旋扭山绿豆牧草与菠萝叶混合青贮的研究

试验旨在解决高水分旋扭山绿豆牧草单独青贮品质差和菠萝叶资源浪费的问题,探索不同比例菠萝叶与旋扭山绿豆牧草混合青贮对发酵品质的影响。混合比例分别为：100%旋扭山绿豆（CK组）、90%旋扭山绿豆和10%菠萝叶（10%PL组）、85%旋扭山绿豆和15%菠萝叶（15%PL组）、80%旋扭山绿豆和20%菠萝叶（20%PL组）、75%旋扭山绿豆和25%菠萝叶（25%PL组）,青贮60 d后对发酵品质进行分析。结果显示,随着菠萝叶比例增加,青贮中可溶性碳水化合物（WSC）和乳酸（LA）含量显著提高（P<0.05）。与CK组相比,各处理组青贮的pH值和氨氮（NH3-N）含量均显著降低（P<0.05）,粗蛋白损失率降低,未产生丁酸（BA）。研究表明,添加20%左右的菠萝叶与旋扭山绿豆混合青贮较为适宜。     

旋扭山绿豆对肉兔的饲用价值

<正> 旋扭山绿豆[Desmodium intortum(mild)urb]是我系生物固氮中心从澳大利亚引进的一种多年生优良豆科牧草。它对土壤适应范围广,在pH4.5～7的沙土、壤土、粘土和酸性红壤土中都能正常生长,产量高,年亩产量约4吨,干草含粗蛋白20％以上,是很有发展前途的优良牧草。本试验用其饲养肉兔,以评价其对肉兔的饲用价值。 1.材料与方法 1.1 旋扭山绿豆由生物固氮中心牧     

旋扭山绿豆替代麦皮饲养生猪试验

以旋扭山绿豆（Ｄｅｓｍｏｄｉｕｍｉｎｔｏｒｔｕｍ）鲜革和草粉替代麦皮喂养生猪,生猪生长发育正常,对照组（搭配麦皮）、鲜草组、草粉组净增重和日增重差异不显著,但鲜草组具有一定的优势。鲜草组饲料转化率高于对照组,草粉组饲料转化率低于对照组。将旋扭山绿豆鲜草或草粉计入成本,进行经济效益分析,鲜革组每增重１ｋｇ需饲料成本比对照组减少０．２６元,而草粉组比对照组增加０．１３元。     

葡萄糖和苹果酸对杂交狼尾草青贮发酵品质和营养成分的影响

设置添加2％葡萄糖组、2％苹果酸组、2％葡萄糖+2％苹果酸混合组处理,以不添加添加剂为对照组,装袋后常温密封发酵36d,研究葡萄糖和苹果酸以及两者混合添加对杂交狼尾草青贮发酵品质和营养成分的影响.结果 表明:所有处理均提高了杂交狼尾草青贮的感官品质,NH3N含量均显著降低(P＜0.05),其中,2％苹果酸组和混合组青贮...     

青贮密度和青贮时间对紫花苜蓿发酵品质及营养成分的影响

为研究不同青贮密度和青贮时间对紫花苜蓿(Medicago sativa L.)发酵品质及营养成分的影响,本试验以第二茬初花期(10%植株开花)刈割的紫花苜蓿为原料,采用双因素试验设计,分别设计青贮密度550,600和650 kg·m^-3以及时间30,60和120 d,对不同处理青贮料的发酵品质和营养成分进行分析。结果表明：除乙酸和粗蛋白(Crude protein, CP)含量外,青贮密度和时间的交互作用显著影响了苜蓿的发酵品质和营养成分(P<0.05);与密度为650 kg·m^-3的处理组相比,密度为600 kg·m^-3的处理组青贮30和60 d后,乳酸和干物质(Dry matter, DM)含量增加,酸性洗涤纤维(Acid detergent fiber, ADF)和可溶性碳水化合物(Water soluble carbohydrate, WSC)含量减少;在密度为600 kg·m^-3下,与青贮30 d相比,青贮60 d的样品中乳酸、乙酸、DM,CP和粗脂肪(Ether extract, ...     

