添加玉米粉和乳酸菌对马铃薯秧青贮饲料品质的影响  

Effect of corn flour and lactic acid bacteria on silage quality of potato vine

作　　者：阿卜杜赛米江·阿不都克里木 苏华维 曹兵海 ABUDUKELIMU Abudusaimijiang;SU Hua-wei;CAO Bing-hai

机构地区：[1]中国农业大学动物科学技术学院畜禽营养与饲养全国重点实验室,北京100193

出　　处：《饲料研究》2024年第7期100-104,共5页Feed Research

基　　金：国家重点研发计划项目(项目编号:2022YFD1602310、2022YFD1601308);财政部和农业农村部:国家现代农业产业技术体系(项目编号:CARS-37)。

摘　　要：研究旨在评价不同添加剂对马铃薯秧青贮品质的影响。试验以马铃薯秧作为原料,对照组无添加剂青贮,试验组分别在青贮饲料中添加5%玉米粉、0.002%乳酸菌(1.5×1012CFU/g)、5%玉米粉+0.002%乳酸菌(1.5×1012CFU/g)。结果表明,与对照组和0.002%乳酸菌组相比,5%玉米粉组的感官品质明显提高,5%玉米粉组和5%玉米粉+0.002%乳酸菌组的粗蛋白、龙葵素以及乳酸含量显著增加(P<0.05),可溶性糖、酸性洗涤纤维含量、pH值、乙酸含量以及氨态氮/总氮的比值显著降低(P<0.05),5%玉米粉组的中性洗涤纤维含量显著降低(P<0.05)。研究表明,添加5%玉米粉或添加5%玉米粉+0.002%乳酸菌(1.5×1012CFU/g)可以明显提高马铃薯秧青贮的感官品质、营养品质和发酵品质。The aim of this study was to evaluate the effects of different additives on the quality of potato vine silage.Potato vines were used as raw materials.The silage in control group had no additive,while the experimental groups were added 5%corn flour,0.002%lactic acid bacteria(1.5×1012 CFU/g),and 5%corn flour+0.002%lactic acid bacteria(1.5×1012 CFU/g)to the silage,respectively.The results showed that compared with the control group and 0.002%lactic acid bacteria group,the sensory quality of 5%corn flour group significantly improved,and the crude protein,solanine and lactic acid concentrations of 5%corn flour group and 5%corn flour+0.002%lactic acid bacteria group significantly increased(P<0.05).The soluble sugar,acid detergent fiber content,pH value,acetic acid content,and ammoniacal nitrogen/total nitrogen ratio significantly decreased(P<0.05),and the neutral detergent fiber content in the 5%corn flour group significantly decreased(P<0.05).The study indicates that adding 5%corn flour or adding 5%corn flour+0.002%lactic acid bacteria(1.5×1012 CFU/g)can significantly improve the sensory quality,nutritional quality,and fermentation quality of potato vine silage.

关 键 词：马铃薯秧青贮 玉米粉 乳酸菌 青贮品质 龙葵素 

分 类 号：S816[农业科学—饲料科学]