Effects of molasses and Lactobacillus plantarum on silage quality,microbial quantity and rumen degradation rate of hop branches and leaves

doi:10.6048/j.issn.1001-4330.2024.03.022

Xinjiang Agricultural Sciences ›› 2024, Vol. 61 ›› Issue (3): 719-726.DOI: 10.6048/j.issn.1001-4330.2024.03.022

• Plant Protection·Microbes • Previous Articles Next Articles

Effects of molasses and Lactobacillus plantarum on silage quality,microbial quantity and rumen degradation rate of hop branches and leaves

XIAN Ouyang¹(), LI Xiao¹^,², CHEN Yongcheng¹, WANG Ting¹^,³, WANG Xuze¹, ZHANG Fanfan¹(), MA Chunhui¹()

1. College of Animal Science and Technology,Shihezi University,Shihezi Xinjiang 832000,China
2. Animal Husbandry General Station of Yili Prefecture,Yining Xinjiang 835000,China
3. Weiling Trading Co.,Ltd.,Hengyang Hunan 421000,China

Received:2023-07-23 Online:2024-03-20 Published:2024-04-19
Correspondence author: ZHANG Fanfan(1989-),male,from Urumqi,Xinjiang,Ph.D,associate professor,master tutor,research direction:forage production and processing,(E-mail)zhangfanfan@shzu.edu.cn;MA Chunhui(1966-),male,from Hami,Xinjiang,Ph.D,professor,doctoral supervisor,research direction:forage production and processing,(E-mail)chunhuima@126.com
Supported by:
China Agriculture Research System(CARS);High-Quality Forage Industry Technology System Project of Xinjiang Uygur Autonomous Region(2022XJSC-Z-02);Innovation Environment(Talent,Base) Construction Project of Xinjiang Uygur Autonomous Region(2021D14008);Moderate Scale Beef Cattle Fattening Technology Integration and Demonstration Promotion Project Changji Prefecture(2021Z02)

糖蜜和植物乳杆菌对啤酒花枝叶青贮品质、微生物数量及瘤胃降解率的影响

鲜欧洋¹(), 李肖¹^,², 陈永成¹, 王挺¹^,³, 王旭哲¹, 张凡凡¹(), 马春晖¹()

1.石河子大学动物科技学院,新疆石河子 832000
2.新疆伊犁哈萨克自治州畜牧总站,新疆伊宁 835000
3.伟林贸易有限公司,湖南衡阳 421000

通讯作者: 张凡凡(1989-),男,新疆乌鲁木齐人,副教授,博士,硕士生导师,研究方向为饲草加工与生产,(E-mail)zhangfanfan@shzu.edu.cn;马春晖(1966-),男,新疆哈密人,教授,博士,硕士生/博士生导师,研究方向为饲草加工与生产,(E-mail)chunhuima@126.com
作者简介:鲜欧洋(1996-),男,新疆乌鲁木齐人,硕士研究生,研究方向为饲草加工与生产,(E-mail)709542017@qq.com
基金资助:
农业农村部:国家现代农业产业技术体系项目(CARS);新疆维吾尔自治区优质饲草产业技术体系项目(2022XJSC-Z-02);新疆维吾尔自治区创新环境(人才、基地)建设专项(2021D14008);昌吉州适度规模化肉牛育肥的技术集成与示范推广项目(2021Z02)

Abstract

Abstract:

