草地学报

草地学报 ›› 2023, Vol. 31 ›› Issue (12): 3867-3875.DOI: 10.11733/j.issn.1007-0435.2023.12.033

• 技术研发 • 上一篇    下一篇

添加植物乳杆菌、布氏乳杆菌对杂交狼尾草青贮发酵品质及有氧稳定性的影响

高龙1, 张娟1, 戈辰妍1, 刘宽1, 唐嘉祺1, 石神炳2, 阳伏林1, 周晶3   

  1. 1. 福建农林大学动物科学学院(蜂学学院), 福建 福州 350002;
    2. 南平市建阳区吉翔牧业有限公司, 福建 南平 354207;
    3. 福建农林大学国家菌草工程技术研究中心, 福建 福州 350002
  • 收稿日期:2023-06-21 修回日期:2023-08-25 出版日期:2023-12-15 发布日期:2024-01-03
  • 通讯作者: 阳伏林,E-mail:fulin.yang@fafu.edu.cn;周晶,E-mail:zhoujing_lz@hotmail.com
  • 作者简介:高龙(1997-)，男，汉族，新疆伊犁人，硕士研究生，主要从事动物营养与饲料科学研究，E-mail：1194746853@qq.com；张娟(1996-)，女，汉族，陕西延安人，硕士研究生，主要从事动物营养与饲料科学研究，E-mail：2682965738@qq.com
  • 基金资助:
    福建省科技特派员后补助项目(2022S2071)；福建农林大学杰出青年科研人才计划项目(xjq201817)资助

Effects of Adding Lactiplantibacillus plantarum and Lactobacillus buchneri on Silage Fermentation Quality and Aerobic Stability of Pennisetum glaucum×purpureum

GAO Long1, ZHANG Juan1, GE Chen-yan1, LIU Kuan1, TANG Jia-qi1, SHI Shen-bing2, YANG Fu-lin1, ZHOU Jing3   

  1. 1. College of Animal Sciences (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou, Fujian Province 350002, China;
    2. Nanping Jianyang District Jixiang Animal Husbandry Co.Ltd, Nanping, Fujian Province 354207, China;
    3. China National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, Fujian Province 350002, China
  • Received:2023-06-21 Revised:2023-08-25 Online:2023-12-15 Published:2024-01-03

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摘要： 为探究植物乳杆菌、布氏乳杆菌对杂交狼尾草(Pennisetum glaucum×purpureum)青贮发酵品质及有氧稳定性的影响，本试验以杂交狼尾草为试验材料，设置对照组(CK组，无添加)、植物乳杆菌(Lactiplantibacillus plantarum)组(LP组，1×106 cfu·g-1 FW)、布氏乳杆菌(Lactobacillus buchneri)组(LB组，1×106 cfu·g-1FW)、植物乳杆菌和布氏乳杆菌组(LPLB组，5×105 cfu·g-1 FW LP+5×105 cfu·g-1 FW LB)，厌氧发酵60天(d)后，测定其营养成分、发酵品质和有氧稳定性。结果表明：与CK组相比，各处理组粗蛋白(CP)、乳酸(LA)和乙酸(AA)含量显著增加(P<0.05)，pH值和丁酸(BA)含量显著下降(P<0.05)；在有氧暴露阶段，各处理组乳酸(LA)含量显著增加(P<0.05)，氨态氮含量显著降低(P<0.05)，LB和LPLB组在有氧暴露9天时，酵母菌和好氧菌数量(P<0.05)显著降低，乳酸菌数量显著增加(P<0.05)；用隶属函数法进行综合价值评定，LPLB组青贮效果最佳。

关键词: 杂交狼尾草, 植物乳杆菌, 布氏乳杆菌, 发酵品质, 有氧稳定性

Abstract: The aim of study was to explore the effects of Lactiplantibacillus plantarum and Lactobacillus buchneri on the silage fermentation quality and aerobic stability of Pennisetum glaucum×purpureum. Four groups were established as follows:CK group (no addition),Lactobacillus plantarum group (LP group,1×106cfu·g-1 FW),Lactobacillus buchneri group (LB group,1×106 cfu·g-1 FW),and Lactiplantibacillus plantarum and Lactobacillus buchneri group (LPLB group,5×105 cfu·g-1 LP+ 5×105 cfu·g-1LB). After 60 days of fermentation,the fermentation quality and aerobic stability of all the Pennisetum glaucum×purpureum silage were measured. The results showed that:Compared with the CK group,the addition of Lactic acid bacteria significantly improved the crude protein (CP) content in all treatment groups (P<0.05). The pH value and butyric acid (BA) content of Lactic acid bacteria treatment were significantly lower than those of CK group (P<0.05),while the contents of lactic acid (LA) and acetic acid (AA) were significantly higher than those of CK group (P<0.05). During the aerobic exposure,the content of LA was significantly higher than that of CK group (P<0.05). The content of ammonia nitrogen was lower than that of CK group (P<0.05). After 9 days of aerobic exposure,yeast and aerobic bacteria numbers significantly reduced,while lactic acid bacteria numbers significantly increased in LB and LPLB groups (P<0.05). The comprehensive value evaluation by the membership function method found that LPLB group had the best comprehensive performance of silage effect.

Key words: Pennisetum glaucum×purpureum, Lactobacillus plantarum, Lactobacillus buchneri, Fermentation quality, Aerobic stability

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