草地学报

草地学报 ›› 2023, Vol. 31 ›› Issue (1): 302-310.DOI: 10.11733/j.issn.1007-0435.2023.01.035

• 技术研发 • 上一篇    

添加麦麸和乳酸菌对川西北高寒地区燕麦裹包青贮品质和有氧稳定性的影响

李海萍1,3, 关皓2, 贾志锋1, 刘文辉1, 陈仕勇2, 徐美玲2, 陈生翠4, 严东海5, 蒋永梅1, 甘丽2, 张珈敏2, 周青平2   

  1. 1. 青海省青藏高原优良牧草种质资源利用重点实验室, 青海大学畜牧兽医科学院, 青海 西宁 810016;
    2. 西南民族大学 四川若尔盖高寒湿地生态系统国家野外科学观测研究站, 四川 成都 610041;
    3. 青海师范大学数学与统计学院, 青海 西宁 810016;
    4. 海北州祁连县林业和草原局, 青海 祁连 810499;
    5. 四川省草业技术研究推广中心, 四川 成都 610000
  • 收稿日期:2022-09-13 修回日期:2022-10-21 出版日期:2023-01-15 发布日期:2023-02-07
  • 通讯作者: 关皓, E-mail:guanh0427@outlook.com;周青平, E-mail:qpingzh@aliyun.com
  • 作者简介:李海萍(1989-)，女，汉，青海西宁人，讲师，博士研究生，主要从事青贮加工研究，E-mail:2015263@edu.qhnu.cn
  • 基金资助:
    青海省重点研发与转化计划“高品质燕麦生产及牦牛高效转化利用关键技术研究(2022-NK-130)”项目;青海省科技厅重点实验室发展专项(2020-ZJ-Y03);青海省科技创新平台建设专项“青藏高原种质资源研究与利用实验室”(2022-ZJ-Y01);青海师范大学中青年科研基金资助项目(KJQN2022013)资助

Effects of Wheat Bran and Lactic Acid Bacteria on Baled Oat Silage Quality and Aerobic Stability in the Alpine Region of Northwest Sichuan

LI Hai-ping1,3, GUAN Hao2, JIA Zhi-feng1, LIU Wen-hui1, CHEN Shi-yong2, XU Mei-ling2, CHEN Sheng-cui4, YAN Dong-hai5, JIANG Yong-mei1, GAN Li2, ZHANG Jia-min2, ZHOU Qing-ping2   

  1. 1. Key Laboratory of Superior Forage Germplasm in the Qinghai-Tibetan Plateau, Qinghai Academy of Animal Science and Veterinary Medicine，Qinghai University, Xining, Qinghai Province 810016, China；;
    2. Sichuan Zoige Alpine Wetland Ecosystem National Observation and Research Station, Southwest Minzu University, Chengdu, Sichuan Province 610041, China；;
    3. School of Mathematics and Statistics, Qinghai Normal University, Xining, Qinghai Province 810016, China；;
    4. Forestry and grassland Bureau of Qilian County, Haibei Prefecture, Qinghai Province 810499, China；;
    5. Grassland Technology Research and Extension Center of Province，Chengdu, Sichuan Province 610041, China
  • Received:2022-09-13 Revised:2022-10-21 Online:2023-01-15 Published:2023-02-07

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摘要： 川西北高寒地区燕麦收获时含水量较高，环境温度较低，燕麦青贮品质不佳。本文为提高燕麦青贮品质，研究了自选乳酸菌发酵生物学特性，评价了麦麸和自选乳酸菌菌株对燕麦裹包青贮品质和有氧稳定性的影响，采用双因素试验设计：因素A，A0：0%麦麸；A1：30%麦麸；因素B，B0：对照；B1：Lactobacillus plantarum 160 (LP160)；B2：Lactobacillus brevis 248 (LB248)；B3：商业菌。每个裹包50 kg，每个处理3个重复。结果表明，自选菌株LP160和LB248在模拟冻融(20℃/-5℃)条件下生长迅速、产酸快。燕麦裹包青贮60 d后，添加麦麸后青贮干物质、粗蛋白、可溶性碳水化合物、乳酸显著增加(P＜0.01)，添加乳酸菌后青贮pH和氨态氮显著降低(P＜0.01)，其中A0B1组发酵品质最优，A1B1组营养品质最优，即LP160效果最优。综上，添加麦麸和自选菌株可以有效改善川西北高寒地区燕麦青贮品质和有氧稳定性，为该地区青贮饲料的制作提供了技术支持和理论依据。

关键词: 川西北, 裹包青贮, 燕麦, 发酵品质, 乳酸菌, 麦麸

Abstract: The silage quality is poor in the alpine region of Northwest Sichuan because of its high moisture content and low temperature. To improve the quality of oat silage,two lactic acid bacteria (LAB) strain were selected and their fermentation characteristics were studied,and the effects of wheat bran and selected LAB strains on the quality and aerobic stability of baled oat silage were investigated. wheat bran added at different proportions,including (A0) 0% wheat bran,(A1) 30% wheat bran and treated with (B0) sterilized deionized water (CK);(B1) Selected LAB:Lactobacillus plantarum 160,LP160;(B2) Selected LAB:L. brevis 248,LB248 and (B3) Commercial LAB:L. plantarum and ensiled for 60 d. Data were analyzed as a completely randomized design in a 2-by-4 factorial arrangement of treatments. Each bale was around 50 kg,and each treatment was repeated three times. The results showed that the strains LP160 and LB248 grew quickly and produced acid rapidly at simulated freezing and thawing conditions (20℃/-5℃). Adding wheat bran significantly increased dry matter,crude protein and lactic acid concentration of oat silage (P<0.01) after 60 d of fermentation,while pH and ammonia nitrogen were decreased in LAB-treated silages (P<0.01). Among them,A0B1 group achieved better fermentation quality than other groups,while the highest nutritional quality was observed in A1B1 group. Therefore,wheat bran and selected strains could effectively improve the quality and aerobic stability of oat silage in the alpine region of Northwest Sichuan. It will provides technical support and theoretical basis for silage making in this area.

Key words: Northwest Sichuan, Baled silage, Oat, Fermentation quality, Lactic acid bacteria, Wheat bran

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