乳酸菌和糖蜜对广东香茅草青贮品质的影响

Effect of Adding Molasses and Lactic Acid Bacteria on Quality of Lemongrass Silage

为筛选出提高香茅草(Cymbopogon citratus.)青贮品质的青贮添加剂,本试验以广东香茅草为原料,分别添加50g/kg糖蜜(Molasses),109cfu/kg乳酸菌(LAB)和50g/kg糖蜜+0.1mL/kg乳酸菌混合(MIX),无添加为对照组(Control)。每个处理3个重复,室温贮存60d后开封,分析青贮饲料的品质。结果发现,相比于对照组,糖蜜和糖蜜+乳酸菌混合处理组广东香茅草青贮料中的干物质含量、粗蛋白含量、可溶性糖水化合物含量、乳酸和丙酸含量显著升高(P<0.05),粗脂肪含量、中性洗涤纤维含量、酸性洗涤纤维含量、pH值和氨态氮含量显著降低(P<0.05);乳酸菌处理后广东香茅草青贮料的乳酸含量显著升高(P<0.05),粗蛋白含量显著降低(P<0.05)。添加剂处理对香茅草的精油含量无显著影响(P>0.05)。综上所述,糖蜜和糖蜜+乳酸菌处理有效提高了香茅草青贮饲料的发酵品质,有效地保存了其营养物质。

In order to explore the effect of adding molasses and lactic acid bacteria(LAB)on the quality of lemongrass silage,the fresh Guangdong lemongrass silage was made.The experimental design was as follows:50g/kg molasses(molasses),109 cfu/kg LAB(LAB),molasses+LAB(MIX)and the control.After ensiling for 60d,the fermentation quality and nutrient quality were evaluated.The results showed that the contents of dry matter,crude protein,water soluble-carbohydrates,lactic acid and propionic acid were significantly increased,the contents of the ether extract,neutral detergent ber,acid detergent ber,ammonia nitrogen and pH value were significantly reduced(P<0.05)by treating molasses and MIX.The lactic acid content was significantly increased and the crude protein was significantly reduced by treating LAB(P<0.05).Among 4 treatments,the essential oils had no significant difference before and after fermentation(P>0.05).In summary,the treatment of molasses and molasses+LAB effectively improved the fermentation quality of lemongrass silage and effectively preserved its nutrients.