青贮甘薯藤发酵进程及品质研究

为了提高甘薯藤有效能值及利用效率,对照组不添加任何物质直接进行塑料袋青贮,配合组以酒糟粉作为吸附剂并添加1%的营养添加剂进行塑料袋青贮。在装填后第1、3、6、10、15、30及60 d进行取样,测定甘薯藤青贮过程中pH值、微生物数量以及营养成分的变化情况,结果表明,虽然两组的pH值、微生物含量的变化情况各异,但都较好地保存了鲜甘薯藤的营养成分。     

发酵抑制剂对紫花苜蓿青贮发酵品质的影响

本试验以紫花苜蓿为研究材料,探讨添加发酵抑制剂对其乳酸菌数量和青贮品质的影响,试验设置了对照、甲酸（0．5％、0．8％）、丙酸（（）．5％、0．8％）、Silo guard（0．05％、0．1％）7个处理,调制青贮饲料,30d后开封并取样分析。结果表明,添加剂甲酸和丙酸（0．5％、0．8％）在一定程度上抑制了紫花苜蓿青贮饲料乳酸菌（LAB）的生长繁殖,乳酸含量较低,但pH值、氨态氮占总氮比例（NH3-N／TN）、丁酸含量均显著低于对照组（P〈0．05）,明显改善了紫花苜蓿青贮饲料的发酵品质。发酵抑制剂Silo guard（0．1％）也使pH值和丁酸含量显著下降（P〈0．05）而对乳酸含量没有明显影响。     

不同发酵添加剂对青贮柞树叶品质的影响

试验旨在研究不同发酵添加剂对青贮柞树叶品质的影响。采用单因素试验设计,共设7个组:CK组、M组、LAB组、EM组、LW组、LAB-M组及EM-M组,每组3个重复。青贮60 d后,测定青贮柞树叶饲料的营养价值和发酵品质。结果表明:(1)在感官评定中,各试验组的气味及得分和总分均显著高于对照组(P<0.05)。(2)在Flieg评分上,除LW组外的其余试验组的乳酸评分、乙酸评分以及总分均显著高于对照组(P<0.05),且EM-M组的该三项评分均为最高。各组丁酸评分全为满分。(3)EM-M组pH最低、乳酸含量和LA/AA最高,且在pH和乳酸含量上与其他组存在显著差异(P<0.05)。(4)不同青贮添加剂显著降低了柞树叶青贮饲料的缩合单宁(condensed tannin,CT)含量(P<0.05)。各试验组的霉菌、酵母菌以及好氧细菌的含量均低于对照组,乳酸菌含量提升显著(P<0.05)。综上所述,发酵添加剂试验组的青贮品质优于对照组。综合各项指标进行评价,各组的综合营养价值从高到低依次为:EM-M组>LAB-M组>M组>EM组>LAB组&...     

添加剂对麻叶荨麻青贮发酵品质的影响

麻叶荨麻(Urtica cannabina L.)资源丰富,具有较高的营养价值。由于水分、灰分、蛋白质含量和缓冲能值较高,可溶性碳水化合物含量低,难以单独成功青贮。为探讨添加剂对其青贮发酵品质的影响,以MicromanagerH/M(MH)、Lalsil Fresh(LF)、青宝Ⅱ号(FS)、Lalsil Dry(LD)4种添加剂,每种设3个添加梯度,以不使用添加剂处理作为对照(Control),共13个处理,每个处理3次重复,室温袋贮60d后取样分析。结果表明:添加MH、LF和FS不能快速降低pH,没有改善发酵品质;添加LD极显著降低了pH,能够明显促进乳酸发酵(P<0.01);所使用的添加剂均不能抑制蛋白质分解;添加不同剂量MH、LF和FS的青贮品质分别为5级、4级和4级,发酵品质较差;添加不同剂量的LD能够改善发酵品质,其中添加0.5 g/kgLD的效果最好。故乳酸菌制剂与纤维素酶或糖联合使用,可改善麻叶荨麻的青贮品质。     

添加乳酸菌和纤维素酶对菠萝渣青贮发酵品质和体外发酵的评价

本试验旨在探究添加乳酸菌和纤维素酶对菠萝渣青贮发酵品质及体外发酵效果的影响。试验采用单因素试验设计,设置对照组（不使用任何添加剂）、纤维素酶组（添加0.150 g/kg纤维素酶）、乳酸菌组（添加0.025 g/kg乳酸菌）、复合菌酶组（添加0.150 g/kg纤维素酶和0.025 g/kg乳酸菌）,每组3个重复。青贮60 d后收集样品并测定相关指标。收取3只成年雷州山羊的瘤胃液,按照体积比1∶9的比例与人工唾液混合用作发酵液。4个试验组体外发酵48 h,在6、12、24和48 h时记录产气量,并测定发酵液的pH及挥发性脂肪酸、氨态氮（NH3-N）浓度等相关指标。结果表明：1）与对照组相比,乳酸菌组和复合菌酶组的粗蛋白质含量分别提高了26.85%和22.72%(P<0.05);亚硝酸盐含量分别降低了22.88%和17.80%(P<0.05);各添加剂组的氨态氮与总氮的比值（NH3-N/TN）均显著降低（P<0.05）。2）整个体外瘤胃发酵期,各组pH和NH3-N浓度均在瘤胃正常变化范围内;体外瘤胃发酵6 h,各添加剂组的瘤胃体外发酵培养液中丁酸浓度均显著低于对照组（P&...     