【Objective】 Effects of molasses and Lactobacillus plantarum on silage quality,microbial quantity and rumen degradation rate of hop branches and leaves.【Methods】 In this experiment,hop branches and leaves were used as raw materials to study the effects of adding molasses and Lactobacillus plantarum on fermentation characteristics of hop branches and leaves silage and rumen degradation rate of sheep.The treatments were no additive treatment(CK treatment),5% molasses(Molasses,M₀ treatment),5% molasses+10⁵ CFU/g FM Lactobacillus plantarum combination(Molasses and Lactobacillus plantarum,M₁ treatment).After 90 days of storage at room temperature(19-23℃),the sensory quality was evaluated,the silage quality and microbial quantity were analyzed,and after that,the rumen degradation rate was determined.【Results】 (1) The sensory quality evaluation of M₀ and M₁ treatments was better than that of the control treatment.The DM of M₁ treatment was significantly higher than that of CK and M₀ treatments(P<0.05).The CP of M₁ treatment was significantly higher than that of CK treatment(P<0.05).The NDF of M₁ treatment was significantly lower than that of CK and M₀ treatments(P<0.05).The ADF of M₀ and M₁ treatments was significantly lower than that of CK treatment(P<0.05).The LA of M₁ treatment was significantly higher than that of CK and M₀ treatments(P<0.05).The AA of M₁ treatment was significantly higher than that of CK treatment(P<0.05).The pH and NH3-N / TN of M₀ and M₁ treatments were significantly lower than those of CK treatment(P<0.05).(2) The lactic acid bacteria of M₁ treatment was significantly higher than that of CK and M₀ treatment(P<0.05),and the yeast of M₀ and M₁ treatment was significantly lower than that of CK treatment(P<0.05).(3) At 12 h of rumen degradation,there was no significant difference in DMD among the treatments.The OMD,ADFD and NDFD of M₀ and M₁ treatments were significantly higher than those of CK treatment(P<0.05).At 24 h of rumen degradation,DMD of M₁ treatment was significantly higher than that of CK treatment,OMD,ADFD and NDFD of M₀ and M₁ treatments were significantly higher than those of CK treatment(P<0.05).At 48 h of rumen degradation,DMD and ADFD of M₁ treatment were significantly higher than those of CK and M₀ treatments(P<0.05),OMD and DNFD of M₀ and M₁ treatments were significantly higher than those of CK treatment(P<0.05).【Conclusion】 Molasses and Lactobacillus plantarum plays a good synergistic effect in the fermentation of hop branches and leaves silage,can effectively improve the quality of silage,inhibit the growth of harmful microorganisms during hop branches and leaves silage,and promote the activity of rumen microorganisms.

Key words: hop branches and leaves; Lactobacillus plantarum; silage; fermentation quality; rumen degradation rate

摘要：

【目的】 研究糖蜜和植物乳杆菌对啤酒花枝叶青贮品质、微生物数量及瘤胃降解率的影响。【方法】 以啤酒花枝叶为原料,研究添加糖蜜与植物乳杆菌对啤酒花枝叶青贮发酵特征及绵羊瘤胃降解率的影响,设置处理无添加剂处理(CK)、5%糖蜜(Molasses,M₀处理)、5%糖蜜+10⁵ CFU/g FM植物乳杆菌的组合(Molasses and Lactobacillus plantarum,M₁)3个处理。均在室温(19~23℃)下贮藏90 d后评价感官质量,测定分析青贮品质、微生物数量和瘤胃降解率。【结果】 (1)M₀、M₁处理的感官质量评价优于对照处理,M₁处理的DM显著高于CK和M₀处理(P<0.05),M₁处理的CP显著高于CK处理(P<0.05),M₀、M₁处理的WSC显著高于CK处理(P<0.05)。M₁处理的NDF显著低于CK和M₀处理(P<0.05),M₀、M₁处理的ADF显著低于CK处理(P<0.05),M₁处理的LA显著高于CK、M₀处理(P<0.05),M₁处理的AA显著高于CK处理(P<0.05),M₀、M₁处理的pH、NH₃-N/TN均显著低于CK处理(P<0.05);(2)M₁处理的乳酸菌显著高于CK、M₀处理(P<0.05),M₀、M₁处理的酵母菌显著低于CK处理(P<0.05);(3)瘤胃降解12 h时,各处理之间DMD差异不显著,M₀、M₁处理的OMD、ADFD、NDFD显著高于CK处理(P<0.05);瘤胃降解24 h时,M₁处理的DMD显著高于CK处理,M₀、M₁处理的OMD、ADFD、NDFD显著高于CK处理(P<0.05);瘤胃降解48 h时,M₁处理的DMD、ADFD显著高于CK、M₀处理(P<0.05),M₀、M₁处理的OMD、DNFD显著高于CK处理(P<0.05)。【结论】 糖蜜和植物乳杆菌在啤酒花枝叶青贮发酵中起到了良好的协同作用,有效地改善了青贮品质,抑制了啤酒花枝叶青贮过程中有害微生物的生长,促进了瘤胃微生物的活动。

