添加饲用复合菌剂黄贮玉米秸秆品质的综合评定
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摘要
试验旨在研究密封条件下,添加复合菌剂黄贮玉米秸秆后各项营养指标的动态变化过程,并评价复合菌剂添加改善玉米秸秆黄贮品质的效果。采用晾晒发黄的玉米秸秆为原料,在前期预试验的基础上共分3组,2个试验组(G)中乳酸菌、酵母菌、黑曲霉菌和芽孢杆菌的添加比例为3%、3%、3%、3%和3%、3%、3%、2%,对照组(CK)添加相同比例的水分。在发酵的第0、3、7、14、28、42、60 d进行采样评定,分析发酵后饲料的感官指标及营养指标。试验结果表明:相比于对照组,试验组pH值显著降低(P<0.05),粗蛋白(CP)含量有升高的趋势,但差异不显著(P=0.058),中性洗涤纤维(NDF)与酸性洗涤纤维(ADF)含量降低,差异不显著(P>0.05)。乳酸(LA)含量显著升高(P<0.05)。试验结果表明,添加饲用复合菌剂能够有效的提高黄贮玉米秸秆的感官品质,能够有效地提高CP含量,降低NDF含量,提高饲料中的活菌数和LA含量,从而快速降低饲料pH值,达到长期保存的目的。结合数据分析发现,乳酸菌、酵母菌、黑曲霉菌和芽孢杆菌的添加比例为3%、3%、3%、2%时黄贮效果较优。
To study the dynamic changes of various nutritional indicators after adding the compound microbe yellow storage corn stalk under sealed conditions, and to confirm whether the probiotics can improve the quality of the fermentation, divide the raw material which were the corn straw aired to be yellow into three groups. Two testing groups were mixed with probiotics composed with Lactobacillus, yeast, Aspergillus and Bacillus at the rate of 3%、3%、3%、3%and 3%、3%、3%、2%, while the control group was filled with the same volume of the water. Samples were collected in day 0, 3, 7, 14, 28, 42, 60 after fermentation, together with the sensory evaluation and the significance difference analysis of the amount of crude protein, crude fiber, volatile fatty acid, and the viable count. It showed that the pH of testing group is significantly lower than the control group(P<0.05), the amount of crude protein had the tendency of increase but had no significant difference(P=0.058). The amount of crude fiber had the tendency of decrease but had no significant difference(P>0.05). The amount of lactic acid of two testing groups are significantly higher than the control group(P<0.05).This result showed that the addition of feed compound microbes can effectively improve the sensory quality of yellow corn straws. It can effectively increase the crude protein content, reduce the content of neutral detergent fiber, increase the number of viable count and lactic acid in the feed, thereby rapidly reducing the pH of the feed and achieving long-term preservation. Combined with data analysis, it was found that the addition ratio of Lactobacillus, yeast, Aspergillus and Bacillus was 3%, 3%, 3%, and 2%, and the yellow storage effect was better.
To study the dynamic changes of various nutritional indicators after adding the compound microbe yellow storage corn stalk under sealed conditions, and to confirm whether the probiotics can improve the quality of the fermentation, divide the raw material which were the corn straw aired to be yellow into three groups. Two testing groups were mixed with probiotics composed with Lactobacillus, yeast, Aspergillus and Bacillus at the rate of 3%、3%、3%、3%and 3%、3%、3%、2%, while the control group was filled with the same volume of the water. Samples were collected in day 0, 3, 7, 14, 28, 42, 60 after fermentation, together with the sensory evaluation and the significance difference analysis of the amount of crude protein, crude fiber, volatile fatty acid, and the viable count. It showed that the pH of testing group is significantly lower than the control group(P<0.05), the amount of crude protein had the tendency of increase but had no significant difference(P=0.058). The amount of crude fiber had the tendency of decrease but had no significant difference(P>0.05). The amount of lactic acid of two testing groups are significantly higher than the control group(P<0.05).This result showed that the addition of feed compound microbes can effectively improve the sensory quality of yellow corn straws. It can effectively increase the crude protein content, reduce the content of neutral detergent fiber, increase the number of viable count and lactic acid in the feed, thereby rapidly reducing the pH of the feed and achieving long-term preservation. Combined with data analysis, it was found that the addition ratio of Lactobacillus, yeast, Aspergillus and Bacillus was 3%, 3%, 3%, and 2%, and the yellow storage effect was better.
