| 不同添加剂发酵处理对汽爆玉米秸秆发酵品质及微生物数量的影响 |
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| 引用本文： | 高雪梅,焦婷,雷赵民,冉福,赵生国,李雄雄,秦伟娜,王苗苗.不同添加剂发酵处理对汽爆玉米秸秆发酵品质及微生物数量的影响[J].草业科学,2021,38(1):192-201. |
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| 作者姓名： | 高雪梅 焦婷 雷赵民 冉福 赵生国 李雄雄 秦伟娜 王苗苗 |
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| 作者单位： | 甘肃农业大学草业学院,/,草业生态系统教育部重点实验室,/,中–美草地畜牧业可持续发展研究中心,甘肃,兰州,730070;甘肃农业大学动物科学技术学院,甘肃,兰州,730070 |
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| 基金项目： | 玉米秸秆饲用化汽爆破壁发酵关键技术研究示范项目(20180408)%甘肃省现代草食畜产业技术体系(GARS-CS-4)农业部公益性行业(农业)科研专项(201003019%201503134和201303059)%现代农业产业技术体系(CARS-40-09B) |
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| 摘 要： | 为研究不同添加剂对汽爆玉米秸秆发酵品质与微生物数量的影响，本研究以干黄玉米秸秆为原料，经蒸汽爆破处理后，添加Sila-Max、Sila-Mix、纤维活性菌(活性菌)进行密封发酵，以不添加任何添加剂为对照(CK)，发酵60 d后取样分析不同处理秸秆营养成分、发酵品质以及微生物数量变化。结果表明：1)不同添加剂处理下汽爆玉米秸秆粗蛋白(crude?protein, CP)、中性洗涤纤维(neutral?detergent?fiber, NDF)、酸性洗涤纤维(acid?detergent?fiber, ADF)和粗灰分(crude?ash, Ash)含量无显著差异(P > 0.05)，但与汽爆前干黄玉米秸秆相比，青贮后的汽爆玉米秸秆CP含量提高了2.01～2.05倍，NDF和ADF含量则分别降低了18.16%～20.17%和2.38%～3.94%，淀粉含量活性菌组最高，与Sila-Max、Sila-Mix组无显著差异(P > 0.05)。2)发酵过程中，活性菌组、CK组出现霉变情况，霉变量分别达5.07%和7.75%，而其余处理组未出现霉变现象。3)活性菌组乳酸含量显著高于其他处理(P < 0.05)；Sila-Max组汽爆玉米秸秆的乙酸、丙酸、丁酸含量显著高于其他处理(P < 0.05)。4)不同添加剂处理下，发酵后汽爆玉米秸秆中微生物数量出现不同变化，乳酸菌数量Sila-Max组显著高于其他处理组(P < 0.05)；好氧细菌和梭菌数CK组显著高于其他处理(P < 0.05)，但与Sila-Max组无显著差异(P > 0.05)；霉菌在Sila-Max、Sila-Mix组均未检测到，在CK组和活性菌组中分别达3.17和3.47 lg cfu·g?1。5)主成分与隶属函数综合分析得出，Sila-Max (0.55) > Sila-Mix (0.42) > 活性菌(0.41) > CK (0.20)。综上，不同添加剂发酵处理对汽爆玉米秸秆发酵品质及微生物数量有一定影响，活性菌虽能增加乳酸含量，但在抑制有害微生物，防止霉变方面有所欠缺；Sila-Max可以提高乳酸菌、乙酸、丙酸含量，抑制有害微生物活动，防止霉变，并具有抑制二次发酵的潜力；Sila-Mix能够提高汽爆玉米秸秆乳酸菌数量，抑制有害微生物的活动，防止霉变。综合主成分与隶属函数得分，汽爆玉米秸秆青贮时添加Sila-Max综合表现最优，可以推广使用。
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| 关 键 词： | 青贮添加剂 汽爆玉米秸秆 发酵品质 微生物 |
Effects of different additives on fermentation quality and microbial population of steam-exploded corn straw |
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| GAO Xuemei,JIAO Ting,LEI Zhaoming,RAN Fu,ZHAO Shengguo,LI Xiongxiong,QIN Weina,WANG Miaomiao.Effects of different additives on fermentation quality and microbial population of steam-exploded corn straw[J].Pratacultural Science,2021,38(1):192-201. |
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| Authors: | GAO Xuemei JIAO Ting LEI Zhaoming RAN Fu ZHAO Shengguo LI Xiongxiong QIN Weina WANG Miaomiao |
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| Abstract: | In order to study the effects of different additives on the quality of fermentation and microorganism population of corn straw after steam explosion, dry yellow corn straw was used as the raw material. After steam explosion treatment, Sila-Max, Sila-Mix, and fiber-active bacteria were added for sealing, without any additives as a control. After 60 days of fermentation, samples were taken to analyze the nutritional components, fermentation quality, and microorganism population. The results showed that: 1) Crude protein (CP), neutral detergent fiber digestibility (NDF), acid detergent fiber (ADF) digestibility and crude ash contents of steam-exploded corn stalks under different additive treatments had no significant differences (P > 0.05), but compared with dry-yellow corn straw before steam explosion, CP content steam-exploded corn straw silage increased by 2.01 ~ 2.05 times, while NDF and ADF contents decreased by 18.16% ~ 20.17% and 2.38% ~ 3.94%, respectively. Starch content in the active bacteria group was the highest, and there was no significant difference with Sila-Max and Sila-Mix groups (P > 0.05). 2) During fermentation process, mildewing occurred in the active bacteria group and the CK group, with mold variable of 5.07% and 7.75% respectively, while no mildew appeared in the other treatment groups; 3) The content of lactic acid in the active bacteria group was significantly higher than other treatments (P < 0.05); the content of acetic acid、propionic acid and butyric acid in steam-exploded corn straw in the Sila-Max group was significantly higher than those in other treatments (P < 0.05); 4) Under different additive treatments, the number of microorganisms in steam-exploded corn straw after fermentation showed different changes. The number of lactic acid bacteria in the Sila-Max group was significantly higher than that in other treatment groups (P < 0.05), but no significant difference from the Sila-Max group (P > 0.05); mold was not detected in the Sila-Max and Sila-Mix groups, reaching 3.17 lg cfu·g?1, 3.47 lg cfu·g?1 in the CK group and the active bacteria group; 5) Comprehensive analysis of principal components and membership functions showed that Sila-Max (0.55) > Sila-Mix (0.42) > active bacteria (0.41) > CK (0.20). In summary, different additive fermentation treatments had a certain impact on the fermentation quality and microorganisms population of steam-exploded corn stalks. Although active bacteria increased the content of lactic acid, did not inhibit harmful microorganisms and prevent mildew; Sila-Max increased the content of lactic acid bacteria, acetic acid and propionic acid, inhibited the activities of harmful microorganisms, prevented mildew and have the potential to inhibit secondary fermentation; Sila-Mix increased the content of lactic acid bacteria in steam exploded corn straw, inhibited the activities of harmful microorganisms and prevented mildew. Scores of comprehensive principal components and subordinate functions, the addition of Sila-Max during steam-exploded corn stalks had the best comprehensive performance and could be promoted in practice. |
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| Keywords: | silage additive steam-exploded corn straw fermentation quality microorganism |
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