添加复合益生菌对全混合日粮发酵品质的影响

发布时间：2018-11-28 13:16

【摘要】：本试验旨在研究添加复合益生菌对全混合日粮(total mixed ration,TMR)发酵品质的影响。试验设3组:对照组,TMR;试验1组,TMR+0.5%复合益生菌1(乳酸菌、枯草芽孢杆菌、蜡样芽孢杆菌和酵母菌复合物);试验2组,TMR+0.5%复合益生菌2(乳酸菌、枯草芽孢杆菌、蜡样芽孢杆菌和纤维分解菌复合物)。每组6个重复,每个重复2个贮存罐,调整TMR含水量为50%,密闭发酵,试验期30d。分别在发酵第0、3、5、7、15和30天测定TMR中霉菌毒素、pH、铵态氮、有氧稳定性及养分含量。结果表明:(1)不同处理TMR中霉菌毒素含量随发酵时间延长而呈上升趋势,发酵第30天时,对照组黄曲霉毒素B1和赭曲霉毒素A含量超过国家标准。整个试验期内,试验1、2组TMR各时间点3种霉菌毒素含量均未超标;(2)各组TMR有氧稳定性随发酵时间延长而升高,在发酵第3、5、7、15、30天,试验1组有氧稳定性优于对照组和试验2组;(3)随着贮存时间延长,各试验组pH呈下降趋势,各处理TMR的铵态氮含量呈上升趋势。在发酵第7~30天,试验1组pH、铵态氮含量显著低于对照组(P0.05);(4)在发酵第30天,两试验组干物质含量显著高于对照组(P0.05);发酵第7~30天,试验1、2组TMR的CP含量均显著高于对照组(P0.05);各试验组的NDF和ADF含量随发酵时间延长而呈降低趋势,发酵第7~30天时,试验组NDF和ADF含量均低于对照组(P0.05)。综上所述,添加复合益生菌发酵有利于延长TMR贮存时间,强化全混合日粮有氧稳定性并能在一定程度上降低营养损失。由乳酸菌、枯草芽孢杆菌、蜡样芽孢杆菌和酵母菌组成的复合益生菌处理效果最佳。
[Abstract]:The purpose of this experiment was to study the effect of compound probiotics on the fermentation quality of (total mixed ration,TMR. The experiment was divided into three groups: control group, TMR; test group 1, TMR 0.5% compound probiotics 1 (lactic acid bacteria, Bacillus subtilis, Bacillus cereus and yeast complex); In group 2, TMR 0.5% compound probiotics 2 (lactic acid bacteria, Bacillus subtilis, Bacillus cereus and cellulolytic bacteria complex). There were 6 duplicates in each group and 2 storage tanks in each replica. The water content of TMR was adjusted to 50. The fermentation was closed for 30 days. Mycotoxin pH, ammonium nitrogen aerobic stability and nutrient content in TMR were determined on the 15th and 30th day after fermentation. The results showed that: (1) the content of mycotoxin in TMR increased with the increase of fermentation time, and the content of aflatoxin B1 and ochratoxin A in control group exceeded the national standard on the 30th day after fermentation. During the whole trial period, the contents of three mycotoxins in group 1 and 2 of TMR were not over the standard at each time point. (2) the aerobic stability of TMR in each group increased with the increase of fermentation time, and the aerobic stability of group 1 was better than that of control group and test group 2 at 1530 days after fermentation. (3) with the prolongation of storage time, the pH of each treatment group showed a downward trend, and the ammonium nitrogen content of each treatment TMR showed an increasing trend. On the 7th day of fermentation, the content of ammonium nitrogen of pH, in group 1 was significantly lower than that in the control group (P0.05); (4). On the 30th day of fermentation, the content of dry matter in the two groups was significantly higher than that in the control group (P0.05). On the 7th day of fermenting, the CP content of TMR in the two groups was significantly higher than that in the control group (P0.05). The content of NDF and ADF decreased with the increase of fermentation time, and the content of NDF and ADF in the test group was lower than that in the control group (P0.05). To sum up, adding compound probiotic fermentation was beneficial to prolong the storage time of TMR, strengthen aerobic stability of total mixed diet and reduce nutrient loss to a certain extent. Compound probiotics composed of lactic acid bacteria, Bacillus subtilis, Bacillus cereus and yeast were the best.
【作者单位】：吉林省桦甸市畜牧总站;正大永吉实业有限公司;吉林农业大学动物科学技术学院;吉林省动物营养与饲料科学重点实验室;中国农业科学院草原研究所;
【基金】：吉林省科技发展计划项目重大科技公关专项(2014020313NY) 吉林省高等学校秸秆综合利用高端科技创新平台(吉高平台字[2014]C-1) 2017年省级新型秸秆饲料开发利用项目
【分类号】：S816.6

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