引文
[1]白冰,赵晶,朴春香,等.不同发酵处理对玉米秸秆黄贮品质的影响[J].延边大学农学学报,2017(12):62-67.
[2]王雨琼,王敏玲,周道玮.添加丙酸钙和尿素对玉米秸秆黄贮发酵品质的影响[J].河南农业大学学报,2017(5):62-66.
[3]杨永明,黄晓彤,卢德勋,等.黄贮玉米秸中添加纤维复合酶对纤维物质降解率的影响[J].饲料与畜牧,2008(1):38-39.
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[5]梁小玉,季杨,易军,等.混合比例和添加剂对菊苣与青贮玉米混合青贮品质的影响[J].草业学报,2018,27(2):173-181.
[6]王德光.饲用菌种(株)的分离鉴定及复合菌剂降解玉米皮-统糠粗纤维的效果研究[D].杨凌:西北农林科技大学,2017.
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[8]杨胜.饲料分析及饲料质量检测技术[M].北京:北京农业大学出版社,1993.
[9]时建青,徐红蕊.范氏洗涤纤维分析法及其简化法测定NDF效果对比[J].江西饲料,2005(3):15-16.
[10]陈智慧,史梅,王秋香,等.用凯氏定氮法测定食品中的蛋白质含量[J].新疆畜牧业,2008(5):22-24.
[11]孙国强,吕永艳崔海净,等.复合化学处理对玉米秸干物质和瘤胃降解率的影响[J].饲料研究,2011(12):22-24.
[12]解洪业.应用微生物制剂处理(发酵)玉米秸秆的试验研究[J].青海科技,2007,14(3):33-34.
[13]刘建华,马君峰.玉米秸秆加酶黄贮技术[J].中国牛业科学,2011,37(6):87-88.
[14]李苗苗,谢华德,王立超,等.不同水分及乳酸菌处理对玉米秸秆黄贮发酵指标和体外干物质消失率的影响[J].黑龙江畜牧兽医,2018(19):133-137,145.
[15]李欣新,张永根,张微微,等.玉米浆与干稻秸以不同比例混合对黄贮饲料发酵品质和营养成分的影响[J].动物营养学报,2013,25(11):2682-2688.
[16]闫彬,贺银凤.酸马奶中乳酸菌与酵母菌的共生发酵特性[J].食品科学,2012,33(7):131-137.
[17]王寅章.甲醇单细胞蛋白的理论基础[J].饲料研究,1979(2):12-16,5.
[18]贾晶霞,梁宝忠,王艳红,等.不同汽爆预处理对干玉米秸秆青贮效果的影响[J].农业工程学报,2013,29(20):192-198.
[19]李川东,李建农,沈益新.收获时间对饲用高粱和野生大豆单、混青贮品质的影响[J].中国草地学报,2008(5):75-79.
[20]姚军虎,李飞,李发弟,等.反刍动物有效纤维评价体系及需要量[J].动物营养学报,2014,26(10):3168-3174.
[21]张吉鹍,卢德勋.试述反刍动物日粮中的纤维问题[J].中国乳业,2003(7):21-24.
[22]王富生,马俊孝,任红卫,等.微生物青贮剂在玉米秸秆黄贮中的作用[J].山东大学学报(理学版),2004,39(2):112-115.
[23]郭亮,丁志刚,陈介全,等.不同秸秆黄贮期间品质变化的规律[J].畜牧与兽医,2011,43(7):42-44.
[24]梁瑜,雷赵民,吴建平,等.不同添加剂(物)对玉米秸秆青贮有机酸含量的影响[J].甘肃农业大学学报,2012,47(5):34-39.
[25]Smagala A M.The effect of preservatives based on propionic acid on the fermentation and aerobic stability of corn silage and a total mixed ration[J].Journal of Dairy Science,1998,81(5):1322-1330.
