添加剂对紫花苜蓿青贮品质及小肠可吸收氨基酸的影响

doi:10.11733/j.issn.1007-0435.2022.05.034

草地学报 ›› 2022, Vol. 30 ›› Issue (5): 1302-1309.DOI: 10.11733/j.issn.1007-0435.2022.05.034

添加剂对紫花苜蓿青贮品质及小肠可吸收氨基酸的影响

张海铉, 霍文婕, 陈雷, 刘强, 张拴林, 王聪, 许庆方, 郭刚

山西农业大学动物科学学院, 山西太谷 030801

收稿日期:2021-10-26 修回日期:2021-11-24 出版日期:2022-05-15 发布日期:2022-06-06
通讯作者: 郭刚,E-mail:guosteel1984@126.com
作者简介:张海铉(1997-),女,山西运城人,硕士研究生,主要从事反刍动物营养与饲料科学研究,E-mail:18335480528@163.com
基金资助:
国家自然科学基金(32001405)资助

Effects of Additives on the Fermentation Quality and the Absorption of Amino Acids in the Small Intestine of Alfalfa Silage

ZHANG Hai-xuan, HUO Wen-jie, CHEN Lei, LIU Qiang, ZHANG Shuan-lin, WANG Cong, XU Qing-fang, GUO Gang

College of Animal Science, Shanxi Agricultural University, Taigu, Shanxi Province 030801, China

Received:2021-10-26 Revised:2021-11-24 Online:2022-05-15 Published:2022-06-06

摘要/Abstract

摘要： 为研究添加复合乳酸菌和葡萄籽单宁对紫花苜蓿(Medicago sativa L.)青贮品质及小肠可吸收氨基酸的影响，选用凋萎后二茬现蕾期紫花苜蓿为材料，设置对照(CK)，葡萄籽单宁(G)、复合乳酸菌(戊糖乳杆菌+戊糖片球菌+乳酸片球菌，L)和复合乳酸菌+葡萄籽单宁(LG)组，青贮60 d后测定其品质，并采用体外三步法测定其小肠可吸收氨基酸含量。结果表明：与CK组相比，G和LG组青贮饲料乳酸、乙酸、丁酸、总挥发性脂肪酸和氨态氮含量均显著降低(P<0.05)；L和G组粗蛋白含量显著提高(P<0.05)。与其他三组相比，G组青贮饲料的Ile，Leu，Lys，His，Arg，Tyr和总氨基酸含量显著提高，菌体蛋白以及小肠可吸收Ile，Lys，His，Arg，Ser和总氨基酸含量显著提高(P<0.05)。因此，添加葡萄籽单宁对紫花苜蓿青贮品质有一定改善作用，明显提高青贮饲料中Lys，His和Arg以及总氨基酸的小肠可吸收量。

关键词: 紫花苜蓿, 青贮饲料, 乳酸菌, 葡萄籽单宁, 小肠可吸收氨基酸

Abstract: This study was aimed to study the effects of compound lactic acid bacteria and grape seed tannins on the fermentation quality and the small intestinal absorbable amino acids of alfalfa(Medicago sativa L.) silage. Regrowth of alfalfa was harvested at the budding stage and ensiled without (control,CK) or with grape seed tannin (G),compound lactic acid bacteria (Lactobacillus pentosus+Pediococcus pentosaceus+Pediococcus lactis,L),and compound lactic acid bacteria + grape seed tannins (LG) after wilting. Silage fermentation characteristics and the small intestinal absorbable amino acids (in vitro) were determined after 60 days of ensiling. The results showed that:compared with the control group,the G and LG group had lower (P<0.05) contents of lactic acid,acetic acid,total volatile fatty acid,and ammonia nitrogen,and the L and G group had higher (P <0.05) content of crude protein. Compared with the other groups,the G group had higher (P<0.05) content of Ile,Leu,Lys,His,Arg,Tyr,and total amino acid in silage,the yield of the rumen microbial protein,and contents of the small intestine absorbs Ile,Lys,His,Arg,Ser,and total amino acid. Therefore,the addition of grape seed tannins had a limited effect on improving the fermentation quality of alfalfa silage,but it increased the small intestine absorbable contents of essential amino acid Lys,His,Arg,and the total amino acid in silage.

Key words: Alfalfa, Silage, Lactic acid bacteria, Grape seed tannins, Small intestine absorbable amino acids

中图分类号:

S541.9

张海铉, 霍文婕, 陈雷, 刘强, 张拴林, 王聪, 许庆方, 郭刚. 添加剂对紫花苜蓿青贮品质及小肠可吸收氨基酸的影响[J]. 草地学报, 2022, 30(5): 1302-1309.

ZHANG Hai-xuan, HUO Wen-jie, CHEN Lei, LIU Qiang, ZHANG Shuan-lin, WANG Cong, XU Qing-fang, GUO Gang. Effects of Additives on the Fermentation Quality and the Absorption of Amino Acids in the Small Intestine of Alfalfa Silage[J]. Acta Agrestia Sinica, 2022, 30(5): 1302-1309.

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添加剂对紫花苜蓿青贮品质及小肠可吸收氨基酸的影响

Effects of Additives on the Fermentation Quality and the Absorption of Amino Acids in the Small Intestine of Alfalfa Silage

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