不同海拔的燕麦青贮饲料发酵品质和细菌群落特征

为了探究海拔高度对燕麦（Avena sativa L.）青贮饲料发酵品质和细菌群落特征的影响，本研究以不同海拔地区种植的燕麦为原料，制作青贮饲料，分别贮存在低海拔地区（成都）和高海拔地区（红原），测定发酵指标和细菌群落特征。结果表明，随着海拔升高，燕麦青贮饲料中细菌群落组成和结构均发生变化（P<0.01）：乳酸菌属相对丰富度呈上升趋势，而不良菌（如梭状芽孢杆菌）属相对丰富度呈下降趋势。不同海拔地区种植的燕麦在同一地区青贮后可溶性碳水化合物、粗蛋白、丁酸和氨态氮含量以及微生物数量均存在差异（P<0.05）。综上，海拔高度影响燕麦青贮饲料发酵品质和细菌群落特征。

Fermentation Quality and Bacterial Community Characteristics of Oat Silage at Different Altitudes

In order to investigate the effects of altitude on the fermentation quality and bacterial community characteristics of oat silage，In this study, oats grown in different elevations were used as raw materials to produce silage,which was stored in low elevations (Chengdu) and high elevations (Hongyuan) respectively,and the silage fermentation indicators and bacterial community characteristics were analyzed. The results showed that the composition and structure of bacterial community in oat silage changed as the elevation increased (P<0.01)：The relative abundance of lactic acid bacteria increased,while the relative abundance of undesirable bacteria (such as Clostridium) decreased. In terms of the same storage elevation,the contents of carbohydrate (WSC),crude protein (CP),butyric acid (BA) and ammonia nitrogen (AN) and microbial counts in silages of oats grown at different altitudes were significantly different (P<0.05). Therefore,the off-site storage affects the bacterial community characteristics and fermentation quality of oat silage.