中国畜牧杂志2017，Vol.53Issue(7)：90-94,5.DOI:10.19556/j.0258-7033.2017-07-090
乳酸菌不同添加量及糖蜜对全混合日粮发酵品质的影响
Effects of Different Volumes of Lactobacillus and Molasses on Fermentation Quality of Total Mixed Ration
摘要
Abstract
In this study,we will evaluate the effects of different volumes of Lactobacillus and molasses on the fermentation quality of total mixed ration.Lactic acid bacteria(Lactobacillus)were sprayed onto the TMR with the different volumes of 0.5％,1％,0.5％+5％ molasses and 1％+5％ molasses,and were stored in the room temperature condition after being vacuumed.Fermentation index were measured at two weeks after being fermentation.The results shows that:There was no significant difference in crude protein content among different treatments(P＞0.05);The proportion of neutral detergent fiber in T4 group were significant lower than that in other group(P＜0.05);Acid detergent fiber showed no significant difference(P＞0.05);pH and lactic acid content,there was significant difference between the T3,T4group and the control group,lactic acid content of T3 group was the highest,and the pH of T4 group was lowest;The content NH3-N,total VFA and acetic acid showed no significant difference(P＞0.05);The content of butyric acid in group T4 was significantly lower than that in other groups.Based on the above data and V-Score score,adding 1％ Lactobacillus and 5％ molasses,there was the best fermentation quality,but in the actual production,considering the two aspects to improve the fermentation quality and economic benefits,Lactobacillus and molasses most suitable amount were 0.5％ and 5％.关键词
全混合发酵日粮/乳酸菌/发酵品质/营养成分Key words
Total mixed fermentation/Lactobacillus/Fermentation quality/Nutritional components分类
农业科技引用本文复制引用
郭盼盼,张旭,高青山,严昌国,金锡九..乳酸菌不同添加量及糖蜜对全混合日粮发酵品质的影响[J].中国畜牧杂志,2017,53(7):90-94,5.基金项目
吉林省科技发展计划项目(20160309002NY) （20160309002NY）
