不同乳酸菌添加剂对谷子青贮品质及CNCPS组分的影响
Effects of different lactic acid bacteria additives on quality and CNCPS components of millet silage
占文源 1冯雪莹 1刘奕婷 1苑明伟 1刘忠宽 2刘振宇 2王加亭 3吴哲1
作者信息
- 1. 中国农业大学草业科学与技术学院,北京 100193
- 2. 河北省农林科学院农业资源环境研究所,河北石家庄 050051
- 3. 全国畜牧总站,北京 100125
- 折叠
摘要
试验探究了 4种不同类型乳酸菌添加剂对谷子青贮品质和CNCPS组分的影响,设置了 5个处理,分别为对照组、副干酪乳杆菌LP1(Lactobacillus paracasei)组、植物乳杆菌LP2(Lactobacillus plantarum)组、干酪乳杆菌LC(Lactobacillus casei)组和布氏乳杆菌LB(Lactobacillus buchneri)组,测定谷子青贮的发酵品质、营养成分和CNCPS组分.结果表明,与对照组相比,副干酪乳杆菌LP1组pH值和丁酸(BA)含量显著降低,乳酸(LA)含量显著上升(P＜0.05),副干酪乳杆菌LP1组的中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)含量低于其他处理(P＜0.05).与对照组和植物乳杆菌LP2组相比,其他添加剂处理组可溶性碳水化合物(WSC)含量显著降低(P＜0.05),淀粉(Starch)含量显著升高(P＜0.05);布氏乳杆菌LB组中速降解蛋白(PB2)含量显著高于其他处理组(P＜0.05),慢速降解蛋白(PB3)和非结构碳水化合物(NSC)含量显著低于其他处理组(P＜0.05).研究表明,4种乳酸菌添加剂均能够改善谷子青贮的发酵品质及营养价值,其中副干酪乳杆菌能够显著提升谷子青贮的发酵品质,布氏乳杆菌提高快速降解蛋白组分和快速降解碳水化合物组分的作用效果最显著.
Abstract
The effects of four different types of lactic acid bacteria additives on the quality and CNCPS components of millet silage were investigated.Five treatments were set up.They were the control group,Lactobacillus paracasei LP1 group,Lactobacillus plantarum LP2 group,Lactobacillus casei LC group,and Lactobacillus buchneri LB group.The fermentation quality,nutrient composition and CNCPS components of millet silage were determined.The results showed that compared with the control group,pH value and buchneri acid content significantly decreased,and lactic acid content significantly increased in Lactobacillus paracasei LP1 group(P＜0.05).The NDF and ADF contents of Lactobacillus paracasei LP1 group were lower than those of the other treatments.Compared with the control group and the Lactobacillus plantarum LP2 group,the content of soluble carbohydrate significantly decreased(P＜0.05),and the content of starch significantly increased in other Lactobacillus additive treatment groups(P＜0.05).The PB2 content in the Lactobacillus buchneri LB group was significantly higher than that in other treatment groups,the PB3 content was significantly lower than that in the control group(P＜0.05),and the contents of PB3 and NSC in the Lactobacillus buchneri LB group was significantly lower than that in other groups(P＜0.05).The results showed that all the four Lactobacillus additives could improve the fermentation quality and nutritional value of millet silage,among which Lactobacillus paracasei could significantly improve the fermentation quality of the millet silage,and Lactobacillus buchneri had the most significant effect on the rapid degradation of the protein components and carbohydrate components.
关键词
乳酸菌添加剂/谷子青贮/发酵品质/CNCPS组分Key words
Lactobacillus additive/millet silage/fermentation quality/CNCPS component引用本文复制引用
基金项目
现代农业产业技术体系建设专项(CARS-34)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据