添加糖蜜和植物乳杆菌对谷草黄贮发酵品质的影响

Effects of Adding Molasses and Lactobacillus plantarum on Fermentation Quality of Yellow Millet Straw Silage

[目的]探究糖蜜和植物乳杆菌的添加对谷草黄贮发酵品质的影响。[方法]以内蒙古自治区农牧业科学院院内试验基地106号和107号两种谷草为研究对象,试验组添加糖蜜(鲜重1.0%)和植物乳杆菌(106 CFU/g鲜重),无添加作为对照组进行黄贮调制,每组3个重复,于10~15℃室温中存放90 d。开封取样,测定黄贮的pH值、营养成分、乳酸和挥发性脂肪酸含量以及乳酸/乙酸值。[结果]添加组可以极显著(P<0.01)提高2种谷草黄贮中乳酸、乙酸含量以及乳酸/乙酸值;显著(P<0.05)降低106号谷草ADF含量;极显著(P<0.01)降低107号谷草pH值。[结论]添加糖蜜和植物乳杆菌可以提高谷草黄贮发酵品质。

[Objective]To assess the addition of molasses and Lactobacillus plantarum on fermentation quality of yellow millet straw silage.[Method]Two species of millet straw,NO.106 and NO.107 grown on the experimental field of Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences,were used as materials.The experimental group added molasses(fresh weight 1.0%)and Lactobacillus plantarum(106 CFU/g fresh weight)to prepare the yellow millet straw silage,and the control group received no addition.There were 3 replicates in each group.The millet straw was fermented at 10-15℃for 90 days.After opening,the pH value,nutrient contents,concentrations of lactic acid and volatile fatty acid,and the ratio of lactic acid to acetic acid of the yellow millet straw silage were determined.[Result]The addition of molasses and Lactobacillus plantarum extremely significantly(P<0.01)elevated the concentrations of lactic acid and acetic acid as well as the ratio of lactic acid to acetic acid of the yellow silage prepared with NO.106 and NO.107 millet straw.The ADF content of the yellow silage prepared with NO.106 millet straw was significantly(P<0.05)decreased by adding molasses and Lactobacillus plantarum,and the pH value of the yellow silage prepared with NO.107 millet straw was extremely significantly(P<0.01)reduced by adding molasses and Lactobacillus plantarum.[Conclusion]Addition of molasses and Lactobacillus plantarum improves the fermentation quality of yellow millet straw silage.