青贮饲料气味特征及其影响因素研究进展

Research Progress on Odor Characteristics and Influencing Factors of Silage

青贮饲料在反刍动物粗饲料中的高营养特性和经济价值增强了人们改进青贮工艺以提高青贮质量的需求,但青贮饲料产生的独特气味严重限制着动物的摄入量,影响动物的采食喜好,降低动物的生产性能。青贮发酵的特有气味是由酸、醇、醛和酯等多种挥发性化合物混合而成,它们是各个阶段所涉及的微生物群落在厌氧活动中产生的代谢物,然而关于这些挥发性化合物对反刍动物健康影响的信息仍然缺乏。因此需评估青贮饲料气味特征及其影响因素,以生产营养稳定的优质青贮饲料,保障反刍动物持续的营养供应。本文对青贮气味中的挥发性化合物进行了分析,综述青贮饲料原料特性、微生物作用、添加剂以及环境条件对其形成的影响,为更好地改善青贮气味、明确化合物相关来源提供参考。

The high nutritional characteristics and economic value of silage in ruminant roughage enhance the demand for improving the process to improve the quality of silage,but the unique odor produced by silage seriously restricts the intake of animals,affects the feeding preference of animals,and reduces the performance of animals.The characteristic odor of silage fermentation is a mixture of a variety of volatile compounds such as acids,alcohols,aldehydes and esters,which are metabolites of the anaerobic activities of the microbial communities involved in each stage,however,the information on the health effects of these volatile metabolites on ruminants is still lacking.Therefore,silage odor characteristics and their influencing factors need to be evaluated in order to produce nutritionally stable,high-quality feeds that guarantee a continuous nutritional supply for ruminants.In this paper,the volatile compounds in the odor of silage were analyzed,and the effects of silage raw materials,microbial effects,additives and environmental conditions on the formation of silage were reviewed,so as to provide a reference for better improving the silage odor and clarifying the relevant sources of compounds.