不同添加剂对白酒糟发酵全混合饲粮发酵品质及微生物多样性的影响

doi:10.16431/j.cnki.1671-7236.2025.03.013

Abstract

Abstract: 【Objective】 This experiment was to explore the effects of different additives on the nutritional value,fermentation quality and microbial community of fermented total mixed ration containing distillers grains.【Method】 The whole mixed diet with 15% distillers grains was selected for fermentation.Five treatment groups were set up for the experiment,with the addition of 0.5‰ compound microbial supplement (LB group),0.5‰ compound microbial supplement+0.4‰ complex enzyme preparations (LB-CE group),0.5‰ compound microbial supplement+0.3% calcium propionate (LB-CAP),0.5‰ compound microbial supplement+0.1% potassium sorbate (LB-PS),0.5‰ compound microbial supplement+0.5% sodium diacetate (LB-SDA),respectively.The nutrient contents,fermentation quality and microbial community structure of silage were determined after 90 days of silaging.【Result】 The nutrient contents of fermented total mixed ration containing distillers grains showed that the crude fat content of LB group was signifcantly higher than other groups (P＜0.05).The crude protein content of LB-CE group was slightly higher than other groups (P＞0.05).The neutral detergent fiber content of LB-CE group was significantly lower than LB,LB-CAP and LB-PS groups (P＜0.05).The acid detergent fiber content of LB-CE group was significantly lower than LB-CAP group (P＜0.05).The soluble carbohydrates content of LB-CAP and LB-SDA groups were significantly higher than other groups (P＜0.05).The fermentation quality of fermented total mixed ration containing distillers grains showed that the lactic acid content of LB-CE group was significantly higher than other groups (P＜0.05),the acetic acid content of LB-CAP group was significantly higher than other groups (P＜0.05),pH of LB-PS group was significantly lower than other groups (P＜0.05),the propionic acid and ammonia nitrogen contents in all groups were not significantly different (P＞0.05),no butyric acid were detected in all groups.In terms of microbial diversity,the abundance of Firmicutes,Lactobacillus in LB-CE group was significantly higher than other groups (P＜0.05),while the abundance of Proteobacteria,Actinobacteria,Bacteroidotes,Aeriscardovia,Klebsiella and Acinetobacter in LB-CE group was significantly lower than other groups (P＜0.05).Correlation analysis showed that the abundance of dominant phylum Firmicutes and its main genus Lactobacillus were significantly or extremely significantly positively correlated with crude protein content (P＜0.05 or P＜0.01),which was extremely significantly negatively correlated with neutral detergent fiber content (P＜0.01),and had extremely significantly or significantly negatively correlated with NH₃-N content (P＜0.01 or P＜0.05).【Conclusion】 Under the experimental conditions,the addition of 0.5‰ compound microbial supplement combined with 0.4‰ complex enzyme preparations had the best effect on improving the nutritional value,fermentation quality，and microbial community structure of fermented total mixed ration containing distillers grains.

Key words: distillers grains; fermented total mixed ration; fermentation quality; microbial diversity

CLC Number:

S816.6

HU Xiangyun, XUAN Zeyi, LUO Menghe, PAN Rui, CAO Yanhong, BU Zeming, WU Junhua, CHEN Shaomei. Effects of Different Additives on Fermentation Quality and Microbial Diversity of Fermented Total Mixed Ration Containing Distillers Granis[J]. China Animal Husbandry and Veterinary Medicine, 2025, 52(3): 1113-1122.

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Effects of Different Additives on Fermentation Quality and Microbial Diversity of Fermented Total Mixed Ration Containing Distillers Granis

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