不同添加剂和混合原料对油茶饼粕青贮品质的影响  

Effect of Different Additives and Materials on Silage Quality of Camellia oleifera Cake

作　　者：杨鑫 魏本柱 王波 杨彩柏 康金林 许洁玲 胡小康 YANG Xin;WEI Benzhu;WANG Bo;YANG Caibo;KANG Jinlin;XU Jieling;HU Xiaokang(Ganzhou Institute of Forestry,Jiangxi Ganzhou 341000,China)

机构地区：[1]赣州市林业科学研究所,江西赣州341000

出　　处：《饲料工业》2025年第7期149-158,共10页Feed Industry

基　　金：中央财政林业科技推广示范项目[JXTG[2021]12];江西省林业局科技创新专项[[2023]32号];赣州市科技计划项目[赣市财教请字[2023]37号]。

摘　　要：试验旨在探究不同种类添加剂和混合原料对油茶饼粕青贮品质的影响。采用双因素完全随机试验设计(4原料组合×5添加剂处理),将100%油茶饼粕(C)单独青贮发酵,以及75%油茶饼粕分别与25%构树枝叶(C+B)、25%萝卜缨(C+R)、25%红薯藤(C+S)混合青贮发酵,并设置植物乳杆菌(2×106 CFU/mL,Lp)、糖蜜(M)、复合酶(0.15%纤维素酶+0.15%脂肪酶,E)、复合酸(0.15%苯甲酸+0.15%丙酸,A)4种添加剂以及无添加剂处理(CK),共20个处理组,在室温条件下青贮发酵45 d后,测定营养成分含量、发酵品质和微生物多样性。结果表明:①与未经青贮发酵的油茶饼粕原料相比,100%油茶饼粕单独青贮发酵并添加植物乳杆菌(C+Lp组)使粗蛋白含量提高15.7%,添加复合酸(C+A组)使茶皂素含量下降66.6%;与C-CK组相比,C+Lp组粗蛋白含量显著提高(P<0.05),C+A组茶皂素含量显著降低(P<0.05)。②20个处理组经隶属函数综合评价显示,75%油茶饼粕与25%构树枝叶混合青贮并添加复合酸(C+B+A组)得分最高。③对综合评价排名前三的处理组(C+B+A、C+B+Lp、C+B+M组)和排名18的C-CK组进行微生物多样性差异分析显示,C+B+Lp组微生物多样性和有益菌物种相对丰富度最高,C-CK组最低;C+B+Lp组与C-CK组Ace指数差异显著(P<0.05);C+B+Lp组优势菌属为乳杆菌属(Lactobacillus)、芽孢杆菌属(Bacillus)、魏斯氏菌属(Weissella)。综上所述,与100%油茶饼粕单独青贮或油茶饼粕与萝卜缨、红薯藤混合青贮相比,油茶饼粕与构树枝叶混合青贮并添加有机酸或植物乳杆菌青贮品质较好。This experiment was conducted to study the effects of different additives and materials on silage quality of Camellia oleifera cake.Two-factor completely randomized design(4 raw material combinations×5 additive treatments)was adopted to ferment 100%Camellia oleifera(C),75%Camellia oleifera cake mixed silage with 25%branches and leaves of Broussonetia papyrifera L.(C+B),25%radish leaves(C+R)and 25%sweet potato leaves(C+S).Four additive of Lactobacillus plantarum(2×106 CFU/mL,Lp),molasses(M),compound enzyme(0.15%cellulase+0.15%lipase,E),compound acid(0.15%benzoic acid+0.15%propionic acid,A),as well as no-additive treatments(CK)were set up,with a total of 20 treatment groups.After 45 d of silage at room temperature,the results of nutrient content,fermentation quality and microbial diversity analysis showed that:①compared with Camellia oleifera materials,when 100%Camellia oleifera cake was silaged alone,the addition of Lp(C+Lp group)increased the crude protein content by 15.7%,and compound acid(C+A group)decreased the tea saponin content by 66.6%.Compared with the C-CK group,crude protein content was significantly elevated in C+Lp group(P<0.05),and the content of tea saponin decreased significantly in C+A group(P<0.05).②Through the affiliation function comprehensive evaluation of 20 group treatments,the highest scoring treatment group was 75%Camellia oleifera cake mixed silage with 25%branches and leaves of Broussonetia papyrifera L.with adding compound acid(C+B+A group).③Differential microbial diversity analysis of the top three treatment groups(C+B+A,C+B+Lp,C+B+M group)and ranked 18th group(C-CK)in the comprehensive evaluation ranking showed that,C+B+Lp group had the highest microbial diversity and relative abundance of beneficial bacterial species,C-CK group had the lowest in contrast.The difference in the Ace index between the C+B+Lp group and C-CK group was significant(P<0.05).The dominant genera in the C+B+Lp group were Lactobacillus,Bacillus and Weissella.In conclusion,Camellia oleifera mixed silage wi

关 键 词：油茶饼粕 添加剂 混合青贮 营养成分 发酵品质 微生物多样性 

分 类 号：S816.7[农业科学—饲料科学]