草地学报

草地学报 ›› 2019, Vol. 27 ›› Issue (4): 1102-1106.DOI: 10.11733/j.issn.1007-0435.2019.04.040

• 研究专报 • 上一篇    

凋萎和添加乳酸菌对大黑山薏苡青贮发酵品质的影响

李龙兴1, 汪依妮1, 杨学东1, 黎俊1, 龚正发1, 弗雷泽·乔治·哈里森2, 陈秀华3, 黄文琥4, 梁显义1   

  1. 1. 贵州省草地技术试验推广站, 贵州 贵阳 550025;
    2. 新西兰PGGW种业公司, 新西兰 克赖斯特彻奇 8140;
    3. 关岭自治县草地畜牧业发展中心, 贵州 关岭 561300;
    4. 赤水桫椤国家级自然保护区管理局, 贵州 赤水 564700
  • 收稿日期:2019-05-08 修回日期:2019-07-26 出版日期:2019-08-15 发布日期:2019-09-26
  • 通讯作者: 梁显义
  • 作者简介:李龙兴(1986-),男,陕西汉中人,硕士,畜牧师,主要从事草地畜牧业研究,E-mail:lilongxing3110@163.com
  • 基金资助:
    黔农育专项"大黑山饲用薏苡高产栽培技术研究与推广"[2018]005号；黔科合支撑"贵州主要农作物秸秆与牧草资源综合利用及抗氧化腐败技术研究"[2019]2367号资助

Effects of Wilting and Adding Lactobacillus on Fermentation Quality of Coix lacryma-jobi Silage

LI Long-xing1, WANG Yi-ni1, YANG Xue-dong1, LI Jun1, GONG Zheng-fa1, FRASER George Harrison2, CHEN Xiu-hua3, HUANG Wen-hu4, LIANG Xian-yi1   

  1. 1. Guizhou Grassland Technology Extending Station, Guiyang, Guizhou Province 550025, China;
    2. PGG Wrightson Seeds, Christchurch 8140, New Zealand;
    3. Grassland Animal Husbandry Development Center of Guanling Autonomous County, Guanling, Guizhou Province 564700, China;
    4. Guizhou Chishui Alsophila National Nature Reserve Administration Bureau, Chishui, Guizhou Province 564700, China
  • Received:2019-05-08 Revised:2019-07-26 Online:2019-08-15 Published:2019-09-26

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摘要： 为研究凋萎和添加乳酸菌对"大黑山"薏苡（Coix lacryma-jobi L.）青贮发酵品质的影响。本试验设对照（C）、凋萎（W）、乳酸菌（LAB）和凋萎与乳酸菌组合处理（W+LAB）4个处理组，青贮60 d后，取样测定青贮发酵品质。结果表明：W组的乳酸含量显著低于其他各组（P<0.05），pH值显著增加（P<0.05）。LAB组的乳酸含量显著增加（P<0.05），pH值降低。W+LAB组乳酸含量显著增加（P<0.05），乙酸含量和氨态氮/总氮值显著降低（P<0.05）。与对照组相比，W和W+LAB组干物质含量显著增加（P<0.05），LAB和W+LAB组的粗蛋白含量显著增加（P<0.05），各组的水溶性碳水化合物含量无显著差异，W组的中性洗涤纤维和酸性洗涤纤维含量显著增加（P<0.05），而LAB组和W+LAB组的中性洗涤纤维含量无显著差异。W+LAB组V-Score评分最高。因此，建议"大黑山"薏苡在凋萎的基础上添加乳酸菌可提高青贮发酵品质和营养价值。

关键词: 薏苡, 凋萎, 乳酸菌, 发酵品质

Abstract: This study was conducted to investigate the effects of wilting and adding lactic acid bacteria on the fermentation quality of Coix lacryma-jobi silage. In the experiment,four treatment groups were designed,they were:control(C),wilting(W),adding lactic acid bacteria(LAB),wilting and adding lactic acid bacteria (W+LAB). The fermentation quality was evaluated after ensiling 60 days. The results showed that the LA content of W was significantly lower than that of other treatments(P<0.05),and the pH value was increased significantly (P<0.05). Lactic acid (LA) content of LAB was significantly increased (P<0.05),and the pH value was decreased,LA content of W+LAB was increased significantly(P<0.05),the AA content and AN/TN value were decreased significantly (P<0.05). Compared with the control group,the dry matter (DM) content of W and W+LAB was increased significantly (P<0.05),the crude protein (CP) content of LAB and W+LAB was increased significantly (P<0.05),while the warer soluble carbohydrate (WSC) content of all treatments was no significantly different. The neutral detergent fiber (NDF) and acid detergent fiber (ADF) content of W was increased significantly (P<0.05),while the neutral detergent fiber content of LAB and W+LAB were not significantly different. The W+LAB had the highest V-Score. Therefore,it is suggested that adding lactic acid bacteria on the basis of wilting could improve the fermentation quality and nutritional value of Coix lacryma-jobi silage.

Key words: Coix lacryma-jobi, Wilting, Lactic acid bacteria, Fermentation quality

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