摘要
试验旨在研究添加乳酸菌、白酒糟和玉米粉对不同青贮时间象草营养价值和发酵品质的影响。试验设1个对照组和5个处理组,对照组为象草单独青贮(CK),处理组分别为象草+乳酸菌组(NL)、象草+白酒糟组(ND)、象草+白酒糟+乳酸菌组(NDL)、象草+白酒糟+玉米粉组(NDC)和象草+白酒糟+玉米粉+乳酸菌组(NDCL),分别在发酵第5、13、30和45天开袋取样,测定感官品质、营养成分、发酵指标和有氧稳定性。结果表明:与对照组相比,添加乳酸菌、白酒糟和玉米粉均明显提高了象草青贮料的感官评分;处理组的干物质(DM)、粗脂肪(EE)、粗蛋白(CP)含量和相对饲用价值(RFV)均较对照组显著提高(P<0.05),处理组的中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)含量较对照组显著降低(P<0.05);各组DM、CP、NDF和ADF含量随发酵时间的延长缓慢下降,其中对照组、NL组、ND组、NDL组的CP含量在不同时间点之间差异显著(P<0.05);各处理组的pH均显著低于对照组,随发酵时间的延长各组pH先下降在第30天达到最低,而后在发酵第45天升高,各组不同时间点之间的pH差异显著(P<0.05);与对照组相比,各处理组的乳酸(LA)、乙酸(AA)、可溶性碳水化合物(WSC)含量和费氏评分(FS)均显著升高(P<0.05);各组FS随发酵天数的推移逐渐下降,而LA和AA含量总体上升,不同时间点之间均差异显著(P<0.05);与对照组相比,添加乳酸菌、酒糟和玉米粉能显著提高象草青贮料的有氧稳定性(P<0.05);根据隶属函数法综合评价,各组综合价值排序由高到低依次为:NDCL组>NDL组>NDC组>ND组>NL组>CK组。综上,添加乳酸菌、白酒糟和玉米粉均能有效改善象草青贮料的营养价值,提高发酵品质和有氧稳定性,三者组合添加能获得更好的青贮效果。
The aim of this experiment was to study the effects of adding lactic acid bacteria,distillers'grains and corn flour on the nutritional value and silage quality of napier grass at different fermentation time.The experiment had 1 control group and 5 treatment groups.The control group was napier grass silage alone(CK),and the treatment groups were napier grass+lactic acid bacteria group(NL),napier grass+distiller's grains group(ND),napier grass+distiller's grains+lactic acid bacteria group(NDL),napier grass+distiller's grains+corn flour group(NDC)and napier grass+distiller's grains+corn flour+lactic acid bacteria group(NDCL),respectively.Samples were taken on the 5th,13th,30th,45th day of fermentation to analyze sensory quality,nutrient content,fermentation index and aerobic stability.The results showed compared with the CK group,adding lactic acid bacteria,distillers'grains and corn flour significantly improved the sensory quality of napier grass silage;the contents of DM,EE,CP and RFV in the treatment group were significantly higher than those in the CK group(P<0.05).The contents of NDF and ADF in the treatment group was significantly lower than that in the CK group(P<0.05).The contents of DM,CP,NDF and ADF in each group slowly decreased with the extension of fermentation time.Among them,the CP contents of CK group,NL group,ND group and NDL group were significantly different at different fermentation time(P<0.05).The pH value of each group was significantly lower than that of the CK group.With the extension of the fermentation time,the pH value of each group dropped first,reached the lowest on the 30th day,and then rose on the 45th day.There was significant differences between different fermentation time in each group(P<0.05).Compared with the CK group,the contents of LA,AA,WSC and FS were significantly increased(P<0.05).FS of each group gradually decreased with the extension of fermentation time,while the contents of LA and AA increased overall,and there were significant differences between different fermentation time in each group(P<0.05).Compared with the CK group,adding lactic acid bacteria,distiller's grains and corn flour significantly improved the aerobic stability of napier grass silage.According to the comprehensive evaluation of membership function method,the comprehensive value of each group from high to low was:NDCL group>NDL group>NDC group>ND group>NL group>CK group.In summary,adding lactic acid bacteria,distiller's grains and corn flour effectively improved the nutritional value,fermentation quality and aerobic stability of silage.Application of lactic bacteria,distiller's grains and corn flour together in the mixed silage was the best.
作者
王子苑
舒健虹
赵明坤
张蓉
王小利
WANG Ziyuan;SHU Jianhong;ZHAO Mingkun;ZHANG Rong;WANG Xiaoli(Guizhou Institute of Prataculture,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China)
出处
《家畜生态学报》
北大核心
2023年第8期25-33,共9页
Journal of Domestic Animal Ecology
基金
贵州省科技计划项目(黔科合支撑[2021]一般179,[2018]2259)
贵州省科技创新人才团队(黔科合平台人才[2020]5005)
贵州省高层次创新型人才培养项目(黔科合人才[2016]4003)。
关键词
乳酸菌
白酒糟
玉米粉
象草
有氧稳定性
lactic acid bacteria
distiller's grains
corn flour
napier grass
aerobic stability
