藏嵩草绿汁发酵液提高苜蓿青贮发酵品质

为探讨不同海拔藏嵩草绿汁发酵液（previous fermented juice, PFJ）对青贮饲料发酵品质和营养价值的影响，以苜蓿为青贮原料，分别添加4种不同海拔的藏嵩草 PFJ及添加等量蒸馏水为对照制作苜蓿青贮，每个处理4次重复，青贮60 d后分别测定其发酵品质和营养成分。结果表明，藏嵩草附着及PFJ中乳酸菌数随着海拔升高显著增加（P〈0.05）；与对照组相比，添加4种PFJ均能显著降低袋装苜蓿青贮的pH值、乙酸和丁酸含量（P〈0.05），并且随着海拔升高呈降低趋势；添加4种PFJ均显著增加了苜蓿青贮的干物质（dry matter，DM）和可溶性糖（water soluble carbo...

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Bibliographic Details
Published in农业工程学报 Vol. 29; no. 5; pp. 199 - 206
Main Author 朱玉环 廉美娜 郭旭生
Format Journal Article
LanguageChinese
Published 兰州大学草地农业科技学院草地农业生态系统国家重点实验室,兰州 730020%兰州大学生命科学学院草地农业生态系统国家重点实验室,兰州 730000 2013
Subjects
发酵
绿汁发酵液
苜蓿青贮
藏嵩草
蛋白降解
试验
绿汁发酵液
Kobresia littledalei
previously fermented juice
试验
experiments
alfalfa silage
fermentation
蛋白降解
藏嵩草
苜蓿青贮
发酵
proteolysis
Online AccessGet full text
ISSN1002-6819
DOI10.3969/j.issn.1002-6819.2013.05.027

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Summary:为探讨不同海拔藏嵩草绿汁发酵液（previous fermented juice, PFJ）对青贮饲料发酵品质和营养价值的影响，以苜蓿为青贮原料，分别添加4种不同海拔的藏嵩草 PFJ及添加等量蒸馏水为对照制作苜蓿青贮，每个处理4次重复，青贮60 d后分别测定其发酵品质和营养成分。结果表明，藏嵩草附着及PFJ中乳酸菌数随着海拔升高显著增加（P〈0.05）；与对照组相比，添加4种PFJ均能显著降低袋装苜蓿青贮的pH值、乙酸和丁酸含量（P〈0.05），并且随着海拔升高呈降低趋势；添加4种PFJ均显著增加了苜蓿青贮的干物质（dry matter，DM）和可溶性糖（water soluble carbohydrate，WSC）含量（P〈0.05），海拔越高，藏嵩草绿汁发酵液对苜蓿青贮过程中蛋白降解的抑制作用越强，青贮饲料中非蛋白氮（non-protein nitrogen，NPN）的含量越低（P〈0.05）。综合试验结果,添加藏嵩草绿汁发酵液可以明显改善苜蓿青贮的发酵品质，抑制青贮过程中蛋白的降解，且藏嵩草生长的海拔越高其绿汁发酵液制作的苜蓿青贮饲料品质越好。该研究结果为进一步开发利用高寒地区牧草附着乳酸菌种质资源及研制开发青贮饲料乳酸菌制剂提供了参考。
Bibliography:Utilization of local grass in cold area and adherent lactobacillus germplasm resources to make Previously Fermented Juice （PFJ） has important significance to modulate high quality silage and solve seasonal feed-animal imbalance in the Tibetan region. In this study, we collected Kobresia littledalei from different altitudes （four areas） in the Tibetan region： （1） 5100m, Namtso; （2）, 4682m, Gulu; （3）, 4280m Dangxiong; （4）, 3 980 m, Deqing. Kobresia littledalei was used as raw material to make PFJ; the PFJ was then added to production and equivalent distilled water as a control group to make alfalfa silages. Each processing repeated four times. The storage period was sixty days, and the fermentation quality and nutrition were determined after storage. Measurement indicators included count of lactic acid bacteria living cells in Kobresia littledalei at different altitudes, PFJ fermentation quality indicator （pH, Lactic acid, Soluble carbohydrate, Ammonium nitrogen, etc）, fermentation quality and nutrition quality
ISSN:1002-6819
DOI:10.3969/j.issn.1002-6819.2013.05.027