添加乳酸菌和纤维素酶对豆渣与桑叶混贮品质及体外瘤胃发酵特性的影响  

Effects of Adding Lactic Acid Bacteria and Cellulase on Quality of MixedSilage of Soybean Residue and Mulberry Leaves and RumenFermentation Characteristics In Vitro

作　　者：赵超 马广明 吕静怡 姜鑫[1] 张永根[1] ZHAO Chao;MA Guangming;LYU Jingyi;JIANG Xin;ZHANG Yonggen(College of Animal Science and Technology,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学动物科学技术学院,哈尔滨150030

出　　处：《动物营养学报》2021年第4期2168-2177,共10页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家奶牛产业技术体系项目(CARS⁃36)。

摘　　要：本试验旨在探究乳酸菌(LAB)和纤维素酶(CE)对豆渣(SR)与桑叶(ML)混贮发酵品质及体外瘤胃发酵特性的影响。试验采用单因素试验设计,设置4个组,分别为对照组(CON组)、LAB组、CE组及LAB+CE组,其中LAB和CE添加量分别为1×10^(6) CFU/g和100 U/g。混贮56 d后收集样品并测定相关指标。结果表明:与CON组相比,LAB组和LAB+CE组pH均显著降低(P<0.05),而各试验组乳酸和氨态氮含量均显著升高(P<0.05),且LAB+CE组达到最高。LAB+CE组中性洗涤纤维、酸性洗涤纤维和干物质含量均较CON组显著降低(P<0.05),而粗蛋白质含量显著提高(P<0.05)。与CON相比,各试验组发酵液中总挥发性脂肪酸、乙酸、丙酸和丁酸含量均显著升高(P<0.05),且LAB+CE组达到最高,而LAB组和LAB+CE组乙酸/丙酸显著降低(P<0.05)。由此可见,添加LAB或CE均能改善SR和ML混贮的发酵品质和体外瘤胃发酵特性,且LAB和CE混合添加时效果最优。This study aimed to explore the effects of addition of lactic acid bacteria(LAB)and cellulase(CE)on silage quality and in vitro rumen fermentation characteristics of mixed silage of soybean residue(SR)and mulberry leaves(ML).The experiment was designed by a single factor experiment.Four groups were set,namely,control group(CON group),LAB group,CE group,and LAB+CE group.The amount of lactic acid bacteria added was 1×106 CFU/g,and the amount of cellulase added was 100 U/g.After 56 days of mixed storage,the routine chemical composition,fermentation quality,in vitro gas production and rumen fermenta⁃tion were measured.The results showed that the pH of both LAB and CE groups was significantly lower than that of the CON group(P<0.05),while the contents of lactic acid and ammonia nitrogen of each treatment groups were significantly higher than those of the CON group,and reached the highest level in LAB+CE group.Compared with CON group,the contents of neutral detergent fiber,acid detergent fiber and dry matter of LAB+CE group were significantly decreased(P<0.05),while the crude protein content was significantly increased(P<0.05).Compared with the CON group,the contents of total volatile fatty acid(TVFA),acetic acid(AA),propionic acid(PA)and butyric acid(BA)of each treatment group were significantly increased(P<0.05)after 48 h in vitro fermentation,and reached the highest level in the LAB+CE group.The ratio of acetic acid to propionic acid was decreased significantly after adding LAB or CE(P<0.05).The results show that adding LAB or CE to SR and ML in mixed storage can effectively improve the quality of mixed storage and in vitro rumen digestibility,and the mixed addition of LAB and CE has a better effect.

关 键 词：豆渣 桑叶 乳酸菌 纤维素酶 混贮 

分 类 号：S816[农业科学—饲料科学]