添加乳酸菌剂和糖蜜对不同含水量食叶草青贮发酵品质及体外干物质消失率的影响  

Effects of Adding Lactic Acid Bacteria and Molasses on Fermentation Quality and in Vitro Dry Matter Disappearance Rate of Rumex hanus by.Silage with Different Moisture Contents

作　　者：周昕[1] 黄秋连 王健 张嘉宾 曹阳[1] ZHOU Xin;HUANG Qiulian;WANG Jian;ZHANG Jiabin;CAO Yang(Heilongjiang Provincial Key Laboratory of Efficient Utilization of Feed Resources and Nutrition Manipulation in Cold Region,Engineering Research Center of Processing and Utilization of Grain By-Products,Ministry of Education,College of Animal Science and Veterinary Medicine,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学动物科技学院,粮食副产物加工与利用教育部工程研究中心,黑龙江省寒区饲料资源高效利用与营养调控重点实验室,大庆163319

出　　处：《动物营养学报》2021年第3期1594-1606,共13页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家自然科学基金项目(31772673);国家重点研发计划项目(2018YFD0502100);黑龙江省饲草饲料协同创新推广体系岗位专家项目(黑农厅函【2019】766号-2019-04-02)。

摘　　要：本试验探讨添加乳酸菌剂和糖蜜对不同含水量食叶草(Rumex hanus by.)青贮发酵品质及体外干物质消失率的影响,旨在探索高品质食叶草青贮技术并高效利用粗饲料资源。本试验以食叶草为青贮原料,采用双因素(含水量×添加剂)完全随机试验设计,青贮时将含水量分别调整为65%、60%和55%,并分别进行添加乳酸菌剂Master-LP(LP)、乳酸菌剂Chikuso-1(LAB-1)、乳酸菌剂Master-AC(AC)、糖蜜(M)和无添加(C,对照)处理,发酵30 d后分析食叶草青贮的发酵品质、营养成分含量、微生物数量及体外干物质消失率等。结果显示:1)60%组的粗蛋白质与粗脂肪含量、产气量和体外干物质消失率最高,中性洗涤纤维含量最低,与65%组和55%组差异显著(P<0.05)。2)与无添加的对照相比,青贮时添加乳酸菌剂和糖蜜显著降低了pH(P<0.05),显著提高了乳酸含量和产气量(P<0.05);此外,LP组和LAB-1组的粗蛋白质和粗脂肪含量显著高于其他组(P<0.05),LP组的中性洗涤纤维含量显著低于其他组(P<0.05),LAB-1组的产气量和LP组的体外干物质消失率最高,显著高于其他各组(P<0.05)。综合考虑,食叶草在含水量为60%时,添加乳酸菌剂Chikuso-1或乳酸菌剂Master-LP有利于调制出较高品质的食叶草青贮。This experiment explored the effects of adding lactic acid bacteria and molasses on the fermentation quality and the in vitro dry matter disappearance rate of Rumex hanus by.silage with different moisture contents,aiming to explore high-quality grass silage technology and efficiently use roughage resources.This experiment used Rumex hanus by.as the ensiling raw material and adopted a two-factor(moisture content×additive)completely randomized experimental design,in which the moisture content was adjusted to 65%,60%and 55%,respectively,and treated by adding lactic acid bacteria inoculant Master-LP(LP),lactic acid bacteria inoculant Chikuso-1(LAB-1),lactic acid bacteria inoculant Master-AC(AC),molasses(M)and no additive(C,control)during ensiling process.After 30 days of silage,the fermentation quality,nutrient contents,microbial population and in vitro dry matter disappearance rate of Rumex hanus by.silage were analyzed.The results showed as follows:1)60%group had the highest crude protein and crude fat contents,gas production,in vitro dry matter disappearance rate and the lowest neutral detergent fiber content,which was significantly different from the 65%and 55%groups(P<0.05).2)Compared with the control,adding lactic acid bacteria inoculants and molasses during ensiling process significantly reduced the pH(P<0.05),and significantly increased the lactic acid content and gas production(P<0.05);the crude protein and crude fat contents of the LP group and LAB-1 group were significantly higher than those of the other groups(P<0.05);the neutral detergent fiber content of the LP group was significantly lower than that of the other groups(P<0.05);LAB-1 group had the highest gas production and in vitro dry matter disappearance rate,which were significantly higher than those of the other groups(P<0.05).Considering comprehensively,adding lactic acid bacteria inoculant Chikuso-1 or lactic acid bacteria inoculant Master-LP is beneficial to produce higher-quality Rumex hanus by.silage when the moisture content of Rumex hanus b

关 键 词：食叶草 含水量 乳酸菌 糖蜜 发酵品质 

分 类 号：S816.53[农业科学—饲料科学]