饲料发酵剂对玉米秸秆发酵品质、营养价值和贮存时间的影响  

Effects of three feed fermentation starter on fermentation quality,nutritional value and storage time of corn stalk

作　　者：孙波[1] 罗艳[1] 钟卫红 邹明春[1] 王琴东 SUN Bo;LUO Yan;ZHONG Weihong;ZOU Mingchun;WANG Qindong(Bijie Vocational and Technical College,Bijie,Guizhou Province 551700,China)

机构地区：[1]毕节职业技术学院,贵州毕节551700

出　　处：《中国饲料》2023年第18期69-72,共4页China Feed

基　　金：贵州省科研机构创新能力建设专项(黔科合服企[2021]12-03号);毕节市数字农业育训人才团队(毕人领通2021-9号)。

摘　　要：为探究3种饲料发酵剂对玉米秸秆发酵品质、营养价值和贮存时间的影响,试验以贵州本地玉米品种的茎秆和叶片(青/黄:3/7)为发酵原料,采用单因素试验设计,分别以清水(A组)、嗜酸乳杆菌(I型)(B组)、嗜酸乳杆菌(C组)、微生物益生菌养殖营养液(D组)作为发酵剂,每组6个重复,每袋25 kg,专用发酵袋(70 cm×120 cm,22丝)作为贮存装置,室温下密封贮存60 d。结果表明:(1)感官评价:A组为差等,B组、C组、D组均为中等;(2)营养价值:与A组相比,B、C组中性洗涤纤维、酸性洗涤木质素、酸性洗涤纤维、pH显著降低(P<0.05);与A组相比,B组氨氮显著降低(P<0.05),D组乳酸显著降低(P<0.05);与A组相比,B、C、D组乙酸极显著降低(P<0.01),丙酸显著降低(P<0.05)。(3)贮存时间:发酵60 d后A组开始变质,B、C、D组贮存330 d后均有酸香味、结构松软不粘手。结论:以剂嗜酸乳杆菌(Ⅰ型)、嗜酸乳杆菌作为发酵剂,均能保证玉米秸秆的发酵品质和营养价值,且贮存时间330 d不腐败霉烂。In order to investigate the effects of three feed fermentation agents on the fermentation quality,nutritional value,and storage time of corn straw,the experiment used the stems and leaves(green/yellow:3/7)of local corn varieties in Guizhou as fermentation materials,and a single factor experimental design was used.Water(Group A),agent Lactobacillus acidophilus(Type Ⅰ)(Group B),acid loving Lactobacillus(Group C),Microbial and Probiotic Breeding Nutrient Solution(Group D)is used as a starter,with 6 replicates in each group,each bag weighing 25kg.A dedicated fermentation bag(70cm*120cm,22 strands)is used as a storage device,and is sealed for 60 days at room temperature.The results showed that:(1)In terms of sensory evaluation,Group A was poor,while Group B,Group C,and Group D were all moderate;(2)In terms of nutritional value,compared with Group A,Group B and Group C showed a significant decrease in neutral detergent fiber,acidic detergent lignin,acidic detergent fiber,and pH value(P<0.05);Compared with Group A,Group B showed a significant decrease in ammonia nitrogen(P<0.05),while Group D showed a significant decrease in lactate(P<0.05);Compared with Group A,Group B,Group C,and Group D showed a significant decrease in acetic acid(P<0.01)and a significant decrease in propionic acid(P<0.05).(3)Storage time:After 60 days of fermentation,Group A began to deteriorate,while Group B,Group C,and Group D had a sour aroma and a soft and non sticky structure after 330 days of storage.Conclusion:Using agent Lactobacillus acidophilus(Type Ⅰ)and acidophilus Lactobacillus as fermentation agents can ensure the fermentation quality and nutritional value of corn straw,and the storage time is 330 days without spoilage and rot.

关 键 词：饲料发酵剂 玉米秸秆 发酵品质 营养价值 贮存时间 

分 类 号：S816.6[农业科学—饲料科学]