TMR青贮中存在的乳酸菌对意大利黑麦草青贮的发酵品质和有氧稳定性的影响

发布时间：2018-05-03 07:04

  本文选题：乳酸菌 + 青贮　； 参考：《饲料工业》2017年04期

【摘要】：试验研究了25℃和35℃贮存时,TMR青贮中存在的乳酸菌Lactobacillus panis、Lactoba-cillus frumenti以及Lactobacillus farciminis对意大利黑麦草青贮的发酵品质、有氧稳定性及其微生物群态的影响。试验结果表明:不同温度贮存青贮的p H值差异不显著,相同温度的添加组的p H值极显著低于对照组(P0.01);25℃贮存的青贮乳酸含量极显著高于35℃贮存青贮(P0.01),相同温度贮存,添加组乳酸含量极显著高于对照组(P0.01);不同温度贮存青贮的醋酸含量无显著性差异,25℃贮存L.panis和L.frumenti添加组醋酸含量显著高于对照组和L.farciminis组(P0.05)。青贮饲料开封后,在空气中放置一周后,所有青贮的p H值都升高,表明发生了有氧变败。TMR青贮中存在的乳酸菌的添加可以改变意大利黑麦草青贮的发酵产物,但是抑制有氧变败的作用较小。
[Abstract]:The effects of lactic acid bacteria Lactobacillus panissima Lacoba-cillus frumenti and Lactobacillus farciminis on the fermentation quality, aerobic stability and microbial community of Italian ryegrass silage were studied. The results showed that the pH value of the silage stored at different temperatures had no significant difference. The pH value of the silage stored at the same temperature was significantly lower than that of the control group stored at 25 鈩，

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