植物乳杆菌对鲜酒糟青贮饲料营养价值的影响

Effects of Lactobacillus plantarum on the Nutritive Value of Silage Produced by Fresh Distillers Grains

酒糟是酿酒之后的副产物,利用酒糟生产青贮饲料是酒糟资源转化利用的重要途径之一。通过分析比较粗蛋白、粗脂肪、总糖、粗纤维、氨基酸组成等指标,考察了植物乳杆菌对酒糟青贮饲料营养价值的影响,筛选适宜添加量。结果表明,LP3(3%植物乳杆菌)组取得的效果最好。

Distillers grains is the by-product in liquor-making. The use of distillers grains as raw materials to produce silage is one of the most important approaches in the exploitation of distillers grains. In this study, the effects ofLactobacillus plantarum on the nutritive value of silage produced by distillers grains were explored with crude proteins, crude fat, total sugar, crude fiber, amino acid composition etc. as the evaluating indexes. Furthermore, the best adding level of Lactobacillus plantarum was determined. The results suggested that, LP3 （3 % Lactobacillus plantarum） could achieve the best effects.