青贮发酵对玉米秸秆品质及菌群构成的影响

发布时间：2018-06-14 08:18

本文选题：MiSeq + 玉米秸秆　；参考：《动物营养学报》2016年01期

【摘要】：本研究旨在探讨青贮发酵对玉米秸秆感官指标、发酵品质、营养成分以及门、纲、目、科和属5个水平细菌群落构成及丰度的影响。将去穗后仍青绿的蜡熟期玉米秸秆切短揉搓至1~2 cm,将水分调节至65%~70%后,取青贮前样品(3个重复)和青贮后样品(3个重复)使用聚乙烯袋真空包装,室温贮藏45 d后开启取样,运用实验室检测手段及Mi Seq高通量测序技术分析青贮前后玉米秸秆品质及菌群结构的变化。结果表明:1)青贮发酵45 d后的玉米秸秆青贮饲料呈黄绿色,质地较好,呈酸香味。青贮发酵作用能够使玉米秸秆p H迅速降低(P0.05),乳酸含量显著增加(P0.05),中性洗涤纤维(NDF)及酸性洗涤纤维(ADF)含量有下降趋势(P0.05)。2)玉米秸秆经过青贮发酵后,变形菌门(Proteobacteria)、γ-变形菌纲(Gammaproteobacteria)、肠杆菌目(Enterobacteriales)、肠杆菌科(Enterobacteriaceae)和魏斯氏菌属(Weissella)菌群数量显著降低(P0.05);青贮发酵能够显著增加厚壁菌门(Firmicutes)、芽孢杆菌纲(Bacilli)、乳杆菌目(Lactobacillales)、乳杆菌科(Lactobacillaceae)、片球菌属(Pediococcus)和乳杆菌属(Lactobacillus)菌群数量(P0.05)。综上,青贮发酵改善玉米秸秆感官指标、发酵品质以及营养成分的同时,可以有效降低有害细菌的数量,增加有益菌的数量,从而可以降低致病菌对家畜健康存在的潜在风险。通过实验室检测手段及Miseq高通量测序技术相结合,能够在分析青贮品质的同时,提供青贮前后整个菌落构成及丰度变化的信息,进而为发酵过程的调控提供依据。
[Abstract]:The purpose of this study was to investigate the effects of silage fermentation on sensual index, fermentation quality, nutrient composition and bacterial community composition and abundance of corn straw at five levels: phyla, class, order, family and genus. The waxy green corn straw was cut and rubbed to 1 ~ 2 cm, and the moisture was adjusted to 65 ~ 70%. The samples before silage (3 repeats) and after silage (3 repeats) were packed in a vacuum polyethylene bag. After 45 days of storage at room temperature, the samples were opened. The changes of corn straw quality and microbial structure before and after silage were analyzed by means of laboratory detection and Mi Seq high-throughput sequencing. The results showed that the corn straw silage after 45 days fermentation was yellowish green and had a good texture and sour flavor. After silage fermentation, the pH of corn straw decreased rapidly, the content of lactic acid increased significantly, the content of neutral detergent fiber (NDF) and acid detergent fiber (ADFF) decreased, and the content of corn straw decreased after silage fermentation. Proteobacteriae, Gamma proteobacteriae, Enterobacterialesus, Enterobacteriaceae, Enterobacteriaceae and Weissella (Weiss) significantly reduced the number of P0.05; silage fermentation significantly increased the number of Firmicuteschus, Bacillium, Lactobacillus esmoles, Lactobacillaceae, Lactobacillaceaeae, Lactobacillaceaeus, Lactobacillaceaeae, Lactobacillaceaeae, Lactobacillaceaeae, Lactobacillaceaeae, Lactobacillaceae, Lactobacillaceaeae, Lactobacillaceaeae, Lactobacillaceaeae. The number of the genus Pediococcus and Lactobacillus were P0.05. In conclusion, silage fermentation can effectively reduce the number of harmful bacteria and increase the number of beneficial bacteria while improving the sensory index, fermentation quality and nutrients of corn straw, thus reducing the potential risk of pathogenic bacteria to the health of domestic animals. Through the combination of laboratory detection and Miseq high-throughput sequencing technology, it can provide the information of the whole colony composition and abundance change before and after silage, and provide the basis for the regulation of fermentation process.
【作者单位】：中国农业科学院饲料研究所农业部饲料生物技术重点实验室;
【基金】：公益性行业(农业)专项(20120304202)
【分类号】：S816.53

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