摘要
本试验旨在探讨添加乳酸菌、糖蜜和无机酸对羊草青贮饲料发酵品质及体外干物质消失率的影响。采用单因子完全随机设计,在羊草青贮时设置如下5个处理:1)无添加(对照组,C组);2)添加0.00025%乳酸菌(LAB组);3)添加4%糖蜜(M组);4)添加4%无机酸(IA组);5)添加0.00025%乳酸菌+4%糖蜜(LAB+M组)。各青贮添加剂的添加量均为鲜重基础,每个处理设置3个重复,青贮120 d后取样分析羊草青贮饲料的发酵品质及体外干物质消失率。结果显示:所有组发酵品质均优良,且均未检测出丁酸、大肠杆菌、霉菌和梭菌;与对照组相比,各添加剂组pH显著降低(P<0.05);LAB+M组的乳酸含量显著高于其他各组(P<0.05);与对照组相比,所有添加剂组的氨态氮/总氮均有不同程度的下降;M组和LAB+M组的干物质含量显著高于对照组(P<0.05);IA组的粗蛋白质含量显著高于其他各组(P<0.05);LAB+M组的中性洗涤纤维含量显著低于其他各组(P<0.05);LAB+M组的产气量最高,显著高于M组(P<0.05);LAB+M组的体外干物质消失率显著高于对照组和LAB组(P<0.05)。综上所述,本试验所使用的青贮添加剂均能在不同程度上改善羊草青贮饲料的发酵品质和体外干物质消失率,综合考虑,以同时添加乳酸菌和糖蜜的效果最好。
This experiment was conducted to evaluate the effects of lactic acid bacteria,molasses and inorganic acid supplementations on the fermentation quality and in vitro dry matter disappearance rate(IVDMD)of Leymus Chinensis silage.A Single factor complete random design was adopted,five treatments during silage of Leymus chinensis were designed:1)additive free(C group,as control group);2)supplemented with 0.00025%lactic acid bacteria(LAB group);3)supplemented with 4%molasses(M group);4)supplemented with 4%inorganic acid(IA group);5)supplemented with 0.00025%lactic acid bacteria+4%molasses(LAB+M group).The supplemental level of each silage additives based fresh weight,and each treatment had 3 replicates.The fermentation quality and the IVDMD of Leymus Chinensis silage were analyzed after silage for 120 days.The results showed that the fermentation quality of all groups was excellent,and butyric acid,Escherichia coli,mold and Clostridium were not detected.The pH of each additive group was significantly decreased compared with control group(P<0.05).The lactic acid content of LAB+M group was significantly higher than that of other groups(P<0.05).Compared with control group,the ammonia nitrogen/total nitrogen of all additive groups was decreased with varying degrees.The dry matter content of M group and LAB+M group was significantly higher than that of control group(P<0.05).The content of crude protein of IA group was significantly higher than that of other groups(P<0.05).The content of neutral detergent fiber of LAB+M group was significantly lower than that of other groups(P<0.05).The gas production of LAB+M group was the highest,and it was significantly higher than that of M group(P<0.05),and the IVDMD of LAB+M group was significantly higher than that of control group and LAB group(P<0.05).The results indicate that silage additives used in this experiment all can improve the fermentation quality and IVDMD of Leymus Chinensis silage.When all the facts are taken together,diets supplemented with lactic acid bacteria and molasses together have the best effect of Leymus chinensis silage.
作者
黄秋连
周昕
王健
张嘉宾
曹阳
HUANG Qiulian;ZHOU Xin;WANG Jian;ZHANG Jiabin;CAO Yang(Engineering Research Center of Processing and Utilization of Grain By-Products,Ministry of Education,Heilongjiang Provincial Key Laboratory of Efficient Utilization of Feed Resources and Nutrition Manipulation in Cold Region,College of Animal Science and Technology,Heilongjiang Bayi Agricultural University,Daqing 163319,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2021年第1期420-427,共8页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
国家自然科学基金项目(31772673)
国家重点研发计划项目(2018YFD0502100)
黑龙江省饲草饲料协同创新推广体系岗位专家项目(黑农厅函【2019】766号-2019-04-02)。
关键词
羊草
青贮
乳酸菌
糖蜜
无机酸
发酵品质
体外干物质消失率
Leymus chinensis
silage
lactic acid bacteria
molasses
inorganic acid
fermentation quality
in vitro dry matter disappearance rate
