文献类型：期刊文献

中文题名：添加乳酸菌和纤维素酶对菠萝渣青贮发酵品质和体外发酵的评价

英文题名：Evaluation of Lactic Acid Bacteria and Cellulase on Silage Fermentation Quality and Fermentation in Vitro of Pineapple Residue

作者：吴征敏[1];彭苏[1,2];王志敬[1,3];杨康[1,2];邱晓媛[1];吴鹏鑫[1];许悦雯[1];王嘉麟[1];尹福泉[1]

机构：[1]广东海洋大学滨海农业学院,湛江524088;[2]广东省农业科学院动物科学研究所,畜禽育种国家重点实验室,农业农村部华南动物营养与饲料重点实验室,广东省畜禽育种与营养研究重点实验室,广东畜禽肉品质量安全控制与评定工程技术研究中心,广州510640;[3]广东省清远市动物疫病预防控制中心,清远511518

年份：2022

卷号：34

期号：12

起止页码：7981

中文期刊名：动物营养学报

外文期刊名：CHINESE JOURNAL OF ANIMAL NUTRITION

收录：CSTPCD、、CSCD2021_2022、北大核心、CSCD、北大核心2020

基金：2019年广东省科技厅项目——雷州山羊健康养殖技术集成(K19015);广东省科技专项资金(“大专项”+“任务清单”)项目——雷州山羊保育繁推一体化生态健康养殖关键技术创新与示范。

语种：中文

中文关键词：青贮品质;乳酸菌;纤维素酶;菠萝渣;瘤胃发酵;雷州山羊

外文关键词：silage quality;lactic acid bacteria;cellulase;pineapple residue;rumen fermentation;Leizhou goat

中文摘要：本试验旨在探究添加乳酸菌和纤维素酶对菠萝渣青贮发酵品质及体外发酵效果的影响。试验采用单因素试验设计,设置对照组(不使用任何添加剂)、纤维素酶组(添加0.150 g/kg纤维素酶)、乳酸菌组(添加0.025 g/kg乳酸菌)、复合菌酶组(添加0.150 g/kg纤维素酶和0.025 g/kg乳酸菌),每组3个重复。青贮60 d后收集样品并测定相关指标。收取3只成年雷州山羊的瘤胃液,按照体积比1∶9的比例与人工唾液混合用作发酵液。4个试验组体外发酵48 h,在6、12、24和48 h时记录产气量,并测定发酵液的pH及挥发性脂肪酸、氨态氮(NH_(3)-N)浓度等相关指标。结果表明:1)与对照组相比,乳酸菌组和复合菌酶组的粗蛋白质含量分别提高了26.85%和22.72%(P<0.05);亚硝酸盐含量分别降低了22.88%和17.80%(P<0.05);各添加剂组的氨态氮与总氮的比值(NH_(3)-N/TN)均显著降低(P<0.05)。2)整个体外瘤胃发酵期,各组pH和NH_(3)-N浓度均在瘤胃正常变化范围内;体外瘤胃发酵6 h,各添加剂组的瘤胃体外发酵培养液中丁酸浓度均显著低于对照组(P<0.05);体外瘤胃发酵48 h,各添加剂组的粗蛋白质降解率均显著高于对照组(P<0.05),乳酸菌组pH显著降低(P<0.05)。由此可见,在本试验条件下,添加0.025 g/kg的乳酸菌对改善菠萝渣青贮品质的效果相对较好,维持瘤胃正常发酵,有助于饲料养分的消化吸收。

外文摘要：The purpose of this experiment was to explore the effects of lactic acid bacteria and cellulase on the silage quality of pineapple residue and the in vitro fermentation effect.The experiment was conducted in a single factor design,with four groups:control group(without any additive),cellulase group(added 0.150 g/kg cellulase),lactic acid bacteria group(added 0.025 g/kg lactic acid bacteria),compound bacterial enzyme group(added 0.150 g/kg cellulase and 0.025 g/kg lactic acid bacteria),with 3 repeats in each group.After 60 days of silage,the samples were collected and the related indexes were determined.Rumen fluid from three adult Leizhou goats was mixed with artificial saliva at a volume ratio of 1∶9 as fermentation broth.Four experimental groups fermented in vitro for 48 h.Gas production was measured at 6,12,24 and 48 h,and collected the fermentation liquid and determined the pH,volatile fatty acid,ammonia nitrogen(NH_(3)-N)concentrations and other related indexes.The results showed as follows:1)compared with control group,the crude protein content of lactic acid bacteria group and compound bacterial enzyme group increased by 26.85%and 22.72%,respectively(P<0.05),and the content of nitrite decreased by 22.88%and 17.80%(P<0.05).Ammonia nitrogen/total nitrogen(NH_(3)-N/TN)value of each additive group decreased significantly(P<0.05).2)During the whole rumen fermentation period in vitro,the pH and the concentration of NH_(3)-N in each group were in the normal range of rumen.After rumen fermentation in vitro for 6 h,the butyric acid concentration in each additive group was significantly lower than that in the control group(P<0.05).After rumen fermentation in vitro for 48 h,the crude protein degradation rates in additive groups were significantly higher than those in the control group(P<0.05);the pH decreased significantly in lactic acid bacteria group(P<0.05).The results show that under the experimental conditions,adding lactic acid bacteria with 0.025 g/kg has a better effect for the silage quality of pineapple dregs,maintaining the normal rumen fermentation and contributing to the digestion and absorption of feed nutrients.