摘要
本试验旨在研究宁夏地区枸杞副产物对苜蓿青贮品质及微生物多样性的影响,为提高苜蓿青贮品质和寻找优质饲料添加剂提供科学依据。紫花苜蓿分别与0(CK)、40(T_(1))、60(T_(2))、80(T_(3))g·kg^(-1)枸杞副产物混合青贮,发酵60 d后测定青贮营养成分、发酵品质及微生物多样性。结果表明:枸杞副产物处理组相比对照组,显著降低了酸性洗涤纤维含量(P<0.01),显著提高了多糖含量(P<0.01);对照组pH值及氨态氮/总氮分别为4.91、8.58%,苜蓿青贮中pH、氨态氮及乙酸含量随枸杞副产物比例增加而显著降低(P<0.01),乳酸含量及乳酸乙酸比显著增加(P<0.01);此外,枸杞副产物提高了青贮有氧稳定性,其中T_(1)及T_(2)处理组有氧稳定性较高。苜蓿青贮优势菌属主要为乳杆菌属、魏斯氏菌属和片球菌属,枸杞副产物降低了苜蓿青贮中乳杆菌属的相对丰度,增加了魏斯氏菌属及片球菌属的相对丰度。综上所述,枸杞副产物可改善苜蓿青贮发酵品质,提高有氧稳定性,改变微生物群落结构,且枸杞副产物添加量为60 g·kg^(-1)的处理组青贮发酵效果优于其他添加量。
In order to develop additives that improve the fermentation quality of alfalfa silage,the fermentation quality and microbial diversity of alfalfa silages prepared with addition of different Lycium barbarum by-products(LBP)were studied.Alfalfa silage was prepared without(CK)and with 40(T_(1)),60(T_(2)),and 80(T_(3))g·kg^(-1) LBP.After 60 days of fermentation,the nutrient levels,fermentation quality and microbial diversity of the silages were determined.It was found that the concentrations of acid detergent fiber in the LBP silages significantly(P<0.01)decreased,while polysaccharide significantly(P<0.01)increased as the proportion of LBP increased in the alfalfa silage.The pH value and ammonia nitrogen∶total nitrogen ratio of CK silages were 4.91 and 8.58%,respectively.As the proportion of LBP increased in the alfalfa silages,the contents of ammonia nitrogen,acetic acid and pH significantly(P<0.01)decreased,while lactic acid level and the ratio of lactic acid to acetic acid significantly(P<0.01)increased.The silage aerobic stability was improved in LBP treatments,although the addition of LBP at 80 g·kg^(-1) decreased aerobic stability compared with addition of 40 and 60 g·kg^(-1).The dominant alfalfa silage bacterial genera were Lactobacillus,Weissella and Pediococcus.The relative abundance of Lactobacillus in LBP treatments was lower than in the CK treatment,while the relative abundance of Weissella and Pediococcus in LBP treatments was higher than in the CK treatment.The results confirm that LBP addition can improve alfalfa silage fermentation quality and aerobic stability,and change microbial community structure.The 60 g·kg^(-1) LBP treatment was more effective than other tested treatments in enhancing silage fermentation.
作者
张欢
牟怡晓
张桂杰
ZHANG Huan;MU Yi-xiao;ZHANG Gui-jie(School of Agriculture,Ningxia University,Yinchuan 750021,China)
出处
《草业学报》
CSCD
北大核心
2022年第4期136-144,共9页
Acta Prataculturae Sinica
基金
国家自然科学基金项目(31660694)
农牧交错带牛羊牧繁农育关键技术集成示范项目(16200158-08)
宁夏高等学校一流学科建设(草学学科)资助项目(NXYLXK2017A01)资助。
关键词
苜蓿
枸杞副产物
青贮发酵品质
微生物多样性
alfalfa
Lycium barbarum by-products
silage fermentation quality
microbial diversity
