糖蜜添加量对杂交构树青贮发酵品质和微生物多样性的影响  

Effects of Addition Amount of Molasses on the Fermentation Quality and Microbial Diversity of Hybrid Broussonetia papyrifera L. Vent Silage

作　　者：姜富贵[1] 成海建[1] 魏晨 张召坤[1] 苏文政[1] 时光 宋恩亮[1] JIANG Fu-gui;CHENG Hai-jian;WEI Chen;ZHANG Zhao-kun;SU Wen-zheng;SHI Guang;SONG En-liang(Institute of Animal Science and Veterinary Medicine,Shandong Academy of Agricultural Sciences/Shandong Key Lab of Animal Disease Control and Breeding,Jinan 250100)

机构地区：[1]山东省农业科学院畜牧兽医研究所,山东省畜禽疫病防治与繁育重点实验室,济南250100

出　　处：《生物技术通报》2021年第9期68-76,共9页Biotechnology Bulletin

基　　金：现代农业(肉牛牦牛)产业技术体系建设专项资金(CARS-37);山东省自然科学基金博士基金(ZR2019BC086);山东省农业科学院农业科技创新工程项目(CXGC2021A13)。

摘　　要：本试验旨在研究糖蜜添加量对杂交构树青贮营养价值、发酵品质和微生物多样性的影响。试验分为4个组,分别为无添加组(CK组),糖蜜添加量为5 g/kg组(M5组)、10 g/kg组(M10组)和20 g/kg组(M20组),每组4个重复,发酵时间为60 d。结果表明:随糖蜜添加量的增加,杂交构树青贮的干物质和粗蛋白质含量显著线性增加(P<0.05),中性洗涤纤维和酸性洗涤纤维含量显著线性降低(P<0.05)。随糖蜜添加量的增加,杂交构树青贮的乳酸含量显著线性增加(P=0.002),pH值、丁酸含量和氨态氮/总氮显著线性降低(P<0.05)。在门水平上,杂交构树青贮的优势菌门为厚壁菌门,其次为变形菌门;在属水平上,M10组和M20组乳杆菌属的比例较CK组和M5组显著增加(P=0.005),魏斯氏菌属的比例显著降低(P=0.003);M5组、M10组和M20组Clostridium_sensu_stricto_12和肠杆菌属的比例较CK组显著降低(P<0.05)。综上所述,添加糖蜜对杂交构树青贮中的营养价值和发酵品质均有不同程度的提升作用,并可增加乳杆菌属的丰度,同时降低Clostridium_sensu_stricto_12和肠杆菌属有害微生物的数量。本试验条件下,添加20 g/kg糖蜜杂交构树青贮的营养价值和发酵品质最优。This experiment was conducted to investigate the effects of addition amount of molasses on nutritional value,fermentation quality and microbial diversity of hybrid Broussonetia papyrifera L.Vent silage.The four treatments were control group(without additive),M5 group(5 g/kg molasses),M10 group(10 g/kg molasses)and M20 group(20 g/kg molasses).Each group had four replicates and ensiled for 60 d.As results,with an increase of molasses addition amount,the contents of dry matter and crude protein of hybrid B.papyrifera L.Vent silages linearly increased(P<0.05),while the contents of neutral detergent fiber and acid detergent fiber linearly decreased(P<0.05).With an increase of molasses addition amount,the lactic acid content of hybrid B.papyrifera L.Vent silages linearly increased(P=0.002),while pH,butyric acid content and NH3-N/TN linearly decreased(P<0.05).At the phylum level,the dominant phylum in hybrid B.papyrifera L.Vent silages were Firmicutes,followed by Proteobacteria.At the genus level,the proportion of Lactobacillus significantly increased in the M10 and M20 group than the CK and M5 group(P=0.005),while the proportion of Weissella significantly decreased(P=0.003).The proportions of Clostridium_sensu_stricto_12 and Enterobacter in the M5,M10 and M20 groups were lower than those in the CK group(P<0.05).In conclusion,the addition of molasses improved the nutritional value and fermentation quality of hybrid B.papyrifera L.Vent silage,increased the proportion of Lactobacillus,and reduced the proportion of Clostridium_sensu_stricto_12 and Enterobacter.The hybrid B.papyrifera L.Vent silage added with 20 g/kg molasses had the best nutritional value and fermentation quality.

关 键 词：杂交构树 青贮 糖蜜 发酵品质 微生物多样性 

分 类 号：S816.53[农业科学—饲料科学]