添加纤维素酶和布氏乳杆菌对葡萄渣全混合日粮发酵品质及有氧稳定性的影响  

Effects of adding cellulose and Lactobacillus buchneri on fermentation quality and aerobic stability of total mixed diets contatining grape pomace

作　　者：高巧仙[1,2] 朱万清 李晓梅 洪晓珍 马润生 脱征军 辛国省 GAO Qiaoxian;ZHU Wanqing;LI Xiaomei;HONG Xiaozhen;MA Runsheng;TUO Zhengjun;XIN Guosheng(School of Life Science,Ningxia University,Yinchuan,Ningxia 750021,China;Ningxia Feed Engineering Technology ResearchCenter,Yinchuan,Ningxia 750021,China;Husbandry Station of Ningxia Province,Yinchuan,Ningxia 750002,China)

机构地区：[1]宁夏大学生命科学学院,宁夏银川750021 [2]宁夏饲料工程技术研究中心,宁夏银川750021 [3]宁夏回族自治区畜牧工作站,宁夏银川750002

出　　处：《中国饲料》2022年第13期28-33,共6页China Feed

基　　金：宁夏回族自治区重点研发计划项目(2019BBF02016)。

摘　　要：为研究纤维素酶和布氏乳杆菌对葡萄渣全混合日粮发酵品质及有氧稳定性的影响,试验设置无添加(对照组)、添加50 mg/kg纤维素酶(Ⅰ组)、100 mg/kg纤维素酶(Ⅱ组)、10 mg/kg布氏乳杆菌(Ⅲ组)、30 mg/kg布氏乳杆菌(Ⅳ组)、50 mg/kg×10 mg/kg纤维素酶和布氏乳杆菌混合(Ⅴ组)、100 mg/kg×30 mg/kg纤维素酶和布氏乳杆菌混合(Ⅵ组)。密封进行发酵,在45 d采样测定其感官品质、营养成分、发酵品质,同时将剩余的发酵全混合日粮暴露到空气中,插入温度记录仪探头记录温度变化,评定青贮饲料的有氧稳定性。结果表明:与对照组相比,添加纤维素酶和布氏乳杆菌均能改善发酵全混合日粮(FTMR)的感官品质;Ⅱ组、Ⅳ组和Ⅴ组的粗蛋白质含量显著高于对照组(P<0.05),分别提高了4.6%、6.6%、2.9%;Ⅱ组的中性洗涤纤维含量显著低于对照组(P<0.05),降低了4.92%;添加纤维素酶和布氏乳杆菌对FTMR的pH影响显著(P<0.05),添加布氏乳杆菌组、纤维素酶×布氏乳杆菌组的FTMR pH均降低,其中Ⅴ组的pH最低,为4.33;添加剂组的乳酸含量显著高于对照组(P<0.05),分别提高了15.28%、20.07%、26.82%、22.56%、30.55%和29.31%,其中Ⅴ组最高,Ⅵ组次之;Ⅵ组丙酸含量显著低于对照组(P<0.05),降低了26.92%;添加纤维素酶和布氏乳杆菌可显著影响FTMR有氧稳定性(P<0.05),其中Ⅲ组、Ⅳ组和Ⅴ组有氧稳定时间分别提高了93.09%、122.07%、70.15%,且均在112 h以上。综上所述,添加纤维素酶和布氏乳杆菌均能改善葡萄渣发酵全混合日粮发酵品质、感官品质和营养成分,能提高其有氧稳定性。The aim of the present study was to determine the effects of adding cellulose and Lactobacillus buchneri on fermentation quality and aerobic stability of total mixed diets contatining grape pomace.Seven groups were as follows: no addition(control group),50 mg/kg cellulase(group Ⅰ),100 mg/kg cellulase(group Ⅱ),10 mg/kg Lactobacillus buchneri(group Ⅲ),30 mg/kg Lactobacillus buchneri(groupⅥ),50 mg/kg×10 mg/kg cellulase mixed with Lactobacillus buchneri(group Ⅴ),100 mg/kg×30 mg/kg cellulase mixed with Lactobacillus buchneri(group Ⅳ).The sensory quality,nutrient composition and fermentation quality were sampled at 45 d. Meanwhile,the remaining fermented total mixed ration(FTMR)was exposed to air,and the temperature recorder probe was inserted to record the temperature change and evaluate the aerobic stability of silage.The results showed that adding cellulase and Lactobacillus buchneri could improve sensory quality of FTMR compared with the control group.The crude protein content in groupsⅡ, ⅣandⅤwas significantly higher than that in control group(P < 0.05),and increased by 4.6%,6.6% and2.9%,respectively;The neutral detergent fiber content in group Ⅱ was significantly lower than that in control group(P < 0.05),decreased by 4.92%;The pH of FTMR was significantly affected by cellulase and Lactobacillus buchneri(P < 0.05). The pH of Lactobacillus buchneri supplementation group and cellulase ×Lactobacillus buchneri group was decreased,and the pH of group Ⅴ was the lowest,which was 4.33.The content of lactic acid in additive group was significantly higher than that in control group(P < 0.05),which was increased by 15.28%,20.07%,26.82%,22.56%,30.55% and 29.31%,respectively,with the highest content of groupⅤand the second of group Ⅵ.The propionic acid content of group Ⅵwas significantly lower than that in control group(P < 0.05),which was decreased by 26.92%;The addition of cellulase and Lactobacillus buchneri significantly affected the aerobic stability of FTMR(P < 0.05),and the aerobic stabil

关 键 词：发酵全混合日粮 纤维素酶 布氏乳杆菌 发酵品质 有氧稳定性 

分 类 号：S816.7[农业科学—饲料科学]