乳酸菌与蔗糖对芋子秧恒温发酵青贮品质的影响

Effects of lactic acid bacteria and sucrose on the silage quality of taro vine by constant temperature fermentation

[目的]研究添加乳酸菌与蔗糖添加剂对芋子秧恒温发酵青贮品质的影响。[方法]试验设4个处理组,分别为添加乳酸菌HT1组(HT1)、添加乳酸菌花M1组(花M1)、添加乳酸菌花2组(花2)和对照组(CON),每组添加的乳酸菌活菌数>1×1012cfu/m L。青贮饲料均放入恒温培养箱在30℃条件下发酵30 d,开封后测定p H、铵态氮(AN)、可溶性碳水化合物(WSC)等指标,青贮选用福建长汀的槟榔芋的秧调制。[结果]芋子秧的可溶性碳水化合物和粗蛋白含量高,是优良的饲料资源;所有青贮料的p H值都低于4.0,说明青贮发酵良好;与CON组相比,HT1组显著提高了粗蛋白和可溶性碳水化合物含量,且p H值最低。[结论]添加乳酸菌HT1组的效果较好,综合各项指标,芋子秧青贮的p H值低、铵态氮的产量极少甚至未产生,青贮饲料的品质优良。

[Objectives] The main objective of the study was evaluating the effects of lactic acid bacteria and sucrose onthe silage quality of taro vine. The taro was planted at Changting City, Fujian Province. [Methods] The study was conducted in Changting city, Fujian province. The experimental units were arranged in to four treatments groups;LAB HT1(HT1) group, LAB Hua M1(Hua M1) group, LAB Hua 2(Hua 2) group and control group. The number of living bacteria of LAB was more than 1 ×1012cfu/mL. The silages were feremented for 30 days with 30 °C constant temperature. The pH value, ammonia nitrogen(AN), water-soluble carbohydrate(WSC) were determined. [Results] According to the result the taro vine had high content of WSC and CP. The pH values of all silages were below 4.0. In comparison with controlled group the CP and WSC contents were significantly(P <0.05) increased in LAB HT1, whereas the p H value was significantly lowest. [Conclusions] From the this research it can be concluded that LAB HT1 is the best treatment from the experimental treatment groups. Generally,, The lower p H value and AN content the good quality of taro silage.