添加剂对西藏啤酒糟全混合日粮青贮发酵品质及有氧稳定性的影

doi:10.11686/cyxb2015427

草业学报 ›› 2016, Vol. 25 ›› Issue (7): 112-120.DOI: 10.11686/cyxb2015427

添加剂对西藏啤酒糟全混合日粮青贮发酵品质及有氧稳定性的影

丁良¹, 原现军¹, 闻爱友^{1, 2}, 王坚^{1, 3}, 郭刚^{1, 4}, 李君风¹, 王思然¹, 白晰¹, 邵涛^{1, *}

1.南京农业大学饲草调制加工与贮藏研究所,江苏南京 210095；
2.安徽科技学院动物科学学院,安徽凤阳 233100；
3.海南大学农学院,海南海口 570228；
4.山西农业大学动物科学技术学院,山西太谷 030801

收稿日期:2015-09-08 修回日期:2015-11-16 出版日期:2016-07-20 发布日期:2016-07-20
通讯作者: taoshaolan@163.com
作者简介:丁良(1990-),男,江苏宜兴人,在读硕士。E-mail: 15251837709@163.com
基金资助:
中国科学院科技服务网络计划(STS)“西藏典型农业村(吉纳村)草地农业体系建设与产业化示范”(KFJ-EW-STS-071),国家星火计划项目“优质饲草种植与奶牛健康养殖技术集成与示范”(2013GA840003),农业部成果转化项目(2013GB2F40046)和“十二五”国家科技支撑计划“藏北退化草地综合整治技术与示范”(2011BAC09B03)资助

Effects of additives on fermentation quality and aerobic stability of total mixedration silage containing wet brewers’grains in Tibe

DING Liang¹, YUAN Xian-Jun¹, WEN Ai-You^{1, 2}, WANG Jian^{1, 3}, GUO Gang^{1, 4}, LI Jun-Feng¹, WANG Si-Ran¹, BAI Xi¹, SHAO Tao^{1, *}

1.Institute of Ensiling and Processing of Grass, Nanjing Agricultural University, Nanjing 210095, China;
2.College of Animal Science, Anhui Science and Technology University, Fengyang 233100, China;
3.College of Agriculture, Hainan University, Haikou 570228, China;
4.College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Taigu 030801, China

Received:2015-09-08 Revised:2015-11-16 Online:2016-07-20 Published:2016-07-20

摘要/Abstract

摘要： 本试验旨在评价布氏乳杆菌和双乙酸钠对西藏啤酒糟全混合日粮发酵品质和有氧稳定性的影响。试验设对照组(C)、布氏乳杆菌组(LB,10⁶ cfu/g)和双乙酸钠组(SDA,0.5%)3个处理。青贮70 d后全部开窖,取样分析发酵品质、营养和微生物成分,同时将剩余的发酵全混合日粮(TMR)暴露到空气中,用多通道温度记录仪记录温度变化,并分别在有氧暴露第6,9和14天取样分析,评定其有氧稳定性。结果表明,各组具有较高的乳酸含量,较低的氨态氮/总氮和微量的丁酸含量,发酵品质良好,添加双乙酸钠提高了乳酸含量,显著(P<0.05)降低了pH、氨态氮/总氮和丁酸含量,同时显著(P<0.05)提高了干物质回收率,但粗蛋白、粗灰分、粗脂肪、中性洗涤纤维和酸性洗涤纤维含量各组无显著差异;布氏乳杆菌处理组显著(P<0.05)降低了乳酸、粗蛋白含量和干物质回收率,显著(P<0.05)提高了pH和氨态氮/总氮值。在有氧暴露14 d内,各组pH缓慢上升,且温度未超过环境温度2 ℃,显示有较高的有氧稳定性。添加布氏乳杆菌和双乙酸钠均在不同程度上降低了霉菌和酵母菌数量,对啤酒糟TMR有氧稳定性有积极的改善效果,其中双乙酸钠的效果优于布氏乳杆菌。综合考虑,在西藏地区生产啤酒糟发酵TMR时可添加0.5%的双乙酸钠,既能改善发酵品质,又能提高其有氧稳定性。

Abstract: The aim of this study was to evaluate the effects of Lactobacillus buchneri (LB) and sodium diacetate (SDA) on the fermentation quality and aerobic stability of total mixedration (TMR) silage containing wet brewers’grains in Tibet. The treatments were as follows: control (no additives), LB (at 10⁶ colony forming units/g fresh forage) and SDA (at 0.5% of fresh weight). All silos were opened after 70 days of ensiling, and a portion of silage was collected to analyze fermentation quality, and the chemical and microbial composition. A multi-channel temperature recorder was used to record the change in the temperature of the remaining silage during exposure to air, and the aerobic stability of silage samples was estimated after 6, 9 and 14 days of exposure to air. The results showed that all of the silages had good fermentation quality with high lactic acid contents, low ammonia/total nitrogen ratios, and low butyric acid contents. The addition of SDA increased the lactic acid content (P>0.05) and the dry matter recovery (P<0.05), and significantly (P<0.05) decreased the pH, ammonia/total nitrogen ratio, and butyric acid content, but did not significantly affect the crude protein content, ether extract, ash or neutral detergent fiber and acid detergent fiber contents. The addition of LB significantly (P<0.05) decreased the lactic acid content, crude protein content, and dry matter recovery, and significantly (P<0.05) increased the pH, and ammonia/total nitrogen ratio. During aerobic exposure for 14 d, the pH of all of the silages increased slowly, and the temperatures of the silages were no more 2 ℃ higher than ambient temperature, indicating that all of the TMR silages were highly stable under aerobic conditions. Treatment of the TMR silage with LB and SDA inhibited yeast and mold growth to different degrees, and improved the aerobic stability of TMR silage containing wet brewers’grains. The silage treated with SDA performed better than that treated with LB. These results indicated that adding SDA at 0.5% of fresh weight could not only improve the fermentation quality, but also the aerobic stability of TMR silage containing wet brewers’grains.

丁良, 原现军, 闻爱友, 王坚, 郭刚, 李君风, 王思然, 白晰, 邵涛. 添加剂对西藏啤酒糟全混合日粮青贮发酵品质及有氧稳定性的影[J]. 草业学报, 2016, 25(7): 112-120.

DING Liang, YUAN Xian-Jun, WEN Ai-You, WANG Jian, GUO Gang, LI Jun-Feng, WANG Si-Ran, BAI Xi, SHAO Tao. Effects of additives on fermentation quality and aerobic stability of total mixedration silage containing wet brewers’grains in Tibe[J]. Acta Prataculturae Sinica, 2016, 25(7): 112-120.

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添加剂对西藏啤酒糟全混合日粮青贮发酵品质及有氧稳定性的影

Effects of additives on fermentation quality and aerobic stability of total mixedration silage containing wet brewers’grains in Tibe

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