饲料研究2024，Vol.47Issue(21)：109-114,6.DOI:10.13557/j.cnki.issn1002-2813.2024.21.020
杏鲍菇菌糠与植物乳杆菌对全株水稻青贮品质和体外瘤胃发酵特性的影响
Effects of Pleurotus eryngii fungus bran and Lactobacillus plantarum on whole-plant rice silage quality and rumen fermentation characteristics in vitro
摘要
Abstract
The experiment aimed to explore the effects of different proportions of Pleurotus eryngii fungus bran and Lactobacillus plantarum on the silage quality and in vitro fermentation characteristics of whole-plant rice silage.The experiment used whole-plant rice as the raw material for silage,with a total of seven groups,each with five replicates.The control group(CON group)did not add any silage additives,P Ⅰ group,P Ⅱ group,and P Ⅲ group were respectively added with 100,200,300 g/kg fungus bran for silage,PL Ⅰ group,PL Ⅱ group,and PL Ⅲ group were added with 100 g/kg fungus bran+0.02 g/kg Lactobacillus plantarum,200 g/kg fungus bran+0.02 g/kg Lactobacillus plantarum,300 g/kg fungus bran+0.02 g/kg Lactobacillus plantarum for silage,respectively.The samples were taken for analysis after 60 days of silage.The results showed that the silage odor and total score of PL Ⅱ and PL Ⅲgroups were significantly better than those of the CON group(P＜0.05),and the comprehensive evaluation score was excellent.The CP content of PL Ⅰ group was significantly higher than that of other groups(P＜0.05).After 2rd days of aerobic exposure,the pH value of all groups was lower than 4.5,and on the 4th days of aerobic exposure,the ammoniacal nitrogen(NH3-N)of P Ⅱ and PL Ⅱ groups was significantly lower than that of other groups(P＜0.05).The in vitro fermentation pH value of PL Ⅱ group was higher than that of other groups.The dry matter(DM)degradation rate of the CON group was higher than that of other groups.The degradation rate of crude protein(CP)in each treatment group was significantly higher than that of the CON group(P＜0.05).The degradation rate of neutral detergent fiber(NDF)and acid detergent fiber(ADF)of the PⅡ group was higher than that of other groups.The study indicates that adding Pleurotus eryngii fungus bran and Lactobacillus plantarum in whole-plant rice silage can effectively improve the quality of whole-plant rice silage and in vitro fermentation characteristics,and it is recommended to add 300 g/kg of fungus bran+0.02 g/kg of Lactobacillus plantarum to whole-plant rice silage(fresh weight basis).关键词
全株水稻/杏鲍菇菌糠/植物乳杆菌/发酵特性/营养品质Key words
whole-plant rice/Pleurotus eryngii fungus bran/Lactobacillus plantarum/fermentation characteristics/nutritional quality分类
农业科技引用本文复制引用
蒋润瑶,武伟成,陈东,陈一峰,曹翔,李付强,钱占宇,祝贺..杏鲍菇菌糠与植物乳杆菌对全株水稻青贮品质和体外瘤胃发酵特性的影响[J].饲料研究,2024,47(21):109-114,6.基金项目
山东省重点研发计划项目(项目编号:2023TZXD046) （项目编号:2023TZXD046）
2021年湖湘英才(项目编号:2021RC3139) （项目编号:2021RC3139）
湖南省重点研发计划项目(项目编号:2022NK2025、2023NK2023) （项目编号:2022NK2025、2023NK2023）
山东省中央引导地方科技发展专项资金项目(项目编号:YDZX2022122) （项目编号:YDZX2022122）
湖南省中央引导地方科技发展专项资金项目(项目编号:2023ZYC017、2021QZY037) （项目编号:2023ZYC017、2021QZY037）
湖南省草食动物产业技术体系(项目编号:HARS-08) （项目编号:HARS-08）
国家肉牛牦牛产业技术体系(项目编号:CARS-37) （项目编号:CARS-37）
湘西土家族苗族自治州农林产业黄纯勇领军人才工作室 （）
