Acta Agrestia Sinica

›› 2014, Vol. 22 ›› Issue (2): 420-425.DOI: 10.11733/j.issn.1007-0435.2014.02.033

Previous Articles     Next Articles

Effects of Lactic Acid Bacteria and Cellulase on the Fermentation Quality of Smooth Vetch Silage

XU Ran1, CHEN Peng-fei2,3, BAI Shi-qie2, GAN You-min3, Yang Fu-yu1   

  1. 1. Institute of Grassland Science, China Agricultural University, Beijing 100193, China;
    2. Sichuan Grassland Science Academy, Chengdu, Sichuan Province 611731, China;
    3. Grassland Science Department, Sichuan Agricultural University, Ya'an, Sichuan Province 625014, China
  • Received:2013-08-15 Revised:2013-09-23 Online:2014-04-15 Published:2014-04-21

乳酸菌和纤维素酶对光叶紫花苕青贮发酵品质的影响

徐然1, 陈鹏飞2,3, 白史且2, 干友民3, 杨富裕1   

  1. 1. 中国农业大学草地研究所, 北京 100193;
    2. 四川省草原科学研究院, 四川 成都 611731;
    3. 四川农业大学草业科学系, 四川 雅安 625014
  • 通讯作者: 杨富裕
  • 作者简介:徐然（1989-），女，四川宜宾人，硕士研究生，主要从事牧草与能源草加工与利用研究，E-mail：lilyxuran9998@163.com
  • 基金资助:
    国家科技支撑课题（2011BAD17B02）；公益性行业科研专项（201003023）资助

PDF

Abstract: The fermentation quality of smooth vetch silage treated with lactic acid bacteria and cellulase was investigated. Ten treated groups were control group (CK); three lactic acid bacteria groups (0.5×106, 1.0×106, 1.5×106 cfu·g-1); three cellulase groups (2.0, 3.3, 4.6 g·t-1); three lactic acid bacteria and cellulase mixture groups (0.5×106 cfu·g-1+2.0 g·t-1, 1.0×106 cfu·g-1+3.3 g·t-1, 1.5×106 cfu·g-1+4.6 g·t-1). Chemical analyses were carried out after 60 d. Results indicated that the pH value of silage decreased in all groups except lactic acid bacteria group, whereas the water soluble carbohydrate (WSC) increased. The groups with adding 3.3 g·t-1 cellulase significantly decreased the NDF and ADF contents of silage (P<0.05). The groups with adding 1.0×106 cfu·g-1 lactic acid bacteria and 3.3 g·t-1 cellulase significantly increased the CP and lactic acid contents of silage (P<0.05). The groups with adding 0.5×106 cfu·g-1 lactic acid bacteria and 2.0 g·t-1 cellulase significantly decreased the NH3-N content of silage (P<0.05). In general, the groups treated with 0.5×106 cfu·g-1 lactic acid bacteria or 2.0 g·t-1 cellulase or 1.0×106 cfu·g-1 lactic acid bacteria +3.3 g·t-1 cellulase had better fermentation quality than others.

Key words: Smooth vetch, Lactic acid bacteria, Cellulase, Fermentation quality

摘要： 为明确乳酸菌、纤维素酶及二者混合物对光叶紫花苕（Vicia villosa var. glabrescens）青贮发酵品质的影响，设置CK、乳酸菌（0.5×106, 1.0×106，1.5×106 cfu·g-1）、纤维素酶（2.0, 3.3, 4.6 g·t-1），以及乳酸菌+纤维素酶（0.5×106 cfu·g-1+2.0 g·t-1，1.0×106 cfu·g-1 + 3.3 g·t-1, 1.5×106 cfu·g-1+4.6 g·t-1）共10个处理，青贮60 d后测定相关指标。结果表明：除乳酸菌外，其他处理组都不同程度的降低了青贮饲料pH值，增加了可溶性碳水化合物（WSC）含量；添加3.3 g·t-1纤维素酶显著降低了青贮饲料的中性洗涤纤维（NDF）和酸性洗涤纤维（ADF）含量（P<0.05）；添加1.0×106 cfu·g-1乳酸菌+3.3 g·t-1纤维素酶显著提高了青贮饲料的粗蛋白（CP）和乳酸含量（P<0.05）；添加0.5×106 cfu·g-1乳酸菌+2.0 g·t-1纤维素酶显著降低了氨态氮（NH3-N）含量（P<0.05）。综合各项指标，添加0.5×106 cfu·g-1乳酸菌、2.0 g·t-1纤维素酶或1.0×106 cfu·g-1乳酸菌+3.3 g·t-1纤维素酶的光叶紫花苕发酵品质最好。

关键词: 光叶紫花苕, 乳酸菌, 纤维素酶, 青贮发酵品质

CLC Number: