不同添加剂制作藜麦青贮营养价值和微生物群落变化的研究

Study on nutritional value and microbial community changes of quinoa silage made with different additives

试验旨在探讨不同添加剂对全株藜麦青贮营养价值和微生物群落的影响。选择台紫红、SC-1、ZK-1、ZK-5共4个藜麦品种(系),在灌浆期采集藜麦,添加乳酸菌(0.05 g/kg)、纤维素酶(0.5 g/kg)、甲酸(4 mL/kg)制作藜麦青贮,直接青贮作为对照组(CK)。藜麦青贮60 d,测定藜麦的营养成分的变化及微生物的数量。结果显示,4个藜麦品种(系)青贮的感官评定等级均为一级(优良),乳酸菌和甲酸作为添加剂制作的藜麦青贮得分最高。3种添加剂制作藜麦青贮的干物质含量均显著高于对照组(P<0.05),纤维素酶组SC-1和ZK-1藜麦青贮中性洗涤纤维(NDF)含量显著低于对照组(P<0.05),纤维素酶组4个品种藜麦青贮的酸性洗涤纤维(ADF)含量均显著低于对照组(P<0.05),可溶性碳水化合物含(WSC)含量均高于对照组(P<0.05)。藜麦青贮后乳酸菌含量为1.2×10^(4)~1.3×10^(6)CFU/g,酵母菌、霉菌的菌落数均小于10^(2)CFU/g,pH值在3.56~3.9之间。研究表明,添加乳酸菌、纤维素酶、甲酸进行藜麦青贮均能够提高藜麦的青贮品质。

The study was to explore the effect of different additives on nutritional value and microbial community of whole plant quinoa silage.Four varieties(lines)of quinoa were selected in experiment,including purplish red,SC-1,ZK-1 and ZK-5.The quinoa silage was made by adding lactic acid bacteria(0.05 g/kg),cellulase(0.5 g/kg)and formic acid(4 mL/kg).Direct silage was used as control group(CK).Quinoa silage for 60 d,the change of nutrient composition and the number of microorganism in quinoa were determined.The results showed that the sensory evaluation grade of additive silage of the four quinoa varieties(lines)was Grade I(excellent),and the quinoa silage made with lactic acid bacteria and formic acid as additives had the highest score.The dry matter content of quinoa silage prepared with three additives was significantly higher than that in control group(P<0.05),and NDF content of SC-1 and ZK-1 quinoa silage in cellulase group was significantly lower than that in control group(P<0.05).The content of ADF in four varieties quinoa silage in cellulase group were significantly lower than those in control group(P<0.05),and the content of WSC in four varieties quinoa silage in cellulase group were higher than those in control group(P<0.05).After quinoa silage,the content of lactic acid bacteria was 1.2×10^(4)~1.3×10^(6)CFU/g,the number of yeast and mold colonies was less than 10^(2)CFU/g,and pH value was between 3.56 and 3.9.The study indicates that the addition of lactic acid bacteria,cellulase,formic acid to quinoa silage can improve the quality of quinoa silage.