不同添加剂对苜蓿与羊草混合青贮品质及维生素含量的影响  

Effects of Different Additives on Quality and Vitamin Content of Mixed Silage of Alfalfa and Leymus chinensis

作　　者：罗俊杰 肖燕子 侯美玲 徐丽君[4] 胡梦洁 卢娜 张小林 张佳旭 安鑫 LUO Jun-jie;XIAO Yan-zi;HOU Mei-ling;XU Li-jun;HU Meng-jie;LU Na;ZHANG Xiao-lin;ZHANG Jia-xu;AN Xin(Hulunbuir College Grass Industry Collaborative Innovation Research Center,Hulunbuir,Inner Mongolia 021000,China;School of Grass-land Science,Beijing Forestry University,Beijing 100083,China;College of Life Sciences,Baicheng Normal University,Baicheng,Jilin Province 137000,China;Institute of Agricultural Resources and Agricultural Regionalization,Chinese Academy of Agricultural Sciences/National Field Scientific Observation and Research Station of Hulunbuir Grassland Ecosystem,Hulunbuir,Inner Mongolia 021011,China)

机构地区：[1]呼伦贝尔学院草产业协同创新研究中心,内蒙古呼伦贝尔021000 [2]北京林业大学草业与草原学院,北京100083 [3]白城师范学院生命科学学院,吉林白城137000 [4]中国农业科学院农业资源与农业区划研究所/内蒙古呼伦贝尔草原生态系统国家野外科学观测研究站,内蒙古呼伦贝尔021011

出　　处：《草地学报》2025年第3期992-1000,共9页Acta Agrestia Sinica

基　　金：内蒙古自治区科技创新引导奖励资金项目,呼伦贝尔地区农作物秸秆青贮饲料发酵技术研究与示范(2022CXYD006);内蒙古东部区油菜秸秆发酵及其饲喂利用技术研究与应用(NC2023022);呼伦贝尔地区油菜秸秆青贮饲料发酵技术研究与应用(2022XKJSZD06);吉林省教育厅科学研究项目“吉林西部羊草草甸草原天然牧草青贮微生物多样性及其发酵机理研究”(JJKH20230024KJ)资助。

摘　　要：为探究不同添加剂对紫花苜蓿(Medicago sativa L.)和羊草(Leymus chinensis)混贮品质及维生素含量的影响,本试验以紫花苜蓿+羊草为原料,按6∶4比例混贮。设置对照组(CK组,添加蒸馏水)、植物乳杆菌组(LP组,1×10^(6)cfu·g^(-1)FM)、粪肠球菌组(EF组,1×10^(6)cfu·g^(-1)FM)、植物乳杆菌+粪肠球菌组(LP+EF组),共4个组,室温发酵60 d后,测定其营养品质、发酵品质及维生素含量。结果表明:与CK组相比,各添加剂组之间的粗蛋白质(Crude protein,CP)含量无显著变化,乳酸(Lactic acid,LA)含量显著增加(P<0.05),中性洗涤纤维(Neutral detergent fiber,NDF)和pH值显著降低(P<0.05);LP组的酸性洗涤纤维(Acid detergent fiber,ADF)、干物质(Dry matter,DM)和可溶性碳水化合物(Water soluble carbohydrate,WSC)含量显著提高(P<0.05);各处理组中VK1、VB2含量均高于CK组。添加植物乳杆菌后的豆禾混贮饲料,V-Score评分(90.38)、感官评定得分(20)、灰色关联度(0.970),均为最佳。综合分析得出,添加植物乳杆菌可有效改善青贮品质、提高维生素含量,效果最佳。In order to explore the effects of different additives on the mixed silage quality and vitamin content of alfalfa(Medicago sativa L.)and Chinese rye grass/sheep grass(Leymus chinensis),alfalfa and L.chinensis were mixed at 6∶4.Four groups were set:control group(CK,added distilled water),Lactobacillus plantarum group(LP,1×10^(6)cfu·g^(-1)FM),Enterococcus faecalis group(EF,1×10^(6)cfu·g^(-1)FM)and Lactobacillus plantarum+Enterococcus faecalis group(LP+EF).After fermentation at room temperature for 60 days,the nutritional quality,fermentation quality and vitamin contents were determined.The results showed that com⁃pared with the CK group,the crude protein(CP)content increased,the lactic acid(LA)content increased significantly(P<0.05),and the neutral detergent fiber(NDF)and pH value decreased significantly(P<0.05).The contents of acid detergent fiber(ADF),dry matter(DM)and water soluble carbohydrate(WSC)in LP group were significantly increased(P<0.05),and the contents of VK1 and VB2 in each treatment group were higher than those in CK group.After adding Lactobacillus plantarum,the V-Score score(90.38),sen⁃sory evaluation score(20)and grey correlation degree(0.970)were the best.Comprehensive analysis showed that the addition of Lactobacillus plantarum could effectively improve the silage quality and vitamin content,and the effect was the best.

关 键 词：苜蓿 羊草 添加剂 混合青贮品质 维生素 

分 类 号：S816.5[农业科学—饲料科学]