| 籽粒苋与青贮玉米混贮品质及微生物特性研究 |
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| 引用本文： | 陶雅,李峰,高凤芹,徐春城,孙启忠.籽粒苋与青贮玉米混贮品质及微生物特性研究[J].草业学报,2016,25(12):119-129. |
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| 作者姓名： | 陶雅 李峰 高凤芹 徐春城 孙启忠 |
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| 作者单位： | 1.中国农业科学院草原研究所,内蒙古 呼和浩特 010010; 2.中国农业大学工学院,北京 100083 |
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| 基金项目： | 中央公益性行业(农业)科研专项经费项目(201203042)，中国农业科学院创新工程(CAAS-ASTIP-IGR 2015-02) |
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| 摘 要： | 以籽粒苋和全株玉米为原料,按不同比例10∶0(T1)、7∶3(T2)、5∶5(T3)、3∶7(T4)、0∶10(T5)混合青贮, 60 d后,检测青贮材料的发酵品质以及青贮前、后营养成分、微生物种类、数量变化,并分析乳酸菌多样性,以明确添加玉米对改善籽粒苋青贮发酵品质和微生物特性的作用,为籽粒苋青贮饲料的开发利用提供有效途径。结果表明,籽粒苋单独青贮品质不佳,通过添加玉米可显著降低青贮材料pH和氨态氮/总氮的值,提高干物质和总有机酸含量,当玉米添加比例超过50%时,青贮品质良好。在青贮发酵乳酸菌群演替过程中优势菌群的种类和数量决定青贮饲料的乳酸/乙酸,是影响发酵品质的主要因素之一。乳酸球菌中的肠球菌、乳球菌和类肠膜明串珠菌产酸能力强,是青贮发酵的启动菌株,乳杆菌则是青贮稳定期的主要菌群。
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| 关 键 词： | 籽粒苋 玉米 青贮品质 微生物特性 |
| 收稿时间： | 2016-05-09 |
| 修稿时间： | 2016-08-04 |
Fermentation quality and microbial characteristics of Amaranthus hypochondriacus-corn mixed silage |
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| TAO Ya,LI Feng,GAO Feng-Qin,XU Chun-Cheng,SUN Qi-Zhong.Fermentation quality and microbial characteristics of Amaranthus hypochondriacus-corn mixed silage[J].Acta Prataculturae Sinica,2016,25(12):119-129. |
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| Authors: | TAO Ya LI Feng GAO Feng-Qin XU Chun-Cheng SUN Qi-Zhong |
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| Institution: | 1.Grassland Research Institute, Chinese Academy of Agricultural Science, Huhhot 010010, China; 2.College of Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | The fermentation quality and microbial characteristics of mixed silage made from Amaranthus hypochondriacus and corn were evaluated in this study. The two components (A. hypochondriacus and corn) were mixed at five different ratios: 10∶0 (T1), 7∶3 (T2), 5∶5 (T3), 3∶7 (T4), and 0∶10 (T5). After 60 days of fermentation, the silage quality was evaluated, and its nutritional composition, microbial community structure, quantity of lactic acid bacteria, and proportion of fresh material and silage were analyzed. The overall aim was to find a practical use for A. hypochondriacus materials. The results showed that the fermentation quality of A. hypochondriacus was poor. With the addition of corn, the pH value and NH3-N to total nitrogen ratio decreased significantly, and the dry matter (DM) and total acid content increased. When the proportion of corn in the mixture exceeded 50%, the fermentation quality was significantly improved. The lactic acid to acetic acid ratio, which is one of the main factors affecting fermentation quality, was affected by the succession of dominant lactic acid bacteria species and their quantities in silage. Enterococcus, Lactococcus, and Leuconostoc species, which have a strong ability to produce acids, were the main species at the start of fermentation, and Lactobacillus was the main group of lactic acid bacteria in the stable phase. |
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| Keywords: | Amaranthus hypochondriacus corn fermentation quality microbial characteristics |
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