四种乳酸菌制剂对半干苜蓿裹包青贮发酵品质和碳水化合物组分的影响

Effect of four lactic acid bacteria additives on the quality and carbohydrate components of semi-dry alfalfa wrapped silage

为了研究4种添加剂对半干苜蓿裹包青贮发酵品质和碳水化合物组分的影响,试验以紫花苜蓿为原料,在干物质50%～55%条件下,分别添加乳酸菌制剂B、W、X、L制作半干苜蓿裹包青贮,同时设置空白对照。发酵60 d后,对营养指标、发酵品质和碳水化合物组分进行分析评定。结果表明:在粗脂肪(EE)、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)、淀粉(starch)、木质素(ADL)指标中,各试验组与对照组均表现差异不显著(P>0.05),在pH值、氨态氮(NH3-N)、乳酸(LA)中,各试验组与对照组同样表现差异不显著(P>0.05)。添加乳酸菌制剂W组的总碳水化合物(CHO)含量显著高于其他4个组(P<0.05),在CHO、快速降解碳水化合物(CA)、慢速降解碳水化合物(CB2)和非结构性碳水化合物(CNSC)方面,各试验组与对照组表现差异不显著(P>0.05)。试验结果表明,①4种乳酸菌制剂对半干苜蓿裹包青贮(DM 50%～55%)的营养价值和发酵品质的提升效果不明显,不使用乳酸菌制剂同样可获得品质较好的半干苜蓿青贮。②本试验条件下,乳酸菌制剂W在提高CHO含量方面具有一定的效果。

To explore the effects of four lactic acid bacteria additives on the quality and carbohydrate components of semi-dry alfalfa wrapped silage, adding Lactobacillus preparations B, W, X and L in the semi-dry alfalfa wrapped silage with the condition of 50% to 55% dry matter, and making the blank control. After 60 days of fermentation, the trial evaluated the nutritional quality, fermentation quality and carbohydrate components. The results showed that there was no significant difference in EE, NDF, ADF, starch and ADL between the experimental group and the control group(P>0.05).In pH, NH3-N, LA and VFA, there was no significant difference between the experimental group and the control group(P>0.05). The content of CHO in group W supplemented with Lactobacillus was significantly higher than that in other four groups(P<0.05). There was no significant difference in CHO, CA, CB2 and CNSC between the experimental group and the control group(P>0.05). The test showed:①In this experiment, the nutritional value and fermentation quality of semi-dry alfalfa wrapped silage(DM 50%~55%) were not significantly improved by four lactic acid bacteria additives, and semi-dry alfalfa silage with better quality could be obtained without lactic acid bacteria.②Under the experimental conditions,lactobacillus W has a certain effect in improving CHO.