Effects of Different Microbial Enzyme Treatments on Silage Quality and In Vitro Fermentation Characteristics of Rice Straw

doi:10.11733/j.issn.1007-0435.2025.07.032

Acta Agrestia Sinica ›› 2025, Vol. 33 ›› Issue (7): 2380-2387.DOI: 10.11733/j.issn.1007-0435.2025.07.032

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Effects of Different Microbial Enzyme Treatments on Silage Quality and In Vitro Fermentation Characteristics of Rice Straw

ZHANG Xian-dong¹, LI Jing¹, XIAO Hai-xiang¹, XIA Min¹, HOU Peng-xia², XIAO Ding-fu¹

1. College of Animal Science and Technology, Hunan Agricultural University, Yuelushan Laboratory, Changsha, Hunan Province 410128, China;
2. Institute of Animal Science, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan, Ningxia 750002, China

Received:2024-10-09 Revised:2024-11-25 Online:2025-07-15 Published:2025-07-18

不同菌酶处理对水稻秸秆青贮品质和体外发酵特性的影响

张现东¹, 李靖¹, 肖海翔¹, 夏敏¹, 侯鹏霞², 肖定福¹

1. 湖南农业大学动物科学技术学院, 岳麓山实验室, 湖南长沙 410128;
2. 宁夏农林科学院动物科学研究所, 宁夏银川 750002

通讯作者: 肖定福,E-mail:xiaodingfu2001@163.com
作者简介:张现东（1998-），男，汉族，新疆五家渠人，硕士研究生，主要从事肉牛饲料营养价值评价方面的研究，E-mail：626663195@qq.Com
基金资助:
宁夏回族自治区重点研发计划项目“肉牛母带犊营养调控机制研究与集成示范”（2024BBF02016），国家现代农业产业技术体系建设专项（CARS-37）资助

Abstract

Abstract: In order to screen out the better combination of bacteria and enzymes for fermented rice straw， in this experiment rice straw silage was randomly divided into 5 groups ： CK group （0.1 g·kg^-1Bacillus subtilis and Lactobacillus）， CH group （0.5 g·kg^-1cellulase， 0.5 g·kg^-1 hemicellulase and 0.1 g·kg^-1Bacillus subtilis and Lactobacillus）， L group （laccase 1 g·kg^-1 and 0.1 g·kg^-1Bacillus subtilis and Lactobacillus）， CHL group （1 g·kg^-1 cellulase， hemicellulase， laccase compound enzyme preparation and 0.1 g·kg^-1Bacillus subtilis and Lactobacillus）， U group （3 % urea and 0.1 g·kg^-1Bacillus subtilis and Lactobacillus）. After 45 days， the bags were opened for analysis. The results showed that the contents of neutral detergent fiber and acid detergent fiber in CH， L and CHL groups were significantly lower than those in CK group （P<0.05）. The crude protein content of CH and U groups was significantly higher than that of CK group （P<0.05）. Compared with CK group， the total gas production of each experimental group at 72 h increased significantly （P<0.05）. The contents of volatile fatty acids and total volatile fatty acids in the experimental group were also significantly increased （P<0.05）. It can be seen that different bacterial enzyme treatments under the conditions of this experiment can improve the nutritional value of rice straw， and the CH group has the best effect.

Key words: Rice straw, Synergistic fermentation of enzyme, Ruminants, Volatile fatty acids, In vitro rumen fermentation

摘要： 为筛选出发酵水稻秸秆较佳的菌酶组合，本试验将水稻秸秆随机分为5组：CK组（0.1 g·kg^-1枯草芽孢杆菌和乳酸杆菌）、CH组（0.5 g·kg^-1纤维素酶、0.5 g·kg^-1半纤维素酶和0.1 g·kg^-1枯草芽孢杆菌和乳酸杆菌）、L组（1 g·kg^-1漆酶和0.1 g·kg^-1枯草芽孢杆菌和乳酸杆菌）、CHL组（1 g·kg^-1纤维素酶、半纤维素酶、漆酶复合酶制剂和0.1 g·kg^-1枯草芽孢杆菌和乳酸杆菌）、U组（3%尿素和0.1 g·kg^-1枯草芽孢杆菌和乳酸杆菌）。45 d后开袋分析，检测青贮发酵品质、常规营养成分、瘤胃发酵特性及营养物质降解率。结果表明：CH，L和CHL组中性洗涤纤维和酸性洗涤纤维含量显著低于CK组（P<0.05）；CH和U组粗蛋白质含量显著高于CK组（P<0.05）。与CK组相比，各试验组72 h总产气量均显著增加（P<0.05），试验组各挥发性脂肪酸和总挥发性脂肪酸含量均显著提高（P<0.05）。由此可见，本试验条件下的不同菌酶处理均可提高水稻秸秆的营养价值，CH组效果最佳。

关键词: 水稻秸秆, 菌酶协同发酵, 反刍动物, 挥发性脂肪酸, 体外瘤胃发酵

CLC Number:

S816.53

ZHANG Xian-dong, LI Jing, XIAO Hai-xiang, XIA Min, HOU Peng-xia, XIAO Ding-fu. Effects of Different Microbial Enzyme Treatments on Silage Quality and In Vitro Fermentation Characteristics of Rice Straw[J]. Acta Agrestia Sinica, 2025, 33(7): 2380-2387.

张现东, 李靖, 肖海翔, 夏敏, 侯鹏霞, 肖定福. 不同菌酶处理对水稻秸秆青贮品质和体外发酵特性的影响[J]. 草地学报, 2025, 33(7): 2380-2387.

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Effects of Different Microbial Enzyme Treatments on Silage Quality and In Vitro Fermentation Characteristics of Rice Straw

不同菌酶处理对水稻秸秆青贮品质和体外发酵特性的影响

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