添加乳酸菌与纤维素酶对桑枝叶发酵品质的影响

Effect of Lactobacillus plantarum and cellulase on fermentation quality of branch and leaf of mulberry

试验旨在探索乳酸菌和纤维素酶对桑枝叶发酵品质的影响。试验分为对照组、试验L组(乳酸菌处理)、试验C组(纤维素酶处理)、试验LC组(乳酸菌+纤维素酶处理),每组6个重复。桑枝叶发酵15 d后进行品质分析。结果显示,与对照组相比,各试验组发酵桑枝叶pH值、氨态氮含量均显著下降(P<0.05),乳酸、乙酸含量均显著升高(P<0.05),各试验组发酵桑枝叶粗蛋白含量显著升高(P<0.05)。试验LC组酸性洗涤纤维含量最低,粗脂肪含量最高。与对照组相比,各试验组发酵桑枝叶的干物质和中性洗涤纤维瘤胃降解率均显著提高(P<0.05)。研究表明,乳酸菌与纤维素酶均可显著改善桑枝叶发酵品质,提高桑叶枝发酵饲喂效果,且以乳酸菌和纤维素酶混合添加时效果较好.

The experiment was conducted to explore the effect of lactic acid bacteria and cellulase on fermentation quality of mulberry branches and leaves.The experiment was divided into control group,test group L(lactic acid bacteria treatment),test group C(cellulase treatment) and test group LC(lactic acid bacteria + cellulase treatment),with six replicates in each group.Quality analysis of mulberry branches and leaves was carried out after 15 d of fermentation.The results showed that compared with control group,pH value and ammonia nitrogen content of branches and leaves of fermented mulberry in experimental groups were significantly decreased(P<0.05),lactic acid and acetic acid content were significantly increased(P<0.05).Compared with control group,crude protein content in branches and leaves of fermented mulberry in experimental groups was significantly increased(P<0.05).The content of acid detergent fiber was the lowest in LC group,and the content of crude fat was the highest.Compared with control group,rumen degradation rates of dry matter and neutral detergent fiber in experimental groups were significantly increased(P<0.05).The experiment indicates that both lactic acid bacteria and cellulase can significantly improve the fermentation quality of mulberry branches and leaves,improve the feeding effect of mulberry branch fermentation,the mixed addition of lactic acid bacteria and cellulase is better.