Acta Agrestia Sinica

Acta Agrestia Sinica ›› 2020, Vol. 28 ›› Issue (3): 822-827.DOI: 10.11733/j.issn.1007-0435.2020.03.029

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Effects of Different Additives and Storage Temperature on FTMR Quality and Fungal Quantity

XU Sheng-yang1, GAO Run1, Kang Chang-qing2, YU Zhu1   

  1. 1. College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China;
    2. Bayannaoer Agriculture and Animal Husbandry Bureau, Bayannaoer, Inner Mongolia 015000, China
  • Received:2019-12-23 Revised:2020-02-18 Online:2020-06-15 Published:2020-05-30

不同添加剂及贮藏温度对发酵全混合日粮品质和真菌数量的影响

徐生阳1, 高润1, 康长清2, 玉柱1   

  1. 1. 中国农业大学草业科学与技术学院, 北京 100193;
    2. 巴彦淖尔市农牧局, 内蒙古 巴彦淖尔 015000
  • 通讯作者: 玉柱
  • 作者简介:徐生阳(1996-),男,陕西榆林人,硕士研究生,主要从事饲草加工专业,E-mail:2351640552@qq.com;
  • 基金资助:
    国家牧草产业技术体系（CARS-35）；优质青粗饲料资源开发利用示范项目（16190051）；宁夏回族自治区重点研发计划项目—现代人工草地高效利用关键技术研究与示范（2017BY082）共同资助

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Abstract: The study was aimed to explore the effects of additives and storage temperature on Fermented Total Mixed Rations (FTMR),and to provide a scientific basis for the application of FTMR in production. Three different additives (Lactobacillus buchneri,LB;Gallic acid,GA;Pectinase,PE) and no addictive treatment as control (CK)were set up. Four different storage temperatures (10℃,20℃,30℃ and 40℃) were set up during 7 days of fermentation. The results showed that the pH value of each treatment significantly decreased with the increase of storage temperature. The pH value of the CK,LB and GA treatment groups reached the lowest value at 30℃,and the PE treatment group reached the lowest value at 40℃ (P<0.05).With the increase of storage temperature,the content of AA and PA in each treatment group increased significantly (P<0.05),among which the content of AA reached the highest at 30℃ and the content of PA reached the highest at 40℃(P<0.05).After the addition of PE,the pH value of FTMR was significantly lower than other treatment groups at 10℃,30℃ and 40℃ (P<0.05). In conclusion,the fermentation quality of FTMR was better when the storage temperature was 30℃ and 40℃. When the storage temperature is 10℃,30℃ and 40℃,PE can improve the fermentation quality of FTMR.

Key words: Storage temperature, Fermented Total Mixed Rations, Lactobacillus buchneri, Gallic acid, Pectinase

摘要： 本试验旨在探究添加剂及贮藏温度对发酵全混合日粮（Fermented Total Mixed Rations，FTMR）的影响，为FTMR在生产实践中的应用提供科学依据。试验设置了布氏乳杆菌（Lactobacillus buchneri，LB）、没食子酸（Gallic acid，GA）、果胶酶（Pectinase，PE），共3个添加剂和对照组（CK），4个不同的贮藏温度（10℃、20℃、30℃和40℃），发酵7 d后取样。结果表明，随着贮藏温度的升高，各处理的pH值均显著降低，CK、LB和GA处理组的pH值于30℃达到最低，PE处理组于40℃达到最低（P<0.05）；随着贮藏温度的升高，各处理组中乙酸和丙酸的含量均显著升高（P<0.05），其中乙酸的含量于30℃时达到最高，丙酸的含量于40℃时达到最高；添加PE后，FTMR的pH值在10℃、30℃和40℃下均显著低于其他处理组（P<0.05）。综上，贮藏温度为30℃和40℃时FTMR的发酵品质较好，当贮藏温度为10℃、30℃和40℃时添加果胶酶可以提高FTMR的发酵品质。

关键词: 贮藏温度, 发酵全混合日粮, 布氏乳杆菌, 没食子酸, 果胶酶

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