草地学报

草地学报 ›› 2026, Vol. 34 ›› Issue (9): 3464-3476.DOI: 10.11733/j.issn.1007-0435.2026.09.030

• 技术研发 • 上一篇    

植物乳杆菌对两海拔地区不同燕麦品种青贮品质的影响

苗童1,2, 孟翔2, 马琳2, 蒋庆雪2, 刘青1   

  1. 1. 山西农业大学动物科学学院, 山西 太谷 030801;
    2. 中国农业科学院北京畜牧兽医研究所, 北京 100193
  • 收稿日期:2026-05-12 修回日期:2026-05-31 发布日期:2026-09-11
  • 通讯作者: 刘青, E-mail: liuqing_sxau@126.com
  • 作者简介:苗童(1999-),男,汉族,河南信阳人,硕士研究生,主要从事动物营养与饲料科学研究,E-mail:409811712@qq.com

Effects of Lactobacillus plantarum on Silage Quality of Different Oat Varieties at Two Altitudes

MIAO Tong1,2, MENG Xiang2, MA Lin2, JIANG Qin-xue2, LIU Qing1   

  1. 1. College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi Province 030801,China;
    2. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193,China
  • Received:2026-05-12 Revised:2026-05-31 Published:2026-09-11

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摘要： 试验旨在探究添加植物乳杆菌（Lactobacillus plantarum，LP）对不同区域种植的饲用燕麦（Avena sativa）品种青贮品质的影响，为饲用燕麦新品种的推广与青贮加工技术的优化提供理论依据。本研究在青海和宁夏两地种植‘中畜燕1号’（新品系）、‘青海甜燕麦’和‘青引2号’三个品种，乳熟期收获后于同一环境下进行青贮，设置对照（蒸馏水）和LP处理，青贮周期为60 d，并对青贮样品进行感官评定及营养品质、发酵品质分析。结果表明：添加LP显著提升了青贮的感官评分和V-Score等级；营养品质分析显示，‘中畜燕1号’燕麦青贮的粗蛋白（Crude protein，CP）和粗脂肪（Ether extract，EE）含量极显著高于其他品种（P<0.01）；发酵品质分析显示，不同地区对燕麦青贮的pH值（Potential of hydrogen，pH），乳酸（Lactic acid，LA），丁酸（Butyric acid，BA）和氨态氮∶总氮（Ammonia nitrogen/Total nitrogen，NH?-N∶TN）含量均有极显著影响（P<0.01），其中‘中畜燕1号’的pH值和BA含量极显著低于其他品种（P<0.01）。综合比较不同处理，添加植物乳杆菌更有助于改善燕麦青贮发酵品质，在供试的三个品种中，‘中畜燕1号’在两地均表现良好，为最适青贮品种。

关键词: 饲用燕麦, 青贮, 植物乳杆菌, 品质

Abstract: This study aimed to evaluate the effect of Lactobacillus plantarum （LP） addition on the silage quality of forage oat （Avena sativa） varieties grown in different regions， thereby providing a theoretical basis for the promotion of new forage oat varieties and the optimization of silage processing techniques. Three oat varieties， ‘Zhongxuyan No.1’ （a new strain）， ‘Qinghai Sweet Oat’， and ‘Qingyin No.2’， were grown in Qinghai and Ningxia. After harvesting at the milk stage， the oats were ensiled under identical conditions with either distilled water （control） or LP treatment for 60 days， after which the silage samples were subjected to sensory evaluation as well as nutritional and fermentation quality analyses. The results showed that LP addition significantly improved the sensory scores and V-Score grades. Nutritional analysis revealed that the crude protein （CP） and ether extract （EE） contents of ‘Zhongxuyan No.1’ silage were significantly higher than those of the other varieties （P<0.01）. Fermentation analysis demonstrated that region significantly affected pH （potential of hydrogen）， lactic acid （LA）， butyric acid （BA）， and the NH3-N∶TN （ammonia nitrogen∶total nitrogen） ratio in oat silage （P<0.01）， and the pH and BA contents of ‘Zhongxuyan No.1’ were significantly lower than those of the other varieties （P<0.01）. A comprehensive comparison of treatments indicated that LP addition was more beneficial for improving silage fermentation quality. Among the three varieties tested， ‘Zhongxuyan No.1’ performed well in both regions and was identified as the most suitable variety for silage.

Key words: Avena sativa, Silage, Lactobacillus plantarum, Quality

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