中国畜牧兽医

• 动物营养与饲料科学 • 上一篇    下一篇

添加不同乳酸菌剂对苜蓿青贮营养价值的影响

赖玉娇1,罗海玲1,王朕朕1,卢晓楠1,曲扬华1,高维敏1,刘昆1,玉柱2   

  1. 1.中国农业大学动物科技学院,动物营养学国家重点实验室,北京 100193;2.中国农业大学草地研究所,北京 100193
  • 收稿日期:2014-02-25 出版日期:2014-08-20 发布日期:2014-08-22
  • 通讯作者: 罗海玲,教授,博士生导师。E-mail:luohailing@cau.edu.cn
  • 作者简介:赖玉娇(1989—),女,湖北人,硕士生,研究方向:动物营养与饲料科学。
  • 基金资助:

    农业部行业科技(201303061);国家肉羊产业技术体系(CARS-39)。

Effect of Adding Different Lactic Acid Bacteria Inoculants on Nutrient Values of Alfalfa Silage

LAI Yu-jiao1,LUO Hai-ling1,WANG Zhen-zhen1,LU Xiao-nan1,QU Yang-hua1,GAO Wei-min1,LIU Kun1,YU Zhu2   

  1. 1.State Key Laboratory of Animal Nutrition,College of Animal Science and Technology,China Agricultural University,Beijing 100193,China;2.Institute of Grassland Science,China Agricultural University,Beijing 100193,China
  • Received:2014-02-25 Online:2014-08-20 Published:2014-08-22

摘要: 本试验旨在研究添加不同乳酸菌剂对苜蓿青贮营养价值的影响。以紫花苜蓿为原料,分别添加干酪乳杆菌(A-LAB组)、植物乳杆菌(B-LAB组)和戊糖片球菌(C-LAB组)各1×106 CFU/g进行青贮,同时设置空白对照。发酵45 d后,应用康奈尔净碳水化合物—蛋白质体系(CNCPS)对苜蓿青贮营养价值进行评定。结果表明,在蛋白质组分中,与对照组相比,添加乳酸菌剂能降低非蛋白氮(PA)含量,其中B-LAB组达到显著水平(P<0.05);乳酸菌剂组中速降解真蛋白质(PB2)和慢速降解真蛋白质(PB3)含量均高于对照组,但差异不显著(P>0.05)。在碳水化合物组分中,添加乳酸菌剂提高了糖类(CA)、非结构性碳水化合物(CNSC)的含量,降低了可利用纤维(CB2)的含量,其中A-LAB组达到显著水平(P<0.05)。综上所述,添加乳酸菌剂能在一定程度上通过保护真蛋白和提高快速降解碳水化合物组分及非结构性碳水化合物含量,提高苜蓿青贮营养价值,且分别以添加植物乳杆菌和干酪乳杆菌效果较好。

关键词: 苜蓿青贮; 乳酸菌; CNCPS; 营养价值

Abstract: This experiment was conducted to investigate the influence of adding different lactic acid bacteria inoculants on nutrient values of alfalfa silage.The test took the alfalfa as material while adding Lactobacillus casei(A-LAB),Lactobacillus plantarum(B-LAB) and Pediococcus pentosaceus (C-LAB) at dose of 106 CFU/g fresh weight to ensile and set the control group,respectively.The cornell net carbohydrate and protein systems (CNCPS) was used to evaluate nutrient values of alfalfa silage after ensiling 45 days.The results showed that adding lactic acid bacteria inoculants could decrease the content of non-protein nitrogen (PA) compared with the control group. and the effect of B-LAB reached to the significant level (P<0.05).The content of intermediately degraded protein (PB2) and slowly degraded protein (PB3) of all the lactic acid bacteria inoculant groups were higher than the control group,but the difference was not significant (P>0.05).In the aspects of carbohydrate fractions,adding lactic acid bacteria inoculant increased the content of sugars (CA) and non-structural carbohydrate (CNSC) and decreased the content of available fiber (CB2),and the effect of A-LAB reached to the significant level (P<0.05).In conclusion,adding lactic acid bacteria inoculant could improve the nutrient values of alfalfa silage to certain extent by preserving the true protein and increasing the content of rapid degradation rates and CNSC of carbohydrate fractions,and Lactobacillus plantarum and Lactobacillus casei had the better effect.

Key words: alfalfa silage; lactic acid bacteria; CNCPS; nutrient value