关键词: 啤酒花枝叶, 植物乳杆菌, 青贮, 发酵品质, 瘤胃降解率

CLC Number:

S182

XIAN Ouyang, LI Xiao, CHEN Yongcheng, WANG Ting, WANG Xuze, ZHANG Fanfan, MA Chunhui. Effects of molasses and Lactobacillus plantarum on silage quality,microbial quantity and rumen degradation rate of hop branches and leaves[J]. Xinjiang Agricultural Sciences, 2024, 61(3): 719-726.

鲜欧洋, 李肖, 陈永成, 王挺, 王旭哲, 张凡凡, 马春晖. 糖蜜和植物乳杆菌对啤酒花枝叶青贮品质、微生物数量及瘤胃降解率的影响[J]. 新疆农业科学, 2024, 61(3): 719-726.

Figures/Tables 3

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指标 Index	处理Treatment
指标 Index	CK	M₀	M₁
颜色 Colour	褐绿色	黄褐色	黄褐色
气味 Smell	芳香味不明显, 乳酸气味较弱	明显芳香味, 较强乳酸气味	明显芳香味, 较强乳酸气味
质地 Texture	轻微结块, 略黏手	松散, 茎叶结构良好	松散, 茎叶结构良好
等级 Grades	一般	良好	良好

指标 Index	处理Treatment
指标 Index	CK	M₀	M₁
颜色 Colour	褐绿色	黄褐色	黄褐色
气味 Smell	芳香味不明显, 乳酸气味较弱	明显芳香味, 较强乳酸气味	明显芳香味, 较强乳酸气味
质地 Texture	轻微结块, 略黏手	松散, 茎叶结构良好	松散, 茎叶结构良好
等级 Grades	一般	良好	良好

指标 Items	处理Treatments				P值 P-value
	第0天 0 day	第90天90 day
	第0天 0 day	CK	M₀	M₁
干物质DM(%)	22.58±0.08^a	20.57±0.27^c	21.09±0.19^c	21.83±0.24^b	<0.001
粗蛋白CP(%DM)	14.83±0.20^a	13.44±0.18^c	13.57±0.12^bc	14.09±0.17^b	0.001
中性洗涤纤维NDF(%DM)	58.72±0.15^a	56.43±0.17^b	56.01±0.19^b	54.22±0.29^c	<0.001
酸性洗涤纤维ADF(%DM)	34.53±0.20^a	32.87±0.19^b	31.97±0.16^c	31.62±0.21^c	<0.001
可溶性碳水化合物WSC(%DM)	3.29±0.06^a	2..51±0.17^b	3.44±0.19^a	3.16±0.16^a	0.011
pH值pH value	6.29±0.17^a	4.82±0.06^b	4.28±0.14^c	4.17±0.10^c	<0.001
氨态氮/总氮NH₃-N/TN	0.62±0.05^c	3.14±0.27^a	2.47±0.13^b	2.18±0.18^b	<0.001
乳酸LA(%DM)	1.27±0.15^d	3.44±0.22^c	6.87±0.17^b	7.54±0.21^a	<0.001
乙酸AA(%DM)	0.41±0.09^c	0.97±0.13^b	1.13±0.18^ab	1.57±0.20^a	0.006
丙酸PA(%DM)	0.24±0.04	0.46±0.09	0.31±0.12	0.27±0.04	0.257
丁酸BA(%DM)	ND	ND	ND	ND	-
乳酸菌LAB(log CFU/g FM)	2.79±0.20^d	4.61±0.30^c	5.87±0.19^b	6.44±0.31^a	<0.001
酵母菌Yeast(log CFU/g FM)	8.21±0.23^a	7.46±0.14^b	5.44±0.18^c	5.13±0.18^c	<0.001
霉菌Mold(log CFU/g FM)	3.47±0.34	2.62±0.23	<2.00	<2.00	0.104
好氧细菌AB(log CFU/g FM)	6.54±0.31^a	4.87±0.19^b	4.61±0.17^b	4.57±0.13^b	<0.001

