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当前位置: 首页 > 文章 > 益生菌对秸秆型全混合日粮发酵效果的影响 吉林农业大学学报 2016,38 (5) 623-628
Position: Home > Articles > Effects of Probiotics on Fermentation Quality of Corn Straw Full Diet Journal of Jilin Agricultural University 2016,38 (5) 623-628

益生菌对秸秆型全混合日粮发酵效果的影响

作  者：
杨文艳;于锦皓;高阳;刘博;李鹤;黄元龙;杨连玉
单  位：
中国人民解放军空军勤务学院;吉林农业大学动物科学技术学院
关键词：
益生菌;秸秆;日粮;营养成分;发酵时间
摘  要：
探讨不同益生菌对发酵秸秆型全混合日粮营养成分的影响,同时通过测定不同发酵时期的霉菌毒素含量,确定合理的发酵时间。试验分为3个处理组:对照组(全混合日粮组)、酿酒酵母组(全混合日粮+0.5%酿酒酵母)和混合益生菌组(全混合日粮+0.5%混合益生菌),每组设定5个重复,发酵时间为28 d。结果表明:(1)试验28 d酿酒酵母组玉米赤霉烯酮含量超标(>500μg/L),可确定有效发酵时间为21 d。(2)1~21 d,混合益生菌组pH变化最小;随发酵时间延长,铵态氮含量均呈上升趋势,21 d时,混合益生菌组的铵态氮变化量显著低于其他处理组(P<0.05)。(3)1~21 d,3个处理组粗蛋白含量均呈现上升趋势,在7,14,21 d酿酒酵母组和混合益生菌组显著高于对照组(P<0.05);但各组日粮中粗纤维水平均呈下降趋势,酿酒酵母组和混合益生菌组分别下降了11.94%和14.66%,高于对照组的9.04%;各处理中性洗涤纤维含量均呈下降趋势,自14 d开始,酿酒酵母组和混合益生菌组显著低于对照组(P<0.05);在测定的各个时期,酸性洗涤木质素含量均呈现:混合益生菌组<酿酒酵母组<对照组。综上所述,酿酒酵母与枯草芽孢杆菌混合作为秸秆型全混合日粮保存剂,发酵时间为21 d以内。
译  名：
Effects of Probiotics on Fermentation Quality of Corn Straw Full Diet
作  者：
YANG Wenyan;YU Jinhao;GAO Yang;LIU Bo;LI He;HUANG Yuanlong;YANG Li-anyu;College of Animal Science and Technology,Jilin Agricultural University;Key Laboratory of Jilin Province Animal Nutrition and Feed Science;The PLA Air Force Institute of Service;
关键词：
probiotics;;corn straw;;diet group;;nutrition content;;fermentation time
摘  要：
The study was conducted to investigate the effects of probiotics supplied on the nutrition composition of the fermented corn straw diet,and to determine the effective fermentation period by measuring mycotoxin content in different fermentation periods. According to diverse probiotics supplements,3 groups were designed for different treatments( with 5 replicates in each group and 1 fermentor of diet per replicate) : basal straw diet group,yeast group and mix-probiotics group. The experiment lasted for 4 weeks. The results were as follows.( 1) The content of zearalenone in yeast group was overproof( The maximum content is 500 μg / L),and therefore,the effective fermentationperiod was 21 d.( 2) During the 1—21 d period,mix-probiotics group had the minimal change of pH value; ammonium nitrogen content of each group had an uptrend during the whole process,and on the 21 d,compared with basal straw diet group,the rising volume of ammonium nitrogen in yeast group and mix-probiotics group were significantly lower( P <0. 05).( 3) The crude protein content of the 3 groups were all on the rise during the test period. At the same time,CP content of yeast group and mix-probiotics group were significantly higher than the control group( P <0. 05). Furthermore,during the 1—21 d period,crude fiber content showed a decreasing trend in every group,crude fiber content of yeast group and mix-probiotics group reduced by 11. 94% and 14. 66% respectively,and crude fiber content of the control group was 9. 04%. Neutral detergent fiber( NDF) content in all treatments showed a decreasing trend during the 14—21 d( P<0. 05),and since the 14 th day,NDF content of yeast group and mix-probiotics group had been significantly lower than the control group. Lignin showed a regular content through all test procedures: mixed probiotics group

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