添加乳酸菌对不同生长期全株早籼饲料稻青贮品质的影响

The Effect of Lactobacillus Supplementation on the Silage Quality of Whole-early Indica Rice Harvested at Different Development Stages

本研究分别选用处于抽穗期、乳熟期、蜡熟期和黄熟期的全株湘早籼24饲料稻做为青贮原料,以研究不同生长期和添加乳酸菌对全株湘早籼24饲料稻青贮料感官指标、营养成分和乳酸菌含量的影响。试验采用2×4两因子试验设计,每个生长期分别设对照组和乳酸菌组,乳酸菌组添加0.01g/kg(以鲜重计)的乳酸菌制剂,共8个处理,每个处理3个区组,每个区组6个青贮罐,共144个青贮罐。试验结果表明:(1)随着水稻生长期的延长,水稻的DM、OM含量极显著增加(P<0.01);CP含量在前三个生长期逐渐降低;前两个生长期的WSC含量和ADF含量极显著高于后两个生长期(P<0.01)。(2)感官评定结果以第三个生长期最好,添加乳酸菌有改善青贮料色泽和气味的趋势。青贮料的pH值以抽穗期的最低,黄熟期的最高;随着生长期的延长,青贮料的DM含量极显著上升(P<0.01),干物质回收率呈下降趋势(P<0.05);氨态氮和氨态氮/总氮比值在前三个生长期呈上升的趋势。(3)添加乳酸菌明显提高了各生长期青贮料的pH值,极显著提高了各生长期青贮料的乳酸菌含量(P<0.01),同时添加乳酸菌提高了青贮料中DM、OM含量(P<0.05或P<0.01)和干物质回收率(P<0.01)。

The effect of lactobacillus and mature stage on the silage quality of indica rice for feed at four different development stages were investigated. Xiang zao xian 24（indica rice） harvested at heading stage, milk stage, dough stage, yellow ripe stage were used for ensiling, to examine the change of the sensory evaluation,nutrient composition and the amount of lactobacillus. 2-4 two factors design was used for the experiment, control group and lactobacillus addition group was paired for each development stage, and 0.01g/kg lactobacillus（as fresh sample basis） was added for the lactobacillus addition group. There were eight treatments, each treatment had three duplicates and each duplicate had six silage tanks, so there were 144 silage tanks in all. The results indicated that： （1）Rice maturing resulted in increased DM,OM of the rice （P〈0.01）. The CP content at the former three stage decreased （P〈0.05）but increased （P〈0.01） at the yellow ripe stage.The WSC, ADF of the former two stages were higher than the last two stages（P〈0.01 ）.（2）Best sensory effect of the four growth phases silage was the No.3.The color and odor of the silage improved of the silage when lactobaciUus added into the silage.The pH of the heading stage were the minimum and the yellow stage were the maximum;As the rice matured,the DM content of the silage increased（P〈0.01 ）, while the dry matter recovery decreased; As the rice matured, the ammonia-nitrogen and the ammonia-nitrogen/total-nitrogen of the former three stages increased. （3）Adding lactobaciUus decreased the pH and increased the amount of lactobacillus （P〈0.01）of the silage. Adding lactobacillus increased the DM, OM, dry matter recovery of silage（P〈0.05 或 P〈0.01 ）.