Effects of inoculants and environmental temperature on fermentation quality and bacterial diversity of alfalfa silage

To investigate the effects of inoculants and environmental temperature on fermentation quality and bacterial diversity of alfalfa silage, first‐cut alfalfa was ensiled with or without two screened lactic acid bacteria (LAB) strains, Lactobacillus plantarum, LP, and Lactobacillus casei, LC. Each treatment was divided into three parts and stored at 20°C, 30°C, 40°C, respectively. After 60 days ensiling, fermentation characteristics were measured and bacterial diversity was investigated by 16S ribosomal RNA gene sequencing using Illumina MiSeq platform. LP and LC decreased pH, coliform bacteria counts and increased lactic acid content at 20°C, and the two strains decreased pH, ammonia‐N concentration, coliform bacteria counts at 30°C. When the environmental temperature was 40°C, silage treated with LC showed lower LAB and coliform bacteria counts and higher lactic acid content than the untreated and LP treated silages. Butyric acid mainly appeared in silages stored at 40°C. The relative abundance of Lactobacillus in alfalfa silages stored at 20°C and 30°C was highest and increased after LP and LC were added. Garciella was another dominant genus in silages stored at 40°C. In conclusion, LP and LC improved fermentation quality of alfalfa silage by increasing Lactobacillus proportions at 20°C and 30°C; ensiling alfalfa at 40°C was difficult because of Garciella.     

乳酸菌对苜蓿青贮发酵品质和细菌菌群的影响

为探究乳酸菌作为青贮添加剂对苜蓿青贮发酵品质和细菌菌群的影响,试验选取萎焉苜蓿为原料分为三个处理组,分别为无添加剂对照组(CK组)和分别添加1×106 cfu/g乳酸菌YX(LPI组)、乳酸菌ZZU A341(LPA组).结果表明:LPI或LPA组乳酸积累量显著高于CK组(P<0.05),pH和氨态氮含量显著低于CK组...     

Effect of grape pomace on fermentation quality and aerobic stability of sweet sorghum silage

The objective of this study was to evaluate the effect of grape pomace (GP) with different adding levels (0%, 5%, 10% and 15%, fresh matter basis), alone (GP‐LAB) or in combine with an inoculant LAB (GP+LAB), on the fermentation quality and aerobic stability of sweet sorghum silage. After 90 days of ensiling in vacuumized mini‐silos, silages were subject to a 7‐day aerobic stability test, in which chemical, microbial and polyphenol composition were measured. In the GP‐LAB group, adding GP decreased (P < 0.05) concentrations of water‐soluble carbohydrate (WSC) and butyric acid in silage. In the GP+LAB group, adding GP increased (P < 0.05) concentrations of lactic acid, WSC and crude protein, decreased (P < 0.05) final pH value, NH₃‐N ratio and butyric acid concentration in silage. Polyphenol level was reduced (P < 0.05) after silage fermentation. During aerobic exposure, the fungi count, pH value and silage temperature increased (P < 0.05), the levels of lactic acid, acetic acid and polyphenols (quercetin 3‐O‐glucoside and quercetin 3‐O‐glucuronid) decreased (P < 0.05) in silage. GP+LAB treated silage had a lag phase for aerobic spoilage. When the fermentation products, microbial counts, chemical and polyphenol composition were considered, the use of 10% GP+LAB at ensiling could provide a valuable source for improved fermentation quality and aerobic stability of sweet sorghum silage.     

Fermentation quality and chemical composition of shrub silage treated with lactic acid bacteria inoculants and cellulase additives

