| 添加枯草芽孢杆菌对桑青贮发酵品质的研究 |
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| 引用本文： | 朱佳文,李峪鹏,许祯莹,李娟,苏志鹏,雷春龙,刘瀚扬,徐麒麟,陈亚迎,吴永胜,曹衍波,邱时秀.添加枯草芽孢杆菌对桑青贮发酵品质的研究[J].中国饲料,2020(3):82-86. |
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| 作者姓名： | 朱佳文 李峪鹏 许祯莹 李娟 苏志鹏 雷春龙 刘瀚扬 徐麒麟 陈亚迎 吴永胜 曹衍波 邱时秀 |
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| 作者单位： | 成都市农林科学院畜牧研究所;四川农业大学动物医学院;四川特驱投资集团有限公司 |
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| 基金项目： | 成都市科技局科研创新潜力项目(2019-Y2500W-12) |
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| 摘 要： | 桑具有产量高,耐受性强,营养含量高等优点,近年来,在动物饲料方面得到了越来越多的应用。本研究通过对桑叶种植地样品进行采样,分离筛选出一株枯草芽孢杆菌,并命名为BS-KC。将该菌作为试验组的发酵菌剂对桑进行发酵,分别在青贮0、7、14、28 d后,对未添加任何菌剂的对照组(C组)和加入BS-KC的试验组(BS-KC组)进行采样分析。结果发现:在桑叶发酵第7天后,添加BS-KC菌剂的试验组桑干物质含量显著增加(P≤0.05),氨态氮/总氮的比值显著下降(P≤0.05),在青贮桑发酵第14天后,添加BS-KC菌剂的试验组桑粗纤维和粗脂肪的含量显著降低(P≤0.05)。综上,枯草芽孢杆菌BS-KC对桑品质有一定的改善作用,这为利用微生物发酵提高青贮桑饲料品质提供了一定的理论依据。
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| 关 键 词： | 青贮桑 枯草芽孢杆菌 发酵品质 |
Research on fermentation quality of mulberry silage of adding Bacillus subtilis |
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| ZHU Jiawen,LI Yupeng,XU Zhenying,LI Juan,SU Zhipeng,LEI Chunlong,LIU Hanyang,XU Qilin,CHEN Yaying,WU Yongsheng,CAO Yanbo,QIU Shixiu.Research on fermentation quality of mulberry silage of adding Bacillus subtilis[J].China Feed,2020(3):82-86. |
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| Authors: | ZHU Jiawen LI Yupeng XU Zhenying LI Juan SU Zhipeng LEI Chunlong LIU Hanyang XU Qilin CHEN Yaying WU Yongsheng CAO Yanbo QIU Shixiu |
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| Institution: | (Institute of Animal Science,Chengdu Academy of Agricultural and Forestry Sciences,Chengdu,Sichuan Province 611130,China;College of Animal Medicine,Sichuan Agricultural University,Chengdu,Sichuan Province 611130,China;Sichuan Tequ Investment Group Co.,Ltd,Chengdu,Sichuan Province 610207,China) |
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| Abstract: | In recent years,mulberry has been used more and more as animal feed because of its high yield,strong tolerance and high nutrient content.A strain of Bacillus subtilis BS-KC was isolated and screened from mulberry plantation samples.The mulberry was fermented with the bacteria as the experimental group.After 0,7,14 d and 28 d of silage,the control group(C group)without any bacterial agent and the experimental group(BS-KC group)were sampled and analyzed.The results showed that after the 7 d of mulberry fermentation,the dry matter content of mulberry increased significantly(P<0.05),the ratio of ammonia nitrogen to total nitrogen decreased significantly(P<0.05).After the 14 d of silage mulberry fermentation,the crude fiber and crude fat content of mulberry decreased significantly(P<0.05).In conclusion,Bacillus subtilis BS-KC had a certain effect on improving the quality of mulberry,which provided more scientific theoretical basis for improving the quality of silage mulberry feed by microbial fermentation. |
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| Keywords: | silage mulberry Bacillus subtilis fermentation quality |
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