西藏乡土乳酸菌和商品乳酸菌制剂对箭筈豌豆青贮发酵品质的改善效果

为评价西藏乡土乳酸菌和商品乳酸菌制剂对箭筈豌豆青贮发酵品质的改善效果，试验设对照组（C，无添加）、商品乳酸菌制剂添加组（G）、乡土乳酸菌添加组（分别添加西藏乡土乳酸菌HG24、LMG4、LOG5），共5个处理组，每组3个重复。在青贮第60天打开实验室青贮窖取样，测定青贮饲料发酵品质、营养价值和微生物数量。结果表明，与对照组相比，各添加组均具有较高的乳酸含量和乳酸菌数，较低的pH值、氨态氮/总氮和微量的丁酸含量，发酵品质良好；LMG4组和LOG5组的乳酸含量、乳酸/乙酸值显著高于其他组（P〈0.05），而pH值、乙酸、总挥发性脂肪酸含量、氨态氮/总氮值显著低于其他组（P〈0.05）；HG24组乳酸含量、乳酸/乙酸值显著高于对照组和商品乳酸菌制剂添加组（P〈0.05），pH值、乙酸、总挥发性脂肪酸含量、氨态氮/总氮值显著低于对照组和商品乳酸菌制剂添加组（P〈0.05）。综上所述，箭筈豌豆青贮发酵品质改善效果为：LMG4组、LOG5组〉HG24组〉商品乳酸菌制剂组〉对照组。

Improving Effects of Tibetan Local Lactic Acid Bacteria and Commercial Lactic Acid Bacteria Preparation on the Silage Fermentation Quality of Vicia sativa

This study aimed to evaluate and compare the improving effect of Tibetan local lactic acid bacteria and commercial lactic acid bacteria preparation on the silage fermentation quality of Vicia sativa. The experiment consisted of 5 treatment groups with 3 replicates in each group, including a control group （C, no supplementation）, a supplementation group of commercial lactic acid bacteria preparation （G）, and 3 supplementation groups of local lactic acid bacteria （supplementation of Tibetan local lactic acid bacteria HG24, LMG4 and LOG5, respectively）. At the 60th day of silaging, the silage samples from different groups were collected and their fermentation quality, nutritive value and microbial composition were determined. The results showed that compared with the control group, the lactic acid bacteria supplementation groups （G, HG24, LMG4 and LOG5） had higher lactic acid content and lactic acid bacteria count, lower pH value and ammonia nitrogen/total nitrogen value, trace content of butyric acid, and good fermentation quality; the lactic acid content and lactic acid/acetic acid value of LMG4 and LOG5 groups were significantly higher than those of the other groups （P〈0.05）, while the pH value, acetic acid content, total volatile fatty acid content and ammonia nitrogen/total nitrogen value were significantly lower than those of the other groups （P〈0.05）; the content of lactic acid and lactic acid/acetic acid value of HG24 group were significantly higher than those of control group and G group （P〈0.05）, while pH value, acetic acid content, total volatile fatty acid content, ammonia nitrogen/total nitrogen value were significantly lower than those of control group and G group （P〈0.05）. In conclusion, the improving effect of silage fermentation quality of Vicia sativa was LMG4 group, LOG5 group 〉 HG24 group 〉 G group 〉 control group.