不同发酵添加剂对青贮柞树叶品质的影响  

Effects of Different Fermentation Additives on The Quality of Silage Oak Leaves

作　　者：潘敏慧 黄小乘 田怡豪 孙占微 李成云[1,2,3] PAN Minhui;HUANG Xiaocheng;TIAN Yihao;SUN Zhanwei;LI Chengyun(Agriculural College,Yanbian University,Jilin Yanji 133002,China;Innovtrion Center of Beef Cale Science and Industry Technology,Yanbian University,Jilin Yanji 133002,China;Engineering Research Center of Ministry of Education for Beef Cattle Science and Technology Innovation in Northeast Cold Region,Jilin Yanji 133002,China)

机构地区：[1]延边大学农学院,吉林延吉133002 [2]延边大学肉牛科学与产业技术协同创新中心,吉林延吉133002 [3]东北寒区肉牛科技创新教育部工程研究中心,吉林延吉133002

出　　处：《饲料工业》2023年第4期65-70,共6页Feed Industry

基　　金：国家自然科学基金项目[31460620]。

摘　　要：试验旨在研究不同发酵添加剂对青贮柞树叶品质的影响。采用单因素试验设计,共设7个组:CK组、M组、LAB组、EM组、LW组、LAB-M组及EM-M组,每组3个重复。青贮60 d后,测定青贮柞树叶饲料的营养价值和发酵品质。结果表明:(1)在感官评定中,各试验组的气味及得分和总分均显著高于对照组(P<0.05)。(2)在Flieg评分上,除LW组外的其余试验组的乳酸评分、乙酸评分以及总分均显著高于对照组(P<0.05),且EM-M组的该三项评分均为最高。各组丁酸评分全为满分。(3)EM-M组pH最低、乳酸含量和LA/AA最高,且在pH和乳酸含量上与其他组存在显著差异(P<0.05)。(4)不同青贮添加剂显著降低了柞树叶青贮饲料的缩合单宁(condensed tannin,CT)含量(P<0.05)。各试验组的霉菌、酵母菌以及好氧细菌的含量均低于对照组,乳酸菌含量提升显著(P<0.05)。综上所述,发酵添加剂试验组的青贮品质优于对照组。综合各项指标进行评价,各组的综合营养价值从高到低依次为:EM-M组>LAB-M组>M组>EM组>LAB组>LW组>CK组。This experiment was conducted to investigate the effects of different fermentation additives on the quality of silage oak leaves. A single-factor experimental design was used in the experiment, and 7 treatments were set up, namely CK group, M group, LAB group, EM group, LW group, LAB-M group and EM-M group, with three replicates in each group. After 60 days of silage, the nutritional value, and fermentation quality of silage oak leaves were determined. The results showed that:(1) In the sensory evaluation, the smell, score and total score of each test group were significantly higher than those of the control group(P<0.05).(2) For Flieg score, the lactic acid score, acetic acid score and total score of experimental groups except LW group were significantly higher than those of control group(P<0.05), and the three scores of EM-M group were the highest.All groups got full marks for butyric acid.(3) pH of EM-M group was the lowest, and lactic acid content and LA/AA were the highest, and there were significant differences in pH and lactic acid content between EM-M group and other groups(P<0.05).(4) Different silage additives significantly reduced the content of condensed tannin(CT) in oak leavessilage(P<0.05).The contents of mold, yeast and aerobic bacteria in experimental groups were lower than those in control group, and the content of lactic acid bacteria was significantly increased(P<0.05).In conclusion, the silage quality of fermentation additive test group is better than that of control group. The comprehensive nutritional value of each group was evaluated from high to low as follows: EM-M group > LAB-M group > M group > EM group > LAB group > LW group > CK group.

关 键 词：柞树叶 青贮添加剂 青贮品质 糖蜜 乳酸菌 

分 类 号：S816.11[农业科学—饲料科学]