杏鲍菇菌糠和植物乳杆菌对全株玉米青贮有氧稳定性和体外发酵特性的影响  

Effects of the Addition of Pleurotus eryngii Mushroom Bran and Lactobacillus Plantarum on the Aerobic Stability and In Vitro Fermentation Characteristics of Whole Corn Silage

作　　者：武伟成 肖定福[1] 陈一峰 陈东[1] 温娟 黄纯勇 陈艳 徐志雄 魏仲珊 刘一然 WU Wei-cheng;XIAO Ding-fu;ZHANG Zhi-fei;CHEN Dong;WEN Juan;HUANG Chun-yong;CHEN Yan;XU Zhi-xiong;WEI Zhong-shan;LIU Yi-ran(College of Animal Science and Technology,Hunan Agricultural University,Changsha,Hunan Province 410128,China;Hunan Institute of Animal Husbandry and Veterinary Medicine,Changsha,Hunan Province 410125,China;Inner Mongolia General Forestry and Grassland Protection Station,Hohhot,Inner Mongolia 010000,China;Management Committee of Xiangxi National Agricultural Science and Technology Park,Xiangxi Tujia and Miao Autonomous Prefecture,Hunan Province 416499,China;Huayuan County Agricultural Specialty Industry Service Center,Xiangxi Tujia and Miao Autonomous Prefecture,Hunan Province 416499,China;Hunan Dren Grass Technology Development Co.,Ltd,Changde,Hunan Province 415000,China;Hunan Ma Ru Agricultural Products Sales Co.,Xiangxi Tujia and Miao Autonomous Prefecture,Hunan Province 416499,China)

机构地区：[1]湖南农业大学动物科学技术学院,湖南长沙410128 [2]湖南省畜牧兽医研究所,湖南长沙410125 [3]内蒙古林业和草原保护总站,内蒙古呼和浩特010000 [4]湘西国家农业科技园区管理委员会,湖南湘西土家族苗族自治州416499 [5]花垣县农业特色产业服务中心,湖南湘西土家族苗族自治州416499 [6]湖南德人草业科技发展有限公司,湖南常德415000 [7]湖南麻汝农产品销售有限公司,湖南湘西土家族苗族自治州416499

出　　处：《草地学报》2024年第2期646-653,共8页Acta Agrestia Sinica

基　　金：中央引导地方科技发展专项资金项目(2023ZYC017,2021QZY037);2021年湖湘英才(2021RC3139);湖南省草食动物产业技术体系资助;湖南省重点研发计划项目(2022NK2025,2023NK2023);山东省重点研发计划项目(2023TZXD046);山东省中央引导地方科技发展专项资金项目(YDZX2022122);国家肉牛牦牛产业技术体系(CARS-37)资助。

摘　　要：试验旨在研究杏鲍菇菌糠和植物乳杆菌对全株玉米青贮有氧稳定性和体外发酵特性的影响。以玉米品种‘康农玉999’为青贮材料,添加杏鲍菇菌糠和植物乳杆菌混合青贮。青贮60 d后取样分析。对青贮前后发酵各组营养品质、发酵品质、有氧稳定性和体外消化效果进行研究。结果表明:青贮后,混合青贮发酵营养品质、乙酸含量和有氧稳定性时间优于全株玉米单独青贮;体外发酵试验中,添加10%杏鲍菇菌糠+植物乳杆菌0.02 g·kg^(-1)组CP降解率显著提高。由此可见,在全株玉米青贮中添加杏鲍菇菌糠和植物乳杆菌提高了青贮品质和有氧稳定性,改善了体外发酵特性,提高了CP降解率。综合考虑,以90%全株玉米+10%杏鲍菇菌糠+植物乳杆菌0.02 g·kg^(-1)混合青贮时可获得较好的效果。This experiment investigated the effects of pleurotus eryngii mushroom bran and plant lactobacillus on the aerobic stability and in vitro fermentation characteristics of whole-plant corn silage.The corn variety Kangnongyu 999 was used as silage material,and a mixture of mushroom bran and plant lactobacillus was added for silage.Sample were analyzed after 60 days of ensiling.The nutritional quality,fermentation quality,aerobic stability,and in vitro digestion effect of each fermentation group were studied before and after ensiling.The results showed that the fermentation nutritional quality,acetic acid content,and aerobic stability time of mixed silage were superior to those of the whole plant corn silage alone.In the in vitro fermentation experiment,the addition of 10%pleurotus eryngii mushroom bran and 0.02 g·kg^(-1) plant lactobacillus significantly increased the CP degradation rate.Thus,adding pleurotus eryngii mushroom bran and plant lactobacillus to the entire corn silage improved the silage quality and aerobic stability,improved in vitro fermentation characteristics,and increased CP degradation rate.Taking all factors into consideration,a mixed silage of 90% whole plant corn,10%pleurotus eryngii mushroom bran,and 0.02 g·kg^(-1) plant lactobacillus can achieve better results.

关 键 词：杏鲍菇菌糠 植物乳杆菌 全株玉米 体外发酵 有氧稳定性 

分 类 号：S816.53[农业科学—饲料科学]