不同温度下添加乳酸菌对油莎草青贮品质及体外干物质消失率的影响

为研究不同乳酸菌添加剂及贮藏温度对油莎草青贮品质及体外干物质消失率的影响,试验采用双因素完全随机设计,将采集的油莎草原料分为3组,分别进行副干酪乳杆菌(AC组)和植物乳杆菌添加(LP组)及无添加处理(对照组),每组设10个重复。将以上处理的样品200 g装入食品级聚乙烯袋中进行真空密封,各取5袋分别置于常温(20±2)℃和低温4℃贮藏35 d。结果表明:1)常温处理下,LP组油莎草青贮有机物含量,AC组和LP组粗蛋白质、粗脂肪含量,乳酸菌数量及体外产气量,干物质消失率,丙酸含量均显著高于对照组(P<0.05);AC组和LP组油莎草青贮pH,氨态氮/总氮,酵母菌、好氧菌数量及体外pH,乙酸含量均显著低于对照组(P<0.05)。2)低温处理下,AC组和LP组油莎草青贮乳酸含量,乳酸菌、芽孢杆菌数量,粗蛋白质含量及体外产气量,干物质消失率均显著高于对照组(P<0.05);AC组和LP组油莎草青贮酵母菌、好氧菌数量及体外氨态氮含量均显著低于对照组(P<0.05)。3)乳酸菌添加和温度处理在油莎草青贮pH,乳酸菌、酵母菌、好氧菌及芽孢杆菌数量,有机物、粗蛋白质、粗脂肪含量,氨态氮/总氮及体外发酵产气量,干物质消失率,乳酸、乙酸和丙酸含量方面表现出极显著的交互作用(P<0.01)。本试验条件下,2种乳酸菌添加均能有效改善油莎草青贮品质,提高营养价值,添加植物乳杆菌可以改善低温环境下油莎草的青贮品质。

Effects of Lactic Acid Bacteria Addition on Fermentation Quality and Dry Matter Digestibility of Cyperus esculentus Silage under Different Temperatures

In order to study the effects of different lactic acid bacteria additives and storage temperatures on the quality of Cyperus esculentus silage and the disappearance rate of dry matter in vitro,the experiment was de?signed completely randomly with two factors.Cyperus esculentus were divided into 3 group,and the addition treatments included the addition of Lactobacillus plantarum(AC group),Lactobacillus paracasei(LP group)and no addition(control group),and each group had 10 replicates;the treatment samples 200 g were putted into food grade polyethylene bag for vacuum sealing,and 5 bags samples were ensiled under normal tempera?ture(20±2)℃and low temperature 4℃ for 35 days,respectively.The results showed as follows:1)under normal temperature treatment,the organic matter content in LP group,crude protein and ether extract contents,lactic acid bacteria amount of Cyperus esculentus silage and in vitro gas production,dry matter disappearance rate and propionic acid content in AC and LP groups were significantly higher than those in the control group(P<0.05);pH,ammonia nitrogen/total nitrogen,yeast and aerobic bacteria amount of Cyperus esculentus si?lage and in vitro pH and acetic acid content in AC and LP groups were significantly lower than those in the con?trol group(P<0.05).2)Under low temperature treatment,the lactic acid content,lactic acid bacteria and Ba?cillus amount,organic matter and crude protein contents of Cyperus esculentus silage and in vitro gas produc?tion,dry matter disappearance rate in AC and LP groups were significantly higher than those in the control group(P<0.05);yeast and aerobic bacteria amount of Cyperus esculentus silage and ammonia nitrogen con?tent in vitro were significantly lower than those in the control group(P<0.05).3)Lactic acid bacteria addi?tives and storage temperatures had significant interaction on pH,lactic acid bacteria,yeast,aerobic bacteria and Bacillus amount,organic matter,crude protein,ether extract contents,ammonia nitrogen/total nitrogen of Cyperus esculentus silage and in vitro fermentation gas production,dry matter disappearance rate,lactic acid,acetic acid and propionic acid contents(P<0.01).The two kind of lactic acid bacteria can improve the fermen?tation quality and nutritional value of the Cyperus esculentus silage under the conditions of this test.Lactobacil?lus plantarum can improve the fermentation quality of the Cyperus esculentus silage under low temperature.