添加乳酸菌和纤维素酶对茭白叶青贮品质的影响

Effects of Adding Lactic Acid Bacteria and Cellulase on the Silage Quality of Water Bamboo Leaves

为研究添加乳酸菌和纤维素酶对茭白(Zizania caclucifora)叶青贮品质的影响,试验设对照组(CK)、乳酸菌组(LAB,乳酸菌1×105 CFU·g-1鲜草)、纤维素酶组(CEL,纤维素酶1g·kg-1鲜草)和混合组(MIX,乳酸菌1×105 CFU·g-1鲜草+纤维素酶1g·kg-1鲜草)。桶装青贮,30d后检测发酵品质。结果表明:添加乳酸菌和纤维素酶,可显著提高粗蛋白(CP),降低中性洗涤纤维(NDF)、酸性洗涤纤维含量(ADF);试验组pH、氨氮/总氮(NH3-N/TN)值显著降低,乳酸含量、乳酸/乙酸值显著提高;试验组产气量、有机物消化率、氨氮和有机酸含量相比对照组显著提高。推荐使用乳酸菌(1×105 CFU·g-1鲜草)和纤维素酶(1g·kg-1鲜草)混合青贮茭白叶。

The effects of adding lactic acid bacteria （LAB） and cellulase on the fermentation quality of water bamboo leaves were studied.There were CK （without additives） and three treatments including LAB （LAB,1 × 105 CFU · g-1 based on fresh weight）,CEL（CEL,1 g · kg-1 based on fresh weight）,and MIX （LAB,1 × 105 CFU · g-1 and CEL,1 g · kg-1 based on fresh weight） in this experiment.Water bamboo leaves and additives were mixed and put into plastic bucket.After ensiled for 30d,the silage qualities of the water bamboo leaves were evaluated.The results showed that LAB or CEL additives significantly increased CP; and significantly decreased NDF,ADF.The pH values and NH3-N/TN ratios of treatments significantly decreased,and the contents of lactic acid and the ratios of lactic acid/acetic acid significantly increased comparing with CK.The gas production,organic matter digestibility,NH3-N and VFAs were significantly improved in tested treatments comparing with CK.Therefore,adding LAB at rate of 1 × 105 CFU · g-1 and CEL at rate of 1 g · kg-1 based on fresh weight is the optimum for the silage quality of water bamboo leaves.