添加剂对饲料型四倍体刺槐青贮发酵品质和体外消化率的影响

发布时间：2018-10-11 14:51

【摘要】：[目的]探讨葡萄糖、糖蜜和乳酸菌对饲料型四倍体刺槐青贮发酵品质及体外消化率的改善效果。[方法]试验设对照组(C)、葡萄糖组(G)、糖蜜组(M)、乳酸菌组(L)、乳酸菌+葡萄糖组(L+G)、乳酸菌+糖蜜组(L+M),分别在青贮后7、14、30、60 d开窖取样,分析青贮饲料发酵品质和体外消化率。[结果]饲料型四倍体刺槐在整个青贮过程中乳酸产生和p H下降缓慢,致使青贮结束时,各组具有较低的乳酸(3.32~18.39 g·kg-1)与较高的pH值(4.88~5.66),但各组仅检测到极微量的丁酸(小于2 g·kg-1)及较低的氨态氮/总氮值(54.52~60.54 g·kg-1)。与对照组相比,G、M和L组未明显提高青贮饲料发酵品质和体外消化率,而L+G和L+M组有较明显的改善效果,其中L+M组在整个发酵过程中保持最高的乳酸含量和体外消化率。各处理组氨态氮/总氮值、粗蛋白含量与对照组相比无显著差异(P0.05);但各处理组中性洗涤纤维和酸性洗涤纤维含量均显著低于对照组(P0.05),其中L+M组中性和酸性洗涤纤维含量最低(P0.05)。[结论]添加葡萄糖、糖蜜和乳酸菌对青贮发酵品质和体外消化率有一定的改善效果,组合添加优于单独添加,其中L+M组改善效果最佳。
[Abstract]:[objective] to study the effect of glucose, molasses and lactic acid bacteria on fermentation quality and digestibility of forage tetraploid Robinia pseudoacacia silage. [methods] the control group, (C), glucose group, (G), molasses group, (M), lactic acid bacteria group, (L), lactic acid bacteria group, glucose group, (L G), lactic acid bacteria molasses group, (L M), respectively, were collected in cellar opening for 60 days after silage. The fermentation quality and in vitro digestibility of silage were analyzed. [results] the lactic acid production and pH decreased slowly during the whole silage of the forage tetraploid Robinia pseudoacacia, which resulted in the end of the silage. There were lower lactic acid (3.32 ~ 18.39 g kg-1) and higher pH (4.88 ~ 5.66) in each group, but only a very small amount of butyric acid (less than 2 g kg-1) and a lower ammonia nitrogen / total nitrogen value (54.52% 60.54 g kg-1) were detected in each group. Compared with the control group, the fermentation quality and digestibility of silage in group G and L were not significantly improved, while those in group L G and L M were significantly improved. The content of lactic acid and in vitro digestibility of group L M remained the highest during the whole fermentation process. There was no significant difference in ammonia nitrogen / total nitrogen content and crude protein content between each treatment group and control group (P0.05), but the contents of neutral detergent fiber and acid detergent fiber in each treatment group were significantly lower than those in control group (P0.05), and the content of neutral and acidic detergent fiber in LM group was the lowest (P0.05). [conclusion] the addition of glucose, molasses and lactic acid bacteria can improve the fermentation quality and digestibility in vitro.
【作者单位】：南京农业大学饲草调制加工与贮藏研究所;江苏省农业科学院动物科学基地;
【基金】：江苏省自主创新项目(CX(15)1003-3) 西藏自治区“十三五”草业专项资助项目(2016ZDKJZC)
【分类号】：S816.53

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