复合益生菌发酵对全混合日粮品质的影响  

Effects of compound probiotics-fermentation on quality of total mixed ration

作　　者：王光辉 杨连玉 王丹 刘博 杨文艳 张庆华[2] WANG Guanghui;YANG Lianyu;WANG Dan;LIU Bo;YANG Wenyan;ZHANG Qinghua(Management Office of Teaching and Research Base,Jilin Agricultural University,Changchun,Jilin Province 130118,China;Key Laboratory of Animal Production,Product Quality and Safety,Ministry of Education,Key Laboratory of Animal Nutrition and Feed Science of Jilin Province,College of Animal Science and Technology,Jilin Agricultural University,Changchun,Jilin Province 130118,China;Zhengda Yongji Co.Ltd.,Yongji,Jilin Province 132100,China)

机构地区：[1]吉林农业大学教研基地管理处,吉林长春130118 [2]吉林农业大学动物科学技术学院,动物生产及产品质量安全教育部重点实验室,吉林省动物营养与饲料重点实验室,吉林长春130118 [3]正大永吉实业有限公司,吉林永吉132100

出　　处：《中国饲料》2023年第5期115-120,共6页China Feed

基　　金：吉林省科技发展计划项目(YDZJ202203CG ZH042);吉林省畜牧管理局2017年省级新型秸秆饲料开发项目(20170502)。

摘　　要：为研究不同复合益生菌组成对全混合日粮(TMR)发酵后贮存品质及营养成分的影响,试验分为3组:对照组(TMR),试验1组(TMR+0.5%乳酸菌,枯草芽孢杆菌,蜡样芽孢杆菌和米曲霉复合物),试验2组(TMR+0.5%乳酸菌,枯草芽孢杆菌,蜡样芽孢杆菌,米曲霉和酵母菌复合物),每组设置6个重复,密封发酵30 d。结果表明:添加复合益生菌可提高TMR的有氧稳定性。TMR中霉菌毒素含量随着时间的延长而增加,其中在第5、7、15、30天,试验2组的黄曲霉毒素B1含量较对照组和试验1组分别显著降低77.46%和61.90%(5 d),80.51%和61.22%(7 d),95.92%和87.19%(15 d),97.18%和86.09%(30 d)(P<0.05)。各处理组赤霉烯酮含量结果显示,在第5、7、15、30天,试验1组和试验2组较对照组分别显著降低5.41%和18.04%(5 d),25.83%和39.56%(7 d),34.39%和44.55%(15 d),37.81%和47.68%(30 d)(P<0.05)。30 d,试验组中并未出现超标现象。7~30 d,试验1组的pH显著低于对照组(P<0.05),试验2组表现为最低。0~30 d,试验1组氨态氮含量显著低于对照组(P<0.05)。15~30 d,试验组干物质(DM)含量下降程度均显著低于对照组(P<0.05)。中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)结果显示,各组的NDF及ADF含量均随着时间的推移而降低,其中在第7、15天和30天,试验1组的NDF和ADF水平显著低于其他两组(P<0.05),且试验1组和试验2组的NDF水平较对照组分别显著降低了1.42%和3.45%(7 d),2.79%和4.82%(15 d),2.50%和6.16%(30 d)(P<0.05);试验1组和试验2组的ADF水平较对照组分别显著降低了2.52%和3.58%(7 d),3.58%和4.38%(15 d),5.49%和7.23%(30 d)(P<0.05)。随着贮存时间的延长,TMR中乙酸和丙酸含量不断升高。其中,试验2组在5~30 d的各时间点的乙酸含量显著高于其他两组(P<0.05)。在第3、5、7、15天和30天,试验1组和试验2组乙酸含量较对照组显著提高了12.5%和55.36%(3 d),58.12%和71.36%(5 d),47.97%和65.48%(7 d),26.14%和50%(15 d),75.55%和127.38%(30 d)(P<0.05);试验2组在To study the effects of different composition of probiotics fermentation on storage quality and nutritional content of total mixed ration(TMR),3 test-groups were divided:control group(TMR),experimental group 1(TMR+0.5%Lactobacillus,Bacillus subtilis,Bacillus cereus and Aspergillus oryzae),and experimental group 2(TMR+0.5%Lactobacillus,Bacillus subtilis,Bacillus subtilis,Bacillus cereus,Aspergillus oryzae and yeast).The results showed that the addition of compound probiotics could improve the aerobic stability of TMR.Mycotoxin content in TMR increased with time,and aflatoxin B1content in test group 2 was significantly decreased 77.46%and 61.90%(5 d),80.51%and 61.22%(7 d),95.92%and 87.19%(15 d),97.18%and 86.09%(30 d)compared with control group and test group 1 on day 5,7,15 and 30,respectively(P<0.05).The contents of gibberelenone in each treatment group were significantly decreased by 5.41%and18.04%(5 d),25.83%and 39.56%(7 d),34.39%and 44.55%(15 d),37.81%and 47.68%(30 d)(P<0.05)compared with the control group on day 5,7,15 and 30,respectively.At 30 days,there was no overstandard phenomenon in the test group.From 7 to 30 days,the pH of test group 1 was significantly lower than that of control group(P<0.05),and the pH of test group 2 was the lowest.From 0 to 30 days,the content of ammonium nitrogen in test group 1 was significantly lower than that in control group(P<0.05).From 15 to30 days,the decrease degree of DM content in experimental groups was significantly lower than that in control group(P<0.05).NDF and ADF results showed that the contents of NDF and ADF in each group decreased with time,and the levels of NDF and ADF in test group 1 were significantly lower than those in the other two groups on day 7,15 and 30(P<0.05).The level of NDF in trial groups 1 and 2 was significantly decreased by1.42%and 3.45%(7 d),2.79%and 4.82%(15 d),2.50%and 6.16%(30 d)compared with that in control group,respectively(P<0.05).Compared with the control group,the level of ADF in test groups 1 and 2 was significantly decreased by 2.5

关 键 词：复合益生菌 全混合日粮 发酵 日粮品质 

分 类 号：S816.6[农业科学—饲料科学]