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. 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. 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: 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

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