草地学报

草地学报 ›› 2017, Vol. 25 ›› Issue (4): 896-900.DOI: 10.11733/j.issn.1007-0435.2017.04.033

• 研究专报 • 上一篇    下一篇

乳酸菌对苜蓿青贮质量和黄酮含量的影响

姜义宝1, 王洋1, 刘振阳1, 孙娟娟2, 严学兵1, 玉柱3   

  1. 1. 河南农业大学牧医工程学院, 河南 郑州 450002;
    2. 中国农业科学院草原研究所, 内蒙古 呼和浩特 010010;
    3. 中国农业大学动物科技学院, 北京 100193
  • 收稿日期:2016-03-17 修回日期:2017-03-23 出版日期:2017-08-15 发布日期:2017-11-01
  • 作者简介:姜义宝(1976-),男,山东巨野人,博士,副教授,主要从事饲草加工与利用研究,E-mail:yibaojiang@sina.com
  • 基金资助:

    河南省国际科技合作项目（172102410056）；国家牧草产业技术体系资助项目（CARS-35）；公益性行业（农业）科研专项资助项目（201303016）；河南省高等学校重点科研资助项目（17A230017）资助

Effect of Lactic Acid Bacteria on Silage Quality and the Content of Flavonoids of Alfalfa

JIANG Yi-bao1, WANG Yang1, LIU Zhen-yang1, SUN Juan-juan2, YAN Xue-bing1, YU Zhu3   

  1. 1. College of Animal Husbandry and Veterinary Science, Henan Agricultural Univerity, Zhengzhou, Henan Province 450002, China;
    2. Institute of Grassland Research of CAAS, Hohhot, Inner Mongolia 010010, China;
    3. College of Animal Science and Tenology, China Agriculture University, Beijing 100193, China
  • Received:2016-03-17 Revised:2017-03-23 Online:2017-08-15 Published:2017-11-01

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摘要：

本试验研究添加乳酸菌对苜蓿（Medicago sativa.）青贮过程中发酵品质、营养成分和黄酮含量的影响。结果表明：添加乳酸菌可快速降低青贮饲料的pH值，提高乳酸和苜蓿黄酮含量，降低酸性洗涤纤维含量，而粗蛋白、中性洗涤纤维、可溶性碳水化合物、丙酸和丁酸含量无明显变化。综合分析表明添加乳酸菌可改善苜蓿青贮发酵品质，增加黄酮的提取量。

关键词: 苜蓿, 乳酸菌, 青贮品质, 黄酮

Abstract:

The aim of this study was to investigate the lactic acid bacteria on silage fermentation quality, nutritive quality and content of flavonoids of Alfalfa. The results showed that adding lactobacillus plantarum decreased pH value, increased the content of lactic acid and flavonoids, and decreased detergent fiber. The content of crude protein, neutral detergent fiber, soluble carbohydrate, propionic acid and butyric acid didn't show significant difference. In conclusion, adding lactic acid bacteria improved silage quality and enhanced the content of flavonoids.

Key words: Alfalfa, Lactic acid bacteria, Silage quality, Flavonoids

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