草地学报

草地学报 ›› 2026, Vol. 34 ›› Issue (8): 3121-3130.DOI: 10.11733/j.issn.1007-0435.2026.08.034

• 技术研发 • 上一篇    

不同添加剂对茶梗与蚕豆秸秆混合青贮品质及微生物群落结构的影响

郑向丽1, 林平冬2, 颜明娟1, 郑开斌1, 陈鑫珠2   

  1. 1. 福建省农业科学院资源环境与土壤肥料研究所/福建省红壤山地农业生态过程重点实验室, 福建 福州 350013;
    2. 福建省农业科学院畜牧兽医研究所, 福建 福州 350013
  • 收稿日期:2025-09-09 修回日期:2025-12-01 发布日期:2026-08-04
  • 通讯作者: 陈鑫珠,E-mail:010622051@163.com
  • 作者简介:郑向丽(1978-),女,汉族,福建莆田人,副研究员,硕士,主要从事农业副产物资源综合利用研究,E-mail:hhuadi@163.com
  • 基金资助:
    福建省属公益类科研院所专项（2023R1019001）资助

Effects of Various Additives on the Quality and Microbial Community Structure of Mixed Silage Composed of Tea Stems and Broad Bean Straw

ZHENG Xiang-li1, LIN Ping-dong2, YAN Ming-juan1, ZHENG Kai-bin1, CHEN Xin-zhu2   

  1. 1. Institute of Resources, Environment and Soil Fertilizer, Fujian Academy of Agricultural Sciences/Fujian Key Laboratory of Agricultural Ecological Process of Red Soil Mountain, Fuzhou, Fujian Province 350013, China;
    2. Institute of Animal Husbandry and Veterinary Medicine, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350013, China
  • Received:2025-09-09 Revised:2025-12-01 Published:2026-08-04

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摘要： 为探究不同添加剂对茶（Camellia sinensis）梗和蚕豆（Vicia faba）秸秆混合青贮品质及微生物多样性的影响。试验将茶梗和蚕豆秸秆按2∶8混合，设对照组（CK）和四个处理组（T1：嗜酸乳杆菌、T2：植物乳杆菌、T3：枯草芽孢杆菌、T4：植物乳杆菌+枯草芽孢杆菌），每组3个重复，青贮60天后分析感官质量、青贮品质及微生物多样性。结果表明：各处理组感官质量均优于CK；与CK相比，各处理组可溶性碳水化合物含量显著提高（P<0.05），pH值显著降低（P<0.05）；T2、T3、T4组粗蛋白含量显著升高（P<0.05）；T1、T2、T4组乳酸/乙酸比值显著提升（P<0.05）。微生物方面，T1、T2、T4组某些乳杆菌属相对丰度显著降低（P<0.05）；T4组PD_whole_tree和Shannon指数显著高于CK（P<0.05）；T1、T2、T4组群落分布与可溶性碳水化合物含量和相对饲喂价值存在正相关关系。本研究表明，添加剂处理能够改善混合青贮品质，优化微生物群落，且不同菌剂在各评价维度表现各具优势。

关键词: 蚕豆秸秆, 茶梗, 添加剂, 混合青贮, 青贮品质, 微生物群落

Abstract: To investigate the effects of various additives on the quality and microbial diversity of mixed silage prepared from tea stems （Camellia sinensis） and broad bean straw （Vicia faba）， mixed at a ratio of 2：8， the experiment comprised one control group （CK） and four treatment groups： T1 （with Lactobacillus acidophilus added）， T2 （with Lactobacillus plantarum added）， T3 （with Bacillus subtilis added）， and T4 （with a mixture of Lactobacillus plantarum and Bacillus subtilis added）， with three replicates per group. After 60 days of ensiling， the sensory quality， ensiling quality and microbial diversity were analyzed. Results indicated that all the additive treatments significantly improved sensory scores compared to CK （P<0.05）. Compared with CK， all treatment groups exhibited significantly higher concentrations of water-soluble carbohydrates （WSC） and significantly lower pH values （P<0.05）. Crude protein content increased significantly in T2， T3， and T4 （P<0.05）， while the lactate-to-acetate ratio was significantly elevated in T1， T2， and T4 （P<0.05）. Microbial profiling revealed a significant reduction in the relative abundance of certain Lactobacillus operational taxonomic units （OTUs） in T1， T2， and T4—suggesting potential niche competition or functional redundancy among lactic acid bacteria （P<0.05）. Notably， the T4 group displayed significantly greater phylogenetic diversity （PD_whole_tree index） and alpha diversity （Shannon index） than CK （P<0.05）. Furthermore， principal coordinate analysis indicated that bacterial community composition in T1， T2， and T4 correlated positively with both WSC content and relative feed value （RFV）. Collectively， these findings demonstrate that microbial additives enhance silage fermentation quality and reshape the silage microbiome； moreover， distinct additives confer complementary benefits across key quality and ecological metrics.

Key words: Broad bean straw, Tea stem, Additives, Mixed silage, Silage quality, Microbial community

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