植物乳杆菌添加量对构树叶青贮品质的影响  

Effects of Addition Amount of Lactobacillus plantarum on Quality of Broussonetia papyrifera Leaves Silage

作　　者：赵娜[1] 樊启文 魏金涛[1] 郭万正[1] 黄少文[1] 杜恩存 陈芳[1] 张巍[1] 谭志平 ZHAO Na;FAN Qiwen;WEI Jintao;GUO Wanzheng;HUANG Shaowen;DU Encun;CHEN Fang;ZHANG Wei;TAN Zhiping(Hubei Key Laboratory of Animal Embryo Engineering and Molecular Breeding,Institute of Animal Science and Veterinary Medicine,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Badong County Xinling Town Animal Husbandry and Veterinary Service Center,Enshi 444399,China)

机构地区：[1]湖北省农业科学院畜牧兽医研究所,动物胚胎工程及分子育种湖北省重点实验室,武汉430064 [2]湖北省恩施州巴东县信陵镇畜牧兽医服务中心,恩施444399

出　　处：《动物营养学报》2020年第5期2298-2305,共8页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：湖北省科技厅技术创新重大专项(2018ABA106);湖北省农业科技创新中心项目(2019 620 000 001 21)。

摘　　要：本研究旨在探讨植物乳杆菌添加量对高水分构树叶青贮后发酵品质和营养价值的影响。本试验设7个组,分别为对照组(晾晒后的构树叶直接青贮)、试验第1~6组(新鲜构树叶中植物乳杆菌添加量分别为0、1.00×10^5、5.00×10^5、2.50×10^6、1.25×10^7和6.25×10^7 CFU/g)。青贮60 d。结果表明:1)青贮30 d时,各组构树叶均有酸香味,第6组的感官评分显著高于其他各组(P<0.05);对照组和第1组的pH显著高于其他各组(P<0.05),而乳酸含量显著低于其他各组(P<0.05);随着植物乳杆菌添加量增加,第1~6组的乳酸含量逐渐升高,pH逐渐降低;除第1组外其余各组均未检出含有丁酸;对照组的构树叶相对饲喂价值低于其他各组(P<0.05)。2)青贮60 d时,各组间感官评分差异不显著(P>0.05),第1组出现了轻微臭味;植物乳杆菌高添加量组(第5和6组)构树叶青贮后的pH显著低于未添加组(对照组和第1组)(P<0.05);对照组和第1组的乳酸含量显著低于其他各组(P<0.05);第1组丁酸含量为0.19 mg/kg,显著高于其他各组(P<0.05),且随着植物乳杆菌添加量的上升,构树叶青贮后丁酸含量逐渐下降。与青贮30 d相比,青贮60 d各组pH下降不明显,相对饲喂价值均有所下降。综上所述,植物乳杆菌能促进高水分构树叶青贮成熟并提高其青贮品质,且随着其添加量的增加青贮品质更佳。构树叶青贮30 d即可达到较好青贮品质。The purpose of this study was to investigate the effects of addition amount of Lactobacillus planta rum on the fermentation quality and nutritional value of high moisture Broussonetia papyrifera leaves silage.In this experiment,7 groups were set up,which were the control group(CK group,directly silage of Broussone tia papyrifera leaves after drying)and the test groups 1 to 6(the amount of Lactobacillus plantarum in the fresh Broussonetia papyrifera leaves were 0,1.00×10^5,5.00×10^5,2.50×10^6,1.25×10^7 and 6.25×10^7 CFU/g).Silage lasted for 60 d.The results showed as follows:1)at silage 30 d,the leaves of each group had acidity and aroma.The sensory score of group 6 was significantly higher than that of other groups(P<0.05).The pH of the CK group and group 1 was significantly higher than that of other groups(P<0.05),but the lactic acid content was significantly lower than that of other groups(P<0.05).With the increase of the a mount of Lactobacillus plantarum,the lactic acid content of groups 1 to 6 gradually increased,and the pH gradually decreased;except for group 1,no butyric acid was detected;the relative feeding value(RVF)of the CK group was lower than that of other groups(P<0.05).2)At silage 60 d,there was no significant differ ence in sensory scores among groups(P>0.05),and slight odor appeared in group 1.The pH of the leaves of the Lactobacillus plantarum high addition groups(groups 5 and 6)after silage was lower than that of the non added groups(CK group and group 1)(P<0.05);the lactic acid content of CK group and group 1 was sig nificantly lower than that of the other groups(P<0.05);the content of butyric acid of group 1 was 0.19 mg/kg,which was significantly higher than that of the other groups(P<0.05).With the increase of the amount of Lactobacillus plantarum,the content of butyric acid gradually decreased after silage.Compared with silage 30 d,the pH of each group did not decrease significantly,and the RFV was decreased at silage 60 d.In summary,the addition of Lactobacillus plantarum can promote

关 键 词：植物乳杆菌 高水分 构树叶 青贮品质 

分 类 号：S816[农业科学—饲料科学]