残次枣粉添加青贮苜蓿中微生物、发酵和营养品质动态规律

doi:10.6048/j.issn.1001-4330.2019.10.019

摘要/Abstract

摘要： 【目的】研究不同添加量的残次枣粉对紫花苜蓿青贮发酵过程中微生物数量、发酵和营养品质动态变化的影响。【方法】设计6个不同残次枣粉添加量处理,分别为对照不添加枣粉(T0处理,)、0.5%(T1处理)、2.5%(T2处理)、5%(T3处理)、7.5%(T4处理)、10%(T5处理)的添加量,添加至粉碎的紫花苜蓿中,以60 d为发酵期,检测发酵期间不同处理的第0、1、3、7、15、30和60 d青贮饲料的主要微生物数量、发酵和营养品质的变化。【结果】发酵时间和处理的双因素交互作用对乳酸菌、酵母菌和好氧细菌数量及pH、LA、AA、NH₃-N、DM、NDF、ADF、WSC含量影响极显著(P＜0.01)。发酵第60 d(模拟开窖)时,残次枣粉添加量为7.5%时,乳酸菌数量最高(P=0.013),酵母菌和好氧细菌数量最低(P＜0.01和P=0.041)。残次枣粉添加量为5%～10%时显著降低青贮饲料中pH、NH₃-N、NDF和ADF含量,提高DM、LA、AA和WSC含量(P＜0.05)。【结论】增加残次枣粉可有效提高青贮品质,改善发酵特性。综合微生物变化情况、发酵和营养品质,残次枣粉添加量为7.5%时较为适宜,含水量为72%。

关键词: 紫花苜蓿; 残次枣粉; 微生物; 发酵和营养品质

Abstract: 【Objective】 The purpose of this study is to investigate the effects of different amounts of inferior jujube powder on the dynamic changes of microbial population, fermentation and nutritional quality during alfalfa silage fermentation. 【Method】 Six treatments with different amounts of jujube powder were designed and added to crushed alfalfa according to the control treatment (T0 treatment) with no jujube powder, 0.5% (T1 treatment), 2.5% (T2 treatment), 5% (T3 treatment), 7.5% (T4 treatment) and 10% (T5 treatment). The fermentation period was 60 days and the changes of main microorganism quantity, fermentation and nutritional quality of silage at the 0 d, 1 d, 3 d, 7 d, 15 d 30 d, and 60 d of different treatments during the fermentation period were detected. 【Result】 The results showed that the interaction of fermentation time and treatment had a significant effect on the number of lactic acid bacteria, yeast and aerobic bacteria and the contents of pH, LA, AA, NH₃-N, DM, NDF, ADF and WSC (P <0.01). On the 60 th day of fermentation (simulated cellar opening), when the adding amount was increased to 7.5%, the number of lactic acid bacteria was the highest (P=0.013), and the numbers of yeasts and aerobic bacteria were the lowest (P<0.01 and P=0.041). The contents of pH, NH₃-N, NDF and ADF in silage were significantly decreased and the contents of DM, LA, AA and WSC were increased with the addition of 5% -10% (P<0.05). 【Conclusion】 Increasing residual and inferior jujube powder could effectively improve silage quality and fermentation characteristics. According to the microbial changes, fermentation and nutritional quality, the suitable adding amount of residual and inferior jujube powder in alfalfa silage was 7.5% (T4 Treatment), and the moisture content was 72%.

Key words: alfalfa; inferior jujube powder; microorganism; fermentation and nutritional quality

中图分类号:

:S542

张玲, 席琳乔, 张凡凡, 王旭哲, 马春晖. 残次枣粉添加青贮苜蓿中微生物、发酵和营养品质动态规律[J]. 新疆农业科学, 2019, 56(10): 1929-1938.

ZHANG Ling, XI Lin-qiao, ZHANG Fan-fan, WANG Xu-zhe, MA Chun-hui. Dynamics of Microorganism, Fermentation and Nutritional Quality in Alfalfa Silage with Inferior Jujube Powder[J]. Xinjiang Agricultural Sciences, 2019, 56(10): 1929-1938.

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