[2]王雨琼,王敏玲,周道玮.添加丙酸钙和尿素对玉米秸秆黄贮发酵品质的影响[J].河南农业大学学报,2017(5):62-66.
[3]杨永明,黄晓彤,卢德勋,等.黄贮玉米秸中添加纤维复合酶对纤维物质降解率的影响[J].饲料与畜牧,2008(1):38-39.
[4]李红宇,许丽,方美琪,等.黄贮玉米秸秆中玉米浆添加水平对其发酵品质主要指标的影响[J].东北农业大学学报,2013,44(9):137-143.
[5]梁小玉,季杨,易军,等.混合比例和添加剂对菊苣与青贮玉米混合青贮品质的影响[J].草业学报,2018,27(2):173-181.
[6]王德光.饲用菌种(株)的分离鉴定及复合菌剂降解玉米皮-统糠粗纤维的效果研究[D].杨凌:西北农林科技大学,2017.
[7]许庆方,韩建国,周禾,等.苜蓿绿汁发酵液特性的研究[J].草地学报,2005,13(4):295-298.
[8]杨胜.饲料分析及饲料质量检测技术[M].北京:北京农业大学出版社,1993.
[9]时建青,徐红蕊.范氏洗涤纤维分析法及其简化法测定NDF效果对比[J].江西饲料,2005(3):15-16.
[10]陈智慧,史梅,王秋香,等.用凯氏定氮法测定食品中的蛋白质含量[J].新疆畜牧业,2008(5):22-24.
[11]孙国强,吕永艳崔海净,等.复合化学处理对玉米秸干物质和瘤胃降解率的影响[J].饲料研究,2011(12):22-24.
[12]解洪业.应用微生物制剂处理(发酵)玉米秸秆的试验研究[J].青海科技,2007,14(3):33-34.
[13]刘建华,马君峰.玉米秸秆加酶黄贮技术[J].中国牛业科学,2011,37(6):87-88.
[14]李苗苗,谢华德,王立超,等.不同水分及乳酸菌处理对玉米秸秆黄贮发酵指标和体外干物质消失率的影响[J].黑龙江畜牧兽医,2018(19):133-137,145.
[15]李欣新,张永根,张微微,等.玉米浆与干稻秸以不同比例混合对黄贮饲料发酵品质和营养成分的影响[J].动物营养学报,2013,25(11):2682-2688.
[16]闫彬,贺银凤.酸马奶中乳酸菌与酵母菌的共生发酵特性[J].食品科学,2012,33(7):131-137.
[17]王寅章.甲醇单细胞蛋白的理论基础[J].饲料研究,1979(2):12-16,5.
[18]贾晶霞,梁宝忠,王艳红,等.不同汽爆预处理对干玉米秸秆青贮效果的影响[J].农业工程学报,2013,29(20):192-198.
[19]李川东,李建农,沈益新.收获时间对饲用高粱和野生大豆单、混青贮品质的影响[J].中国草地学报,2008(5):75-79.
[20]姚军虎,李飞,李发弟,等.反刍动物有效纤维评价体系及需要量[J].动物营养学报,2014,26(10):3168-3174.
[21]张吉鹍,卢德勋.试述反刍动物日粮中的纤维问题[J].中国乳业,2003(7):21-24.
[22]王富生,马俊孝,任红卫,等.微生物青贮剂在玉米秸秆黄贮中的作用[J].山东大学学报(理学版),2004,39(2):112-115.
[23]郭亮,丁志刚,陈介全,等.不同秸秆黄贮期间品质变化的规律[J].畜牧与兽医,2011,43(7):42-44.
[24]梁瑜,雷赵民,吴建平,等.不同添加剂(物)对玉米秸秆青贮有机酸含量的影响[J].甘肃农业大学学报,2012,47(5):34-39.
[25]Smagala A M.The effect of preservatives based on propionic acid on the fermentation and aerobic stability of corn silage and a total mixed ration[J].Journal of Dairy Science,1998,81(5):1322-1330.