摘要
为探究添加剂对甜玉米籽实青贮饲料发酵品质和营养品质的影响,分别将植物乳杆菌(Lactobacillus plantarum,LP)、短乳杆菌(Lactobacillus brevisi,LB)和香草醛(VAN)添加到甜玉米籽实中,对照组添加等量纯净水,厌氧发酵30 d后开袋取样分析。结果表明,VAN处理组的干物质和可溶性糖含量均极显著高于对照组(P<0.01),LP处理组蛋白和淀粉含量极显著低于对照组(P<0.01);发酵指标方面,VAN处理组甜玉米籽实青贮饲料氨态氮占总氮比例和乳酸含量显著低于其他处理组(P<0.01),对照组和LP处理组氨态氮占总氮比例最高。综上说明,短乳杆菌和香草醛都能显著提升甜玉米籽实青贮饲料品质,添加香草醛能保留更多干物质。
The effect of additives on the fermenta⁃tion quality of sweet corn seed silage was stud⁃ied.Lactobacillus plantarum(LP),Lactobacillus brevisi(LB)and vanillin(VAN),were added to sweet corn seed silage,control group was added equal amount of purified water.The nutritional quality and fermentation quality were determined after 30 days of fermentation.The results showed that the DM and WSC contents of VAN group were significantly higher than that of the control group(P<0.01),CP and starch content of LP group was significantly lower than that of the control group(P<0.01);In terms of fermentation indicators,proportion of ammoniacal nitrogen to total nitrogen and lac⁃tic acid of VAN group was significantly lower than other group(P<0.01),control group and LP group has the highest proportion of ammoniacal nitrogen to total nitrogen.In summary,bothLactobacillus bre⁃vis and vanillin can significantly improve the quality of sweet corn seed silage,and the addition of van⁃illin can retain more dry matter of sweet corn seed silage.
作者
罗撄宁
罗盈
包锦泽
孙志强
吴哲
玉柱
Luo Yingning;Luo Ying;Bao Jinze;Sun Zhiqiang;Wu Zhe;Yu Zhu
出处
《饲料工业》
北大核心
2020年第19期50-53,共4页
Feed Industry
基金
国家牧草产业技术体系[CARS-35]
优质青粗饲料资源开发利用示范项目[16190051]
宁夏回族自治区重点研发计划项目[2017BY082]。
关键词
甜玉米籽实
植物乳杆菌
短乳杆菌
香草醛
青贮品质
sweet corn seed
Lactobacillus plantarum
Lactobacillus brevisi
vanillin
silage quality
