添加乳酸菌和酶制剂对水葫芦茎叶青贮发酵品质的影响

采用3×3二因子随机试验设计,研究乳酸菌和酶制剂对水葫芦茎叶青贮料发酵品质的影响。乳酸菌和酶制剂的添加水平分别为0、1×106、1×108CFU/kg原料和0、3000、6000IU/kgDM。结果表明:青贮料的NDF含量随着乳酸菌和酶制剂添加量的增加而降低(P<0.05),其中加菌组比未加菌组降低3.9%～5.7%,加酶组比未加酶组降低2.7%～3.4%;青贮料的氨态氮占总氮的比例随着乳酸菌添加量的增加而降低(P<0.05)。当酶制剂添加6000IU/kgDM时青贮料的氨态氮占总氮的比例与未加酶组存在显著的差异(P<0.05);乳酸菌和酶制剂的添加对于青贮料的pH值、乳酸和丁酸有显著的互作效应(P<0.05),青贮料的乳酸和丁酸含量的变化呈相反趋势,随着乳酸菌和酶制剂添加量的增加显著升高或降低(P<0.05),当二者的添加量都达到最大时,青贮料的pH值显著降低至4.30,乳酸含量最高。在本试验条件下,同时添加1×108 CFU/kg原料的乳酸菌和6 000 IU/kgDM的酶制剂青贮水葫芦茎叶效果最好。

Effects of Lactobacillus and Cellulase on Fermentation Characteristics of Water Hyacinth Stem and Leaf

A two-way factorial trail was designed to study the effects of addition of lactobacillus and cellulase on fermentation characteristics of water hyacinth stem and leaf silage(WHSL).Lactobacillus was added at levels of 0,1×106 and 1×108 CFU/kg(fresh basis)(L1,L2 and L3),and cellulase was added 0,3 000 and 6 000 IU/kg DM(C1,C2 and C3),respectively.Content of neutral detergent(NDF) was decreased significantly with increased levels of lactobacillus and cellulose,by 3.9%～5.7% and 2.7%～3.4% lower in the treatment with lactobacillus and cellulase,compared with control.Ratio of ammonia nitrogen to the total in lactobacillus-added silage was 26.7%～35.8% less than non-lactobacillus(P < 0.05).The percentage of ammonia was reduced significantly at 6 000 IU/kg DM cellulase-added silage(P < 0.05).Addition of lactobacillus and cellulase had interactive effects on the pH value,lactate and butyrate content of WHSL silage(P < 0.05).There was a reverse change tendency in lactate and butyrate content as the added levels increased,and the pH value of WHSL silage was lowest and lactate content was highest when the two additives were supplemented with the greatest dose.From the results obtained in this study,it is indicated that the optimal quality of WHSL silage could be obtained when lactobacillus and cellulase were added at 1×108CFU/kg(fresh basis) and 6 000 IU/kgDM.