Effects of lactic acid bacteria (LAB) inoculants and cellulase additives on fermentation quality and chemical compositions of shrub silages were studied by using a small‐scale fermentation system. Two LAB inoculants of Qingbao (Lactobacillus plantarum, Pediococcus acidilacticii, Lactobacillus casei and Clostridium phage) and Caihe (Lactobacillus plantarum, Lactobacillus brevis and Pediococcus acidilactici) and a commercial cellulase made from Trichoderma reesei were used as additives for intermediate pea‐shrub, rush bushclover, arborescent ceratoides and shrubby silage preparation. The crude protein, neutral detergent fiber and water‐soluble carbohydrate contents of the four shrub materials were 10.1–14.2, 62.6–67.2 and 1.9–3.5% on a dry matter basis, respectively. All shrub silages had pH 3.40–4.43, ammonia‐N 0.1–0.2% g/kg and lactic acid 1.3–2.9% on a fresh matter basis. The silage quality of LAB‐inoculated silages did not have a greater effect than control silages, except shrubby silage preparation. Silages treated with the cellulase, the pH of rush bushclover and shrubby sweetvetch silage were significantly (P < 0.05) lower and the lactic acid content were significantly (P < 0.05) higher than the control silages. The results confirmed that shrub contained a relatively high content of crude protein; its silages can be preserved in good quality, and they are new potential resources for livestock feed.     

不同燕麦品种在甘肃中部的营养价值及青贮发酵品质综合评价

为筛选适宜在甘肃省二阴地区种植的优质青贮燕麦品种,采用随机区组设计方法,在甘肃省定西市通渭县华家岭乡研究了7个燕麦品种(陇燕1号、陇燕3号、定莜7号、坝莜9号、坝莜3号、白燕2号和晋燕17号)的产量表现和青贮发酵品质。于燕麦乳熟期刈割,分析鲜草的营养成分和微生物组成,切短至2 cm后直接青贮。60 d后开封取样,测定其营养指标、发酵指标,并进行发酵品质评定。结果表明:1)品种间鲜草产量和干物质含量差异显著(P<0.01),陇燕3号鲜草产量最高,达45257 kg·hm^-2,比定莜7号(35320 kg·hm^-2)高出28.13%。供试品种的干物质含量为31.35%~35.36%。尽管在同一块地上生长,但不同品种植株上附着的微生物组成差异显著(P<0.01),定莜7号的乳酸菌数达10⁵ cfu·g^-1 FM,高于其他品种,有害微生物数量较少。2)青贮60 d后,品种间营养成分差异显著(P<0.01),陇燕3号和定莜7号的干物质含量最高,粗蛋白含量显著(P<0.01)高于其他品种,分别为10.12%和11.09%。坝莜3号(55.78%)、陇燕3号(54.27%)和定莜7号(52.16%)的中性洗涤纤维含量显著(P<0.01)高于其他各品种,陇燕3号的酸性洗涤纤维含量低于坝莜3号和定莜7号,半纤维素含量最高。3)不同品种的发酵品质差异也极显著(P<0.01)。定莜7号的pH值最低(4.13),陇燕3号次之(4.20),晋燕17号为最高(4.53)。定莜7号、陇燕3号和坝莜3号拥有较高的乳酸含量,较低的总挥发性脂肪酸和氨态氮含量,发酵品质良好。坝莜9号和晋燕17号表现较差。4)感官评定和V-Score评分结果基本一致,以陇燕3号和定莜7号的发酵品质最优,感官评定结果为1级,V-Score评分为优。综合考虑产量、营养成分和青贮发酵品质,陇燕3号适宜作为青贮燕麦品种在通渭县及类似的二阴地区种植。     

不同添加剂对黑麦草青贮品质的影响

为探讨不同添加剂对黑麦草青贮品质的影响,并找到黑麦草最佳青贮条件,试验以黑麦草为原料,分为甲酸组(6mL/kg)、乳酸菌组(1∶100)、纤维素酶组(0.05％)、乳酸菌+纤维素酶混合组(乳酸菌1∶100、纤维素酶0.05％)和对照组,共五个处理组,每组3个重复,青贮60 d后取样分析.结果 表明:乳酸菌+纤维素酶混合...     

Improving the fermentation quality of wheat straw silage stored at low temperature by psychrotrophic lactic acid bacteria

This study aimed to explore the feasible approaches to develop a silage production technique in regions with low temperatures. An effective low‐temperature silage technology system was constructed and two frigostable Lactobacillus (L.) strains isolated from alpine pastures were selected and proved to be available for wheat straw silage at 5°C. The strains QZ227 and QZ887 were both identified as L. plantarum according to the phenotype, 16S rRNA, and RecA gene analysis. QZ227, QZ887 and a commercial inoculant FG1 consisting of L. plantarum were effective for improving the fermentation quality of wheat straws silage at 5°C for 30 days as indicated by the higher content of lactic acid and for 60 days by lower pH values, while the control with sterile water instead conferred reduced benefits. Additionally, silages fermented at low temperature proved to be acceptable for feeding livestock after being placed in a simulated environmental temperature of 20°C for 14 days to detect its edibility during the early spring when the temperature begins to rise. Both QZ227 and QZ887 showed potential applications of silage making in frigid areas and were effective inoculants in a low‐temperature silage technology system.     

