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当前位置: 首页 > 文章 > 玉米粉和食淀粉乳杆菌混合处理对苜蓿青贮品质的影响 饲料工业 2017,38 (19) 27-32
Position: Home > Articles > Effects of adding maize meal and Lactobacillus amylovorus on the fermentation quality of alfalfa silage Feed Industry 2017,38 (19) 27-32

玉米粉和食淀粉乳杆菌混合处理对苜蓿青贮品质的影响

作  者：
牛东泽;郑明利;左飒飒;江迪;徐春城
单  位：
中国农业大学工学院
关键词：
苜蓿;玉米粉;食淀粉乳杆菌;青贮;发酵品质
摘  要：
试验旨在研究添加玉米粉和食淀粉乳杆菌(Lactobacillus amylovorus)对苜蓿青贮品质的影响。试验采用析因设计,选取4个玉米粉添加量(占鲜重的0%、3%、6%、9%),3株不同食淀粉乳杆菌[L.amylovorus KM112088(L_1)、L.amylovorus KM112091(L_2)和L.amylovorus KM112089(L_3)]以及不接种处理,共计16个组(4×4),青贮35 d后开封,分析不同处理对苜蓿青贮品质的影响。结果表明,苜蓿单独青贮发酵品质较差;单独添加玉米粉,随着添加量的增加,苜蓿青贮的p H值以及氨态氮的含量显著下降(P<0.05),苜蓿青贮品质显著改善,但玉米粉中的淀粉降解较少;单独添加L.amylovorus处理中,虽然L_2处理组显著降低苜蓿青贮的氨态氮含量(P<0.05),提高乳酸和乙酸质量比,但对苜蓿青贮品质的改善效果较小;混合添加玉米粉和L.amylovorus,淀粉被有效降解和利用,且L_1和L_2与玉米粉混合处理组的苜蓿青贮品质得到显著改善(P<0.05),在复合添加3%的玉米粉时,即可获得优于单独添加9%玉米粉的发酵品质。综上所述,在苜蓿青贮实践中,可通过复合添加3%玉米粉和L_1或L_2,来提高玉米粉的添加效果,改善苜蓿青贮的发酵品质。
译  名：
Effects of adding maize meal and Lactobacillus amylovorus on the fermentation quality of alfalfa silage
作  者：
Niu Dongze;Zheng Mingli;Zuo Sasa;Jiang Di;Xu Chuncheng;
关键词：
alfalfa;;maize meal;;Lactobacillus amylovorus;;silage;;fermentation quality
摘  要：
The objective of this study was to investigate the effects of adding maize meal, L. amylov-orus inoculants and the mixtures of them on the fermentation quality of alfalfa silage. The experimentwas conducted by 4(maize meal)×4(inoculants) factorial design, with 3 replications, in which the lev-els of maize meal addition were respectively at 0%, 3%, 6% and 9% on fresh matter basis respective-ly, and the inoculants were respectively distilled water, L. amylovorus KM112088(L_1), L. amylovorusKM112091(L_2) and L. amylovorus KM112089(L_3). The results showed the contents of DM and WSCin the alfalfa were low, so the fermentation quality of the fresh alfalfa was poor after 35 days ensiling.Due to the starch content of alfalfa was also at a low level(only 1.18%), the addition of L. amylovorusstill could not significantly improve the fermentation quality of alfalfa silage, and only the group inocu-lated with L_2 had significantly lower(P<0.05) p H and ammonia-N(NH_3-N) content. In the groupstreated by maize meal, p H and the content ofNH3-N and acetic acid were significantly(P<0.05) lower than that in control silages, andthere was a significant(P<0.05) decrease inabove mentioned parameters with the increasedmaize meal concentration. However, the contentof starch in them was significantly(P<0.05) high-er than that in the silages treated by the mixture of maize meal and L. amylovorus. Meanwhile, there was a significant(P<0.05) difference in the contentof starch among the silages treated by different L. amylovorus strains, and L_2 showed the highest abili-ty to break down starch. Moreover, p H and the content of acetic acid and NH_3-N in the silage treatedby the mixtures of L_3 and maize meal were signifantly(P<0.05) higher than the corresponding groupstreated by other L. amylovorus strains, and the content of lactic acid and the ratio of lactic acid to ace-tic acid in the former were signifantly(P<0.05) lower than the latter. In conclusion, adding the mix-tures of L. amylovorus and maize meal could not only improve the fermentation quality of alfalfa but al-so decrease the addition of maize meal. So, the mixtures of them might be a cheap and convenient ad-ditive in the practices of making alfalfa silage.

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