植物乳杆菌和布氏乳杆菌对甘蔗尾青贮品质的影响

doi:10.16431/j.cnki.1671-7236.2018.05.013

摘要/Abstract

摘要：

试验旨在研究植物乳杆菌（Lactobacillus plantarum，LAP）和布氏乳杆菌（Lactobacillus buchneri，LAB）对甘蔗尾青贮品质及有氧稳定性的影响。以新鲜甘蔗尾为原料于聚乙烯薄膜袋中真空青贮，共设3个组，每组3个重复，每个重复取新鲜甘蔗尾500 g，避光室温青贮发酵。试验组Ⅰ在甘蔗尾中添加20 mL LAP菌剂（6.00×10¹⁰ CFU/mL）及30 mL生理盐水；试验组Ⅱ添加20 mL LAB菌剂（8.80×10⁹ CFU/mL）及30 mL生理盐水；对照组只添加50 mL的生理盐水。45 d后测定各组青贮常规营养成分含量、pH、挥发性脂肪酸含量和有氧稳定性。结果表明，与对照组相比，添加LAP的试验组Ⅰ或添加LAB的试验组Ⅱ甘蔗尾青贮pH显著降低（P<0.05）；试验组Ⅰ乳酸含量和试验组Ⅱ乙酸含量显著升高（P<0.05）。对照组丁酸含量较高，而在两个试验组中均未检测到丁酸（P<0.05）。与对照组相比，试验组Ⅰ氨态氮含量显著降低（P<0.05），粗蛋白质（CP）含量也有一定程度升高（P=0.071）；两个试验组中性洗涤纤维（NDF）和酸性洗涤纤维（ADF）含量均显著降低（P<0.05），且试验组Ⅰ、Ⅱ的有氧稳定性分别提高了34.29%和42.86%（P<0.05）。综合以上结果，添加LAP 或LAB 均能有效提高甘蔗尾青贮的品质和有氧稳定性，其中LAP对提高甘蔗尾青贮品质和有氧稳定性效果更优。

关键词: 甘蔗尾; 植物乳杆菌; 布氏乳杆菌; 青贮品质; 有氧稳定性

Abstract:

This experiment was aimed to explore the effects of Lactobacillus plantarum (LAP)and Lactobacillus buchneri (LAB) on the quality and aerobic stability of sugarcane tops silage.Fresh sugarcane tops were used as raw material and placed inside an air tight polyethylene bag and stored at room temperature to get ensiled.Three experimental groups were set up,every group comprised 3 repeats and every repeat contained 500 g of dried and crushed sugar cane tops.The experimental groups were set up as follows,Group Ⅰ:20 mL of LAP (6.00×10¹⁰ CFU/mL) and 30 mL of normal saline;Group Ⅱ:20 mL of LAB (8.80×10⁹ CFU/mL) and 30 mL of normal saline.The treatment without inoculant and contained only 50 mL of normal saline served as the control group.After 45 days,the nutritional composition,pH,volatile fatty acids and aerobic stability of every group were determined.The results showed that,pH of group I and group Ⅱ were significantly lower compared with those of control group (P<0.05).Lactic acid production in group Ⅰ and acetic acid production in group Ⅱ were significantly increased (P<0.05).The control group had higher content of butyric acid,while no butyric acid was detected in two experimental groups (P<0.05).Ammonia nitrogen content in group Ⅰ was significantly lowered (P<0.05),while crude protein (CP) content was increased (P=0.071) as compared with control group.NDF and ADF contents in group Ⅰ and group Ⅱ were significantly lowered (P<0.05),and aerobic stability was significantly increased by 34.29% and 42.86%,respectively,as compared with control group (P<0.05).Conclusively,addition of LAP or LAB significantly improved the quality and aerobic stability of sugarcane tops silage,while LAP was better.

Key words: Sugarcane tops; Lactobacillus plantarum; Lactobacillus buchneri; silage quality; aerobic stability

中图分类号:

S816.5⁺3

穆胜龙, 杨冉冉, 周波, 任凤芸, 梁明振, 杜学振, 邹彩霞, 何仁春. 植物乳杆菌和布氏乳杆菌对甘蔗尾青贮品质的影响[J]. 《中国畜牧兽医》, 2018, 45(5): 1226-1233.

MU Shenglong, YANG Ranran, ZHOU Bo, REN Fengyun, LIANG Mingzhen, DU Xuezhen, ZOU Caixia, HE Renchun. Effects of Lactobacillus plantarum and Lactobacillus buchneri on the Quality of Sugarcane Tops Silage[J]. , 2018, 45(5): 1226-1233.

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