乳酸菌制剂对青贮玉米发酵品质和有氧稳定性的影响  

Effect of Lactobacillus preparation on corn silage quality and aerobic stability

作　　者：高瑞红[1] 徐嘉[1] 张魏斌 杨庆文[2] GAO Ruihong;XU Jia;ZHANG Weibin;YANG Qingwen(Institute of Maize,Shanxi Academy of Agricultural Sciences,Xinzhou,Shanxi Province 034000,China;Shanxi Province Institute of Biology,Taiyuan,Shanxi Province 030006,China)

机构地区：[1]山西省农科院玉米研究所,山西忻州034000 [2]山西省生物研究所,山西太原030006

出　　处：《中国饲料》2018年第8期70-74,共5页China Feed

摘　　要：本试验研究复合乳酸菌制剂对玉米青贮发酵品质及有氧稳定性的影响,试验Ⅰ、Ⅱ、Ⅲ、Ⅳ组分别给玉米青贮接种0、0.01、0.03、0.05 g/kg复合乳酸菌制剂,在45 d和60 d后取样进行检测,并进行有氧稳定性时间的分析,结果表明:与对照组相比,复合乳酸菌制剂可以提高玉米青贮的干物质、粗蛋白质、中性洗涤纤维、酸性洗涤纤维、乳酸、乙酸含量,降低可溶性碳水化合物、氨态氮的含量及p H、氨态氮/总氮值,其中性洗涤纤维、可溶性碳水化合物、氨态氮含量及p H、氨态氮/总氮值与对照组相比差异显著(P<0.05),其余指标与对照组相比差异不显著(P>0.05);在45 d和60 d时,试验组间可溶性碳水化合物随乳酸菌添加量的增加而减小,且试验Ⅲ组和试验Ⅳ组与试验Ⅱ组相比差异显著(P<0.05),试验Ⅲ组与试验Ⅳ组相比差异不显著(P>0.05);在60 d时,试验Ⅲ组与试验Ⅳ组的乙酸含量显著大于试验Ⅰ组(P<0.05),试验Ⅳ组小于试验Ⅲ组,差异不显著(P>0.05),试验其余指标各组差异不显著(P>0.05);添加乳酸菌制剂可以延长玉米青贮有氧稳定性时间,对照组时间为98 h,试验组依次是146、311、291 h。综上表明,乳酸菌制剂可以提高青贮玉米品质,延长有氧稳定性时间,本试验最佳接种量为0.03 g/kg。This experiment studied the effect of compound lactic acid bacteria on the fermentation quality and aerobic stability of corn silage,and inoculated corn silage with 0,0.01,0.03,0.05 g/kg compound lactic acid bacteria preparations,and was set as experiment I,II,III,IV group. After 45 d and 60 d,take the samples for testing and analyzing the erobic stability time.The results showed that,compared with the control group,lactic acid bacteria preparation can improve the dry matter,crude protein,neutral detergent fiber,acidic detergent fiber,lactic acid,and acetic acid content of corn silage,reduce the content of soluble carbohydrate,ammonium nitrogen,p H and Nitrogen/total nitrogen values,The contents of sexual washing fi bers,soluble carbohydrates,ammonium nitrogen,p H and ammonium nitrogen/total nitrogen were signifi cantly different from those in the control group（P〈0.05）. The other indicators were not signifi cantly different from the control group（P〈0.05）.The contents of sexual washing fi bers,soluble carbohydrates,ammonium nitrogen,p H and ammonium nitrogen/total nitrogen were signifi cantly different from those in the control group（P〈0.05）. The other indicators were not signifi cantly different from the control group（P〈0.05）. Between the experimental groups,at the 45 and 60 days,the soluble carbohydrates decreased with the increase of the lactic acid bacteria,and there was a signifi cant difference between the experimental group III and the experimental group Ⅳ compared with the experimental group Ⅱ（P〈0.05）. There was no signifi cant difference in the experimental group Ⅳ（P〉0.05）. At the 60 days,the acetic acid content in the experimental group Ⅲ and Ⅳ were signifi cantly greater than that in experimental group Ⅰ（P〈0.05）. The experimental group Ⅳ was smaller than the experimental group Ⅲ group,with no signifi cant difference（P〉0.05）.There was no signifi cant difference between the other indicators of the experiment（P〉0.05）;adding lactic acid b

关 键 词：乳酸菌 玉米青贮 有氧稳定性 

分 类 号：S816.5[农业科学—饲料科学]