不同添加剂对紫穗槐青贮发酵品质和体外发酵粗蛋白降解率的影响  

Effects of Different Additives on Fermentation Quality and Crude Protein Degradation Rate of Amorpha Fruticosa Silage In Vitro

作　　者：房晨 王宣力 潘敏慧 金一[1,2,3] 高青山 李成云[1,2,3] FANG Chen;WANG Xuanli;PAN Minhui;JIN Yi;GAO Qingshan;LI Chengyun(Agriculural College,Yanbian University,Jilin Yanji 133002,China;Innovation Center of Beef Cale Science and Industry Technology,Yanbian University,Jilin Yanji 133002,China;Engineering Research Center of Ministry of Education for Beef Cattle Science and Technology Innovation in Northeast Cold Region,Jilin Yanji 133002,China)

机构地区：[1]延边大学农学院,吉林延吉133002 [2]延边大学肉牛科学与产业技术协同创新中心,吉林延吉133002 [3]东北寒区肉牛科技创新教育部工程研究中心,吉林延吉133002

出　　处：《饲料工业》2024年第21期7-15,共9页Feed Industry

基　　金：国家自然科学基金项目[31460620]。

摘　　要：试验旨在研究不同添加剂对紫穗槐青贮发酵品质和体外发酵粗蛋白降解率的影响。采用单因素试验设计,共设5个组,CK(对照)组无任何添加,各试验组,分别添加乳酸菌(LAB组)、糖蜜(M组)、乳酸菌+糖蜜(LAB-M组)、纤维素酶(CE组),每组3个重复。青贮60 d后,测定青贮紫穗槐饲料的发酵品质,在体外发酵48 h时测定体外发酵粗蛋白降解率,并采用主成分分析和隶属函数法综合评价紫穗槐青贮发酵品质。结果表明:①在感官评定中,各试验组的总分均显著高于CK组(P<0.05),其中,LAB-M组的总分最高;②在费氏评分上,各试验组的总分均显著高于CK组(P<0.05),所有组丁酸评分均为满分;③各试验组的pH、丙酸、乳酸/乙酸值和氨态氮/总氮均与CK组存在显著差异(P<0.05),其中,LAB-M组的pH最低;④LAB-M组和M组显著降低了青贮紫穗槐的缩合单宁(con⁃densed tannin,CT)含量(P<0.05);⑤发酵48 h后,仅LAB-M组和CE组的体外发酵粗蛋白降解率与CK组存在显著差异(P<0.05);⑥经过最后主成分和隶属函数分析,得出综合排名为CE组>M组>LAB-M组>LAB组>CK组。综上所述,添加乳酸菌、糖蜜、乳酸菌+糖蜜、纤维素酶可以改善紫穗槐青贮发酵品质,其中糖蜜、纤维素酶、糖蜜+乳酸菌是适合用作提高紫穗槐发酵品质的添加剂。The purpose of this study was to study the effects of different additives on the fermentation quality and the degradation rate of crude protein fermented in vitro in silage of Amorpha fruticosa.Adopt⁃ing a single factor experimental design,a total of five groups were set up.The CK(control)group had no additives,while each experimental group was supplemented with lactic acid bacteria(LAB group),molas⁃ses(M group),lactic acid bacteria+molasses(LAB-M group),and cellulase(CE group),with three repli⁃cates in each group.After 60 days of silage,the fermentation quality of silage was determined,and the degradation rate of crude protein fermented in vitro was determined by in vitro fermentation for 48 h,and the fermentation quality of Amorpha fruticosa si⁃lage was comprehensively evaluated by principal component analysis and membership function method.The results showed that:①in the sen⁃sory evaluation,the total score of each experimen⁃tal group was significantly higher than that of the CK group(P<0.05),and the total score of the LAB-M group was the highest.②In the Feiser score,the total score of each experimental group was significantly higher than that of the CK group(P<0.05),and the butyric acid score of all treatment groups was full score.③The pH,propionic acid,lactic acid/acetic acid and NH3-N/TN of each experimental group were the highest in each experimental group;there were significant differences in TN from those in the CK group(P<0.05),among which the pH of the LAB-M group was the lowest.④The content of condensed tannin(CT)in the LAB-M group and the M group was significantly reduced(P<0.05).⑤After 48 h of fermentation,only the degradation rate of crude pro⁃tein fermented in vitro between the LAB-M group and the CE group was significantly different from that of the CK group(P<0.05).⑥The final principal component and membership function analysis showed that the comprehensive ranking was CE group>M group>LAB-M group>LAB group>CK group.In sum⁃mary,the addition of lactic acid bacteria,mola

关 键 词：青贮品质 纤维素酶 糖蜜 体外发酵 饲料 

分 类 号：S816.7[农业科学—饲料科学]