草业学报2025，Vol.34Issue(4)：164-174,11.DOI:10.11686/cyxb2024241
不同添加剂对蚕豆秸秆青贮品质及微生物多样性的影响
Effects of various additives on the quality and microbial diversity of broad bean straw silage
摘要
Abstract
This study investigated the effects of different additives on the quality and microbial diversity of broad bean straw silage.The experiment included seven additive treatments(T1 with 3％sucrose,T2 with lactic acid bacteria,T3 with lactic acid bacteria+3％sucrose,T4 with lactic acid bacteria+0.2％citric acid,T5 with 0.2％citric acid,T6 with 0.03％NaCl,and T7 with 0.1％vitamin C)and a control group without additives(CK group),with 3 replicates for each treatment.After 30 days of ensiling,samples of the silages were analysed of sensory quality,ensiling quality,and microbial diversity.It was found that:1)In terms of sensory quality,all the seven additive treatment groups were grade 1,and were superior to the CK group.2)In terms of ensiling quality,compared with the control group,acetic acid(AA)content in the T1 group was significantly increased(P＜0.05);Lactic acid(LA)content in the T2 group was significantly increased(P＜0.05),and pH value was significantly decreased(P＜0.05).The contents of water soluble carbohydrates(WSC),LA and AA in the T3 group were significantly increased(P＜0.05),and the content of acid detergent fiber and pH value were significantly decreased(P＜0.05).The WSC and LA contents in the T4 group were significantly increased(P＜0.05),while the pH value and ammoniacal nitrogen content were significantly decreased(P＜0.05);The contents of LA and AA in T5 and T7 groups were significantly increased(P＜0.05),while the crude protein(CP)content was significantly decreased(P＜0.05);The contents of WSC,LA and AA in the T6 group were significantly increased(P＜0.05),while CP content was significantly decreased(P＜0.05).3)In terms of microbial diversity,the dominant bacterial groups at the genus level in each group were Enterobacter(accounting for 19.3％—41.3％)and Lactiplantibacillus(accounting for 12.0％—40.0％).Compared with the control group,the relative abundance of Lactobacillus,Pediococcus,and Weissella in the T3,T5,and T7 groups was significantly increased(P＜0.05),and the Alpha diversity and Beta diversity in the T3 group were significantly different(P＜0.05).In summary,the additive treatment enhanced the sensory and silage quality of broad bean straw silage and regulated the microbial community structure of silage fermentation.Among the treatments,combining lactic acid bacteria with 3％sucrose had the best fermentation effect.关键词
蚕豆秸秆/添加剂/青贮品质/微生物多样性Key words
broad bean straw/additives/silage quality/microbial diversity引用本文复制引用
陈鑫珠,林平冬,岳稳,杨雅妮,邱水玲,郑向丽..不同添加剂对蚕豆秸秆青贮品质及微生物多样性的影响[J].草业学报,2025,34(4):164-174,11.基金项目
国家自然科学基金(32302791),福建省人民政府中国农业科学院农业高质量发展超越"5511"协同创新工程项目(XTCXGC2021012,XTCXGC2021019)和非粮蛋白饲料资源开发关键技术研究及产业化应用(福建省生猪营养与饲养重点实验室)(2022L3056)资助. （32302791）
