乳杆菌处理组乳酸菌含量最高(P<0.05),对照和添加布氏乳杆菌处理均未检测到酵母菌,对照及其他处理均未检测到霉菌;添加植物乳杆菌和布氏乳杆菌处理的可溶性碳水化合物(water soluble carbohydrate,WSC)含量显著高于对照和添加鼠李糖乳杆菌的处理(P<0.05);对照和添加布氏乳杆菌处理的有氧稳定时间超过168h,随有氧暴露天数的增加,对照和布氏乳杆菌处理组pH变化平稳,酵母菌数量较低。3种乳酸菌添加剂均能明显改善燕麦青贮饲料的发酵品质,添加植物乳杆菌和布氏乳杆菌能保留较多的燕麦青贮饲料WSC含量,对照组和布氏乳杆菌处理组的有氧稳定性较优。The effects of different lactic acid bacteria additives on the fermentation quality and aerobic stability of oat silage was studied. The three selected strains Lactobacillus plantarum, L. rhamnosus, and L. buchneri were added to the oat silage. After 45 days of fermentation, the fermentation quality and aerobic stability of the oat silage were determined. The results showed that the three selected LAB inoculants significantly reduced the pH value, PA, and ammonia nitrogen content （P〈0.05）, the treatment with L. buchneri had the highest AA content （P〈0.05）. The lactic acid bacteria count in L. plantarum treatment was the highest among the treatments; the yeast count in the control and L. buchneri treatment was below the detectable level; molds were below the detectable level in all treatments. The treatments with L. plantarum and L. buchneri had higher residual WSC content than that of the control and L. rhamnosus treatment. The aerobic stability of control and L. buchneri treatment was 〉168 h. With the increase in air exposure days, the pH value of L. buchneri treatment was maintained around 4.0, and the yeast count was always lower than that of the other treatments. All three LAB inoculants improved the fermentation quality of oat silage. Furthermore, L. plantarum and L. rhamnosus decreased the aerobic stability hour of oat silage.

关 键 词：乳酸菌添加剂 燕麦青贮 青贮品质 有氧稳定性 

分 类 号：S816.53[农业科学—饲料科学] S512.6[农业科学—畜牧学]