苹果酸和嗜酸乳杆菌对圆叶决明青贮品质及微生物多样性的影响  

Effects of Malic Acid and Lactobacillus acidophilus on Quality and Microbial Diversity of Chamaecrista rotundifolia Silage

作　　者：张娟 史文娇 韩雪林 张磊 李苏涛 冯启贤 李妍 阳伏林 周晶 ZHANG Juan;SHI Wenjiao;HAN Xuelin;ZHANG Lei;LI Sutao;FENG Qixian;LI Yan;YANG Fulin;ZHOU Jing(College of Animal Sciences(College of Bee Science),Fujian Agriculture and Forestry University,Fuzhou 350002,China;National Engineering Research Center of Juncao,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学动物科学学院(蜂学学院),福州350002 [2]福建农林大学国家菌草工程技术研究中心,福州350002

出　　处：《动物营养学报》2021年第12期6941-6952,共12页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：福建农林大学杰出青年科研人才计划项目(xjq201817);福建农林大学动物科学学院引进人才科研启动经费项目(71201801601)。

摘　　要：本试验旨在探究苹果酸和嗜酸乳杆菌对圆叶决明青贮品质及微生物多样性的影响,以期为亚热带地区豆科牧草青贮饲料资源开发提供理论依据。试验设置对照组(CK组,无添加)、嗜酸乳杆菌组(试验Ⅰ组,添加1×106CFU/g嗜酸乳杆菌)、苹果酸组(试验Ⅱ组,添加1%苹果酸)、苹果酸和嗜酸乳杆菌组(试验Ⅲ组,添加1%苹果+1×10^(6)CFU/g嗜酸乳杆菌),每组3个重复。厌氧发酵60 d。结果表明:1)与CK组相比,各试验组干物质和粗蛋白质含量显著升高(P<0.05),中性洗涤纤维含量显著降低(P<0.05);试验Ⅱ和Ⅲ组酸性洗涤纤维含量显著降低(P<0.05),试验Ⅲ组水溶性碳水化合物含量显著升高(P<0.05)。2)与CK组相比,各试验组pH和丙酸含量显著降低(P<0.05),乳酸含量显著增加(P<0.05);试验Ⅱ和Ⅲ组氨态氮和乙酸含量显著降低(P<0.05)。3)与CK组相比,试验Ⅱ和Ⅲ组蓝藻菌门(Cyanobacteria)相对丰度显著增加(P<0.05),试验Ⅲ组拟杆菌门(Bacteroidota)相对丰度显著增加(P<0.05)。与CK组相比,试验Ⅰ和Ⅱ组乳杆菌属(Lactobacillus)相对丰度显著增加(P<0.05),各试验组梭状芽孢杆菌属(Clostridium_(s)ensu_(s)tricto_(1)2)、果胶杆菌属(Pectobacterium)相对丰度显著降低(P<0.05),试验Ⅱ和Ⅲ组未被定义叶绿体(unidentified_(c)hloroplast)相对丰度显著增加(P<0.05),试验Ⅲ组普氏梭菌属(Faecalibacterium)相对丰度显著增加(P<0.05)。综上所述,添加苹果酸和嗜酸乳杆菌均能够有效改善圆叶决明青贮品质及微生物多样性,其中单独添加嗜酸乳杆菌青贮效果较好。This study was aimed to investigate the effects of malic acid and Lactobacillus acidophilus on quality and microbial diversity of Chamaecrista rotundifolia silage,to providing a theoretical basis for the development of legume silage resources in subtropical regions.Four groups were set up,which were control group(CK group,without addition),Lactobacillus acidophilus group(experimental groupⅠ,added 1×10^(6) CFU/g Lactobacillus acidophilus),malic acid group(experimental group Ⅱ,added 1% malic acid)and malic acid and Lactobacillus acidophilus group(experimental group Ⅲ,added 1% malic acid+1×10^(6) CFU/g Lactobacillus acidophilus),with 3 replicates in each group.The anaerobic fermentation was lasted for 60 days.The results showed as follows:1)compared with the CK group,the dry matter and crude protein contents of all experimental groups were significantly increased(P<0.05),and the neutral detergent fiber content was significantly decreased(P<0.05);the acid detergent fiber content of experimental groupsⅡ and Ⅲ was significantly decreased(P<0.05),the water soluble carbohydrate content of experimental group Ⅲ was significantly increased(P<0.05).2)Compared with the CK group,the pH and propionic acid content of all experimental groups were significantly decreased(P<0.05),and the lactic acid content was significantly increased(P<0.05);the ammoniacal nitrogen and acetic acid contents of experimental groupsⅡ and Ⅲ were significantly decreased(P<0.05).3)Compared with the CK group,the Cyanobacteria relative abundance of experimental groups Ⅱ and Ⅲ was significantly increased(P<0.05),and the Bacteroidota relative abundance of experimental group Ⅲ was significantly increased(P<0.05).Compared with the CK group,the Lactobacillus relative abundance of experimental groupsⅠand Ⅱwas significantly increased(P<0.05),the Clostridium_sensu_stricto_12 and Pectobacterium relative abundances of all experimental groups were significantly decreased(P<0.05),the unidentified_chloroplast relative abundance of experiment

关 键 词：圆叶决明 青贮 苹果酸 嗜酸乳杆菌 微生物 

分 类 号：S816.5[农业科学—饲料科学]