摘要
[目的]研究旨在探究同/异型乳酸菌对白酒糟发酵全混合日粮(FTMR)营养价值和发酵品质的影响,为白酒糟应用于牛羊养殖提供参考。[方法]试验通过真空袋法添加布氏乳杆菌(LB,0.4 g/kg)和植物乳杆菌(LP,0.2 g/kg)调制酒糟TMR,在第0,10,20,30,40,50,60,70天检测饲料营养成分和发酵品质的变化规律。[结果]结果表明,密封发酵10 d后,LB组和LP组的pH值分别下降至3.49和3.72,随后保持相对稳定。在整个发酵过程中,乳酸和乙酸含量均逐渐升高,LP组乳酸含量显著高于LB组,LB组乙酸含量显著高于LP组。两组的氨态氮/总氮比例低,粗脂肪含量逐渐升高。粗蛋白、中性洗涤纤维、酸性洗涤纤维、粗纤维含量保持相对稳定。LB组可溶性糖含量保持相对稳定,而LP组可溶性糖含量逐渐下降。[结论]综上所述,添加0.4 g/kg布氏乳杆菌和0.2 g/kg植物乳杆菌均能提高白酒糟FTMR的发酵品质。
[Objective] This study was aimed to explore the effect of adding homofermentative and heterofermentative lactic acid bacteria on the nutritional value and fermentation quality of fermented total mixed ration containing distiller’s grains, which would provide reference for the application of mutton sheep breeding. [Methods] Lactobacillus brucelli(LB, 0.4 g/kg)and Lactobacillus plantarum(LP, 0.2 g/kg)were added to total mixed ration containing distiller’s grains and sealed in a vacuum bag. The changes of nutritional components and fermentation quality were detected after 0, 10, 20, 30, 40, 50, 60 and 70 days of ensiling. [Results] The results showed that the pH in LB and LP group decreased rapidly to 3.49 and 3.72 on the 10 th day of ensiling and then remained relatively stable. Lactic acid and acetic acid content increased gradually during fermentation process. The lactic acid content in LP group was higher than that in LB group and the acetic acid content in LB group was higher than that in LP group. The ratio of ammonia nitrogen/total nitrogen in both groups was low and the content of crude fat increased gradually. The content of crude protein, neutral detergent fiber, acid detergent fiber and crude fiber remained relatively stable. The soluble sugar content of LB group remained relatively stable, while that of LP group decreased gradually. [Conclusion] In conclusion, fermentation quality of FTMR containing distiller’s grains was improved by adding 0.4 g/kg Lactobacillus brucelli or 0.2 g/kg Lactobacillus plantarum.
作者
莫丽芬
陈少梅
宣泽义
杨膺白
唐泔岁
孙俊丽
吴柱月
黄明光
曹艳红
MO Li-fen;CHEN Shao-mei;XUAN Ze-yi;YANG Ying-bai;TANG Gan-sui;SUN Jun-li;WU Zhu-yue;HUANG Ming-guang;CAO Yan-hong(Institute of Animal Husbandry of Guangxi Zhuang Autonomous Region,Guangxi Key Laboratory of Livestock Genetic Improvement,Nanning 530001;College of Animal Science and Technology,Guangxi University,Nanning 530005;Agricultural and Rural Bureau of Du’an Yao Autonomous County,Du’an,Guangxi 530700)
出处
《中国牛业科学》
2021年第4期1-4,共4页
China Cattle Science
基金
广西创新驱动发展专项(桂科AA18118041)
广西畜牧研究所自选项目(桂牧研自选2020-06)
广西农业科技自筹经费项目(Z201945)
桂牧研自选项目(2018-08)。
关键词
白酒糟
发酵全混合日粮
布氏乳杆菌
植物乳杆菌
发酵品质
distiller’s grains
fermented total mixed ration
Lactobacillus brucelli
Lactobacillus plantarum
fermentation quality