Screening of antifreeze-thawed lactic acid bacteria and their effects on oat silage fermentation quality and aerobic stability北大核心CSCD

The effects of freeze-thaw conditions on the fermentation quality and aerobic stability of oat silage were investigated. Four strains of freeze-thaw-resistant lactic acid bacteria（LAB）with rapid growth and efficient acid production were screened from 437 strains,which had been isolated from the Qinghai-Tibetan Plateau. Based on physiological and biochemical characteristics and 16S rRNA gene sequence alignment,the four strains were identified as Lactobacillus plantarum 157（LP157）,L. plantarum 160（LP160）,Lactobacillus brevis 248（LB248）,and Lactobacillus pentosus 260（LPE260）. In order to investigate their effects on the fermentation quality,nutrient composition,microbial counts and aerobic stability of oat silage under freeze-thaw conditions,seven treatments were tested as follows：1）LP157;2）LP160;3）LB248;4）LPE260;5）LP160+Lactobacillus rhamnosus 753 mixture （MIX）;6）A commercial bacterial silage additive（COM）;7）The same amount of sterilized distilled water（CK）. All treatments were ensiled for 60 days at a constant temperature of 20 ℃ and under a 20 ℃/-5 ℃ regime alternating every 12 h（freeze-thaw）. LP inoculation improved silage quality：The pH and dry matter loss in silages inoculated with LP157,LP160,LB248 and LPE260 were significantly lower than CK（P<0. 05）and lactic acid and acetic acid contents were significantly higher than CK（P<0. 05）,and the growth of spoilage micro-organisms such as coliform bacteria,yeast and mold were inhibited,both with fermentation at constant 20 ℃ and under freeze-thaw conditions. After aerobic exposure for 5 days,the pH and NH3-N of silages treated with LP157,LP160,LB248 and LPE260 were significantly（P<0. 05） lower than CK,MIX and COM. The aerobic stability of oat silage was improved,especially when inoculated with LP160（70 h vs. CK 11 h）. The results show that the four screened strains can be used as effective LAB inoculants for silage preparation in the freeze-thaw environment of the Qinghai-Tibetan Plateau. © 2022 Editorial Office of Acta Prataculturae Sinica. All rights reserved.     

Effects of chlorpyrifos and chlorantraniliprole on fermentation quality of alfalfa (Medicago sativa L.) silage inoculated with or without Lactobacillus plantarum LP

The effects of pesticides and Lactobacillus plantarum (LP) on fermentation quality of alfalfa (Medicago sativa L.) silage were investigated. Chlorpyrifos and chlorantraniliprole were sprayed on the surface of alfalfa plants at 658.6 and 45.0 g active ingredient/ha, respectively. Alfalfa plants were harvested on day 5 post‐application and ensiled with or without LP. Chlorpyrifos and chlorantraniliprole decreased the yeast count of alfalfa material (P < 0.05). Both pesticides increased the butyric acid content of alfalfa silage (P < 0.001). Chlorpyrifos increased pH and decreased lactic acid, acetic acid and short‐chain fatty acid contents (P < 0.05). LP decreased pH and butyric acid content, and increased lactic acid and short‐chain fatty acid contents of alfalfa silage treated with pesticides (P < 0.05). LP increased the concentration of chlorpyrifos residue in alfalfa silage (P < 0.05). Chlorpyrifos and chlorantraniliprole affected the microbial communities of the material before ensiling, especially coliform bacteria and yeast; the two pesticide residues were reduced after the fermentation of alfalfa silage and affected the fermentation process, whereas LP improved the fermentation quality of pesticides‐contaminated alfalfa silage and slowed down the dissipation of chlorpyrifos.     

乳酸菌添加剂对王草青贮发酵品质及有氧稳定性的影响

为提高王草青贮发酵品质与有氧稳定性,对材料水分含量(高、中、低)和添加剂(无添加:CK;乳酸菌A:LA;乳酸菌B:LB;乳酸菌A与B混合添加:LA+LB)的影响进行了研究。试验结果表明,所有处理的王草发酵品质都良好,中水分含量王草的发酵品质优于高水分和低水分。LA对王草发酵品质无显著影响,但使高、中水分含量王草发酵品质达到最佳。LB与LA+LB显著增加了高、中水分含量王草的pH值(P<0.05),极显著降低了乳酸/乙酸、乳酸/总酸和乳酸含量 (P<0.01),明显增加了乙酸含量。青贮开封后,LB与LA+LB处理的王草青贮料有氧稳定性较好。