葡萄渣对甜高粱青贮饲料发酵品质和有氧稳定性的影响

The Effect of Grape Pomace on the Fermentation Quality and Aerobic Stability of Sweet Sorghum silage

本研究的目的是评价不同水平葡萄渣(GP:0%FM,5%FM,10%FM,15%FM)和乳酸菌(LAB)对甜高粱青贮饲料发酵品质和有氧稳定性的影响。小型真空袋中青贮60d后,进行青贮饲料有氧稳定性测定,指标包括化学组成、微生物组成和多酚组成。对于GP-LAB,添加GP降低(P<0. 05)青贮饲料的可溶性碳水化合物(WSC)和丁酸含量。对于GP+LAB,添加GP增加(P<0. 05)青贮饲料乳酸、WSC和粗蛋白(CP)含量,降低(P<0. 05)青贮饲料pH值、NH3-N比率和丁酸含量。青贮后多酚含量显著降低(P<0. 05)。青贮饲料启封后,真菌数量、pH值和青贮体温度增加(P<0. 05),乳酸、乙酸及多酚(QGN和QGS)含量降低(P<0. 05)。GP+LAB处理后的青贮饲料有氧腐败延迟。综合发酵产物、微生物数量、化学组成和多酚化合物组成,青贮调制时使用10%GP+LAB能改善甜高粱青贮饲料发酵品质和有氧稳定性。

The objective of this study was to evaluate the effect of grape pomace(GP)with different adding levels(0%,5%,10%and 15%,fresh matter basis),alone(GP-LAB)or in combine with an inoculant LAB(GP+LAB),on the fermentation quality and aerobic stability of sweet sorghum silage.After 90 days of ensiling in vacuumizedmini-silos,silages were subject to a 7-day aerobic stability test,in which chemical,microbial and polyphenol composition were measured.In GP-LAB group,adding GP decreased(P<0.05)concentrations of WSC and butyric acid in silage.In GP+LAB group,adding GP increased(P<0.05)concentrations of lactic acid,WSC and CP,decreased(P<0.05)final pH value,NH3-N ratio and butyric acid concentration in silage.Polyphenol level was reduced(P<0.05)after silage fermentation.During aerobic exposure,the fungi count,pH value and silage temperature increased(P<0.05),the levels of lactic acid,acetic acid and polyphenols(QGN and QGS)decreased(P<0.05)in silage.GP+LAB treated silage had a lag phase for aerobic spoilage.When the fermentation products,microbial counts,cheimcal and polyphenol composition were considered,the use of 10%GP+LAB at ensiling could provide a valuable source for improved fermentation quality and aerobic stability of sweet sorghum silage.