不同青贮添加剂对构树叶青贮发酵品质和营养成分的影响  

Effect of different silage additives on fermentation quality and nutritional components of Broussonetia papyrifera

作　　者：侯殿明[1] HOU Dian-ming

机构地区：[1]河南农业职业学院,河南中牟451450

出　　处：《饲料研究》2020年第12期110-112,共3页Feed Research

基　　金：河南省高等教育教学改革研究与实践重大项目“基于产教融合的种子生产与经营高水平专业群建设研究与实践(项目编号:2019SJGLX631)”。

摘　　要：试验旨在探讨不同青贮添加剂对构树叶青贮发酵品质和营养成分的影响。试验设置6组,乳酸菌(LAB)组(1×10^5CFU/g的鲜重)、糖蜜(M)组(3%的鲜重)、酶制剂(E)组(22.3U/g的0.1%鲜重)、M+LAB组、E+乳酸菌组和对照组(蒸馏水)。(25±2.3)℃储存60d。结果显示:E+LAB组pH值显著低于其他各组(P<0.05)。E+LAB组构树叶青贮中乳酸(LA)含量显著高于其他各组(P<0.05)。M+LAB组乙酸(AA)含量显著高于其他各组(P<0.05)。E+LAB组构树青贮叶的异丁酸(ISO-BA)含量显著高于其他各组(P<0.05)。不同处理组构树叶青贮的干物质(DM)、粗蛋白(CP)和可溶性碳水化合物(WSC)含量无显著差异(P>0.05)。M+LAB组构树叶青贮DM损失显著高于其他各组(P<0.05)。M组构树叶青贮氨氮(AN)含量显著高于其他各组(P<0.05)。研究表明,在构树叶青贮中添加酶制剂和菌制剂的混合物,对构树叶青贮发酵品质和营养成分的改善效果最佳。The experiment aims to explore the effect of different silage additives on the fermentation quality and nutritional components of Broussonetia papyrifera silage.The experiment set up six groups,lactic acid bacteria(LAB)group(1×10^5 CFU/g fresh weight),molasses(M)group(3%fresh weight),enzyme preparation(E)group(22.3 U/g),0.1%fresh weight),M+LAB group,E+lactic acid bacteria group and control group(the same volume of distilled water).All silages were stored at(25±2.3)℃for 60 d.The results showed that the pH value of E+LAB group was significantly lower than that of other groups(P<0.05).The content of LA in the leaf silage of the E+LAB fabric was significantly higher than that of other groups(P<0.05).The content of AA in M+LAB group was significantly higher than that of other groups(P<0.05).The ISO-BA content of E+LAB tissue tree silage leaves was significantly higher than that of other groups(P<0.05).There was no significant difference in DM,CP and WSC content among the different additive treatments in the structure leaf silage(P>0.05).The DM loss of leaf silage in M+LAB structure was significantly higher than that of other groups(P<0.05).The content of AN in leaf silage of M structure was significantly higher than that of other groups(P<0.05).The study indicates that adding a mixture of enzyme preparations and bacteria preparations to mulberry leaf silage has the best effect on improving the fermentation quality and nutritional components of mulberry leaf silage.

关 键 词：构树叶 青贮 发酵品质 营养成分 

分 类 号：S816.7[农业科学—饲料科学]