乳酸菌不同添加量对高冰草青贮品质的影响

Effects of Different Additions of Lactic Acid Bacteria on the Quality of Agropyron elongatum Silage

本实验旨在探究乳酸菌添加剂不同添加量对高冰草青贮饲料营养成分的影响研究,试验采用抽穗初期的高冰草为原料,原料含水量为鲜贮(含水量70%)与风干(含水量50%)两个处理,乳酸菌添加剂处理设置为0.001g/kg、0.005g/kg、0.01g/kg,以及无乳酸菌添加剂为对照CK(CK1:70%,CK2:50%),每个处理设置3个重复。发酵45天后对其感官评价、粗灰分、粗脂肪和粗蛋白比较分析。研究表明:高冰草鲜贮时,与CK1相比较,添加乳酸菌添加剂后的粗灰分含量显著降低(P<0.05);粗脂肪含量呈先下降后上升,添加0.01g/kg的粗脂肪含量显著最高(P<0.05);4个处理(CK1、0.001g/kg、0.005g/kg和0.01g/kg)的粗蛋白无显著差异(P>0.05),但添加0.001g/kg乳酸菌的粗蛋白含量最高。风干高冰草青贮时,与CK2相比较,添加乳酸菌添加剂后的粗灰分含量无显著变化(P>0.05),CK2粗灰分含量最高;粗脂肪呈先下降后上升,但CK2粗脂肪含量最高,添加0.005g/kg乳酸菌的粗脂肪含量显著最低(P<0.05);粗蛋白呈先下降后上升,并且添加0.01g/kg乳酸菌的粗蛋白含量最高。综合来看,原料含水量为50%时青贮效果更好,添加0.001g/kg乳酸菌青贮效果最好。

This experiment aims to explore the impact of different additions of lactic acid bacteria additives on the nutritional composition of Agropyron elonggatum silage feed.The experiment uses Agropyron elonggatum in the early stage of earing as the raw material,and the raw material water content is fresh storage(water content 70%)and air drying(water content 50%).The treatment of lactic acid bacteria additives is set to 0.001g/kg,0.005g/kg,0.01g/kg,and lactic acid-free additives are controlled CK(CK1:70%,CK2:50%),and each treatment is set with 3 repetitions.After 45 days of fermentation,the sensory evaluation,coarse ash,crude fat and crude protein were compared and analysed.Research shows that when elonggatum is freshly storage,compared with CK1,the crude ash content after adding lactic acid bacteria additives is significantly reduced(P<0.05);the crude fat content decreases first and then rises,and the crude fat content of 0.01g/kg is significantly highest(P<0.05);4 treatments(CK1,There is no significant difference in crude protein(P>0.05)between 0.001g/kg,0.005g/kg and 0.01g/kg),but the crude protein content of 0.001g/kg lactic acid bacteria is the highest.When air-dried Agropyron elonggatum silage,compared with CK2,there is no significant change in the crude ash content after adding lactic acid bacteria additives(P>0.05),and the CK2 crude ash content is the highest;the crude fat shows a decline first and then rise,but the CK2 crude fat content is the highest,and the crude fat Significantly lowest(P<0.05);crude protein decreases first and then rises,and the crude protein content of 0.01g/kg lactic acid bacteria is the highest.On the whole,the silage effect is better when the raw material water content is 50%,and the silage effect is best when adding 0.001g/kg lactic acid bacteria silage.