不同添加剂对青贮燕麦发酵品质和营养成分的影响

Effects of different additives on fermentation quality and nutritional components of oat silage

本研究在燕麦中添加乳酸菌、蔗糖和纤维素酶进行青贮,分析不同添加剂及添加量对青贮燕麦发酵品质和营养成分的影响。结果表明:三种添加剂均能改善青贮燕麦的发酵品质和营养成分。各浓度处理组的pH、氨态氮比总氮值显著低于对照组(P <0.05),乳酸、乙酸含量显著高于对照组(P <0.05)。添加0.005 g/kg乳酸菌组燕麦青贮的感官品质显著提高,粗蛋白质、可溶性碳水化合物含量显著高于对照组(P <0.05),中性洗涤纤维和酸性洗涤纤维含量与对照组差异性不显著(P> 0.05);添加2%蔗糖组与0.15 g/kg纤维素酶组燕麦青贮的感官品质均显著提高,干物质、粗蛋白质和可溶性碳水化合物显著高于对照组(P <0.05),中性洗涤纤维含量显著低于对照组(P <0.05),酸性洗涤纤维含量与对照组差异不显著(P> 0.05)。综合考虑,添加0.005 g/kg乳酸菌、2%蔗糖和0.15 g/kg纤维素酶获得的青贮料品质较好。

In this study,oat silage was carried out by adding La ctobacillus plantarum,sucrose and cellulase,and the effects of different additives and added amounts on the fermentation quality and nutritional components of silage oats were analyzed.The results showed that all three additives could improve the fermentation quality and nutrient composition of silage oats.The p H,ammonia nitrogen/total nitrogen of each concentration treatment group were significantly lower than that of the control group(P < 0.05). The content of lactic acid and acetic acid was significantly higher than that of control group(P < 0.05).Adding 0.005 g/kg Lactic acid bacteria group could improve the sensory quality of oat silage significantly,the contents of crude protein and soluble carbohydrate were significantly higher than those in the control group(P < 0.05),the content of neutral detergent fiber and acid detergent fiber was not significantly different from that of control group(P > 0.05);Addition of 2% sucrose and 0.15 g/kg cellulase could significantly improve the sensory quality of oat silage,the contents of dry matter,crude protein and soluble carbohydrate were significantly higher than those in the control group(P < 0.05),the content of neutral detergent fiber was significantly lower than that of control group(P < 0.05),there was no significant difference in acid detergent fiber content between the two groups(P > 0.05).According to the principal component analysis,silage of good quality was obtained by adding 0.005 g/kg Lactic acid bacteria,2% sucrose and 0.15 g/kg cellulase.