| 添加乳酸菌和发酵底物对桑叶青贮发酵品质的影响 |
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| 引用本文： | 董志浩,原现军,闻爱友,王坚,郭刚,李君风,白晰,周顺陶,邵涛.添加乳酸菌和发酵底物对桑叶青贮发酵品质的影响[J].草业学报,2016,25(6):167-174. |
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| 作者姓名： | 董志浩 原现军 闻爱友 王坚 郭刚 李君风 白晰 周顺陶 邵涛 |
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| 作者单位： | 1.南京农业大学,饲草调制加工与贮藏研究所,江苏 南京 210095; 2.安徽科技学院动物科学技术学院,安徽 凤阳233100; 3.海南大学农学院,海南 海口570228; 4.安徽绿+硒农业生态科技发展有限公司,安徽 石台030801 |
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| 基金项目： | 江苏省自主创新项目“以秸秆饲料化、基料化利用为核心的技术方案”(CX(15)1003)，江苏省青年科学基金(BK20140717)资助。 |
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| 摘 要： | 为开发桑叶作为非常规饲料资源,本试验探讨了添加乳酸菌、葡萄糖或糖蜜对桑叶青贮发酵品质的影响,试验设对照组(C)、乳酸菌组(P)、葡萄糖组(G)、糖蜜组(M)、乳酸菌+葡萄糖组(P+G)、乳酸菌+糖蜜组(P+M),青贮后第7,14,30和60天开窖取样分析桑叶青贮饲料发酵品质。结果表明,添加乳酸菌加速了桑叶青贮过程中乳酸发酵,青贮第7天P,P+G和P+M组乳酸含量已达到C组的6倍以上,pH值降至4.30以下,其中P+G和P+M在青贮结束时降至4.0左右。补充发酵底物并未有效改善桑叶青贮发酵品质,C、G和M组pH值在青贮前30 d始终保持在5.85以上,青贮60 d时C组为5.96,G和M组分别下降至5.35和5.24,显著(P<0.05)高于P组。整个青贮过程中P组显示最高的乙酸含量,始终显著(P<0.05)高于C、G和M组,青贮7 d后开始显著(P<0.05)高于P+G和P+M组。青贮第7天P组氨态氮/总氮显著(P<0.05)低于对照组,之后各组氨态氮/总氮均随青贮时间的延长逐渐上升,其中P、P+G和P+M组氨态氮/总氮显著(P<0.05)低于C、G或M组直至青贮结束。本试验结论认为单独添加乳酸菌明显提高了桑叶青贮发酵品质,而组合添加并未进一步得到大的改善。
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| 关 键 词： | 桑叶 发酵品质 乳酸菌 葡萄糖 糖蜜 |
| 收稿时间： | 2015-09-07 |
| 修稿时间： | 2015-11-02 |
Effect of lactic acid bacteria and fermentation substrates on the quality of Mulberry (Morus alba)leaf silage |
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| DONG Zhi-Hao,YUAN Xian-Jun,WEN Ai-You,WANG Jian,GUO Gang,LI Jun-Feng,BAI Xi,ZHOU Shun-Tao,SHAO Tao.Effect of lactic acid bacteria and fermentation substrates on the quality of Mulberry (Morus alba)leaf silage[J].Acta Prataculturae Sinica,2016,25(6):167-174. |
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| Authors: | DONG Zhi-Hao YUAN Xian-Jun WEN Ai-You WANG Jian GUO Gang LI Jun-Feng BAI Xi ZHOU Shun-Tao SHAO Tao |
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| Institution: | 1.Institute of Ensiling and Processing of Grass, Nanjing Agricultural University, Nanjing 210095, China; 2.College of Animal Science, Anhui Science and Technology University, Fengyang 233100, China; 3.College of Agriculture, Hainan University, Haikou 570228, China; 4. Lvjiaxi Agricultural Ecological Science and Technology Development Co., LTD,Shitai 030801, China |
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| Abstract: | This study was conducted to assess the use of mulberry leaves as a non-conventional forage resource. The effects of lactic acid bacteria,glucose and molasses on fermentation and quality of mulberry leaf silage were determined.In addition to a control group (C),mulberry leaves were treated with glucose (G),molasses (M),Lactobacillus plantarum (P),L.plantarum+glucose (P+G)and L.plantarum+molasses (P+M). Both control and treatment groups were ensiled in laboratory silos,and samples taken at 7,14,30 and 60 days after initiation of ensiling.The results revealed that addition of L.plantarum accelerated lactic acid fermenta-tion.After 7 days of ensiling the lactic acid content in P,P+G and P+M treatments were >6 times that of the control.The pH of all treatments including L.plantarum fell below 4.3;the pH of P+G and P+M fell to a-bout 4.0 after 60 days.Addition of glucose or molasses did not improve fermentation quality.The pH of C,G and M were still above 5.85 after 30 days.At the end of ensiling,the pH of C,G and M treatments decreased to 5.96,5.35 and 5.24,respectively,significantly (P <0.05)higher than that in P.The acetic acid contents in P was the highest among all silages,significantly higher than that of C,G and M during the whole ensiling pe-riod (P <0.05),significantly higher than that of P+G and P+M after 7 days ensiling (P <0.05).The ammo-nia nitrogen:total nitrogen ratio (AN:TN)in P was significantly lower than that in control after 7 days (P <0.05).Afterwards,the AN:TN increased steadily in all silages while AN:TN in P,P+G and P+M was sig-nificantly lower than that in C,G and M until the end of the ensiling period.It was concluded that addition of L.plantarum markedly improved fermentation quality of mulberry leaves,while the addition of L.plantarum with as glucose and molasses did not further improve fermentation quality. |
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| Keywords: | mulberry leaves (Morus alba ) fermentation quality Lactobacillus plantarum glucose molasses |
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