不同添加剂对紫花苜蓿青贮饲料感官品质、营养成分及发酵品质的影响  

The effects of different additives on the sensory quality,nutritional composition,and fermentation quality of alfalfa silage feed

作　　者：王艳霞[1] WANG Yanxia(Zhumadian Vocational and Technical College,Zhumadian,Henan Province 463000,China)

机构地区：[1]驻马店职业技术学院,河南驻马店463000

出　　处：《中国饲料》2024年第18期89-92,共4页China Feed

摘　　要：文章旨在研究不同添加剂对紫花苜蓿青贮饲料感官品质、营养成分及发酵品质的影响。试验选取同批次刈割的紫花苜蓿,经晾干控水后粉碎。试验分为5组,对照组喷洒5 mL/kg的蒸馏水(含水率控制在70%左右),其余4组分别喷洒等量的发酵抑制剂(0.4%甲酸溶液、0.4%乙酸溶液)和发酵促进剂(50 mg/kg纤维素酶溶液、50 mg/kg乳酸菌溶液),记为甲酸组、乙酸组、纤维素酶组、乳酸菌组。经过40 d的密封压实发酵后启用,各组抽取中间位置的5份饲料小样待测。结果发现:(1)5组的总分和分级分别为40分较差、59分中等、64分优良、68分优良、69分优良。单从感官角度看,品质由高到低分别为乳酸菌组、纤维素酶组、乙酸组、甲酸组、对照组。(2)与对照组相比,甲酸组、乙酸组、纤维素酶组、乳酸菌组紫花苜蓿青贮饲料中干物质含量显著提高(P<0.05);纤维素酶组、乳酸菌组紫花苜蓿青贮饲料中粗蛋白质含量显著提高(P<0.05),且中性洗涤纤维含量显著降低(P<0.05)。纤维素酶组紫花苜蓿青贮饲料中酸性洗涤纤维含量显著低于对照组、甲酸组、乙酸组、乳酸菌组(P<0.05)。(3)与对照组相比,甲酸组、乙酸组、纤维素酶组、乳酸菌组紫花苜蓿青贮饲料的pH值、氨态氮含量显著降低(P<0.05),丁酸含量极显著降低(P<0.01),且乳酸含量极显著提高(P<0.01)。而乳酸组紫花苜蓿青贮饲料的乳酸含量显著高于其他4组(P<0.05),乙酸组紫花苜蓿青贮饲料的乙酸含量显著高于其他4组(P<0.05)。结论:发酵抑制剂和发酵促进剂均改善了紫花苜蓿青贮饲料的感官品质、营养成分及发酵品质。其中,以纤维素酶、乳酸菌作为添加剂效果最佳。To investigate the effects of different additives on the sensory quality,nutritional composition,and fermentation quality of alfalfa silage feed.Select alfalfa harvested from the same batch for the experiment,air dry and control water before crushing.The experiment was divided into 5 groups.The control group was sprayed with 5 mL/kg distilled water(with a moisture content controlled at around 70%),while the other 4 groups were sprayed with equal amounts of fermentation inhibitors(0.4%formic acid solution,0.4%acetic acid solution)and fermentation promoters(50 mg/kg cellulase solution,50 mg/kg lactic acid bacteria solution),respectively,named formic acid group,acetic acid group,cellulase group,and lactic acid bacteria group.After 40 days of sealed,compacted and fermented fermentation,5 feed samples were taken from the middle position of each group for testing.The results showed that:(1)The total score and grading of the 5 groups were 40 points poor,59 points moderate,64 points excellent,68 points excellent,and 69 points excellent,respectively.From a sensory perspective,the quality is ranked from high to low as follows:lactic acid bacteria group,cellulase group,acetic acid group,formic acid group,and control group.(2)Compared with the control group,the formic acid group,acetic acid group,cellulase group,and lactobacillus group significantly increased the dry matter content in alfalfa silage feed(P<0.05);The crude protein content in alfalfa silage feed was significantly increased in the cellulase group and lactic acid bacteria group(P<0.05),and the neutral detergent fiber content was significantly reduced(P<0.05).The acid washing fiber content in the cellulase group of alfalfa silage feed was significantly lower than that in the control group,formic acid group,acetic acid group,and lactic acid bacteria group(P<0.05).(3)Compared with the control group,the pH value and ammonia nitrogen content of alfalfa silage feed in the formic acid group,acetic acid group,cellulase group,and lactobacillus group were significantly re

关 键 词：添加剂 紫花苜蓿 青贮饲料 感官品质 营养成分 发酵品质 

分 类 号：S816.7[农业科学—饲料科学]