同/异型乳酸菌对白酒糟发酵全混合日粮营养价值和发酵品质的影响

Effect of Homofermentative and Heterofermentative Lactic Bacteria on the Nutritional Value and Fermentation Quality of Fermented Total Mixed Ration Containing Distiller’s Grains

中文关键词: 白酒糟  发酵全混合日粮  布氏乳杆菌  植物乳杆菌  发酵品质

英文关键词: distiller’s grains  fermented total mixed ration  Lactobacillus brucelli  Lactobacillus plantarum  fermentation quality

中文摘要:

      [目的] 本研究旨在探究同/异型乳酸菌对白酒糟发酵全混合日粮(FTMR)营养价值和发酵品质的影响,为白酒糟应用于牛羊养殖提供参考。[方法] 试验通过真空袋法添加布氏乳杆菌(LB,0.4 g/kg)和植物乳杆菌(LP,0.2 g/kg)调制酒糟TMR,在第0、10、20、30、40、50、60、70 d检测饲料营养成分和发酵品质的变化规律。[结果] 结果表明：密封发酵10 d后,LB组pH值迅速下降至3.49,LP组pH值均迅速下降至3.72,随后pH值均保持相对稳定。在0-70 d发酵过程中,乳酸和乙酸含量均逐渐升高,LP组乳酸含量显著高于LB组,LB组乙酸含量显著高于LP组。两个试验组氨态氮/总氮比例低,粗脂肪含量呈升高趋势。粗蛋白、中性洗涤纤维、酸性洗涤纤维、粗纤维含量保持相对稳定。LB组可溶性糖含量保持相对稳定,而LP组可溶性糖含量呈下降趋势。[结论] 综上所述,添加0.4 g/kg布氏乳杆菌和0.2 g/kg植物乳杆菌均能提高白酒糟FTMR的发酵品质。

英文摘要:

      [Objective] This study was aimed to explore the effect of adding homofermentative and heterofermentative lactic acid bacteria on the nutritional value and fermentation quality of fermented total mixed ration containing Distiller’s Grains and provide reference for application of mutton sheep breeding. [Method] Lactobacillus brucelli(LB)and Lactobacillus plantarum(LP)were added to total mixed ration containing Distiller’s Grains and sealed in a vacuum bag. The changes of nutritional components and fermentation quality were detected after 0, 10, 20, 30, 40, 50, 60 and 70d of ensiling. [Result] The results show that pH in LB and LP group decreased rapidly to 3.49 and 3.72 on 10 days of ensiling and then remained relatively stable. Lactic acid and acetic acid content increased gradually during fermentation process. The lactic acid content in LP group was higher than that in LB group and the acetic acid content in LB group was higher than that in LP group. The ratio of ammonia nitrogen/total nitrogen in the two groups was low and the content of crude fat increased. The content of crude protein, neutral detergent fiber, acid detergent fiber and crude fiber remained relatively stable. The soluble sugar content of group LB remained relatively stable, while the soluble sugar content of LP group showed a downward trend. [Conclusion] In conclusion, fermentation quality of Distiller’s Grains FTMR was improved by adding 0.4 g/kg Lactobacillus brucelli or 0.2 g/kg Lactobacillus plantarum.