不同微生物添加剂对辣木茎叶青贮感官评价、营养成分及发酵品质的影响  

Effects of different microbial additives on sensory evaluation,nutritional components,and fermentation quality of Moringa oleifera stem and leaf silage

作　　者：周昊[1] 况丹[1] ZHOU Hao;KUANG Dan

机构地区：[1]宜春职业技术学院,江西宜春336000

出　　处：《饲料研究》2024年第18期117-121,共5页Feed Research

摘　　要：试验旨在研究不同微生物添加剂对辣木茎叶青贮感官评价、营养成分及发酵品质的影响。试验以辣木茎叶为底物,对照组中不添加微生物制剂,试验组分别添加植物乳杆菌(A组)、酵母菌(B组)、枯草芽孢杆菌(C组)、植物乳杆菌+酵母菌(D组)、酵母菌+枯草芽孢杆菌(E组)、植物乳杆菌+枯草芽孢杆菌(F组)、植物乳杆菌+酵母菌+枯草芽孢杆菌(G组),每组3个重复,青贮30 d,测定辣木茎叶青贮的感官、营养成分及发酵品质。结果显示:对照组辣木茎叶青贮感官评价分数最低,为12分,D组、E组、F组、G组辣木茎叶青贮得分为18~19分,等级为一级优良。与对照组比较,除A组外,其余微生物添加剂组辣木茎叶青贮的粗蛋白(CP)含量均显著升高(P<0.05),D组、E组、F组和G组中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)含量显著降低(P<0.05),所有微生物添加剂组木质素(ADL)含量均显著降低,相对饲喂价值(RFV)显著升高(P<0.05)。与对照组比较,所有微生物添加剂组辣木茎叶青贮的pH值均显著低于对照组(P<0.05),且低于4.2,D组、E组、F组和G组青贮饲料的氨态氮(NH3-N)含量显著降低(P<0.05),所有微生物添加剂组辣木茎叶青贮的乳酸(LA)含量均显著升高(P<0.05);所有微生物制剂组辣木茎叶青贮中的植酸含量均显著降低(P<0.05)。研究表明,辣木茎叶青贮过程中添加植物乳杆菌、酵母菌及枯草芽孢杆菌均可不同程度地改善感官评分、营养品质及发酵品质,且以植物乳杆菌+酵母菌+枯草芽孢杆菌组效果最好。The study aims to investigate the effects of different microbial additives on the sensory evaluation,nutritional components,and fermentation quality of Moringa oleifera stem and leaf silage.The experiment was conducted using Moringa oleifera stem and leaf silage as the substrate.The control group did not add any microbial agents,while the experimental groups added Lactobacillus plantarum(Group A),Saccharomyces cerevisiae(Group B),Bacillus subtilis(Group C),Lactobacillus plantarum+Saccharomyces cerevisiae(Group D),Saccharomyces cerevisiae+Bacillus subtilis(Group E),Lactobacillus plantarum+Bacillus subtilis(Group F),and Lactobacillus plantarum+Saccharomyces cerevisiae+Bacillus subtilis(Group G).Each group had three replicates,and the silage was stored for 30 days.The sensory evaluation,nutritional components,and fermentation quality of the Moringa oleifera stem and leaf silage were measured.The results showed that the control group had the lowest sensory evaluation score of 12 points,while Groups D,E,F,and G had scores ranging from 18 to 19 points,classified as first-class excellent.Compared to the control group,the crude protein(CP)concentrations in Moringa oleifera stem and leaf silage of all microbial additive groups except Group A were significantly increased(P<0.05).The neutral detergent fiber(NDF)and acid detergent fiber(ADF)concentrations in Groups D,E,F,and G were significantly decreased(P<0.05),and the lignin(ADL)content was reduced in all microbial additive groups,while the relative feeding value(RFV)was significantly increased(P<0.05).Compared to the control group,the pH value of the silage in all microbial additive groups was significantly decreased(P<0.05),and below 4.2.The ammonia nitrogen(NH3-N)content in the silage of Groups D,E,F,and G was significantly decreased(P<0.05),and the lactic acid(LA)content in the silage of all microbial additive groups was significantly increased(P<0.05).The phytic acid content in the silage of all microbial agent groups was significantly decreased(P<0.05).The study ind

关 键 词：微生物添加剂 辣木茎叶 感官评价 营养成分 发酵品质 

分 类 号：S816.5[农业科学—饲料科学]