| 植物乳杆菌和EM菌剂对青贮大麦营养成分和发酵特性的影响 |
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| 引用本文： | 谢晓华,陈广仁,杨保田.植物乳杆菌和EM菌剂对青贮大麦营养成分和发酵特性的影响[J].中国饲料,2021,1(6):37-40. |
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| 作者姓名： | 谢晓华 陈广仁 杨保田 |
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| 作者单位： | （1.甘肃省农业建设项目管理站，甘肃兰州 730046,2.甘肃省畜牧技术推广总站，甘肃兰州 730000） |
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| 摘 要： | 本研究旨在评估植物乳杆菌和EM菌剂对青贮大麦营养成分和发酵特性的影响。试验将收集的全株大麦萎蔫24?h后，使其干物质含量达到481.34?g/kg，然后切成3～5?cm，分为3份，每份4个重复，对照组直接加入2?mL/kg水，植物乳杆菌组接种1.0×106?CFU/g植物乳杆菌，EM菌剂组接种0.5×106?CFU/g商品EM菌剂。每个处理的牧草在微生物接种后，-20℃保存，用于分析养分含量。然后将混合物放入塑料桶中青贮（3?kg/10L），在青贮14周后对青贮料进行取样，分析其营养成分含量、发酵指标和好氧稳定性。结果：EM菌剂组青贮大麦的干物质和粗灰分含量较对照组分别显著提高了12.54%和9.38%（P＜0.05），而植物乳杆菌和EM菌剂组粗蛋白和粗脂肪含量较对照组显著降低，其中粗蛋白质分别降低了4.50%和7.31%（P＜0.05），粗脂肪分别降低了26.59%和20.94%（P＜0.05）。大麦通过植物乳杆菌和EM菌剂发酵后pH、氨氮浓度显著降低（P＜0.05），乙酸浓度显著升高（P＜0.05）。与对照组相比，EM菌剂组青贮大麦丙酸含量显著提高272.22%（P＜0.05），乳酸含量显著降低72.44%（P＜0.05）。与对照组相比，植物乳杆菌和EM菌剂组青贮大麦乳酸菌数量分别显著提高16.85%和16.03%（P＜0.05）。植物乳杆菌组青贮大麦酵母菌数量较EM菌剂组显著提高了8.86%（P＜0.05）。结论：在本试验条件下，用植物乳杆菌和EM菌剂对大麦进行青贮可以改善发酵品质，降低发酵产物pH和氨氮浓度。
关键词]植物乳杆菌|EM菌剂|青贮大麦|营养成分|发酵特性
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| 关 键 词： | 植物乳杆菌 EM菌剂 青贮大麦 营养成分 发酵特性 |
Effects of lactobacillus plantarum and EM microbial agents on nutrient composition and fermentation characteristics of silage barley |
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| XIE Xiaohua,CHEN Guangren,YANG Baotian.Effects of lactobacillus plantarum and EM microbial agents on nutrient composition and fermentation characteristics of silage barley[J].China Feed,2021,1(6):37-40. |
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| Authors: | XIE Xiaohua CHEN Guangren YANG Baotian |
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| Institution: | (Agricultural Construction Project Management Sation of Gansu Province,Lanzhou,Gansu Province 730046,China;Animal Husbandry Technology Extension Station of Gansu Province,Lanzhou,Gansu Province 730000,China) |
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| Abstract: | The purpose of this study was to evaluate the effects of lactobacillus plantarum and EM on the nutritional composition and fermentation characteristics of silage barley.The collected whole bead barley was withered for 24 h to make its dry matter content reach 481.34 g/kg,and then cut into 3~5 cm and divided into 3 parts,each with 4 repeats.The control group was directly added with 2 mL/kg water,the lactobacillus plantaceus group was inoculated with 1.0×106CFU/g lactobacillus plantaceus,and the EM group was inoculated with 0.5×106CFU/g commercial EM.After microbial inoculation,each treated herbage was stored at-20℃for nutrient analysis.Then the mixture was put into a plastic bucket for silage(3 kg/10L).After 14 weeks of silage,samples were taken for silage to analyze its nutrient content,fermentation index and oxygen stability.Results:Compared with the control group,the dry matter and crude ash content of silage barley in the EM group were significantly increased by 12.54%and 9.38%,respectively(P<0.05),while the crude protein and crude fat content of lactobacillus plantarum and the EM group were significantly decreased by 4.50%and 7.31%(P<0.05),26.59%and 20.94%(P<0.05),respectively.After the fermentation of barley with Lactobacillus plantarum and EM,the pH value and ammonia nitrogen concentration decreased significantly(P<0.05),and the acetic acid concentration increased significantly(P<0.05).Compared with the control group,the propionic acid content of barley silage in the EM group was significantly increased by 272.22%(P<0.05),and the lactic acid content was significantly decreased by 72.44%(P<0.05).Compared with the control group,the number of lactic acid bacteria in the lactobacillus plantarum group and the EM group increased significantly by 16.85%and 16.03%,respectively(P<0.05).The number of yeast in lactobacillus plantarum group was significantly increased by 8.86%compared with that in the EM group(P<0.05).Conclusion:Under the conditions of this experiment,barley silage with Lactobacillus plantarum and EM can improve the fermentation quality and reduce the pH value and ammonia nitrogen concentration of fermentation products. |
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| Keywords: | actobacillus plantarum EM microbial agent silage barley nutrient composition fermentation characteristic |
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