不同温度条件下发酵时间对完全混合发酵日粮(TMF)发酵品质的影响

doi:10.16431/j.cnki.1671-7236.2018.03.015

摘要/Abstract

摘要：

本试验旨在研究不同温度条件下，发酵时间对完全混合发酵日粮（total mixed fermentation ration，TMF）发酵品质的影响。将0.5% CT-10（同型发酵乳酸杆菌）、5%糖蜜和TMR装入发酵袋内并于5、15和25℃条件下密封发酵，在发酵5、10、15、20和30 d时开袋取样测定其发酵品质。结果显示：5℃时，随着发酵时间的延长，各组间中性洗涤纤维（NDF）和粗灰分（Ash）无显著差异（P > 0.05），而干物质（DM）、粗蛋白质（CP）、粗脂肪（EE）和酸性洗涤纤维（ADF）含量均随时间的增加而显著降低（P < 0.05）；15℃时，各组间NDF含量无显著差异（P > 0.05），而其他指标含量均呈现下降趋势；25℃时，各组间EE、Ash、NDF和ADF无显著差异（P > 0.05），而CP随着发酵时间的增加显著降低（P < 0.05）。不同的发酵时间对TMF有机酸含量影响显著（P < 0.05），在5和15℃时，发酵30 d天时pH分别降至4.23和4.36，达到发酵过程中的最低点；各个发酵温度条件下，氨态氮（NH₃-N）含量变化趋势一致，前15 d持续增加，之后又呈现先缓慢降低再增加的趋势；25℃时，发酵20 d，pH降至4.57，乳酸含量和TVFAs含量分别达到最高。综合以上结果和V-Score评分最终得出：5℃时，发酵20 d效果较好，15℃时，发酵15、20 d效果较好；25℃时，发酵5 d效果较好，饲料等级均为优。

关键词: 全混合发酵日粮; 乳酸菌; 发酵时间; 发酵温度; 发酵品质

Abstract:

This experiment was conducted to investigate the influence of fermentation time on the fermentation quality of total mixed fermentation ration (TMF) at different fermentation temperature.The 0.5% CT-10(homofermentative Lactobacillium) and 5% molasses were added into TMR and sealed fermented under 5,15 and 25 ℃ for 5,10,15,25 and 30 d,respectively.The feed samples were collected and fermentation quality was determined to assess the quality of TMF.The results showed that:At 5 ℃,there were no significant difference in NDF and Ash at different fermentation time (P > 0.05),and with the increase of fermentation time,the contents of DM,CP,EE and ADF were decreased (P < 0.05);Under the condition of 15 ℃,the NDF content was not significantly affected (P > 0.05),while the other indexes showed a downward trend with the increase of fermentation time;At 25 ℃,there were no significant difference in EE,ADF,NDF and Ash at different fermentation time (P > 0.05),while the CP content was significantly decreased with the increase of fermentation time (P < 0.05).There was significant effects of different fermentation time on organic acid content (P < 0.05).At 5 and 15 ℃,after 30 d of fermentation,the pH was decreased to 4.23 and 4.36,respectively.The change of NH₃-N content tended to be consistent at different fermentation temperatures which was increased at the first 15 d,and then showed a slow decline, and increased at last.At 25 ℃ after 20 d of fermentation,the pH was reduced to 4.57,the contents of lactic acid and TVFAs reached the highest.Combined the above results and V-score score,it was concluded that under the condition of 5 ℃,the best fermentation time was 20 d,at 15 ℃,the best fermentation time was 15 and 20 d,while at 25 ℃,it was 5 d.At those condition,all the feed grade were excellent.

Key words: total mixed fermentation ration (TMF); lactic acid bacteria; fermentation time; fermentation temperature; fermentation quality

中图分类号:

S816.6

张旭, 郭盼盼, 金锡九, 严昌国, 金远铭, 奚文博, 高青山. 不同温度条件下发酵时间对完全混合发酵日粮(TMF)发酵品质的影响[J]. 《中国畜牧兽医》, 2018, 45(3): 673-681.

ZHANG Xu, GUO Panpan, JIN Xijiu, YAN Changguo, JIN Yuanming, XI Wenbo, GAO Qingshan. Effects of Fermentation Time on Fermentation Quality of the Total Mixed Fermentation Ration (TMF) at Different Fermentation Temperature[J]. , 2018, 45(3): 673-681.

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