乳酸菌制剂对灌溉区不同品种青饲玉米青贮发酵品质的影响

Effects of lactic acid bacteria preparation on silage fermentation qualities of different green corns in an irrigated area

试验旨在研究乳酸菌制剂对灌溉区不同品种青饲玉米(Zea mays)青贮发酵品质的影响。试验选择甘肃灌溉区(武威)栽植的10个青饲玉米品种,在其蜡熟期2/3乳线收获后进行桶装青贮,试验分两个处理,即对照组(空白对照)、乳酸菌制剂组(Sila-Max),每组3个重复,发酵60 d后测定各品种青饲玉米营养成分及发酵特性,以期为灌溉区优良青饲玉米品种的筛选及其加工调制提供数据支撑。结果表明:两种青贮处理下,‘北农青贮208’的水溶性碳水化合物(WSC)、单糖(ESC)及乙酸(AA)含量均较高(P <0.05),‘豫青贮23’的粗脂肪(EE)显著高于其他品种(P <0.05),且其干物质损失率(DMLR)较低(P <0.05),‘金穗715’的干物质(DM)含量最高、DMLR (P <0.05)、粗灰分(Ash)含量及氨态氮(NH3-N)含量均较低,而‘桂青贮1号’的pH显著低于其他品种,乳酸(LA)含量则显著高于其他品种;与对照相比,加入Sila-Max后,‘北农青贮208’的WSC、LA和AA含量提高了13.64%、20.87%和32.83%(P <0.05),‘豫青贮23’的LA含量提高了18.49%;‘金穗715’的LA、AA含量提高8.32%和32.95%(P <0.05),‘蜀玉201’的酸性洗涤纤维(ADF)和中性洗涤纤维(NDF)含量则降低34.30%和30.01%(P <0.05),‘桂青贮1号’的LA含量增加18.41%(P <0.05)。综合分析表明,乳酸菌制剂提高了部分青饲玉米的青贮发酵品质,且青贮发酵后品质较好的有‘北农青贮208’、‘豫青贮23’、‘金穗715’、‘蜀玉201’、‘桂青贮1号’。

This experiment was conducted to study the effects of lactic acid bacteria preparation on silage fermentation qualities of different green corn(Zea mays) cultivars in irrigated areas. Ten green corn cultivars harvested during the milk to ripening stages were selected for silage making, and two treatments were set up: the control group(CK) and mixed lactobacillus preparation group(Sila-Max), with three repetitions for each group. After 60 d of fermentation, the nutritional quality and fermentation characteristics of the different treatments were analyzed. The results showed that the contents of soluble carbohydrate(WSC), monosaccharide(ESC), and acetic acid(AA) in ’Beinongqingzhu 208’ were higher than those in other cultivars(P < 0.05). The ether extract(EE) of ’Yuqingzhu 23’ was significantly higher than that of other cultivars(P < 0.05), and the dry matter loss rate of ’Yuqingzhu 23’ was lower than that of other cultivars(P < 0.05). In addition, the dry matter(DM), Ash, and NH3-N contents of ’Jinsui 715’ were the highest, and the dry matter loss rate was lower(P <0.05). However, the pH value of ’Guiqingzhu 1’ was significantly lower than that of other cultivars(P < 0.05), and lactic acid(LA) content was significantly higher than that of other cultivars(P < 0.05). Compared with the control, the contents of WSC, LA, and AA in ’Beinongqingzhu 208’ increased by 13.64%, 20.87%, and 32.83%(P < 0.05), respectively, whereas the content of LA in ’Yuqingzhu 23’ increased by 18.49%. The LA and AA contents of ’Jinsui 715’ increased by 8.32% and32.95%(P < 0.05), whereas the neutral detergent fiber(ADF) and acid detergent fiber(NDF) contents of ’Shuyu 201’decreased by 34.30% and 30.01%(P < 0.05). The LA content of ’Guiqingzhu 1’ increased by 18.41%(P < 0.05). Total analysis showed that the addition of mixed lactic acid bacteria improved the silage quality of some green corns. The silage quality results revealed that ’Beinongqingzhu 208’, ’Yuqingzhu 23’, ’Jinsui 715’, ’Shuyu 201’, and ’Guiqingzhu 1’ showed better qualities. Therefore, they are suitable for promotion in this area.