不同种类添加剂对全株玉米发酵特性及营养品质的影响  

Effect of different additives on fermentation characteristics and nutritional quality of whole plant corn

作　　者：牛琼梅 初晓辉[1,2] 李彦飞 桂宝林 谢勇 杨双双 马向丽 单贵莲[1,2] NIU Qiong-mei;CHU Xiao-hui;LI Yan-fei;GUI Bao-lin;XIE Yong;YANG Shuang-shuang;MA Xiang-li;SHAN Gui-lian

机构地区：[1]云南农业大学动物科学技术学院,云南昆明650201 [2]云南省高原特色农业产业研究院,云南昆明650201 [3]寻甸县农业农村局土壤肥料工作站,云南昆明655200 [4]云南省昆明市动物疫病预防控制中心,云南昆明650223

出　　处：《饲料研究》2024年第1期93-98,共6页Feed Research

基　　金：云南省重大科技专项——绿色食品国际合作研究中心项目(项目编号:2019ZG0909);云南省万人计划青年拔尖人才专项项目(项目编号:A3012021057);洱源县饲草产业科技特派团(项目编号:202304BI090008)。

摘　　要：试验旨在筛选适用于全株玉米青贮调制的添加剂种类及添加量,促进青贮玉米产业化开发。以蜡熟期全株玉米为原料,研究甲酸、乳酸菌和糖蜜对全株玉米发酵特性、营养品质及有氧稳定性的影响。结果显示:与自然发酵相比,6 mL/kg甲酸可显著降低青贮饲料中不良微生物的数量及氨态氮(NH_(3)-N)含量(P<0.05),提高了可溶性碳水化合物(WSC)含量及有氧稳定性。添加布什乳杆菌或植物乳杆菌+布什乳杆菌复合菌剂可显著增加乙酸含量(P<0.05),降低不良微生物数量及NH_(3)-N含量,提高有氧稳定性。添加糖蜜显著增加了青贮饲料中有害菌的数量及NH_(3)-N含量(P<0.05),降低了乙酸、干物质(DM)和WSC含量。研究表明,综合考虑全株玉米青贮饲料的发酵特性、营养品质及有氧稳定性,生产中推荐采用6 mL/kg甲酸、单独添加布氏乳杆菌或按1∶5配比添加植物乳杆菌与布氏乳杆菌复合菌剂对全株玉米进行青贮。The experiment aimed to screen suitable types and amounts of additives for the whole-plant corn silage preparation,promoting the industrial development of corn silage.Using the wax-ripe whole-plant corn as a raw material,a study was conducted on the effects of formic acid,lactic acid bacteria,and molasses on the fermentation characteristics,nutritional quality,and aerobic stability of whole-plant corn.The results showed that compared with natural fermentation,6 mL/kg of formic acid could significantly reduce the number of undesirable microorganisms and the content of NH_(3)-N in silage(P<0.05),and improve the content of WSC and aerobic stability.Adding Lactobacillus brucei or a combination of Lactobacillus plantarum and Lactobacillus brucei significantly increased the acetic acid content(P<0.05),reduced the quantity of harmful microorganisms and NH_(3)-N content,and improved aerobic stability.The addition of molasses significantly increased the quantity of harmful microorganisms and NH_(3)-N content in silage(P<0.05),while reducing the content of acetic acid,DM,and WSC.The study indicates that considering the fermentation characteristics,nutritional quality,and aerobic stability of whole corn silage,it is recommended to use 6 mL/kg of formic acid,Lactobacillus brucei alone,or a combination of Lactobacillus plantarum and Lactobacillus brucei in a 1∶5 ratio for silage preparation in production.

关 键 词：全株玉米 乳酸菌 糖蜜 甲酸 发酵特性 营养成分 有氧稳定性 

分 类 号：S816[农业科学—饲料科学]