中国畜牧杂志

2021, v.57(09) 159-163

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布氏乳杆菌和植物乳杆菌对高粱青贮品质的影响
Effects of Lactobacillus Buchneri and Lactobacillus Plantarum on the Quality of Silage Sorghum

孙向丽;菅复春;许来鹏;曹艳芳;万鲜花;王彦彬;
SUN Xiangli;JIAN Fuchun;XU Laipeng;CAO Yanfang;WAN Xianhua;WANG Yanbin;College of Animal Science And Technology, Henan Agriculture University;College of Veterinary Medicine, Henan Agriculture University;

摘要(Abstract):

试验旨在评价植物乳杆菌和布氏乳杆菌对青贮高粱(海牛高粱)发酵品质的影响。试验设无添加(对照组)、添加1×10~7 CFU/kg布氏乳杆菌(布氏乳杆菌组)、添加1×10~7 CFU/kg植物乳杆菌(植物乳杆菌组)进行厌氧发酵处理,分别在青贮30、45、60 d后测定其发酵品质、营养成分及其有氧稳定性。结果显示:添加乳酸菌均能提高青贮高粱的发酵品质(P<0.05);植物乳杆菌组酸性洗涤纤维(ADF)含量(60 d)、中性洗涤纤维(NDF)含量(60 d)以及2个乳酸菌组pH(30 d)和布氏乳杆菌组pH(45 d)均低于对照组(P<0.05),2个乳酸菌组乳酸含量(30 d)较对照组增加(P<0.05),而粗蛋白质、丙酸和氨态氮(除30 d)、可溶性碳水化物(WSC)含量与对照组差异不显著;乳酸菌组有氧稳定性较对照组均提高(P<0.05),均可达到110 h以上,但是2种乳杆菌间差异不显著;植物乳杆菌组ADF和NDF含量(60 d)、pH(30、60 d)低于布氏乳杆菌组(P>0.05),而乳酸含量(60 d)高于布氏乳杆菌组(P>0.05)。可见,布氏乳杆菌和植物乳杆菌均能改善高粱青贮的发酵品质和营养品质以及有氧稳定性。
The purpose of this study was to explore the effects of Lactobacillus Plantarum and Lactobacillus Buchneri on the fermentation quality of silage sorghum(monster sorghum). The experiment set up no addition(control group), addition of 1 × 10~7 CFU/kg Lactobacillus Buchneri(Lactobacillus Buchneri group) and 1×10~7 CFU/kg Lactobacillus Plantarum(Lactobacillus Plantarum group) for anaerobic fermentation. The fermentation quality, nutritional components and aerobic stability were determined after 30, 45 and 60 d silage, respectively. The results showed that lactobacillus addition were capable of improvement the quality of silage sorghum(P<0.05). In addition, acid detergent fiber(ADF) content(60 d), neutral detergent fiber(NDF) content(60 d) and pH value(45 d) in Lactobacillus Plantarum addition groups were significantly lower than those in control group(P<0.05), and the pH(30 d) of the two lactic acid bacteria groups and the pH(45 d) of the Lactobacillus brucelli group were lower than those of the control group(P<0.05), the lactic acid content(30 d) of two lactic acid bacteria groups was significantly higher than that of the control group(P<0.05), while crude protein, propionic acid and ammonia nitrogen(except 30 d), WSC content had no significant difference(P>0.05). The aerobic stability of lactic acid bacteria were significantly improved(P<0.05), which could reach more than 110 h, there was no significant difference between the two knds of lactobacillus. The acid detergent fiber(ADF) and neutral detergent fiber(NDF)(60 d) content and pH value(30, 60 d) of Lactobacillus Plantarum were lower than that in Lactobacillus brucei(P>0.05), but the lactic acid content(60 d) was higher(P>0.05). In conclusion, Both Lactobacillus Buchneri and Lactobacillus Plantarum could improve the fermentation quality, nutritional quality and aerobic stability of sorghum silage, but the difference between them was not significant.

关键词(KeyWords): 青贮高粱;布氏乳酸杆菌;植物乳酸杆菌;发酵效果;有氧稳定性
Silage sorghum;Lactobacillus Buchneri;Lactobacillus Plant;Ferment effect;Aerobic Stability

Abstract:

Keywords:

基金项目(Foundation): 国家重点研发计划项目(2018YFD0501900)

作者(Author): 孙向丽;菅复春;许来鹏;曹艳芳;万鲜花;王彦彬;
SUN Xiangli;JIAN Fuchun;XU Laipeng;CAO Yanfang;WAN Xianhua;WANG Yanbin;College of Animal Science And Technology, Henan Agriculture University;College of Veterinary Medicine, Henan Agriculture University;

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DOI: 10.19556/j.0258-7033.20201030-02

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