Effects of Different Additives on the Quality and Bacterial Diversity of Pepper Straw Silage

doi:10.11733/j.issn.1007-0435.2024.07.035

Acta Agrestia Sinica ›› 2024, Vol. 32 ›› Issue (7): 2330-2336.DOI: 10.11733/j.issn.1007-0435.2024.07.035

Effects of Different Additives on the Quality and Bacterial Diversity of Pepper Straw Silage

CHENG Zhi-ze, YISILAYI-Dawuti, WAN Jiang-chun, NAIBI-Abulaiti, AIBIBULA-Yimamu

College of Prataculture, Xinjiang Agricultural University, Urumqi, Xinjiang 830000, China

Received:2024-02-19 Revised:2024-03-24 Published:2024-08-03

不同添加剂对辣椒秸秆青贮品质及细菌多样性的影响

程志泽, 伊斯拉依·达吾提, 万江春, 乃比·阿不来提, 艾比布拉·伊马木

新疆农业大学草业学院, 新疆乌鲁木齐 830000

通讯作者: 艾比布拉·伊马木，E-mail:aibibula@hotmail.com
作者简介:程志泽(1984-)，男，汉族，甘肃庄浪人，博士研究生，主要从事饲草料加工与反刍动物营养研究，E-mail：627840293@qq.com
基金资助:
新疆重点研发计划项目“新疆地源性生物发酵饲料调配关键技术研究”(2022B02042-2)资助

Abstract

Abstract: In order to explore the effects of different additives on the quality and bacterial community structure of pepper (Capsicum annuum L.) straw silage,fresh pepper straw was used as raw material. The control group (W0,adding the same amount of sterile deionized water),Lactobacillus plantarum group (W1),Lactobacillus plantarum+cellulase group (W2),Lactobacillus plantarum+Bacillus subtilis group (W3),Lactobacillus plantarum+molasses group (W4) and cellulase group (W5) were set up. The nutritional composition,fermentation quality and bacterial community structure were determined after 60 days of silage at room temperature. The results showed that compared with the W0 group,the pH value,neutral detergent fiber (NDF) and acid detergent fiber (ADF) of the additive treatment group decreased,and lactic acid (LA) increased significantly (P＜0.05). Compared with other groups,crude protein (CP) and LA in W3 group were higher,and pH,NDF,ADF and NH₃-N/TN were lower. The dominant bacteria in the pepper straw raw material (WY) and W0 group were Cyanobacteriota and Oscillatoria,and the dominant bacteria in other treatment groups were Bacillota and Lactiplantibacillus. In summary,additives could improve the quality of pepper straw silage,and the quality of pepper straw silage treated with Lactobacillus plantarum+Bacillus subtilis was the best.

Key words: Pepper straw, Fermentation quality, Bacterial community structure, Cyanobacteriota, Bacillota

摘要： 为探究不同添加剂对辣椒(Capsicum annuum L.)秸秆青贮品质和细菌群落结构的影响，试验以新鲜辣椒秸秆为原料，设置对照组(W0，添加等量无菌去离子水)、植物乳杆菌(Lactiplantibacillus plantarum)组(W1)、植物乳杆菌+纤维素酶(Lactiplantibacillus plantarum+cellulase)组(W2)、植物乳杆菌+枯草芽孢杆菌(Lactiplantibacillus plantarum+Bacillus subtilis)组(W3)、植物乳杆菌+糖蜜(Lactiplantibacillus plantarum+molasses)组(W4)和纤维素酶(cellulase)组(W5)，室温条件青贮60 d后测定其营养成分、发酵品质和细菌群落结构。结果表明：与W0组相比，添加剂处理组pH值、中性洗涤纤维(Neutral detergent fiber,NDF)和酸性洗涤纤维(Acid detergent lignin,ADF)均降低，乳酸(Lactic acid,LA)显著增加(P＜0.05)；各添加剂处理组之间相比，W3组粗蛋白(Crude protein,CP)和LA高于其他组，pH值、NDF、ADF和氨态氮/总氮(NH₃-N/TN)低于其他组。辣椒秸秆原料(WY)和W0组优势菌为蓝藻门(Cyanobacteriota)颤藻属(Oscillatoria)，其他处理组优势菌为芽孢杆菌门(Bacillota)乳植物杆菌属(Lactiplantibacillus)。综上，添加剂能改善辣椒秸秆青贮品质，添加植物乳杆菌+枯草芽孢杆菌的辣椒秸秆青贮品质最好。

关键词: 辣椒秸秆, 发酵品质, 细菌群落结构, 蓝藻门, 芽孢杆菌门

CLC Number:

S816.6

CHENG Zhi-ze, YISILAYI-Dawuti, WAN Jiang-chun, NAIBI-Abulaiti, AIBIBULA-Yimamu. Effects of Different Additives on the Quality and Bacterial Diversity of Pepper Straw Silage[J]. Acta Agrestia Sinica, 2024, 32(7): 2330-2336.

程志泽, 伊斯拉依·达吾提, 万江春, 乃比·阿不来提, 艾比布拉·伊马木. 不同添加剂对辣椒秸秆青贮品质及细菌多样性的影响[J]. 草地学报, 2024, 32(7): 2330-2336.

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Effects of Different Additives on the Quality and Bacterial Diversity of Pepper Straw Silage

不同添加剂对辣椒秸秆青贮品质及细菌多样性的影响

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