The Effects of Additives on Fermentation Quality and Aerobic Stability of Whole-plant Oat Silage

doi:10.11733/j.issn.1007-0435.2020.06.031

Acta Agrestia Sinica ›› 2020, Vol. 28 ›› Issue (6): 1756-1761.DOI: 10.11733/j.issn.1007-0435.2020.06.031

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The Effects of Additives on Fermentation Quality and Aerobic Stability of Whole-plant Oat Silage

ZHU Jiu-gang¹, ZHANG Jian², SHAO Tao¹, DONG Zhi-hao¹, LI Jun-feng¹, TANG Lu², RAN Qi-fan², LIU Qin-hua¹

1. College of Agro-grassland Science, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, China;
2. Chongqing Academy of Animal Science, Institute of Prataculture, Rongchang Chongqing Province 402460, China

Received:2020-07-22 Revised:2020-08-30 Published:2020-12-02

添加剂对全株燕麦青贮饲料发酵品质和有氧稳定性的影响

朱九刚¹, 张健², 邵涛¹, 董志浩¹, 李君风¹, 唐露², 冉启凡², 刘秦华¹

1. 南京农业大学草业学院, 江苏南京 210095;
2. 重庆畜牧科学院草业研究所, 重庆荣昌 402460

通讯作者: 刘秦华
作者简介:朱九刚(1995-),男,江西樟树人,硕士研究生,主要从事饲草调制加工与贮藏研究,E-mail:1665093525@qq.com
基金资助:
中国博士后科学基金面上项目（2019M651865）；重庆市自然科学基金面上项目（cstc2019jcyj-msxmX0066）资助

Abstract

Abstract: In order to improve the application of whole-plant oat (Avena sativa L.) as feed,this study evaluated the effects of different additives,Lactobacillus plantarum (LP,1×10^-5 cfu·g^-1 FM),molasses (ML,0.4%),edible oil (OL,1%),propionic acid (PA,0.4%),tea polyphenols (TP,0.4%) and a combination of tea polyphenols and molasses (TP+ML,0.4%+0.4%) at fresh matter basis,on the fermentation quality and aerobic stability of fresh whole-plant oat silage. The results showed that,compared with the control,additions of LP,ML,PA,and TP+ML significantly increased the content of lactic acid (P<0.05),and decreased the number of aerobic bacteria (P<0.05),indicating better fermentation quality. On the contrary,OL and TP groups decreased lactic acid content and increased pH,indicating poorer fermentation quality. During aerobic exposure,the TP+ML group had the best aerobic stability,which lasted for more than 48 hours. In summary,the TP+ML group had the best aerobic stability and better fermentation quality. Therefore,a combination of the tea polyphenols and molasses were recommended as silage additives to produce high-quality whole-plant oat silage.

Key words: Oat, Silage, Additives, Fermentation quality, Aerobic stability

摘要： 为了提高全株燕麦（Avena sativa L.）的饲料化程度，本研究以无添加剂组为对照，探究了添加植物乳杆菌（LP，1×10^-5 cfu·g^-1）、糖蜜（ML，0.4%）、食用油（OL，1%）、丙酸（PA，0.4%）、茶多酚（TP，0.4%）以及茶多酚和糖蜜组合（TP+ML，0.4%+0.4%）对全株燕麦贮饲料发酵品质和有氧稳定性的影响。结果表明，与对照组相比，LP，ML，PA以及TP+ML添加组增加了乳酸含量（P<0.05），减少了好氧性细菌数量（P<0.05），提高了发酵品质。有氧暴露阶段，TP+ML添加组的有氧稳定性最佳，超过48 h。综上所述，TP+ML添加组提高了发酵品质和有氧稳定性，可作为青贮添加剂生产优质全株燕麦青贮饲料。

关键词: 燕麦, 青贮, 添加剂, 发酵品质, 有氧稳定性

CLC Number:

S512.6

ZHU Jiu-gang, ZHANG Jian, SHAO Tao, DONG Zhi-hao, LI Jun-feng, TANG Lu, RAN Qi-fan, LIU Qin-hua. The Effects of Additives on Fermentation Quality and Aerobic Stability of Whole-plant Oat Silage[J]. Acta Agrestia Sinica, 2020, 28(6): 1756-1761.

朱九刚, 张健, 邵涛, 董志浩, 李君风, 唐露, 冉启凡, 刘秦华. 添加剂对全株燕麦青贮饲料发酵品质和有氧稳定性的影响[J]. 草地学报, 2020, 28(6): 1756-1761.

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The Effects of Additives on Fermentation Quality and Aerobic Stability of Whole-plant Oat Silage

添加剂对全株燕麦青贮饲料发酵品质和有氧稳定性的影响

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