乳酸菌不同添加量及糖蜜对全混合日粮发酵品质的影响

发布时间：2019-05-23 19:34

【摘要】：本试验旨在研究乳酸菌(Lactobacillus)不同添加量及糖蜜对全混合日粮发酵品质的影响。试验处理组包括CON(对照组)、T1(0.5%乳酸菌)、T2(1%乳酸菌)、T3(0.5%乳酸菌+5%糖蜜)、T4(1%乳酸菌+5%糖蜜)5个组,全混合日粮在室温条件下密封发酵2周后开袋,测定其发酵品质。结果表明:不同处理间粗蛋白含量差异不显著(P0.05);T4组中性洗涤纤维含量显著低于其他各组(P0.05);各处理组酸性洗涤纤维含量与对照组相比差异不显著(P0.05);T3和T4组pH、乳酸含量与对照组间存在显著性差异(P0.05),T3组乳酸含量最高,T4组pH最低;各试验组氨态氮含量、总挥发性脂肪酸含量和乙酸含量差异不显著(P0.05);T4组丁酸含量显著低于其他各组(P0.05)。结合以上数据和V-Score评分,添加1%乳酸菌和5%的糖蜜全混合发酵日粮的发酵品质最好,但在实际生产中,从提高发酵品质和经济效益两方面综合考虑,0.5%乳酸菌和5%糖蜜的添加量较为适宜。
[Abstract]:The purpose of this study was to study the effects of different addition of lactic acid bacteria (Lactobacillus) and molasses on the fermentation quality of whole mixed diet. The experimental group included CON (control group), T1 (0.5% lactic acid bacteria), T2 (1% lactic acid bacteria), T3 (0.5% lactic acid bacteria 5% molasses), T 4 (1% lactic acid bacteria 5% molasses). The whole mixed diet was sealed and fermented at room temperature for 2 weeks, and then the bag was opened and the fermentation quality was determined. The results showed that there was no significant difference in crude protein content among different treatments (P 0.05), but the content of neutral detergent fiber in T 4 group was significantly lower than that in other groups (P 0.05). The content of acid detergent fiber in each treatment group was not significantly different from that in the control group (P 0.05), but there was significant difference in pH, lactic acid content between T3 and T 4 groups and the control group (P 0.05). The lactic acid content in T3 group was the highest and that in T 4 group was the lowest. There was no significant difference in ammonia nitrogen content, total volatile fatty acid content and acetic acid content in each test group (P 0.05), but butyric acid content in T 4 group was significantly lower than that in other groups (P 0.05). Combined with the above data and V-Score score, the fermentation quality of mixed fermented diet with 1% lactic acid bacteria and 5% molasses was the best, but in practical production, it was considered comprehensively from two aspects of improving fermentation quality and economic benefit. 0.5% lactic acid bacteria and 5% molasses were suitable for the addition of 0.5% lactic acid bacteria and 5% molasses.
【作者单位】：延边大学农学院动物科学系;
【基金】：吉林省科技发展计划项目(20160309002NY)
【分类号】：S816

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