复合乳酸菌对番茄皮渣与苜蓿混合青贮发酵品质及瘤胃降解率的影响  

Effect of compound Lactobacillus and mixture ratio on fermentation quality and rumen degradability of mixed tomato pomace and alfalfa silage mixed storage

作　　者：王挺 宋磊 王旭哲[1] 马春晖[1] 杜保军 张凡凡[1] WANG Ting;SONG Lei;WANG Xu-zhe;MA Chun-hui;DU Bao-jun;ZHANG Fan-fan(College of Animal Science and Technology,Shihezi University,Shihezi 832000,China;Tecon Biology Co.,Ltd,Urumqi 830000,China;Xinjiang Uygur Autonomous Region Animal Husbandry General Station,Urumqi 830000,China)

机构地区：[1]石河子大学动物科技学院,新疆石河子832000 [2]天康生物股份有限公司,新疆乌鲁木齐830000 [3]新疆维吾尔自治区畜牧总站,新疆乌鲁木齐830000

出　　处：《草业学报》2022年第10期167-177,共11页Acta Prataculturae Sinica

基　　金：财政部和农业农村部:国家现代农业产业技术体系项目(CARS);新疆维吾尔自治区优质饲草产业技术体系项目(SCXT-2021-03);石河子大学高层次人才科研项目(RCSX2018B12)资助。

摘　　要：本研究旨在探究接种复合乳酸菌对番茄皮渣与苜蓿混合青贮品质的影响,通过分析营养品质、发酵品质及瘤胃降解率,明确最优发酵条件,为提高资源利用率,拓宽本地区饲草料资源提供理论基础。试验采用真空袋法调制混合青贮,设计10个处理,其中5个处理不接种复合乳酸菌,混合比例(质量比)为:番茄皮渣∶苜蓿=3∶7(T_(1)),4∶6(T_(2)),5∶5(T_(3)),6∶4(T_(4)),7∶3(T_(5));另外5个处理在各混合青贮比例基础上均匀加入复合乳酸菌(布氏乳杆菌+植物乳杆菌,比例为1∶1,1×10^(6) CFU·g^(-1)),即分别为JT_(1)、JT_(2)、JT_(3)、JT_(4)、JT_(5)。发酵60 d后开袋进行感官评定,分析营养品质、发酵品质、瘤胃降解率,采用隶属函数分析法评价最优处理。结果表明:接种复合乳酸菌可改善番茄皮渣与苜蓿混合青贮的气味及质地,T_(1)、JT_(1)、T_(2)及JT_(2)处理的混合青贮感官评定为优等。接种复合乳酸菌显著提升了番茄皮渣与苜蓿混合青贮的干物质(DM)、粗蛋白(CP)、乳酸(LA)、乙酸(AA)(P<0.05),显著降低了水溶性碳水化合物(WSC)、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)、pH、丙酸(PA)、丁酸(BA)、氨态氮/总氮(NH3-N/TN)(P<0.05)。各混合青贮中,JT_(2)处理的DM、CP含量最高,T_(2)处理的WSC含量最高,JT_(2)处理的NDF、ADF含量最低,JT_(1)、JT_(2)处理的pH较低,JT_(1)、JT_(2)处理的LA含量较高,T_(1)、T_(2)处理的AA含量较低,JT_(1)、JT_(2)的PA、BA含量及NH_(3)-N/TN较低。瘤胃降解24 h时,接种复合乳酸菌显著提升了番茄皮渣与苜蓿混合青贮的干物质降解率(DMD)、中性洗涤纤维降解率(NDFD)、酸性洗涤纤维降解率(ADFD)(P<0.05),JT_(1)和JT_(2)处理的DMD、NDFD较高,JT_(2)处理的ADFD最高。综上,接种复合乳酸菌对番茄皮渣与苜蓿混合青贮营养品质、发酵品质及瘤胃降解率均有显著改善;将各混合青贮的14项核心指标进行隶属函数分析得出,JT_(2)处理最�This study explored the effect of mixture ratio and inoculation with compound Lactobacillus on the quality of mixed tomato pomace and alfalfa silage in order to provide a theoretical basis for improving resource utilization and broadening forage resources in this region.The vacuum bag method was used to prepare the mixed silage samples for testing.There were ten experimental treatments;five mixture ratios[tomato pomace∶alfalfa=3∶7(T_(1)),4∶6(T_(2)),5∶5(T_(3)),6∶4(T_(4)),7∶3(T_(5))],each mixture ratio either without or with added compound Lactobacillus culture made up from a 1∶1 of Lactobacillus brucei and Lactobacillus plantarum,1×10^(6) CFU·g^(−1).The Lactobacillus culture was evenly added and the five inoculated treatments were designated JT_(1),JT_(2),JT_(3),JT_(4) and JT_(5),5 replicates in each group,2 kg in each bag.After 60 days of fermentation,the bags were opened for sensory evaluation;The nutritional quality,fermentation quality,and rumen degradability were analyzed.The membership function analysis method was used to evaluate the optimal treatment.It was found that,the smell and texture of mixed silage of tomato pomace and alfalfa were improved by inoculation with compound Lactobacillus.Sensory evaluation results for the mixed silage treatments T_(1),JT_(1),T_(2) and JT_(2) were excellent.When inoculated with compound Lactobacillus,the dry matter(DM),crude protein(CP),lactic acid(LA)and acetic acid(AA)of the mixed tomato pomace and alfalfa silage were significantly increased(P<0.05),and water-soluble carbohydrate(WSC),neutral detergent fiber(NDF),acid detergent fiber(ADF),pH,propionic acid(PA),butyric acid(BA),ammonia nitrogen∶total nitrogen(NH_(3)-N∶TN)were significantly decreased(P<0.05).Among the tested mixed silage treatments,the DM and CP contents of JT_(2) were the highest,the WSC content of T_(2) was the highest,the NDF and ADF contents of JT_(2) were the lowest,pH values of JT_(1) and JT_(2) treatments were lower,LA contents of JT_(1) and JT_(2) were higher,the AA contents

关 键 词：复合乳酸菌 番茄皮渣 苜蓿 混合青贮 发酵品质 瘤胃降解率 

分 类 号：S816.53[农业科学—饲料科学]