甘蔗梢自然青贮过程中的营养成分及细菌多样性变化规律

doi:10.16431/j.cnki.1671-7236.2019.12.011

摘要/Abstract

摘要： 为研究甘蔗梢在自然青贮条件下营养成分及细菌多样性的变化规律，在甘蔗梢自然青贮条件下的第1、15、30、45、60、90天分别采集甘蔗梢青贮样品，分析其常规营养成分、pH、乳酸、氨态氮、挥发性脂肪酸以及微生物多样性变化。结果显示，与青贮第1天相比，自然青贮条件下的甘蔗梢干物质含量在15 d时最低，显著低于第1天（P<0.05），30 d以后趋于稳定，蛋白质含量随着青贮时间的延长而逐渐降低（P<0.05），中性洗涤纤维（NDF）及酸性洗涤纤维（ADF）含量在15 d以后均显著低于第1天（P<0.05），其中以60 d时最低，总磷含量随着天数的增加而显著增加（P<0.05）；pH随着青贮天数的延长而逐渐降低，15 d时pH即达到4.0以下且趋于稳定；乳酸含量在15 d时即显著高于第1天（P<0.05），第30天时达到最高值（207.17 mmol/kg）；乙酸含量随着青贮时间延长逐渐增加（P<0.05），但丙酸和丁酸含量无显著变化（P>0.05）。在青贮的第1天甘蔗梢中的微生物在目水平上主要以Lactobacillales、Rhizobiales、Bacillales、Micrococcales、Sphingomonadales为主，在第15天时，Lactobacillales迅速占据优势地位，其次是Enterobacteriales，30 d时几乎全为Lactobacillales；在属水平上，第1天时以Lactobacillus、Staphylococcus、Sphingomonas、Methylobacteriu、Rhizobium为主。15 d时以Lactobacillus占据绝对优势，30 d时Lactobacillus趋于稳定。由此可得出，甘蔗梢在自然青贮条件下青贮30 d即可达到良好的青贮效果，Lactobacillales目中的Lactobacillus属细菌在甘蔗梢自然青贮中具有重要作用。

关键词: 甘蔗梢; 自然青贮; 营养成分; 细菌; 多样性

Abstract: The objective of this study was to investigate the nutrient composition and bacterial diversity changes of natural fermented sugarcane tops silage under different silage period.Sugarcane tops silages were taken on 1st,15th,30th,45th,60th and 90th day.Nutrient contents,pH,lactic acid,ammoniacal nitrogen,volatile fatty acids VFA and microbial diversity were analyzed.The results showed that compared with sugarcane topssilageon the first day,DM content of sugarcane tops on 15th day was decreased significantly (P<0.05).Crude protein content was decreased with the extension of silage period (P<0.05).pH was decreased with the extension of silage period and was lower than 4.0 after 15-day fermentation (P<0.05).Lactic acid content was increased(P<0.05) and reached the highest value on 30th day,the highest value was 207.17 mmol/kg.Acetate content was increased with the extension of silage period (P<0.05) and no significant changes on propionate and butyric acid.On the first day,the dominant bacteria at order level of sugarcane tops silage were Lactobacillales,Rhizobiales,Bacillales,Micrococcales,Sphingomonadales order.Lactobacillales was the most dominant order after 15-day fermentation and Enterobacteriales was the second dominant order. Lactobacillus,Staphylococcus,Sphingomonas,Methylobacteriu,Rhizobium genus were the dominant genus in sugarcane tops silage on the first day.Lactobacillus was the most important dominant genus after 15-day fermentation.It can be concluded that sugarcane tops can get a good quality under natural silage conditions without any supplemented inoculums and Lactobacillus was an important bacteria genus in the natural fermented sugarcane tops silage.

Key words: sugarcane tops; natural fermented silage; nutrient; bacteria; diversity

中图分类号:

S816.5⁺3

梁辛, 唐庆凤, 郭艳霞, 李孟伟, 唐振华, 谢芳, 彭开屏, 杨承剑. 甘蔗梢自然青贮过程中的营养成分及细菌多样性变化规律[J]. 中国畜牧兽医, 2019, 46(12): 3547-3554.

LIANG Xin, TANG Qingfeng, GUO Yanxia, LI Mengwei, TANG Zhenhua, XIE Fang, PENG Kaiping, YANG Chengjian. Nutrient and Bacterial Diversity Changes of Natural Fermented Sugarcane Tops Silage[J]. China Animal Husbandry and Veterinary Medicine, 2019, 46(12): 3547-3554.

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