不同乳酸菌添加剂 对谷子青贮品质及CNCPS 组分的影响. (Chinese)

The effects of four different types of lactic acid bacteria additives on the quality and CNCPS components of millet silage were investigated. Five treatments were set up. They were the control group, Lactobacillus paracasei LP1 group, Lactobacillus plantarum LP2 group, Lactobacillus casei LC group, and Lactobacillus buchneri LB group. The fermentation quality, nutrient composition and CNCPS components of millet silage were determined. The results showed that compared with the control group, pH value and buchneri acid content significantly decreased, and lactic acid content significantly increased in Lactobacillus paracasei LP1 group (P<0.05). The NDF and ADF contents of Lactobacillus paracasei LP1 group were lower than those of the other treatments. Compared with the control group and the Lactobacillus plantarum LP2 group, the content of soluble carbohydrate significantly decreased (P<0.05), and the content of starch significantly increased in other Lactobacillus additive treatment groups (P<0.05). The PB2 content in the Lactobacillus buchneri LB group was significantly higher than that in other treatment groups, the PB3 content was significantly lower than that in the control group (P<0.05), and the contents of PB3 and NSC in the Lactobacillus buchneri LB group was significantly lower than that in other groups (P<0.05). The results showed that all the four Lactobacillus additives could improve the fermentation quality and nutritional value of millet silage, among which Lactobacillus paracasei could significantly improve the fermentation quality of the millet silage, and Lactobacillus buchneri had the most significant effect on the rapid degradation of the protein components and carbohydrate components. [ABSTRACT FROM AUTHOR]

试验探究了4 种不同类型乳酸菌添加剂对谷子青贮品质和CNCPS 组分的影响, 设置了5 个处理, 分 别为对照组、副干酪乳杆菌LP1 （Lactobacillus paracasei） 组、植物乳杆菌LP2 （Lactobacillus plantarum） 组、干酪 乳杆菌LC （Lactobacillus casei） 组和布氏乳杆菌LB （Lactobacillus buchneri） 组, 测定谷子青贮的发酵品质、营养 成分和CNCPS 组分。结果表明, 与对照组相比, 副干酪乳杆菌LP1 组pH 值和丁酸（BA） 含量显著降低, 乳酸 （LA） 含量显著上升（P<0.05）, 副干酪乳杆菌LP1 组的中性洗涤纤维（NDF） 和酸性洗涤纤维（ADF） 含量低于 其他处理（P<0.05）。与对照组和植物乳杆菌LP2 组相比, 其他添加剂处理组可溶性碳水化合物（WSC） 含量显 著降低（P<0.05）, 淀粉（Starch） 含量显著升高（P<0.05）;布氏乳杆菌LB 组中速降解蛋白（PB2） 含量显著高于 其他处理组（P<0.05）, 慢速降解蛋白（PB3） 和非结构碳水化合物（NSC） 含量显著低于其他处理组（P<0.05）。 研究表明, 4 种乳酸菌添加剂均能够改善谷子青贮的发酵品质及营养价值, 其中副干酪乳杆菌能够显著提升谷子 青贮的发酵品质, 布氏乳杆菌提高快速降解蛋白组分和快速降解碳水化合物组分的作用效果最显著. [ABSTRACT FROM AUTHOR]

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