复合菌不同添加量对热研4号王草青贮饲料营养价值及发酵品质的影响  

Effects of Different Addition Levels of Compound Bacterial Inoculants on Nutritional Value and Fermentation Quality of Pennisetum purpureum×P.glaucum cv.Reyan No.4 Silage

作　　者：罗欢 罗皎兰 梁琼 易显凤 黄世洋 LUO Huan;LUO Jiaolan;LIANG Qiong;YI Xianfeng;HUANG Shiyang(College of Animal Science and Technology,Guangxi University,Nanning 530004,China;Guangxi Vocational University of Agriculture,Nanning 530001,China)

机构地区：[1]广西大学动物科学技术学院,广西南宁530004 [2]广西农业职业技术大学,广西南宁530001

出　　处：《畜牧与饲料科学》2023年第3期27-32,共6页Animal Husbandry and Feed Science

基　　金：广西奶水牛“十万百亿”重大技术攻关与产业化示范项目(桂科AA22068099);广西重点研发计划项目(桂科AB19245024);广西牛羊创新团队(nycytxgxcxtd-2021-09);南宁市西乡塘区重点研发计划项目(2020022201)。

摘　　要：[目的]研究复合菌不同添加量对热研4号王草青贮饲料营养价值及发酵品质的影响。[方法]以调节水分至约60%的热研4号王草为试验材料,采用单因素试验设计方法,设置1个对照组(CK组)和4个试验组,每组热研4号王草重量为90 kg;CK组不添加任何菌种,试验组添加由5种青贮发酵用菌种(乳酸菌+酵母菌+枯草芽孢杆菌+地衣芽孢杆菌+植物乳杆菌)组成的不同配比的复合菌,试验Ⅰ组添加量为10 g+15 g+10 g+10 g+5 g,试验Ⅱ组添加量为10 g+15 g+15 g+15 g+10 g,试验Ⅲ组添加量为10 g+15 g+20 g+20 g+15 g,试验Ⅳ组添加量为10 g+15 g+25 g+25 g+20 g,每组重复3次;青贮发酵30 d,开袋后对各组青贮发酵产物进行质量感官评价、营养成分分析和发酵品质测定。[结果]试验Ⅰ组、Ⅲ组青贮饲料的感官评价较好,为优良等级。各组干物质含量无显著(P>0.05)差异;试验Ⅰ组的粗蛋白含量显著(P<0.05)高于试验Ⅱ组、Ⅲ组;试验Ⅰ组、Ⅱ组的淀粉含量显著(P<0.05)高于CK组以及试验Ⅲ组、Ⅳ组;试验Ⅲ组的粗灰分含量最高,显著(P<0.05)高于CK组及其他试验组;4个试验组的水溶性碳水化合物含量显著(P<0.05)高于CK组,其中,试验Ⅰ组含量最高;各组粗脂肪含量无显著(P>0.05)差异;试验Ⅲ组的总脂肪酸含量最高,显著(P<0.05)高于CK组;4个试验组的中性洗涤纤维含量显著(P<0.05)低于CK组;试验Ⅰ组、Ⅱ组的酸性洗涤纤维含量显著(P<0.05)低于试验Ⅳ组,试验Ⅲ组、Ⅳ组的酸性洗涤纤维含量显著(P<0.05)高于CK组;试验Ⅱ组的木质素含量显著(P<0.05)低于CK组;4个试验组中,试验Ⅰ组的30 h中性洗涤纤维消化率最高,试验Ⅱ组、Ⅲ组、Ⅳ组的30 h中性洗涤纤维消化率显著(P<0.05)低于CK组;各组钙、磷、镁、钾、硫元素及氯离子含量无显著(P>0.05)差异。各组乳酸、乙酸含量无显著(P>0.05)差异,试验Ⅰ组乳酸含量最高,试验Ⅳ组乙酸含量最高;试验Ⅰ组、Ⅱ组、Ⅲ组[Objective]This study was conducted to assess the effects of different addition levels of compound bacterial inoculants on nutritional value and fermentation quality of Pennisetum purpureum×P.glaucum cv.Reyan No.4 silage.[Method]Using Pennisetum purpureum×P.glaucum cv.Reyan No.4 with adjusted water content at around 60%as experiment material,one control(CK group)and four test groups were set up based on single factor experiment design.Each group of Pennisetum purpureum×P.glaucum cv.Reyan No.4 weighed 90 kg.The CK group did not have any bacteria addition,while the test groups had compound bacterial inoculant additions consisting of different ratios of five silage fermentation bacteria(Lactobacillus+Saccharomyces+Bacillus subtilis+Bacillus licheniformis+Lactobacillus planturum).The addition levels of the compound bacterial inoculants for the test groupsⅠtoⅣwere 10 g+15 g+10 g+10 g+5 g,10 g+15 g+15 g+15 g+10 g,10 g+15 g+20 g+20 g+15 g,and 10 g+15 g+25 g+25 g+20 g,respectively.Each group was repeated three times.After 30 d of silage fermentation,the quality sensory evaluation,nutrient composition analysis,and fermentation quality determination of the silage fermentation products in each group were carried out immediately after opening the bags.[Result]The silage in the test groupsⅠandⅢhad better quality sensory evaluation with superior grade.There was no significant(P>0.05)difference in dry matter content among the different groups.The crude protein content in the test groupⅠwas significantly(P<0.05)higher than that in the test groupsⅡandⅢ.The starch content in the test groupsⅠandⅡwas significantly(P<0.05)higher than that in the CK group as well as the test groupsⅢandⅣ.The crude ash content in the test groupⅢwas the highest,which was significantly(P<0.05)higher than that in the CK group and the other test groups.The four test groups all had significantly(P<0.05)higher water-soluble carbohydrate content than the CK group,and the highest value was observed in the test groupⅠ.There was no si

关 键 词：热研4号王草 青贮饲料 营养价值 发酵品质 复合菌 

分 类 号：S816.53[农业科学—饲料科学]