乳酸菌和酶制剂对马铃薯渣-麸皮混合青贮效果及营养价值的影响

Effects of Lactic Acid Bacteria and Enzyme Preparations on Mixed Silage Quality and Nutritional Value of Potato Residue and Bran

中文关键词: 马铃薯渣  乳酸菌  酶制剂  菌酶发酵

英文关键词: potato residue  lactic acid bacteria  enzyme preparations  bacterial enzyme fermentation

中文摘要:

      探究复合乳酸菌、酶制剂对马铃薯渣麸皮混合青贮效果及营养价值的影响，以期为马铃薯渣的高效利用提供理论依据。试验首先测定了乳酸菌的生物学特性，然后以马铃薯渣-麸皮为发酵底物，分别设置对照（CON）组、复合乳酸菌（LAB）组、复合酶制剂（EN）组和复合菌酶（LE）组，青贮30d后，分析其发酵品质、营养成分、有氧稳定性及微生物多样性。结果表明：①乳酸菌培养16h菌株pH下降至4.0以下，且在pH为4时生长性能最优。②LAB组、EN组和LE组饲料发酵品质评分均为优；EN组和LE组粗蛋白质含量极显著高于CON组和LAB组（P<0.01），中性洗涤纤维含量极显著低于CON组和LAB组（P<0.01）；LE组酸性洗涤纤维含量显著低于其他处理组（P<0.05），其水溶性碳水化合物和乳酸含量最高；EN组的氨态氮/总氮极显著低于其他处理组（P<0.01）。③所有处理组均表现出良好的有氧稳定性。④在门水平上，未发酵原料优势菌门为厚壁菌门（Firmicutes）和变形菌门（Proteobacteria），发酵30d后各组饲料厚壁菌门占比明显提高；在属水平上，未发酵原料的优势菌属为乳杆菌属（ Lactobacillus）、假单胞菌属（Pseudomonas）和乳球菌属（Lactococcus），发酵30d后各组饲料乳杆菌属相对丰度明显增加。综上可知，复合乳酸菌和酶制剂的添加可以提高马铃薯渣麸皮的青贮品质，且复合菌酶制剂协同处理效果最好。

英文摘要:

      Exploring the effects of composite lactic acid bacteria and enzyme preparations on the effectiveness and nutritional value of potato residue bran mixed silage, in order to provide a theoretical basis for the efficient utilization of potato residue. The biological characteristics of lactic acid bacteria were first determined in the experiment. Potato residue bran was used as the fermentation substrate, and control (CON) group, composite lactic acid bacteria (LAB) group, composite enzyme preparation (EN) group, and composite bacterial enzyme (LE) group were set up. After 30 days of ensiling, the fermentation quality, nutritional components, aerobic stability, and microbial diversity were analyzed. The results showed that: ① After 16 hours of cultivation, the pH of the strain decreased to below 4.0, and the growth performance was optimal at pH 4. ② The fermentation quality scores of LAB group, EN group, and LE group feed were all excellent. The crude protein content of the EN and LE groups was significantly higher than that of the CON and LAB groups (P<0.01), while the neutral detergent fiber content was significantly lower than that of the CON and LAB groups (P<0.01). The content of acidic detergent fiber in the LE group was significantly lower than that in other treatment groups (P<0.05), and its water soluble carbohydrates and lactate content were the highest. The ratio of ammonia nitrogen to total nitrogen in the EN group was significantly lower than that in the other treatment groups (P<0.01). ③ All treatment groups exhibited good aerobic stability. ④ At the phylum level, the dominant phyla in unfermented raw materials are Firmicutes and Proteobacteria. After 30 days of fermentation, the proportion of Firmicutes in each group of feed significantly increased. At the genus level, the dominant bacterial genera in unfermented raw materials are Lactobacillus, Pseudomonas, and Lactococcus. After 30 days of fermentation, the relative abundance of Lactobacillus genera in each group of feed increased significantly. In summary, the addition of composite lactic acid bacteria and enzyme preparations can improve the silage quality of potato residue and bran, and the synergistic treatment effect of composite bacterial enzyme preparations is the best.