不同菌剂发酵蔗梢饲料的品质差异研究

Study on quality difference of sugarcane tops fermented with different bacteria agents

试验研究广谱性发酵菌剂对蔗梢青贮效果的影响。选取ROC 22蔗梢为试验材料,以5个不同产地的发酵菌剂进行青贮(菌剂发酵组,A~E),设置空白组(未发酵组,CK1)和对照组(自然发酵组,CK2)。对各组样品的水分、pH值、发热量、微生物菌群、蛋白质、粗脂肪、抗营养因子、纤维分析及发酵后的有机酸进行分析比较。结果显示,青贮后,蔗梢的营养品质、抗营养因子及纤维得到改善,微生物菌群丰富,有机酸提高、pH值降低,有助于延长保鲜期。研究表明,菌剂发酵D组青贮饲料品质最佳,菌剂发酵组青贮饲料在各个指标上均优于自然发酵组。

The experiment studied the effect of broad-spectrum fermenting agents on silage sugarcane tops.The experiment selected ROC 22 sugarcane tops as the test material,and silaged with five fermentation inoculants from different producing areas(bacteria fermentation group,A~E),set up a blank group(non-fermented group,CK1)and a control group(natural fermentation group,CK2).Moisture,pH value,calorific value,microbial flora,protein,crude fat,anti-nutrient factors,fiber and organic acids after fermentation of the three groups were analyzed and compared.The results showed that the nutrient quality,anti-nutrient factors and fiber components of sugarcane tips could be improved after silage,and the microbial community was abundant.Organic acids and pH value could be significantly increased,which was helpful to prolong the fresh-keeping period of sugarcane tops.The study indicates that bacterial fermentation group D has the best silage quality,and the microbial fermentation group silage is superior to natural fermentation group in most index.