中国牛业科学2025，Vol.51Issue(3)：1-10,19,11.DOI:10.26951/j.cnki.ccs.2025.03.001
乳酸菌和酶制剂对马铃薯渣-麸皮混合青贮效果及营养价值的影响
Effects of Lactic Acid Bacteria and Enzyme Preparations on Mixed Silage Quality and Nutritional Value of Potato Residue and Bran
摘要
Abstract
Exploring the effects of composite lactic acid bacteria and enzyme preparations on the effec-tiveness and nutritional value of potato residue bran mixed silage,in order to provide theoretical basis for the efficient utilization of potato residue.The biological characteristics of lactic acid bacteria were first de-termined in the experiment.Potato residue bran was used as the fermentation substrate,and control(CON)group,composite lactic acid bacteria(LAB)group,composite enzyme preparation(EN)group,and com-posite bacterial enzyme(LE)group were set up.After 30 days of ensiling,the fermentation quality,nutri-tional components,aerobic stability,and microbial diversity were analyzed.The results showed that:①Af-ter 16 hours of cultivation,the pH of the strain decreased to below 4.0,and the growth performance was optimal at pH 4.②The fermentation quality scores of LAB group,EN group,and LE group feed were all excellent.The crude protein content of the EN and LE groups was significantly higher than that of the CON and LAB groups(P＜0.01),while the neutral detergent fiber content was significantly lower than that of the CON and LAB groups(P＜0.01).The content of acidic detergent fiber in the LE group was significant-ly lower than that in other treatment groups(P＜0.05),and its water-soluble carbohydrates and lactate content were the highest.The ratio of ammonia nitrogen to total nitrogen in the EN group was significantly lower than that in the other treatment groups(P＜0.01).③All treatment groups exhibited good aerobic stability.④At the phylum level,the dominant phyla in unfermented raw materials are Firmicutes and Pro-teobacteria.After 30 days of fermentation,the proportion of Firmicutes in each group of feed signifi-cantly in-creased.At the genus level,the dominant bacterial genera in unfermented raw materials are Lactobacillus,Pseudomonas,and Lactococcus.After 30 days of fermentation,the relative abundance of Lactobacillus gene-ra in each group of feed increased significantly.In summary,the addition of composite lactic acid bacteria and enzyme preparations can improve the silage quality of potato residue and bran,and the synergistic treatment effect of composite bacterial enzyme preparations is the best.关键词
马铃薯渣/乳酸菌/酶制剂/菌酶发酵Key words
potato residue/lactic acid bacteria/enzyme preparations/bacterial enzyme fermentation分类
农业科技引用本文复制引用
辛晨,姚军虎,王腊梅,曹阳春,李玉龙,曹容容,张小玲,芦晶,胡海涛,张瑞,米虎伟,王砀砀..乳酸菌和酶制剂对马铃薯渣-麸皮混合青贮效果及营养价值的影响[J].中国牛业科学,2025,51(3):1-10,19,11.基金项目
国家重点研发计划项目(2021YFD130) （2021YFD130）
陕西省杰出青年科学基金项目(2024-JC-JCQN-25) （2024-JC-JCQN-25）
宁夏回族自治区重点研发计划项目 （）
