乳酸菌不同添加量及糖蜜对全混合日粮发酵品质的影响

2017-07-19 00:17:21

郭盼盼,张旭,高青山,严昌国,金锡九*

(延边大学农学院动物科学系,吉林延吉 133000)

摘 要:本试验旨在研究乳酸菌(Lactobacillus)不同添加量及糖蜜对全混合日粮发酵品质的影响。试验处理组包括CON(对照组)、T1(0.5%乳酸菌)、T2(1%乳酸菌)、T3(0.5%乳酸菌+5%糖蜜)、T4(1%乳酸菌+5%糖蜜)5个组,全混合日粮在室温条件下密封发酵2周后开袋,测定其发酵品质。结果表明:不同处理间粗蛋白含量差异不显著(P>0.05);T4组中性洗涤纤维含量显著低于其他各组(P<0.05);各处理组酸性洗涤纤维含量与对照组相比差异不显著(P>0.05);T3和T4组pH、乳酸含量与对照组间存在显著性差异(P<0.05),T3组乳酸含量最高,T4组pH 最低;各试验组氨态氮含量、总挥发性脂肪酸含量和乙酸含量差异不显著(P>0.05);T4组丁酸含量显著低于其他各组(P<0.05)。结合以上数据和V-Score评分,添加1%乳酸菌和5%的糖蜜全混合发酵日粮的发酵品质最好,但在实际生产中,从提高发酵品质和经济效益两方面综合考虑,0.5%乳酸菌和5%糖蜜的添加量较为适宜。

关键词:全混合发酵日粮;乳酸菌;发酵品质;营养成分

中图分类号:S816

文献标识码:A

DOI编号:10.19556/j.0258-7033.2017-07-090

Effects of Different Volumes of Lactobacillus and Molasses on Fermentation Quality of Total Mixed Ration

GUO Pan-pan, ZHANG Xu, GAO Qing-shan, YAN Chang-guo, JIN Xi-jiu*

(Department of Animal Science, YanbianUniversity, Jilin Yanji 133000, China)

Abstract: In this study, we will evaluate the effects of different volumes of Lactobacillus and molasses on the fermentation quality of total mixed ration. Lactic acid bacteria(Lactobacillus)were sprayed onto the TMR with the different volumes of 0.5%, 1%, 0.5%+5% molasses and 1%+5% molasses,and were stored in the room temperature condition after being vacuumed. Fermentation index were measured at two weeks after being fermentation. The results shows that:There was no significant difference in crude protein content among different treatments(P>0.05); The proportion of neutral detergent fiber in T4 group were significant lower than that in other group(P<0.05); Acid detergent fiber showed no significant difference(P>0.05); pH and lactic acid content, there was significant difference between the T3, T4group and the control group, lactic acid content of T3 group was the highest, and the pH of T4 group was lowest; The content NH3-N, total VFA and acetic acid showed no significant difference(P>0.05); The content of butyric acid in group T4 was significantly lower than that in other groups.Based on the above data and V-Score score, adding 1% Lactobacillus and 5% molasses, there was the best fermentation quality, but in the actual production, considering the two aspects to improve the fermentation quality and economic benefits, Lactobacillus and molasses most suitable amount were 0.5% and 5%.

Key words: Total mixed fermentation; Lactobacillus; Fermentation quality; Nutritional components

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