动物营养学报 >

2015 , Vol. 27 >Issue 9: 2977 - 2986

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.09.039

研究简报 Short Communications

甲酸、纤维素酶、乳酸菌剂对典型草原天然牧草青贮品质的影响

  • 侯美玲 ,
  • 格根图 ,
  • 孙林 ,
  • 周天荣 ,
  • 张颖超 ,
  • 贾玉山
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  • 内蒙古农业大学生态环境学院, 呼和浩特 010019

收稿日期: 2015-03-27

  网络出版日期: 2015-09-12

基金资助

农业部公益性行业项目"饲草青贮工艺技术及配套设施装备的研究与示范"(201303061);国家现代牧草产业技术体系项目(CARS-35)

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Effects of Formic Acid, Cellulose and Lactic Acid Bacteria on Silage Quality of Natural Forage of Typical Steppe

  • HOU Meiling ,
  • GE Gentu ,
  • SUN Lin ,
  • ZHOU Tianrong ,
  • ZHANG Yingchao ,
  • JIA Yushan
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  • College of Ecology and Environmental Science, Inner Mongolia Agricultural University, Hohhot 010019, China

Received date: 2015-03-27

  Online published: 2015-09-12

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摘要

本文旨在筛选出适合天然牧草青贮的甲酸、纤维素酶、乳酸菌剂添加浓度,为天然牧草添加剂青贮提供科学依据。试验采用单因子完全随机设计,针对天然牧草青贮添加甲酸(3.00、6.00、9.00 mL/kg)、纤维素酶(0.05、0.10、0.15 g/kg)、乳酸菌剂(0.01、0.02、0.03 g/kg)3种不同添加剂,设置无任何添加为对照组,对不同剂量下天然牧草青贮饲料的感官品质、发酵品质、营养成分及体外消化情况进行比较。结果表明:1)甲酸添加6.0 mL/kg组感官品质得到明显改善,pH、氨态氮/总氮显著低于对照组(P0.05),总能、消化能显著高于对照组(P0.05)。2)纤维素酶添加0.15 g/kg组的感官品质明显好于对照组,pH、氨态氮/总氮显著低于对照组(P0.05),总能、消化能、体外干物质消化率显著高于对照组(P<0.05)。综合考虑,甲酸添加6.0 mL/kg,纤维素酶添加0.15 g/kg,乳酸菌剂添加0.02 g/kg,所得的天然牧草青贮饲料在保证良好的发酵品质的同时还可以有效保存天然牧草中的营养价值。

关键词： 天然牧草; 青贮; 甲酸; 纤维素酶; 乳酸菌剂

本文引用格式

侯美玲 , 格根图 , 孙林 , 周天荣 , 张颖超 , 贾玉山 . 甲酸、纤维素酶、乳酸菌剂对典型草原天然牧草青贮品质的影响[J]. 动物营养学报, 2015 , 27(9) : 2977 -2986 . DOI: 10.3969/j.issn.1006-267x.2015.09.039

Abstract

This experiment was conducted to selected the suitable supplemental concentrations of formic acid (FA), cellulose (CE) and lactic acid bacteria (LAB) for natural grass silage, and to provide a scientific basis for forage grass silage additives. A single factor completely randomized was uesd in the experimen, added FA (3.00, 6.00 and 9.00 mL/kg), CE (0.05, 0.10 and 0.15 g/kg) and LAB (0.01, 0.02 and 0.03 g/kg) of 3 different kinds of additives in natural grass forage, and the control group (CK) was without any addition. Analyzed the sensory quality, fermentation quality, nutrient composition and in vitro digestibility of natural forge silage nder different additives. The results showed as follows: 1) added 6.0 mL/kg FA group had been significantly improved the sensory quality, the pH, ammoniacal nitrogen/total nitrogen (AN/TN) were significantly lower than CK (P0.05), the in vitro digestibility of gross energy (GE) and digestive energy (DE) was significantly higher than CK (P0.05). 2) The sensory quality of added 0.15 g/kg CE group had been significantly better than the control group, the pH, AN/TN were significantly lower than CK (P<0.05), the contents of DM, CP, ether extract (EE) and WSC were significantly higher than CK (P<0.05), the contents of NDF and ADF were significantly lower than CK (P<0.05), the GE, DE and IVDMD were significantly higher than CK (P<0.05). 3) The sensory quality of added 0.02 g/kg LAB group had been significantly improved, the pH, AN/TN were significantly lower than CK (P<0.05), the lactic acid content was significantly higher than CK (P<0.05), the contents of DM, CP, EE were significantly higher than CK (P<0.05), the content of NDF and ADF was significantly lower than CK (P<0.05), the GE, DE and IVDMD were significantly higher than CK (P<0.05). According to principal component analysis, added 6.0 mL/kg FA, 0.1g/kg CE or 0.02 g/kg LAB, the natural grass silage fermentation can guarantee good quality, and can effectively save the nutritional value of forage.

Key words： natural grass forage; silage; formic acid; cellulose; lactic acid bacteria

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