不同添加剂及贮藏温度对发酵全混合日粮品质和真菌数量的影响

本试验旨在探究添加剂及贮藏温度对发酵全混合日粮（Fermented Total Mixed Rations，FTMR）的影响，为FTMR在生产实践中的应用提供科学依据。试验设置了布氏乳杆菌（Lactobacillus buchneri，LB）、没食子酸（Gallic acid，GA）、果胶酶（Pectinase，PE），共3个添加剂和对照组（CK），4个不同的贮藏温度（10℃、20℃、30℃和40℃），发酵7 d后取样。结果表明，随着贮藏温度的升高，各处理的pH值均显著降低，CK、LB和GA处理组的pH值于30℃达到最低，PE处理组于40℃达到最低（P<0.05）；随着贮藏温度的升高，各处理组中乙酸和丙酸的含量均显著升高（P<0.05），其中乙酸的含量于30℃时达到最高，丙酸的含量于40℃时达到最高；添加PE后，FTMR的pH值在10℃、30℃和40℃下均显著低于其他处理组（P<0.05）。综上，贮藏温度为30℃和40℃时FTMR的发酵品质较好，当贮藏温度为10℃、30℃和40℃时添加果胶酶可以提高FTMR的发酵品质。

Effects of Different Additives and Storage Temperature on FTMR Quality and Fungal Quantity

The study was aimed to explore the effects of additives and storage temperature on Fermented Total Mixed Rations (FTMR),and to provide a scientific basis for the application of FTMR in production. Three different additives (Lactobacillus buchneri,LB;Gallic acid,GA;Pectinase,PE) and no addictive treatment as control (CK)were set up. Four different storage temperatures (10℃,20℃,30℃ and 40℃) were set up during 7 days of fermentation. The results showed that the pH value of each treatment significantly decreased with the increase of storage temperature. The pH value of the CK,LB and GA treatment groups reached the lowest value at 30℃,and the PE treatment group reached the lowest value at 40℃ (P<0.05).With the increase of storage temperature,the content of AA and PA in each treatment group increased significantly (P<0.05),among which the content of AA reached the highest at 30℃ and the content of PA reached the highest at 40℃(P<0.05).After the addition of PE,the pH value of FTMR was significantly lower than other treatment groups at 10℃,30℃ and 40℃ (P<0.05). In conclusion,the fermentation quality of FTMR was better when the storage temperature was 30℃ and 40℃. When the storage temperature is 10℃,30℃ and 40℃,PE can improve the fermentation quality of FTMR.