摘要
试验旨在研究添加乳酸菌和啤酒糟(WBG)对小规模发酵象草青贮发酵品质和营养价值的影响。试验分为5组,每组5个重复。C组无添加、L组添加LAB、LW1组添加LAB+10%WBG、LW2组添加LAB+20%WBG、LW3组添加LAB+30%WBG (按鲜重比添加)。室温避光发酵1、7、15、30、45 d。结果显示,发酵15、30、45 d,LW1、LW2及LW3组的pH值和氨态氮含量均显著高于C和L组(P<0.05)。发酵45 d,L组的乳酸含量显著高于C和LW3组(P<0.05)。发酵1、7、15、30、45 d,LW2及LW3组的干物质含量均分别显著低于C组和L组(P<0.05)。发酵7、15、30、45 d,LW2及LW3组的粗蛋白质含量均显著高于C组、L组和LW1组(P<0.05)。发酵30 d,LW2组的中性洗涤纤维含量显著低于C组(P<0.05)。发酵30 d,LW1和LW2组的酸性洗涤纤维含量显著低于C组(P<0.05)。试验表明,添加LAB可以改善象草发酵品质,提高象草青贮料的营养价值。
The experiment was aimed to evaluate the effect of lactic acid bacteria(LAB) and wet brewers’ grains(WBG)on the fermentation quality and nutritive value of elephant grass silage ensiled by means of the small-scale fermentation method. The experiment was divided into five groups, with five replicates for each treatment. No addition in group C,LAB in group L, LAB+10%WBG in group LW1, LAB+20%WBG in group LW2, and LAB+30%WBG in group LW3(added by fresh weight ratio). Fermentation at room temperature and dark for 1, 7, 15, 30, 45 d. The results showed that the pH value and ammonia-N in group LW1, LW2, LW3 were higher than those in group C and group L after 15, 30, 45 d of fermentation(P<0.05). Lactic acid content in group L was higher than that in group C and LW3 after 45 d of fermentation(P<0.05). The dry matter content in group LW2 and group LW3 were lower than that of group C and group L after 1, 7,15, 30, 45 d of fermentation(P<0.05). The crude protein content in group LW2 and group LW3 were higher than those in group C, group L, group LW1 after 7, 15, 30, 45 d of fermentation(P<0.05). The neutral detergent fiber in group LW2 was lower than that in group C after 30 d of fermentation(P<0.05). The acid detergent fiber in group LW1 and group LW2 were lower than those in group C after 30 d of fermentation(P<0.05). The experiment indicates that adding LAB can improve the quality of elephant grass fermentation to some extent, enhance silage nutritive value.
作者
谢华德
谢芳
梁辛
李孟伟
彭丽娟
彭开屏
郭艳霞
杨承剑
XIE Hua-de;XIE Fang;LIANG Xin;LI Meng-wei;PENGLi-juan;PENG Kai-ping;GUO Yan-xia;YANG Cheng-jian
出处
《饲料研究》
CAS
北大核心
2021年第9期99-103,共5页
Feed Research
基金
国家重点研发计划项目(项目编号:2018YFD0501602,2016YFD0500507)
广西自然科学基金面上项目(项目编号:2018GXNSFAA281162)
广西水牛遗传繁育重点实验室自主课题(项目编号:2018-A-03-02)。
关键词
象草
啤酒糟
乳酸菌
青贮品质
elephant grass
wet brewers'grains
lactic acid bacteria
silage quality
