不同复合菌种对热研4号王草青贮饲料发酵品质及营养价值的影响  

Effect of Different Compound Strains on Fermentation Quality and Nutritional Value of Reyan No.4 Kinggrass Silage

作　　者：罗欢 罗皎兰 梁琼 易显凤 邱进宝 黄世洋 LUO Huan;LUO Jiaolan;LIANG Qiong;YI Xianfeng;QIU Jinbao;HUANG Shiyang(College of Animal Science and Technology,Guangxi University,Nanning530004,China;Guangxi Institute of Animal Science,Nanning530001,China;Guangxi Huichuang Animal Husbandry Co.Ltd.,Fusui543200,China)

机构地区：[1]广西大学动物科学技术学院,南宁530004 [2]广西畜牧研究所,南宁530001 [3]广西汇创牧业有限公司,扶绥543200

出　　处：《中国草食动物科学》2023年第2期59-63,68,共6页China Herbivore Science

基　　金：广西重点研发计划(桂科AB19245024);广西牛羊创新团队(nycytxgxcxtd-2021-09);广西奶水牛“十万百亿”重大技术攻关与产业化示范(桂科AA22068099)。

摘　　要：为筛选可提高热研4号王草青贮发酵品质的最优菌种组合,试验采用单因素设计,共设置6个处理组,分别为对照组CK(不添加菌种)、A组(混合添加枯草芽孢杆菌:乳酸菌:酵母菌=1:1:1)、B组(混合添加枯草芽孢杆菌:乳酸菌:酵母菌:地衣芽孢杆菌=1:1:1:1)、C组(混合添加枯草芽孢杆菌:乳酸菌:酵母菌:地衣芽孢杆菌:植物乳杆菌=1:1:1:1:1)、D组(混合添加枯草芽孢杆菌:乳酸菌:酵母菌:地衣芽孢杆菌:植物乳杆菌:嗜酸乳杆菌=1:1:1:1:1:1)、E组(混合添加枯草芽孢杆菌:乳酸菌:酵母菌:地衣芽孢杆菌:植物乳杆菌:嗜酸乳杆菌:干酪乳杆菌=1:1:1:1:1:1:1),每组3个重复。青贮发酵30 d,开袋进行质量感官评价。结果显示,A组、B组、C组、E组感官评分较高,均为良。C、D组的粗蛋白相对于CK均显著增加(P<0.05)。与CK相比,各组的干物质、脂肪、水溶性碳水化合物、灰分、总脂肪酸的含量变化较小(P>0.05),D组的中性洗涤纤维显著降低(P<0.05),B组的酸性洗涤纤维显著升高(P<0.05),木质素和钙显著降低(P<0.05)。各组间的氨和乙酸差异均不显著(P>0.05)。A组和B组的pH值均显著低于CK组(P<0.05)。A组、C组、E组的乳酸浓度均显著高于CK组(P<0.05)。B组的丁酸浓度最高。综上说明,在高水分条件下,混合添加枯草芽孢杆菌+乳酸菌+酵母菌+地衣芽孢杆菌+植物乳杆菌(1:1:1:1:1)可以显著提高热研4号王草的青贮发酵品质和营养价值。In order to screen the best compound strains that can improve the fermentation quality of Reyan No.4 Kinggrass silage,the single factor design was adopted in the experiment,and six treatment groups were set up,namely,the control group CK(without adding bacteria),group A(mixed adding Bacillus subtilis:lactic acid bacteria:yeast=1:1:1),group B(mixed adding Bacillus subtilis:lactic acid bacteria:yeast:licheniformis=1:1:1:1),group C(mixed addition of Bacillus subtilis:lactic acid bacteria:yeast:Bacillus licheniformis:Lactobacillus plantarum=1:1:1:1:1),group D(mixed addition of Bacillus subtilis:lactic acid bacteria:yeast:Bacillus licheniformis:Lactobacillus plantarum:Lactobacillus acidophilus=1:1:1:1:1),group E(mixed addition of Bacillus subtilis:lactic acid bacteria:yeast:Bacillus licheniformis:Lactobacillus plantarum:Lactobacillus acidophilus:Lactobacillus casei=1:1:1:1:1),3 replicates in each group.The silage was fermented for 30 days,and the quality sensory evaluation was carried out after opening the bag.The results showed that the sensory scores of group A,group B,group C and group E were all good.The crude protein of group C and group D was significantly increased compared with CK(P<0.05).Compared with CK,the contents of dry matter,fat,water-soluble carbohydrate,ash and total fatty acid in each group changed little(P>0.05),the neutral detergent fiber in group D decreased significantly(P<0.05),the acid detergent fiber in group B increased significantly(P<0.05),and lignin and calcium in group B decreased significantly(P<0.05).There was no significant difference in ammonia and acetic acid among the groups(P>0.05).The pH values of group A and group B were significantly lower than that of group CK(P<0.05).The concentration of lactic acid in group A,C and E was significantly higher than that in group CK(P<0.05).The concentration of butyric acid in group B was the highest.To sum up,under the condition of high water content,the mixed addition of Bacillus subtilis+lactic acid bacteria+yeast+Bacillus licheniformis+Lacto

关 键 词：复合菌种 热研4号王草 青贮品质 营养价值 

分 类 号：S54[农业科学—作物学]