饲料研究2025，Vol.48Issue(8)：122-126,5.DOI:10.13557/j.cnki.issn1002-2813.2025.08.021
不同微生物添加剂对构树青贮感官评分、营养成分、发酵品质及有氧稳定性的影响
Effects of different microbial additives on sensory score,nutritional components,fermentation quality,and aerobic stability of Broussonetia papyrifera silage
摘要
Abstract
The study aimed to investigate the effects of different microbial additives on the sensory score,nutritional components,fermentation quality,and aerobic stability of Broussonetia papyrifera silage.The experiment followed a single-factor design and was randomly divided into seven groups:A no additive group(control group),a 0.02 g/kg Lactobacillus plantarum group(test group 1),a 0.02 g/kg Bacillus subtilis group(test group 2),a 0.02 g/kg Saccharomyces cerevisiae group(test group 3),a 0.01 g/kg Lactobacillus plantarum+0.01 g/kg Bacillus subtilis group(test group 4),a 0.01 g/kg Lactobacillus plantarum+0.01 g/kg Saccharomyces cerevisiae group(test group 5),and a 0.01 g/kg Bacillus subtilis+0.01 g/kg Saccharomyces cerevisiae group(test group 6),with four replicates in each group.The silage was fermented for 60 days.The results showed that the sensory score of the control group was the lowest at 13 points,while test group 2 scored 15 points.The sensory scores of the remaining experimental groups ranged from 16 to 19 points,indicating"excellent"quality,with test group 5 achieving the highest score of 19 points.Compared to the control group,the dry matter content in test groups 4,5,and 6 significantly increased(P<0.05),while the acid detergent fiber and acid detergent lignin contents significantly decreased(P<0.05).Except for test group 2,the crude protein content in the other test groups significantly increased(P<0.05).Except for test group 3,the neutral detergent fiber content in the other test groups significantly decreased(P<0.05).Compared to the control group,the lactic acid content in test groups 1,4,5,and 6 significantly increased(P<0.05),and the propionic acid content in test groups 4,5,and 6 significantly decreased(P<0.05).Except for test group 2,the pH value and ammonia nitrogen/total nitrogen ratio in the other test groups significantly decreased(P<0.05).The aerobic stability of the test groups was significantly higher than that of the control group(P<0.05),with test group 5 showing the highest aerobic stability.The study indicates that different microbial additives can improve the sensory score,nutritional components,fermentation quality,and aerobic stability of Broussonetia papyrifera silage,the combination of 0.01 g/kg Lactobacillus plantarum+0.01 g/kg yeast shows a better performance.关键词
微生物添加剂/构树青贮/感官评分/营养成分/发酵品质/有氧稳定性Key words
microbial additives/Broussonetia papyrifera/sensory score/nutritional components/fermentation quality/aerobic stability分类
农业科技引用本文复制引用
宋琦,王茜..不同微生物添加剂对构树青贮感官评分、营养成分、发酵品质及有氧稳定性的影响[J].饲料研究,2025,48(8):122-126,5.基金项目
2021年度山西省基础研究计划(项目编号:20210302124232) （项目编号:20210302124232）
2023年山西省高等学校大学生创新创业训练计划(项目编号:20231072) （项目编号:20231072）
