首页|不同种类添加剂对全株玉米发酵特性及营养品质的影响

不同种类添加剂对全株玉米发酵特性及营养品质的影响

扫码查看
原文链接
  • 万方数据
  • 维普
试验旨在筛选适用于全株玉米青贮调制的添加剂种类及添加量,促进青贮玉米产业化开发.以蜡熟期全株玉米为原料,研究甲酸、乳酸菌和糖蜜对全株玉米发酵特性、营养品质及有氧稳定性的影响.结果显示:与自然发酵相比,6 mL/kg甲酸可显著降低青贮饲料中不良微生物的数量及氨态氮(NH3-N)含量(P<0.05),提高了可溶性碳水化合物(WSC)含量及有氧稳定性.添加布什乳杆菌或植物乳杆菌+布什乳杆菌复合菌剂可显著增加乙酸含量(P<0.05),降低不良微生物数量及NH3-N含量,提高有氧稳定性.添加糖蜜显著增加了青贮饲料中有害菌的数量及NH3-N含量(P<0.05),降低了乙酸、干物质(DM)和WSC含量.研究表明,综合考虑全株玉米青贮饲料的发酵特性、营养品质及有氧稳定性,生产中推荐采用6 mL/kg甲酸、单独添加布氏乳杆菌或按1∶5配比添加植物乳杆菌与布氏乳杆菌复合菌剂对全株玉米进行青贮.
Effect of different additives on fermentation characteristics and nutritional quality of whole plant corn
The experiment aimed to screen suitable types and amounts of additives for the whole-plant corn silage preparation,promoting the industrial development of corn silage.Using the wax-ripe whole-plant corn as a raw material,a study was conducted on the effects of formic acid,lactic acid bacteria,and molasses on the fermentation characteristics,nutritional quality,and aerobic stability of whole-plant corn.The results showed that compared with natural fermentation,6 mL/kg of formic acid could significantly reduce the number of undesirable microorganisms and the content of NH3-N in silage(P<0.05),and improve the content of WSC and aerobic stability.Adding Lactobacillus brucei or a combination of Lactobacillus plantarum and Lactobacillus brucei significantly increased the acetic acid content(P<0.05),reduced the quantity of harmful microorganisms and NH3-N content,and improved aerobic stability.The addition of molasses significantly increased the quantity of harmful microorganisms and NH3-N content in silage(P<0.05),while reducing the content of acetic acid,DM,and WSC.The study indicates that considering the fermentation characteristics,nutritional quality,and aerobic stability of whole corn silage,it is recommended to use 6 mL/kg of formic acid,Lactobacillus brucei alone,or a combination of Lactobacillus plantarum and Lactobacillus brucei in a 1∶5 ratio for silage preparation in production.

whole plant cornlactic acid bacteriamolassesformic acidfermentation characteristicsnutrient compositionaerobic stability

牛琼梅、初晓辉、李彦飞、桂宝林、谢勇、杨双双、马向丽、单贵莲

展开 >

云南农业大学动物科学技术学院,云南 昆明 650201

云南省高原特色农业产业研究院,云南 昆明 650201

寻甸县农业农村局土壤肥料工作站,云南 昆明 655200

云南省昆明市动物疫病预防控制中心,云南 昆明 650223

展开 >

全株玉米 乳酸菌 糖蜜 甲酸 发酵特性 营养成分 有氧稳定性

云南省重大科技专项——绿色食品国际合作研究中心项目云南省万人计划青年拔尖人才专项项目洱源县饲草产业科技特派团

2019ZG0909A3012021057202304BI090008

2024

10.13557/j.cnki.issn1002-2813.2024.01.017

饲料研究
北京市营养源研究所

饲料研究

CSTPCD北大核心
影响因子：0.391
ISSN：1002-2813
年,卷(期)：2024.47(1)
  • 17