绿原酸对柱花草青贮品质、蛋白降解和细菌群落及相互关系的影响

doi:10.11733/j.issn.1007-0435.2025.01.035

草地学报 ›› 2025, Vol. 33 ›› Issue (1): 317-326.DOI: 10.11733/j.issn.1007-0435.2025.01.035

• 技术研发 • 上一篇

绿原酸对柱花草青贮品质、蛋白降解和细菌群落及相互关系的影响

王垚, 郭田心, 陈丹丹, 梁秋雨, 张庆

华南农业大学林学与风景园林学院/广东木本饲料工程技术研究中心/广东省森林植物种质创新与利用重点实验室, 广东广州 510642

收稿日期:2024-07-01 修回日期:2024-08-06 发布日期:2025-01-22
通讯作者: 张庆,E-mail：zqing1988@126.com
作者简介:王垚（2000-）,男,汉族,山西长治人,硕士研究生,主要从事牧草青贮加工研究,E-mail：2656417168@qq.com
基金资助:
国家自然基金（32371771）；长隆集团科研项目（F110020230509）；内蒙古科技厅重大专项（2021ZD0048）资助

The Effects of Chlorogenic Acid on the Quality,Protein Degradation,Bacterial Community,and Their Interrelationships of Stylosanthes Silage

WANG Yao, GUO Tian-xin, CHEN Dan-dan, LIANG Qiu-yu, ZHANG Qing

College of Forestry and Landscape Architecture, South China Agricultural University, Guangdong Province Research Center of WoodForage Engineering Tecnology, Guangdong Key Laboratory for Innovative Development and Urilization of Forest Plant Germplasm, Guangzhou, Guangdong Province 510642, China

Received:2024-07-01 Revised:2024-08-06 Published:2025-01-22

摘要/Abstract

摘要： 为改善柱花草（Stylosanthes）的青贮发酵品质,将0.2%和0.4%的绿原酸添加到柱花草中,以无添加作为对照（CK）。青贮80 d后,分析柱花草的发酵特性、蛋白组成以及细菌群落变化,结果表明：添加绿原酸不仅显著降低了柱花草的pH值、非蛋白氮、氨态氮含量,对干物质、乳酸和乙酸含量的变化均有积极的影响。细菌群落分析表明添加绿原酸对芽孢杆菌、魏斯氏菌,对肠杆菌、泛菌、丁酸梭菌的含量有较好的抑制作用。此外,0.2%绿原酸处理还显著降低了丙酸含量以及酸性蛋白酶和氨基肽酶的活性。综上所述,添加绿原酸对柱花草的发酵品质、蛋白组分均有积极的作用。

关键词: 柱花草, 绿原酸, 蛋白酶, 青贮品质, 细菌群落

Abstract: To improve the fermentation quality of silage of Stylosanthes,0.2% and 0.4% chlorogenic acid were added to Stylosanthes,with no addition as the control （CK）. After 80 days of ensiling,the fermentation characteristics,protein composition,and bacterial community changes of Stylosanthes were analyzed. The results showed that the addition of chlorogenic acid not only significantly reduced the pH value,non protein nitrogen,and ammonia nitrogen content of Stylosanthes,but also had a positive impact on the changes of lactic acid,dry matter and acetic acid content. Bacterial community analysis showed that the addition of chlorogenic acid had a good inhibitory effect on the content of Bacillus and Weissella,as well as Enterobacterium,Pantobacterium,and Clostridium butyricum. In addition,0.2% chlorogenic acid treatment significantly reduced the content of propionic acid and the activity of acid protease and aminopeptidase. In summary,adding chlorogenic acid had a positive effect on the fermentation quality and protein components of Stylosanthes.

Key words: Stylosanthes, Chlorogenic acid, Protease, Silage quality, Bacterial community

中图分类号:

S816.5+3

王垚, 郭田心, 陈丹丹, 梁秋雨, 张庆. 绿原酸对柱花草青贮品质、蛋白降解和细菌群落及相互关系的影响[J]. 草地学报, 2025, 33(1): 317-326.

WANG Yao, GUO Tian-xin, CHEN Dan-dan, LIANG Qiu-yu, ZHANG Qing. The Effects of Chlorogenic Acid on the Quality,Protein Degradation,Bacterial Community,and Their Interrelationships of Stylosanthes Silage[J]. Acta Agrestia Sinica, 2025, 33(1): 317-326.

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绿原酸对柱花草青贮品质、蛋白降解和细菌群落及相互关系的影响

The Effects of Chlorogenic Acid on the Quality,Protein Degradation,Bacterial Community,and Their Interrelationships of Stylosanthes Silage

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