甜高粱青贮有氧暴露的稳定性及微生物变化的研究

发布时间：2018-11-10 19:27

【摘要】：为了更好地开发利用甜高粱青贮饲料,本研究以高糖甜高粱青贮(HSS)、低糖甜高粱青贮(LSS)和玉米青贮(MZS)为材料,研究了在有氧暴露0、5、10、15、20和25 d时干物质、水溶性碳水化合物(WSC)、pH、温度和微生物数量的变化。结果表明,在有氧暴露前期(0~5 d),与LSS和MZS比较,HSS具有较低的pH值,较高的乳酸菌含量和较高的温度;在有氧暴露的后期(15~25 d),HSS酵母菌、霉菌和好氧菌数量均显著大于LSS和MZS(P0.05),LSS的温度和pH值显著低于HSS和MZS(P0.05);在整个有氧过程中,WSC含量在HSS中最高,干物质含量在LSS中最高(P0.05)。可见,在有氧暴露环境下,LSS有氧稳定性最好,酵母菌、霉菌和好氧细菌数量增加最少;HSS有氧稳定性最差,酵母菌、霉菌和好氧细菌数量增加最多;MZS有氧稳定性和好氧性微生物数量居中。本研究结果提示,HSS在有氧暴露环境下更容易发生二次发酵,因此,有必要在青贮中使用添加剂,以保证HSS在使用过程的营养品质。
[Abstract]:In order to develop and utilize sweet sorghum silage better, the dry matter of sweet sorghum silage (HSS), low sugar sweet sorghum silage (LSS) and corn silage (MZS) (MZS) were studied at aerobic exposure of 0 ~ 5 ~ 10 ~ 10 ~ 1520 and 25 d, respectively. Changes of (WSC), pH, temperature and microbial quantity of water soluble carbohydrates. The results showed that HSS had lower pH value, higher lactic acid bacteria content and higher temperature at the early stage of aerobic exposure (0 ~ 5 d), compared with LSS and MZS). At the late stage of aerobic exposure (1525 d), HSS), the number of fungi and aerobic bacteria was significantly higher than that of LSS and MZS (P0.05). The temperature and pH value of), LSS were significantly lower than those of HSS and MZS (P0.05). In the whole aerobic process, the content of WSC was the highest in HSS and the highest in LSS (P0.05). It can be seen that the aerobic stability of LSS is the best, the number of yeast, mold and aerobic bacteria is the least, the aerobic stability of HSS is the worst, the number of yeast, mold and aerobic bacteria is the most. The aerobic stability of MZS and the number of aerobic microorganisms were in the middle. The results suggest that HSS is more likely to occur secondary fermentation under aerobic exposure, so it is necessary to use additives in silage to ensure the nutritional quality of HSS in the process of application.
【作者单位】：塔里木畜牧科技兵团重点实验室塔里木大学动物科学学院;
【基金】：国家自然科学基金项目(31160472)资助
【分类号】：S816.53

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