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草业学报 ›› 2023, Vol. 32 ›› Issue (7): 122-134.DOI: 10.11686/cyxb2022343

• 研究论文 • 上一篇    

布氏乳杆菌和不同糖类联用对紫花苜蓿青贮营养成分、发酵品质、瘤胃降解率及有氧稳定性的影响

凌文卿1(), 张磊1(), 李珏1, 冯启贤1, 李妍1,2, 周燚1, 刘一佳1,2, 阳伏林1(), 周晶2()   

  1. 1.福建农林大学动物科学学院(蜂学学院),福建 福州 350002
    2.福建农林大学国家菌草工程技术研究中心,福建 福州 350002
  • 收稿日期:2022-08-27 修回日期:2022-11-21 出版日期:2023-07-20 发布日期:2023-05-26
  • 通讯作者: 阳伏林,周晶
  • 作者简介:E-mail: zhoujing_lz@hotmail.com
    E-mail: fulin.yang@fafu.edu.cn
    凌文卿(1999-),女,广东佛山人,在读硕士。E-mail: wenqing.ling@aliyun.com
    张磊(1992-),男,河南固始人,硕士。E-mail: zlwuwu@fafu.edu.cn第一联系人:共同第一作者 These authors contributed equally to this work.
  • 基金资助:
    国家自然科学基金项目(42075116);福建农林大学杰出青年科研人才计划项目(xjq201817);福建农林大学动物科学学院引进人才科研启动经费项目(71201801601)

Effects of Lentilactobacillus buchneri combined with different sugars on nutrient composition, fermentation quality, rumen degradation rate, and aerobic stability of alfalfa silage

Wen-qing LING1(), Lei ZHANG1(), Jue LI1, Qi-xian FENG1, Yan LI1,2, Yi ZHOU1, Yi-jia LIU1,2, Fu-lin YANG1(), Jing ZHOU2()   

  1. 1.College of Animal Sciences (College of Bee Science),Fujian Agriculture and Forestry University,Fuzhou 350002,China
    2.China National Engineering Research Center of Juncao Technology,Fujian Agriculture and Forestry University,Fuzhou 350002,China
  • Received:2022-08-27 Revised:2022-11-21 Online:2023-07-20 Published:2023-05-26
  • Contact: Fu-lin YANG,Jing ZHOU

摘要:

旨在研究布氏乳杆菌和不同糖类联用对紫花苜蓿青贮营养成分、发酵品质、瘤胃降解率以及有氧稳定性的影响。以紫花苜蓿为原料,采用了4种处理:LB(添加1×106 cfu·g-1布氏乳杆菌);GLB(添加1×106 cfu·g-1布氏乳杆菌和2%葡萄糖);FLB(添加1×106 cfu·g-1布氏乳杆菌和2%岩藻多糖);CK(无添加)。青贮60 d后,测定以上4个处理紫花苜蓿的营养成分、发酵品质、瘤胃降解率和有氧稳定性。结果表明,在营养成分上,与CK相比各处理均显著提高了紫花苜蓿青贮料的干物质(DM)、粗蛋白(CP)和可溶性碳水化合物(WSC)含量(P<0.05),其中GLB处理DM和CP含量最高,FLB处理WSC含量最高。各处理均能显著降低酸性洗涤纤维(ADF)含量(P<0.05),GLB处理能显著降低青贮料中性洗涤纤维(NDF)含量(P<0.05)。发酵品质上,除FLB处理外其余处理均能显著降低青贮料pH(P<0.05),GLB处理显著增加了乳酸(LA)和丙酸(PA)含量(P<0.05),显著降低了氨态氮/总氮(AN/TN, P<0.05)。LB和FLB处理LA、乙酸(AA)含量和AN/TN显著降低(P<0.05),PA含量显著增加(P<0.05)。在瘤胃降解方面,除GLB处理的ADF有效降解率无显著提高外(P>0.05),各处理DM、CP、ADF和NDF有效降解率均显著提升(P<0.05)。与CK相比,各处理均能在有氧暴露6 d显著降低pH、酵母菌和好氧菌数(P<0.05),其中FLB处理表现最佳。根据隶属函数法综合评价各项指标,各处理按优劣排序为:GLB(0.76)>LB(0.53)>FLB(0.52)>CK(0.14)。综上所述,LB、GLB和FLB处理均对紫花苜蓿青贮营养成分、发酵品质、瘤胃降解率及有氧稳定性有积极影响,其中GLB处理效果最好。

关键词: 布氏乳杆菌, 紫花苜蓿, 发酵品质, 瘤胃降解率, 有氧稳定性

Abstract:

The aim of this experiment was to investigate the effects of Lentilactobacillus buchneri combined with different sugars on the nutrient composition, fermentation quality, rumen degradation rate and aerobic stability of alfalfa silage. Four treatments were employed: LB (1×106 cfu·g-1L. buchneri), GLB (1×106 cfu·g-1L. buchneri and 2% glucose), FLB (1×106 cfu·g-1L. buchneri and 2% fucoidan), CK (no additive). After 60 days of ensiling, the nutrient composition, fermentation quality, rumen degradation rate, and aerobic stability of alfalfa silages with the above four treatments were measured. It was found that in terms of nutrient composition, compared with the CK, all treatments significantly increased the alfalfa silage dry matter (DM), crude protein (CP) and water-soluble carbohydrate (WSC) contents (P<0.05) and the DM and CP contents were highest in the GLB treatment, while the WSC content was highest in the FLB treatment. Compared to CK, all treatments significantly reduced the content of acid detergent fiber (ADF) (P<0.05) and the GLB treatment significantly reduced the content of neutral detergent fiber (NDF, P<0.05). With respect to fermentation quality, the LB and GLB treatments significantly reduced the silage pH (P<0.05) compared with CK, while the GLB treatment significantly increased the content of lactic acid (LA) and propionic acid (PA) (P<0.05), and significantly reduced the ammonia nitrogen∶total nitrogen ratio (AN∶TN) (P<0.05). Compared to CK, the content of LA, acetic acid (AA) and AN∶TN in LB and FLB treatments decreased significantly (P<0.05), while PA increased significantly (P<0.05). In terms of rumen degradation, except GLB treatment, the effective degradation rate of ADF was not significantly improved (P>0.05), the effective degradation rates of DM, CP, ADF and NDF in other treatments were significantly increased (P<0.05). Compared to CK, the pH, the number of yeasts and aerobic bacteria in all treatments were significantly reduced after 6 days of aerobic exposure (P<0.05), and FLB treatment was the best. Using to the membership function method, the treatments were ranked: GLB (0.76)>LB (0.53)>FLB (0.52)>CK (0.14). In conclusion, LB, GLB and FLB treatments had positive effects on nutrient composition, fermentation quality, rumen degradation rate and aerobic stability of alfalfa silage, and the GLB treatment performed better than other treatments.

Key words: Lentilactobacillus buchneri, alfalfa, fermentation quality, rumen degradation rate, aerobic stability