西北农林科技大学学报（自然科学版）2026，Vol.54Issue(4)：26-32,7.DOI:10.13207/j.jnwafu.2026.04.004
添加不同乳酸菌对柴胡茎叶青贮品质的影响
Effects of adding different lactic acid bacteria on the silage quality of Bupleurum chinese stems and leaves
摘要
Abstract
[Objective]The study aims to explore the effects of different lactic acid bacteria additives on the silage quality of Bupleurum chinese stems and leaves,providing a theoretical basis for the feed utilization of B.chinese stems and leaves,and the effective utilization of their active ingredients.[Method]Using B.chinese stems and leaves as silage materials,treatments involving the addition of Enterococcus faecium(S),Lactobacil-lus pentosus(W),Enterococcus faecium+Lactobacillus pentosus(SW),and Qingzhubao additive(Q)were ap-plied,with a blank control(CK).Each treatment was replicated four times.After 45 days of ensiling,the effects of different lactic acid bacteria additives on the nutritional components,fermentation quality,and active ingredi-ents of B.chinese stems and leaves were investigated.A comprehensive evaluation of silage effects of different lactic acid bacteria additives on B.chinese stems and leaves was conducted.[Result]Compared with CK,the SW treatment showed significantly increased(P<0.05)contents of dry matter(DM),acid detergent fiber(ADF)and neutral detergent fiber(NDF),while exhibiting significantly decreased P<0.05)content of crude protein(CP).The soluble carbohydrate(WSC)content in the Q treatment increased significantly.Compared with CK,the pH values of S,W,SW,and Q treatments decreased significantly(P<0.05).Lactic acid(LA)content in W,SW,and Q treatments increased significantly(P<0.05).Propionic acid(PA)content in the SW treatment increased significantly(P<0.05).Ammonia nitrogen(AN)content in S,SW,and Q treatments de-creased significantly(P<0.05),and the ratio of ammonia nitrogen to total nitrogen(AN/TN)in S,W,SW,and Q treatments decreased significantly(P<0.05).Compared with CK,saikosaponin a and d contents in S,W,SW,and Q treatments increased significantly(except for the content of saikosaponin a in the W treatment).Specifically,saikosaponin a content in S,SW,and Q treatments significantly increased by 90.25%,133.88%and 118.52%,respectively(P<0.05),while saikosaponin d content in S,W,SW,and Q treatments increased significantly by 191.18%,85.97%,121.67%and 98.05%,respectively(P<0.05).The comprehensive evalu-ation revealed that the silage effect of B.chinese stems and leaves was ranked as S>Q>W>SW.[Conclusion]Adding different lactic acid bacteria additives during B.chinense silage can improve the fermentation quality and increase the nutritional components and active ingredients to some extent.Among the treatments,the one with Enterococcus faecium showed the best comprehensive performance.关键词
柴胡茎叶/青贮品质/乳酸菌/活性成分Key words
B.chinense stems and leaves/silage quality/lactic acid bacteria/active ingredients分类
农业科技引用本文复制引用
刘晓琳,姚璐莹,江丽清,詹文晶,呼国斌,郭刚,陈星耀,高文俊..添加不同乳酸菌对柴胡茎叶青贮品质的影响[J].西北农林科技大学学报（自然科学版）,2026,54(4):26-32,7.基金项目
山西省农业重大技术协同推广计划牧草项目(2023XTTG03-1) （2023XTTG03-1）
吕梁市重点研发项目(2021NYGG-2-3) （2021NYGG-2-3）
