动物营养学报2025，Vol.37Issue(2)：1312-1324,13.DOI:10.12418/CJAN2025.113
苹果酸和柠檬酸对黄梁木叶青贮品质及微生物多样性的影响
Effects of Malic Acid and Citric Acid on Silage Quality and Microbial Diversity of Neolamarckia cadamba Leaves
摘要
Abstract
The aim of this study was to investigate the effects of adding malic acid(MA)and citric acid(CA)on silage quality and microbial diversity of Neolamarckia cadamba leaves.A single-factor design method was used to set up 5 groups,which were blank control group(CK group),MAL group(adding 0.5％MA),MAH group(adding 1.0％MA),CAL group(adding 0.5％CA)and CAH group(adding 1.0％CA),with 3 replicates in each group.The fermentation parameters,nutrients,protein component,protease activity,tan-nin content and microbial diversity in silage were determined after 60 days.The results showed as follows:1)compared with CK group,adding MA and CA at different doses significantly decreased the pH,dry matter loss rate(DML)and contents of acetic acid(AA),non-protein nitrogen(NPN),ammonia nitrogen(AN)and free amino acid nitrogen(FAN)in silage(P＜0.05),and significantly increased the contents of lactic acid(LA),crude protein(CP)and true protein nitrogen(TPN)(P＜0.05);2)compared with CK group,the acid detergent fiber(ADF)content in MAH group was significantly decreased(P＜0.05),and the water solu-ble carbohydrate(WSC)content in MAL and MAH groups was significantly increased(P＜0.05);3)com-pared with CK group,the carboxypeptidase activity in CAL and CAH groups was significantly decreased(P＜0.05);4)compared with CK group,adding organic acids had no significant effects on tannin content(P＞0.05);5)compared with CK group,the Firmicutes relative abundance in each organic acid adding group was significantly decreased(P＜0.05),and the Lactobacillus relative abundance was decreased(P＞0.05);the Ex-iguobacterium relative abundance in CAH group was significantly increased(P＜0.05),and relative abun-dances of Proteobacteria,Acinetobacter and Aeromonas were increased(P＞0.05).In conclusion,both MA and CA can improve silage quality of Neolamarckia cadamba leaves in different degrees,and 1.0％MA is the best addition.[Chinese Journal of Animal Nutrition,2025,37(2):1312-1324]关键词
黄梁木叶/苹果酸/柠檬酸/青贮品质/微生物多样性Key words
Neolamarckia cadamba leaves/malic acid/citric acid/silage quality/microbial diversity分类
农业科技引用本文复制引用
陈金钰,田汉晨,刘金洋,郭勇庆,邓铭,孙宝丽..苹果酸和柠檬酸对黄梁木叶青贮品质及微生物多样性的影响[J].动物营养学报,2025,37(2):1312-1324,13.基金项目
华南农业大学新农村发展研究院2022年度农业科技合作共建项目-永根科技站(4300-E23053) （4300-E23053）
