北方寒区温度对苜蓿青贮的发酵品质及营养成分影响  

Influence of Temperature in Northern Cold Region on The Fermentation Quality and Nutritional Components of Alfalfa Silage

作　　者：吴庆宇 孙芸 杨晶晶 张嘉宾 王健 周昕[1] 黄秋连 曹阳[1,2,3] WU Qingyu;SUN Yun;YANG Jingjing;ZHANG Jiabin;WANG Jian;ZHOU Xin;HUANG Qiulian;CAO Yang(College of Animal Science and Veterinary Medicine,Heilongjiang Bayi Agricultural University,Heilongjiang Daqing 163319,China;Engineering Research Center of Processing and Utilization of Grain By-products,Ministry of Education,Heilongjiang Daqing 163319,China;Heilongjiang Provincial Key Laboratory of Efficient Utilization of Feed Resources and Nutrition Manipulation in Cold Region,Heilongjiang Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学动物科技学院,黑龙江大庆163319 [2]粮食副产物加工与利用教育部工程研究中心,黑龙江大庆163319 [3]黑龙江省寒区饲料资源高效利用与营养调控重点实验室,黑龙江大庆163319

出　　处：《饲料工业》2022年第15期28-34,共7页Feed Industry

基　　金：国家自然科学基金项目[32171676、31772673];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：研究旨在探讨北方寒区温度对紫花苜蓿青贮发酵品质及营养成分的影响,采用小规模双因素设计(温度×贮藏时间),设置常温组[(25±2)℃,RT组]与低温组[(4±2)℃,LT组],分别在青贮1、3、5、7、15、30 d与60 d开封取样,分析感官品质以及青贮过程中营养成分、发酵品质和微生物变化。结果表明:随着青贮时间的延长,LT组青贮颜色、质地、气味等感官变化与常温青贮相比均较为缓慢,蛋白质(CP)和干物质(DM)损失量在30 d后趋于稳定,中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)含量随贮藏时间的延长呈下降趋势,但青贮30 d和60 d无显著差异;两组pH均呈现下降趋势,与青贮1 d相比,RT组在青贮7~30 d时pH显著下降(P<0.05),30 d与60 d时差异不显著(P>0.05),说明30 d青贮发酵基本趋于稳定;两组的乳酸(LA)、乙酸(AA)、丙酸(PA)和氨态氮/总氮(NH3-N/TN)值均呈上升趋势,RT组LA含量从7 d开始显著高于LT组(P<0.05);两组乳酸菌数量均呈现明显的上升趋势(P<0.05),在30 d到达顶点;15 d后,LT组乳酸菌数量显著低于RT组(P<0.05),RT组好氧性细菌数量在1~3 d内呈上升趋势,3 d后开始下降(P<0.05)。由此说明,低温季节或地区不利于紫花苜蓿常规青贮,需要在青贮中添加耐低温乳酸菌以改善发酵品质。The purpose of this study was to explore the influence of temperature in northern cold regions on the fermentation quality and nutritional components of alfalfa silage.The experiment adopted a small scale two-factor design(temperature×storage time),and set the normal temperature group[(25±2)℃,RT group]and low temperature group[(4±2)℃,LT group],and the silage was unpacked and sampled at 1,3,5,7,15,30,and 60 days of fermentation to an⁃alyze the sensory quality,nutrient composition,fer⁃mentation quality and microbial changes during the silage process.The results showed:With the prolongation of silage time,sensory changes such as color,texture,and smell of silage in LT group were slower than those of silage at room tempera⁃ture,and the loss of protein(CP)and dry matter(DM)tended to be stable after 30 days of fermentation.The content of fiber(NDF)and acid detergent fi⁃ber(ADF)decreased with the prolongation of storage time,but there was no significant difference be⁃tween 30 days and 60 days of silage;the pH of both groups showed a downward trend,and the pH of RT group decreased significantly between 7-30 days of fermentation of silage(P<0.05)compared with 1 day silage,there was no significant difference between 30 days and 60 days of fermentation(P>0.05),in⁃dicating that the silage fermentation basically tended to be stable after 30 days;the lactic acid(LA),ace⁃tic acid(AA),propionic acid(PA)and the value of NH3-N/TN showed an upward trend,and the LA con⁃tent in the RT group was significantly higher than that in the LT group after the 7th day of silage(P<0.05);the number of lactic acid bacteria was increased with fermentation time in both groups,and reached peak at the 30th day;after 15 days,the number of lactic acid bacteria in the LT group was signif⁃icantly lower than that in the RT group(P<0.05);the number of aerobic bacteria increased during the first 1-3 days of fermentation and decreased then in the RT group.The results indicated that the low tem⁃perature season or area was not conduc

关 键 词：紫花苜蓿 青贮 温度 微生物 发酵品质 

分 类 号：S816.53[农业科学—饲料科学]