Acta Agrestia Sinica ›› 2024, Vol. 32 ›› Issue (5): 1610-1618.DOI: 10.11733/j.issn.1007-0435.2024.05.031

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Effects of Lactic Acid Bacteria and Mixed Acids on Fermentation Quality,Chlorophyll and Chlorophyll Degrading Enzymes in Alfalfa Silage

KONG De-hui1,2, JIN Si-yu3, CAO Yang1,2,4   

  1. 1. College of Animal Science and Technology, Heilongjiang Bayi Agricultural University, Heilongjiang Provincial Key Laboratory of Efficient Utilization of Feed Resources and Nutrition Manipulation in Cold Region, Daqing, Heilongjiang Province 163319, China;
    2. Engineering Research Center of Processing and Utilization of Grain By-products, Ministry of Education, Daqing, Heilongjiang Province 163319, China;
    3. Muyuan Foods Co., Ltd., Nanyang, Henan Province 47300, China;
    4. Key Laboratory of Low-carbon Green Agriculture in Northeastern China, Ministry of Agriculture and Rural Affairs P. R. China, Daqing, Heilongjiang Province 163319, China
  • Received:2023-12-04 Revised:2024-03-19 Published:2024-06-01

乳酸菌和混合酸对苜蓿青贮品质、叶绿素及其降解酶的影响

孔德慧1,2, 靳思玉3, 曹阳1,2,4   

  1. 1. 黑龙江八一农垦大学动物科技学院, 黑龙江省寒区饲料资源高效利用与营养调控重点实验室, 黑龙江 大庆 163319;
    2. 粮食副产物加工与利用教育部工程研究中心, 黑龙江 大庆 163319;
    3. 牧原食品股份有限公司, 河南 南阳 473000;
    4. 农业农村部东北平原农业绿色低碳重点实验室, 黑龙江 大庆 163319
  • 通讯作者: 曹阳,E-mail:hbdkcaoyang@163.com
  • 作者简介:孔德慧(1999-),女,汉族,黑龙江大庆人,硕士研究生,主要从事反刍动物营养研究,E-mail:1955857122@qq.com
  • 基金资助:
    黑龙江省重点研发计划指导类项目(GZ20230029);国家自然科学基金项目(No.32171676);黑龙江省“百千万”工程科技重大专项(No.2021ZX12B03)资助

Abstract: In order to study the changes of chlorophyll and chlorophyll degrading enzyme contents in alfalfa (Medicago sativa L.) silage,we used a two-factor test design (Additive×3,Days×13),with two additive treatments of adding lactic acid bacteria (LAB,Lactobacillus plantarum,105cfu·g-1 of fresh matter basis) or mixed acid (MA) (4% fresh matter basis),in comparison with the control without additive materials (CK). The results showed that the silage treated with LAB and MA addition exhibited a lower pH and higher lactic acid content than those of the CK. The contents of chlorophyll a and chlorophyll b in CK were lower than those in the treatment with LAB,but higher than those in the treatment with MA. The addition of LAB inhibited the activity of chlorophyll degrading enzymes and slowed the degradation of chlorophyll,while MA showed the opposite pattern. In summary,LAB addition improved the fermentation quality of alfalfa silage,and obtained the highest chlorophyll content and the lowest activity of chlorophyll degrading enzyme in alfalfa silage. This study laid a practical and theoretical foundation for developing feed additives and increasing chlorophyll content in alfalfa silage.

Key words: Fermentation quality, Alfalfa silage, Microbial composition, Chlorophyll, Chlorophyll degrading enzymes

摘要: 为了探究紫花苜蓿(Medicago sativa L.)青贮过程中叶绿素及其降解酶含量的变化规律,试验采用双因素试验设计(添加剂×3,天数×13),处理包括对照组(Control)、添加乳酸菌(Lactic acid bacteria,LAB)(植物乳杆菌,105cfu·g-1新鲜物质基础)组和添加混合酸(Mixed acid,MA)(添加量4%)组。结果表明:与对照青贮相比,LAB和MA处理的青贮pH值较低,乳酸含量较高。对照组中叶绿素a和叶绿素b含量低于LAB组,高于MA组。在苜蓿青贮过程中,LAB抑制了叶绿素降解酶的活性,抑制了叶绿素的降解,MA则相反。综上:添加LAB可以改善紫花苜蓿青贮发酵品质,且LAB组的紫花苜蓿青贮中叶绿素含量最高,叶绿素降解酶含量最低。本研究为调制生产富含功能性成分的苜蓿青贮饲料提供了理论基础。

关键词: 发酵品质, 苜蓿青贮, 微生物组成, 叶绿素, 叶绿素降解酶

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