不同类型乳酸菌对玉米果穗青贮饲料品质和营养价值的影响  

Effects of different types of lactic acid bacteria on the quality and nutritional value of corn ear silage

作　　者：郝丽红 王彦平[1,2] 王勇 王怀中[1,2] 呼红梅[1,2] 王诚[1,2] HAO Lihong;WANG Yanping;WANG Yong;WANG Huaizhong;HU Hongmei;WANG Cheng(Key Laboratory of Livestock and Poultry Multi-omics of MARA,Institute of Animal Science and Veterinary Medicine,Shandong Academy of Agricultural Sciences,Jinan,Shandong Province 250000,China;Shandong Key Laboratory of Animal Disease Control and Breeding,Jinan,Shandong Province 250000,China;Jinan department of husbandry extension,Jinan,Shandong Province 250000,China)

机构地区：[1]山东省农业科学院畜牧兽医研究所,农业农村部畜禽生物组学重点实验室,山东济南250000 [2]山东省畜禽疫病防治与繁育重点实验室,山东济南250000 [3]济南市畜牧技术推广站,山东济南250000

出　　处：《中国饲料》2023年第5期163-167,共5页China Feed

基　　金：山东省农业重大应用技术创新项目(SD2019XM010);山东省农业科技资金(园区产业提升工程)(2019YQ027);山东省现代农业产业技术体系生猪创新团队建设项目(SDAIT-08-03);山东省自然科学基金项目(ZR2022QC231)。

摘　　要：本试验旨在探究不同类型乳酸菌对玉米果穗青贮饲料品质和营养价值的影响。试验分为6组,Ⅰ组为空白对照组;Ⅱ组添加1.0×10^(7)CFU/kg植物乳杆菌(LP);Ⅲ组添加1.0×10^(7)CFU/kg戊糖片球菌(PP);Ⅳ组添加1.0×10^(7)CFU/kg布氏乳杆菌(LB);V组添加5.0×10^(6)CFU/kg植物乳杆菌和5.0×10^(6)CFU/kg戊糖片球菌组(LP+PP);Ⅵ添加5.0×10^(6)CFU/kg植物乳杆菌和5.0×10^(6)CFU/kg布氏乳杆菌(LP+LB)。裹包青贮30 d和60 d后开封,进行感官评价、发酵品质、饲料营养价值和微生物指标测定。结果表明:(1)30 d时,各组评价等级均为优等,其中Ⅵ组综合评分最好;60 d时,试验组评定等级均为良好以上,且Ⅵ组为优等,综合分数最高。(2)30 d时,试验组乳酸和乙酸含量均显著高于对照组(P<0.05),V组和Ⅵ组氨态氮含量较对照组降低12.20%和12.20%(P<0.05)。60 d时,Ⅱ、Ⅳ和Ⅵ组氨态氮含量较对照组降低25.93%、25.93%和33.33%(P<0.05)。(3)Ⅳ、Ⅴ和Ⅵ组可溶性碳水化合物(WSC)在青贮30 d时较对照组提高32.09%、41.93%和53.90%(P<0.05),60 d时Ⅴ组和Ⅵ组WSC含量较对照组提高52.00%和45.40%(P<0.05)。(4)30 d和60 d时,Ⅳ组和Ⅵ组乳酸菌含量均显著高于对照组(P<0.05)。综上所述,布氏乳杆菌和植物乳杆菌联合青贮30 d或60 d,对改善玉米果穗青贮饲料品质具有明显优势。This experiment was conducted to evaluate the effects of different types of lactic acid bacteria on the quality and nutritional value of corn ear silage.The experiment was divided into 6 groups,groupⅠwas the blank control group(Control);group Ⅱ was supplemented with 1.0×10^(7)CFU/kg Lactobacillus plantarum(LP);groupⅢwas supplemented with 1.0×10^(7)CFU/kg Pediococcus pentosus(PP);groupⅣwas supplemented with1.0×10^(6)CFU/kg Lactobacillus buchneri(LB);groupⅤwas supplemented with 5.0×10^(6)CFU/kg Lactobacillus plantarum and 5.0×10^(6)CFU/kg Pediococcus pentosus(LP+PP);Ⅵrefers to the group supplemented with 5.0×10^(6)CFU/kg Lactobacillus plantarum and 5.0×10^(6)CFU/kg Lactobacillus brucelli(LP+LB).The sensory evaluation,fermentation quality,feed nutritional value and microbial indexes were measured after 30 and 60days of package silage.The results showed that:(1)At 30 days of silage,the evaluation grades of each group were excellent,and the comprehensive score ofⅥgroup was the best;At 60 days,the test groups was above good,among which VI group was excellent,with the highest comprehensive score.(2)At 30 days of silage,the contents of lactic acid and acetic acid in the experimental groups were significantly higher than those in the control group(P<0.05),and the content of ammonium nitrogen inⅤandⅥgroups was 12.20%and 12.20%lower than that in the control group(P<0.05).At 60 days,the content of ammonium nitrogen inⅡ,ⅣandⅥgroups was 25.93%,25.93%and 33.33%lower than that in the control group(P<0.05).(3)The content of water-soluble carbohydrate(WSC)inⅣ,ⅤandⅥgroups was increased by 32.09%,41.93%and 53.90%compared with control group at 30 days of silage(P<0.05).The WSC content inⅤandⅥgroups was increased by 52.00%and 45.40%compared with the control group at 60 days(P<0.05).(4)At 30 and 60 days of silage,the content of lactic acid bacteria inⅣandⅥgroups was significantly higher than that in the control group(P<0.05).In conclusion,the combination of Lactobacillus brucelli and Lactoba

关 键 词：乳酸菌 玉米果穗 青贮 饲料品质 营养价值 

分 类 号：S816.5[农业科学—饲料科学]