| 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 |
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| 引用本文： | 周佳佳,原现军,陈雷,董志浩,王思然,邵涛. 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[J]. 畜牧与饲料科学, 2018, 39(10): 16-20. DOI: 10.12160/j.issn.1672-5190.2018.10.005 |
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| 作者姓名： | 周佳佳 原现军 陈雷 董志浩 王思然 邵涛 |
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| 作者单位： | [1]贵州黔西南喀斯特区域发展研究院,贵州兴义562400;[2]南京农业大学饲草调制加工与贮藏研究所,江苏南京210095 |
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| 基金项目： | 中国科学院科技服务网络计划（STS）“西藏典型农业村（吉纳村）草地农业体系建设与产业化示范”（KFJ-EW-STS-071）;国家星火计划项目“优质饲草种植与奶牛健康养殖技术集成与示范”（2013GA840003）;农业部成果转化项目（2013GB2F40046）;“十二五”国家科技支撑计划“藏北退化草地综合整治技术与示范”（2011BAC09B03）. |
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| 摘 要： | 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。
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| 关 键 词： | 箭筈豌豆 乡土乳酸菌 商品乳酸菌制剂 发酵品质, |
| 收稿时间： | 2018-07-11 |
Improving Effects of Tibetan Local Lactic Acid Bacteria and Commercial Lactic Acid Bacteria Preparation on the Silage Fermentation Quality of Vicia sativa |
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| ZHOU Jia-jia,YUAN Xian-jun,CHEN Lei,DONG Zhi-hao,WANG Si-ran,SHAO Tao （.Qianxinan Institute of Karst Regional Development of Guizhou Province,Xingyi,China,. Improving Effects of Tibetan Local Lactic Acid Bacteria and Commercial Lactic Acid Bacteria Preparation on the Silage Fermentation Quality of Vicia sativa[J]. Animal Husbandry and Feed Science, 2018, 39(10): 16-20. DOI: 10.12160/j.issn.1672-5190.2018.10.005 |
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| Authors: | ZHOU Jia-jia YUAN Xian-jun CHEN Lei DONG Zhi-hao WANG Si-ran SHAO Tao （.Qianxinan Institute of Karst Regional Development of Guizhou Province Xingyi China |
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| Affiliation: | [1]Qianxinan Institute of Karst Regional Development of Guizhou Province,Xingyi 562400,China;[2]Institute of Ensiling and Processing of Grass,Nanjing Agricultural University,Nanjing 210095,China |
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| Abstract: | 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. |
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