不同添加剂对高水分全株玉米青贮饲料发酵品质和细菌群落的影响

为探讨不同添加剂对高水分全株玉米(Zea mays L.)青贮饲料发酵品质和细菌群落的影响,本试验以乳熟期的全株玉米为原料,设置对照、添加苯甲酸钠和植物乳杆菌3个处理,青贮60 d后,测定其营养成分、发酵指标和细菌群落组成。结果表明:植物乳杆菌和苯甲酸钠均能使高水分全株玉米青贮饲料的细菌群落发生一定变化,并以乳杆菌属细菌为优势菌群(>70%);2种添加剂均未降低高水分全株玉米青贮饲料的细菌多样性;与对照相比,用植物乳杆菌处理高水分全株玉米青贮后,其氨态氮含量呈显著增加的趋势(P<0.05),用苯甲酸钠处理的高水分全株玉米青贮后,pH值升高(P<0.05),有机酸含量降低。因此,2种添加剂对高水分全株玉米青贮饲料发酵品质的改善效果不佳。

Effects of Different Additives on Fermentation Quality and Bacterial Community of High-moisture Whole-plant Corn Silage

To explore the effects of lactobacillus plantarum and Sodium benzoate on the fermentation quality and bacterial community of whole corn silage with high moisture,the whole-plant corn was taken as ensiling material under three treatments in our study,including control,Lactobacillus plantarum and Sodium benzoate.And then,its chemical composition,fermentation profile and bacterial community were measured after 60 days silage.The results showed that Lactobacillus plantarum and Sodium benzoate had a certain effect on changing the bacterial community composition,and Lactobacillus was the dominant genus(>70%),but these two additives did not reduced the bacterial diversity of the high-moisture whole-plant corn silage.In contrast to control,the ammonia nitrogen content was significantly increased(P<0.05)under Lactobacillus plantarum,while pH was increased(P<0.05)and the organic acid content was decreased under Sodium benzoate.Therefore,the two additives have poor effects on improving the fermentation quality of high-moisture whole-plant corn silage.