添加微生物菌剂对“张杂谷”全株青贮品质和有氧稳定性的影响
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摘要
本试验以抽穗期的"张杂谷"全株作为青贮原料,研究枯草芽孢杆菌F-1和Y-1d复合菌剂对其发酵品质及有氧稳定性的影响。试验设对照组、复合菌剂和市售菌剂添加组3个处理,每个处理6个重复,每个重复50 kg。青贮45 d后全部开封取样,测定pH、有机酸及常规物质含量,并连续15 d室温暴露放置,测定温度和pH。结果表明:与对照组比较,添加复合菌剂组乳酸含量显著提高(P <0.05),添加复合菌剂组和市售菌剂组乳酸含量分别提高了100%和70.74%,乙酸含量稍有降低,丁酸含量显著降低(P <0.05),分别降低了28.79%和33.33%,与添加市售菌剂组比较乳酸和乙酸含量都显著提高(P <0.05),乳酸提高了32.23%,乙酸提高了51.77%。添加复合菌剂影响"张杂谷"的中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)、酸性洗涤木质素(ADL)的含量,与对照组和添加市售菌剂组比较含量都较低。在整个有氧暴露过程中,对照组在12 d时开始出现"二次发酵",添加市售菌剂组在第13天也呈现不稳定状态,而添加复合菌剂组到第15天始终处于稳定状态。综合考虑,添加枯草芽孢杆菌F-1和Y-1d复合菌剂,能够改善青贮"张杂谷"发酵品质,提高其有氧稳定性。
The effect of microorganism inoculant comprising Bacillus subtilis F-1 and Y-1 d on fermentation quality and aerobic stability of whole-crop zhang hybrid millet in heading stage was studied.The treatments were as follows:control group(no additives),T1 group(inoculated microorganism inoculant comprising Bacillus subtilis F-1 and Y-1 d),T2 group(inoculated microorganism inoculant commercially available).Each treatment was repeated 6 times with 50 kg each.After 45 days of silage,all samples were opened for sampling,and the pH, the contents of organic acid and conventional substances were measured.And then sampled every day after exposure to air which were subjected to aerobic stability evaluation.The results showed that compared with the control group,the lactic acid content of T1 group was significantly increased(P < 0.05),T1 and T2 groups were increased by 100%,70.74%.The acetic acid content was slightly decreased,the butyric acid content was significantly decreased(P < 0.05),and reduced by 28.79%,33.33%,respectively.The lactic acid and acetic acid contents were significantly increased(P < 0.05)compared with the T2 group,lactic acid increased by 32.23%,cetic acid increased by 51.77%.The contents of neutral detergent fiber(NDF),acid detergent fiber(ADF) and acid washing lignin(ADL) in T1 group were lower than those of the control group and T2 group.During the whole aerobic exposure process,the control group began to experience "secondary fermentation" at 12 days,and the T2 group also presented an unstable state at 13 days,while the T1 group remained stable at 15 days.Considering comprehensively,microorganism inoculant comprising Bacillus subtilis F-1 and Y-1 d could improve the fermentation quality and aerobic stability of whole-crop zhang hybrid millet.
The effect of microorganism inoculant comprising Bacillus subtilis F-1 and Y-1 d on fermentation quality and aerobic stability of whole-crop zhang hybrid millet in heading stage was studied.The treatments were as follows:control group(no additives),T1 group(inoculated microorganism inoculant comprising Bacillus subtilis F-1 and Y-1 d),T2 group(inoculated microorganism inoculant commercially available).Each treatment was repeated 6 times with 50 kg each.After 45 days of silage,all samples were opened for sampling,and the pH, the contents of organic acid and conventional substances were measured.And then sampled every day after exposure to air which were subjected to aerobic stability evaluation.The results showed that compared with the control group,the lactic acid content of T1 group was significantly increased(P < 0.05),T1 and T2 groups were increased by 100%,70.74%.The acetic acid content was slightly decreased,the butyric acid content was significantly decreased(P < 0.05),and reduced by 28.79%,33.33%,respectively.The lactic acid and acetic acid contents were significantly increased(P < 0.05)compared with the T2 group,lactic acid increased by 32.23%,cetic acid increased by 51.77%.The contents of neutral detergent fiber(NDF),acid detergent fiber(ADF) and acid washing lignin(ADL) in T1 group were lower than those of the control group and T2 group.During the whole aerobic exposure process,the control group began to experience "secondary fermentation" at 12 days,and the T2 group also presented an unstable state at 13 days,while the T1 group remained stable at 15 days.Considering comprehensively,microorganism inoculant comprising Bacillus subtilis F-1 and Y-1 d could improve the fermentation quality and aerobic stability of whole-crop zhang hybrid millet.
引文
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[15] Muck R E,Leibensperger R Y.A model of aerobic fungalgrowth in silage of microbial characteristics[J].Grass Forage SC,1991,46(3):283~299.
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[2]范光宇,刘晓婕,赵治海,等."张杂谷"作为饲草料的转化利用分析[J].畜牧与饲料科学,2016,2:43~46.
[3]郭旭生,丁武蓉,玉柱.青贮饲料发酵品质评定体系及其新进展[J].中国草地学,2008,30(4):100~106
[4]刘祯,李胜利,余雄,等.青贮添加剂对全株玉米青贮有氧稳定性的影响[J].中国奶牛,2012,20:26~29.
[5]刘建新,杨振海,叶均安,等.青贮饲料的合理调制与质量评定标准[续][J].饲料工业,1999,20(4):3~5
[6]美合热阿依·木台力甫(Mihray Mutallip).乳酸菌与纤维素分解菌混合添加剂对青贮饲料品质的影响研究:[硕士学位论文][D].新疆:新疆大学,2014.
[7]农业部畜牧兽医司.青贮饲料质量评定标准(试行)[J].中国饲料,1996,21:5~7
[8]邱雪兴,骆宏机,刘文聪.芽孢杆菌在动物营养与饲料中的应用[J].中国畜牧兽医文摘,2014,30(5):194~195.
[9]杨万军,王晓明.张家口市杂交谷产业发展现状与分析[J].农业科技通讯,2016,10:19~21.
[10]杨久仙,宁金友.动物营养与饲料加工[M].北京:中国农业出版社,2006,2:95~117.
[11]文奇男,张永根,王亮.不同发酵剂对水稻秸青贮发酵品质及营养价值的影响[J].饲料工业,2011,32(5):48~51.
[12]张亚格,字学娟,李茂,等.绿汁发酵液对柱花草青贮营养成分及品质的影响[J].中国畜牧兽医,2016,43(6):1475~1480.
[13]郑喜春.脱氮除磷芽孢杆菌菌株的筛选及其应用效果:[硕士学位论文][D].保定:河北农业大学,2012.
[14] Driehuis F,Oude Elferink S J,Spoelstra S F.Anaerobic lacticacid degradation during ensilage of whole crop maize inoculated withLactobacillus buchneri in hibits yeast growth and improves aerobicstability[J].J Appl Microbiol,1999,87(4):583~594.
[15] Muck R E,Leibensperger R Y.A model of aerobic fungalgrowth in silage of microbial characteristics[J].Grass Forage SC,1991,46(3):283~299.
[16] Schmidt R J,Kung J L.The effects of Lactobacillus buchneriwith or without a homolactic bacterium on the fermentation and aer-obic stability of corn silage made at different locations[J].J Dairy SCI,2010,93(4):1616~1624.