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杏鲍菇菌糠与植物乳杆菌对全株水稻青贮品质和体外瘤胃发酵特性的影响

Effects of Pleurotus eryngii fungus bran and Lactobacillus plantarum on whole-plant rice silage quality and rumen fermentation characteristics in vitro
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摘要 试验旨在探究不同比例杏鲍菇菌糠和植物乳杆菌对全株水稻青贮品质和体外发酵特性的影响。试验以全株水稻为青贮原料,共设置7组,每组5个重复。对照组(CON组)不添加任何青贮添加剂,PⅠ组、PⅡ组、PⅢ组分别添加100、200、300 g/kg菌糠进行青贮,PLⅠ组、PLⅡ组、PLⅢ组分别添加100 g/kg菌糠+0.02 g/kg植物乳杆菌、200 g/kg菌糠+0.02 g/kg植物乳杆菌、300 g/kg菌糠+0.02 g/kg植物乳杆菌进行青贮,青贮60 d后取样分析。结果显示,PLⅡ组、PLⅢ组青贮气味及总分显著优于CON组(P<0.05),综合评价得分为优。PLⅠ组的粗蛋白(CP)含量显著高于其他组(P<0.05)。有氧暴露第2 d,所有组pH值均低于4.5,有氧暴露第4 d,PⅡ组和PLⅡ组的氨态氮(NH3-N)含量显著低于其他组(P<0.05)。PLⅡ组的体外发酵p H值高于其他组。CON组的干物质(DM)降解率高于其他组。各处理组粗蛋白(CP)降解率显著高于CON组(P<0.05)。PⅡ组的中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)降解率高于其他组。研究表明,全株水稻青贮中添加杏鲍菇菌糠+植物乳杆菌可有效改善全株水稻青贮品质和体外发酵特性,推荐全株水稻(鲜重基础)中添加300 g/kg杏鲍菇菌糠+0.02 g/kg植物乳杆菌进行青贮。 The experiment aimed to explore the effects of different proportions of Pleurotus eryngii fungus bran and Lactobacillus plantarum on the silage quality and in vitro fermentation characteristics of whole-plant rice silage.The experiment used whole-plant rice as the raw material for silage,with a total of seven groups,each with five replicates.The control group(CON group)did not add any silage additives,PⅠgroup,PⅡgroup,and PⅢgroup were respectively added with 100,200,300 g/kg fungus bran for silage,PLⅠgroup,PLⅡgroup,and PLⅢgroup were added with 100 g/kg fungus bran+0.02 g/kg Lactobacillus plantarum,200 g/kg fungus bran+0.02 g/kg Lactobacillus plantarum,300 g/kg fungus bran+0.02 g/kg Lactobacillus plantarum for silage,respectively.The samples were taken for analysis after 60 days of silage.The results showed that the silage odor and total score of PLⅡand PLⅢgroups were significantly better than those of the CON group(P<0.05),and the comprehensive evaluation score was excellent.The CP content of PLⅠgroup was significantly higher than that of other groups(P<0.05).After 2rd days of aerobic exposure,the pH value of all groups was lower than 4.5,and on the 4th days of aerobic exposure,the ammoniacal nitrogen(NH3-N)of PⅡand PLⅡgroups was significantly lower than that of other groups(P<0.05).The in vitro fermentation pH value of PLⅡgroup was higher than that of other groups.The dry matter(DM)degradation rate of the CON group was higher than that of other groups.The degradation rate of crude protein(CP)in each treatment group was significantly higher than that of the CON group(P<0.05).The degradation rate of neutral detergent fiber(NDF)and acid detergent fiber(ADF)of the PⅡgroup was higher than that of other groups.The study indicates that adding Pleurotus eryngii fungus bran and Lactobacillus plantarum in whole-plant rice silage can effectively improve the quality of whole-plant rice silage and in vitro fermentation characteristics,and it is recommended to add 300 g/kg of fungus bran+0.02 g/kg of Lactobacillus plantarum to whole-plant rice silage(fresh weight basis).
作者 蒋润瑶 武伟成 陈东 陈一峰 曹翔 李付强 钱占宇 祝贺 JIANG Run-yao;WU Wei-cheng;CHEN Dong;CHEN Yi-feng;CAO Xiang;LI Fu-qiang;QIAN Zhan-yu;ZHU He
出处 《饲料研究》 CAS 北大核心 2024年第21期109-114,共6页 Feed Research
基金 山东省重点研发计划项目(项目编号:2023TZXD046) 2021年湖湘英才(项目编号:2021RC3139) 湖南省重点研发计划项目(项目编号:2022NK2025、2023NK2023) 山东省中央引导地方科技发展专项资金项目(项目编号:YDZX2022122) 湖南省中央引导地方科技发展专项资金项目(项目编号:2023ZYC017、2021QZY037) 湖南省草食动物产业技术体系(项目编号:HARS-08) 国家肉牛牦牛产业技术体系(项目编号:CARS-37) 湘西土家族苗族自治州农林产业黄纯勇领军人才工作室。
关键词 全株水稻 杏鲍菇菌糠 植物乳杆菌 发酵特性 营养品质 whole-plant rice Pleurotus eryngii fungus bran Lactobacillus plantarum fermentation characteristics nutritional quality
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