含水量和乳酸菌制剂对狗尾草发酵品质的影响

研究含水量(30%、35%和40%)和乳酸菌制剂添加量(3%、6%、9%和12%)对成熟期狗尾草(Setariaviridis(L.)Beauv.干草发酵品质的影响。结果表明,在含水量30%条件下添加乳酸菌制剂显著降低粗蛋白质含量(P<0.05);含水量35%和40%条件下添加乳酸菌制剂显著降低粗纤维和中性洗涤纤维含量(P<0.05);随着含水量的升高pH值趋于降低,乳酸、丁酸产量趋于增加;含水量和乳酸菌制剂对pH值、乳酸产量以及乳酸菌数量具有显著的互作效应(P<0.05);在含水量30%-40%条件下,添加乳酸菌制剂3%-12%,各处理组的发酵品质均为优或良。

Effects of Water Content and Lactobacillus on the Quality of Fermented Bristlegrass(Setaria viridis (L.) Beauv.)

The study was conducted to examine the fermentation effect of adding 3%,6%,9% or 12% lactobacillus concentration to Bristlegrass(Setaria viridis(L.) Beauv).hay of moisture content of 30%,35%,or40%.Results indicate that lactobacillus added to hay of 30% moisture content reduced the hay crude protein(CP) content significantly(P<0.05).When hay of 35% or 40% moisture content was added with lactobacillus,the hay crude fiber(CF) and neutral detergent fiber(NDF) contents reduced notably(P<(0.05)).When moisture content of hay was higher than 35% or 40%,the pH value of hay tended to decrease and its lactic acid and butyric acid productions increased.There is a significant interaction between the hay water content and the effect of lactobacillus on the pH value,lactic acid production and the number of lactate acid bacteria(P<0.05).Treatments of adding 3%~12% lactobacillus to bristlegrass hay of 30%～40% moisture content bring out superb or quality hay.