指标 Items	处理Treatments				P值 P-value
	第0天 0 day	第90天90 day
	第0天 0 day	CK	M₀	M₁
干物质DM(%)	22.58±0.08^a	20.57±0.27^c	21.09±0.19^c	21.83±0.24^b	<0.001
粗蛋白CP(%DM)	14.83±0.20^a	13.44±0.18^c	13.57±0.12^bc	14.09±0.17^b	0.001
中性洗涤纤维NDF(%DM)	58.72±0.15^a	56.43±0.17^b	56.01±0.19^b	54.22±0.29^c	<0.001
酸性洗涤纤维ADF(%DM)	34.53±0.20^a	32.87±0.19^b	31.97±0.16^c	31.62±0.21^c	<0.001
可溶性碳水化合物WSC(%DM)	3.29±0.06^a	2..51±0.17^b	3.44±0.19^a	3.16±0.16^a	0.011
pH值pH value	6.29±0.17^a	4.82±0.06^b	4.28±0.14^c	4.17±0.10^c	<0.001
氨态氮/总氮NH₃-N/TN	0.62±0.05^c	3.14±0.27^a	2.47±0.13^b	2.18±0.18^b	<0.001
乳酸LA(%DM)	1.27±0.15^d	3.44±0.22^c	6.87±0.17^b	7.54±0.21^a	<0.001
乙酸AA(%DM)	0.41±0.09^c	0.97±0.13^b	1.13±0.18^ab	1.57±0.20^a	0.006
丙酸PA(%DM)	0.24±0.04	0.46±0.09	0.31±0.12	0.27±0.04	0.257
丁酸BA(%DM)	ND	ND	ND	ND	-
乳酸菌LAB(log CFU/g FM)	2.79±0.20^d	4.61±0.30^c	5.87±0.19^b	6.44±0.31^a	<0.001
酵母菌Yeast(log CFU/g FM)	8.21±0.23^a	7.46±0.14^b	5.44±0.18^c	5.13±0.18^c	<0.001
霉菌Mold(log CFU/g FM)	3.47±0.34	2.62±0.23	<2.00	<2.00	0.104
好氧细菌AB(log CFU/g FM)	6.54±0.31^a	4.87±0.19^b	4.61±0.17^b	4.57±0.13^b	<0.001

时间 Time (h)	处理 Treatments	干物质降解率 DMD(%DM)	中性洗涤纤维降解率 NDFD(%DM)	酸性洗涤纤维降解率 ADFD(%DM)	有机物降解率 OMD(%DM)
12	CK	29.44±0.20^C	40.17±0.48^bC	25.46±0.38^bC	52.18±0.64^bC
	M₀	29.89±0.85^C	42.87±0.27^aC	27.17±0.40^aC	54.55±0.31^aC
	M₁	30.14±1.48^C	43.14±0.58^aC	27.44±0.54^aC	54.87±0.23^aC
	P值	0.208	0.007	0.039	0.009
24	CK	34.18±0.99^bB	43.15±0.53^bB	31.47±0.53^bB	58.12±0.60^bB
	M₀	35.66±0.45^abB	45.48±0.65^aB	35.44±0.50^aB	60.27±0.34^aB
	M₁	37.14±1.05^aB	45.74±0.26^aB	35.83±0.29^aB	61.17±0.38^aB
	P值	0.017	0.02	0.001	0.008
48	CK	39.47±0.60^cA	47.15±0.55^bA	39.46±0.41^cA	64.41±0.37^bA
	M₀	42.14±0.63^bA	51.24±0.47^aA	42.14±0.37^bA	68.19±0.52^aA
	M₁	44.59±0.56^aA	52.77±0.42^aA	43.67±0.33^aA	69.22±0.28^aA
	P值	<0.001	<0.001	0.001	<0.001

Effects of molasses and Lactobacillus plantarum on silage quality,microbial quantity and rumen degradation rate of hop branches and leaves

糖蜜和植物乳杆菌对啤酒花枝叶青贮品质、微生物数量及瘤胃降解率的影响

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