不同微生物发酵剂对青贮玉米营养成分、感官评定及发酵品质的影响  

Effects of different microbial fermentation agents on the nutrient composition,sensory evaluation,and fermentation quality of silage corn

作　　者：高燕春 袁凯 刘爱菊[3] GAO Yanchun;YUAN Kai;LIU Aiju(Zibo agricultural and rural service center,Zibo,Shandong Province 255000,China;Zibo Animal Disease Prevention and Control Center,Zibo,Shandong Province 255000,China;School of Resources and Environmental Engineering Shandong University of Technology,Zibo,Shandong Province 255049,China)

机构地区：[1]淄博市数字农业农村发展中心,山东淄博255000 [2]淄博市动物疫病预防与控制中心,山东淄博255000 [3]山东理工大学资源与环境工程学院,山东淄博255049

出　　处：《中国饲料》2024年第2期76-79,共4页China Feed

基　　金：山东省自然科学基金重大基础研究项目(ZR2020ZD19);国家自然科学基金项目(41877122、42077129、41671322)。

摘　　要：文章旨在研究不同微生物发酵剂对青贮玉米营养成分、感官评定及发酵品质的影响。试验共设5组,对照组添加清水,其余4组分别采用青贮保、青贮菌剂、青贮EM菌、秸秆发酵剂处理青贮玉米。青贮发酵完成后,每组青贮玉米采集3个小样待测。结果显示,(1)与对照组相比,不同微生物发酵剂组的干物质、粗脂肪含量均显著提高(P<0.05);青贮保组、青贮菌剂组粗蛋白、粗灰分含量显著提高(P<0.05)。(2)在感官评定方面,青贮EM菌组、秸秆发酵剂组最优,青贮保组、青贮菌剂组其次,对照组最差。(3)与对照组相比,不同微生物发酵剂组的氨态氮、乙酸含量显著降低(P<0.05),且乳酸含量显著升高(P<0.05),有效改善了青贮玉米的发酵品质;与对照组相比,青贮EM菌组、秸秆发酵剂组的pH显著降低(P<0.05);虽然青贮保组、青贮菌剂组的pH值低于对照组,但差异不显著(P>0.05);青贮EM菌组、秸秆发酵剂组的氨态氮含量显著低于青贮保组、青贮菌剂组(P<0.05)。结论:不同微生物发酵剂均能改善青贮玉米的营养成分、感官评定及发酵品质。其中,以青贮保、青贮菌剂作为发酵剂,青贮玉米的营养成分最佳;以青贮EM菌、秸秆发酵剂作为发酵剂,青贮玉米的感官评定、发酵品质最佳。This experiment aims to investigate the effects of different microbial fermentation agents on the nutritional composition,sensory evaluation,and fermentation quality of silage corn.The experiment was divided into 5 groups,with the blank group added with water,and the remaining 4 groups treated with silage corn using silage preservation,silage bacterial agents,silage EM bacteria,and straw fermentation agents(product abbreviation).After the fermentation of silage is completed,3 small samples of each group of silage corn are collected for testing.The results showed that:1)Compared with the blank group,the dry matter and crude fat content of different microbial starter groups were significantly increased(P<0.05);Compared with the blank group,the crude protein and ash content in the silage preservation group and silage bacterial agent group were significantly increased(P<0.05).2)In terms of sensory evaluation,the silage EM bacteria and straw fermentation agent group were the best,followed by the silage preservation group and silage bacterial group,and the blank group was the worst.3)Compared with the blank group,the ammonia nitrogen and acetic acid content of different microbial starter groups were significantly reduced(P<0.05),and the lactic acid content was significantly increased(P<0.05),effectively improving the fermentation quality of silage corn;Compared with the blank group,the pH value of the silage EM bacteria and straw fermentation agent group significantly decreased(P<0.05);Although the pH values of the silage preservation group and the silage bacterial agent group were lower than those of the blank group,the difference was not significant(P>0.05);The ammonia nitrogen content in the silage EM bacteria and straw fermentation agent group of silage was significantly lower than that in the silage preservation and silage bacterial agents group(P<0.05).Conclusion:Different microbial fermentation agents can improve the nutritional composition,sensory evaluation,and fermentation quality of silage corn.Among them,us

关 键 词：微生物发酵剂 青贮玉米 营养成分 感官评定 发酵品质 

分 类 号：S816.5[农业科学—饲料科学]