Effects of Adding Lactic Acid Bacteria and Cellulase on the Silage Quality of Water Bamboo Leaves

doi:10.11733/j.issn.1007-0435.2014.06.035

Acta Agrestia Sinica ›› 2014, Vol. 22 ›› Issue (6): 1371-1374.DOI: 10.11733/j.issn.1007-0435.2014.06.035

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Effects of Adding Lactic Acid Bacteria and Cellulase on the Silage Quality of Water Bamboo Leaves

YANG Quan-can¹, QIAN Zhong-cang¹, ZHANG Han-man²

1. Taizhou Academy of Agricultural Sciences, Linhai, Zhejiang Province 317000, China;
2. Zhengjing province Linhai Animal Husbandry and Veterinary Bureau, Linhai, Zhejiang Province 317000, China

Received:2014-02-19 Revised:2014-06-04 Online:2014-12-15 Published:2014-12-01

添加乳酸菌和纤维素酶对茭白叶青贮品质的影响

杨泉灿¹, 钱仲仓¹, 张汉满²

1. 浙江省台州市农业科学研究院, 浙江临海 317000;
2. 浙江省临海市畜牧兽医局, 浙江临海 317000

作者简介:杨泉灿(1957-),男,浙江诸暨人,高级畜牧师,主要从事动物营养与饲料科学研究,E-mail: yqc3105@21cn.com
基金资助:
台州市重大科技攻关项目(20111KY1702)资助

Abstract

Abstract:

The effects of adding lactic acid bacteria (LAB) and cellulase on the fermentation quality of water bamboo leaves were studied. There were CK (without additives) and three treatments including LAB (LAB, 1×10⁵ CFU·g^-1 based on fresh weight),CEL(CEL, 1 g·kg^-1 based on fresh weight),and MIX(LAB, 1×10⁵ CFU·g^-1 and CEL, 1 g·kg^-1 based on fresh weight) in this experiment.Water bamboo leaves and additives were mixed and put into plastic bucket. After ensiled for 30d, the silage qualities of the water bamboo leaves were evaluated. The results showed that LAB or CEL additives significantly increased CP; and significantly decreased NDF, ADF. The pH values and NH₃-N/TN ratios of treatments significantly decreased, and the contents of lactic acid and the ratios of lactic acid/acetic acid significantly increased comparing with CK. The gas production, organic matter digestibility, NH₃-N and VFAs were significantly improved in tested treatments comparing with CK. Therefore, adding LAB at rate of 1×10⁵ CFU·g^-1 and CEL at rate of 1 g·kg^-1 based on fresh weight is the optimum for the silage quality of water bamboo leaves.

Key words: LAB, Cellulase, Water bamboo leaves, Fermentation quality, External digestion parameters

摘要：

为研究添加乳酸菌和纤维素酶对茭白(Zizania caclucifora)叶青贮品质的影响,试验设对照组(CK)、乳酸菌组(LAB, 乳酸菌1×10⁵ CFU·g^-1鲜草)、纤维素酶组(CEL, 纤维素酶1 g·kg^-1鲜草)和混合组(MIX, 乳酸菌1×10⁵ CFU·g^-1鲜草+纤维素酶1 g·kg^-1鲜草).桶装青贮,30 d后检测发酵品质.结果表明:添加乳酸菌和纤维素酶,可显著提高粗蛋白(CP),降低中性洗涤纤维(NDF)、酸性洗涤纤维含量(ADF);试验组pH、氨氮/总氮(NH₃-N/TN)值显著降低,乳酸含量、乳酸/乙酸值显著提高;试验组产气量、有机物消化率、氨氮和有机酸含量相比对照组显著提高.推荐使用乳酸菌(1×10⁵ CFU·g^-1鲜草)和纤维素酶(1 g·kg^-1鲜草)混合青贮茭白叶.

关键词: 乳酸菌, 纤维素酶, 茭白叶, 发酵品质, 体外消化参数

CLC Number:

S324
S543.6

YANG Quan-can, QIAN Zhong-cang, ZHANG Han-man. Effects of Adding Lactic Acid Bacteria and Cellulase on the Silage Quality of Water Bamboo Leaves[J]. Acta Agrestia Sinica, 2014, 22(6): 1371-1374.

杨泉灿, 钱仲仓, 张汉满. 添加乳酸菌和纤维素酶对茭白叶青贮品质的影响[J]. 草地学报, 2014, 22(6): 1371-1374.

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Effects of Adding Lactic Acid Bacteria and Cellulase on the Silage Quality of Water Bamboo Leaves

添加乳酸菌和纤维素酶对茭白叶青贮品质的影响

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