添加乳酸菌对茭白叶青贮品质的影响

Effect of lactic acid bacteria on fermentation quality of water bamboo leaves silage

以茭白叶为研究对象,设置对照组(CK)和3个处理组(LAB-Ⅰ,LAB-Ⅱ,LAB-Ⅲ),乳酸菌添加浓度分别为0,1×106,1×105,1×104cfu·g-1鲜草,研究乳酸菌对茭白叶青贮品质的影响。结果表明:添加乳酸菌可显著提高青贮料粗蛋白、乳酸含量和乳酸/乙酸,显著降低p H值、氨氮/总氮值;体外消化试验中,添加乳酸菌可显著提高产气量、有机物消化率、氨氮和挥发性脂肪酸含量。建议青贮茭白叶中乳酸菌添加浓度为1×105cfu·g-1鲜草。

This study was conducted to investigate the effects of adding lactic acid bacteria（ LAB） on fermentation quality of water bamboo leaves silage. Water bamboo leaves were added with 0（ control group）,1 × 106,1 × 105 and 1 × 104cfu·g- 1lactic acid bacteria based on fresh weight of water bamboo leaves,respectively. The results showed that adding LAB could significantly increase the contents of crude protein and lactic acid,and the ratio of lactic acid / acetic acid,while the p H values and NH3-N / TN were decreased sharply. Gas production,organic matter digestibility,NH3-N and volatile fatty acids（ VFAs） contents were significantly improved in LAB group based on an in vitro digestion model. Optimal addition of LAB for fermentation quality of water bamboo leaves was 1 × 105cfu·g- 1based on fresh weight of water bamboo leaves.