动物营养学报2026，Vol.38Issue(4)：3131-3147,17.DOI:10.12418/CJAN2026.251
复合酶与植物乳杆菌协同改善桑枝青贮发酵品质、营养价值及瘤胃降解特性
Complex Enzymes and Lactobacillus plantarum in Synergy to Improve Fermentation Quality,Nutritional Value and Rumen Degradation Characteristics of Mulberry Branch Silage
摘要
Abstract
This experiment was conducted to explore the effects of complex enzymes and Lactobacillus planta-rum on the fermentation quality,nutritional value,Cornell net carbohydrate-protein system(CNCPS)frac-tions,and rumen degradation characteristics of mulberry branch silage.Four groups were set up in the experi-ment,namely the control group(CON group),the enzyme preparation group(ME group),the bacterial preparation group(MB group),and the bacterial-enzyme preparation group(MEB group),with three repli-cates in each group.The optimized complex enzymes(cellulase,xylanase,β-glucanase,pectinase and lacca-se)and Lactobacillus plantarum were selected to carry out 30-day silage fermentation on mulberry branches.Then,the nutritional value was evaluated by in vitro method,CNCPS method and nylon bag method.The re-sults showed as follows:1)the crude protein(CP)content in mulberry branch silage and the gas production after 48 hours of in vitro fermentation in the MEB group were significantly higher than those in the other groups(P＜0.05),while the neutral detergent fiber(NDF)content and the pH of in vitro fermentation were signifi-cantly lower than those in the other groups(P＜0.05).2)Compared with the CON group,the total volatile fatty acid content in vitro fermentation in each additive treatment group was significantly increased(P＜0.05).3)In the carbohydrate fractions of CNCPS,compared with the CON group,the contents of CC and CB3 in each additive treatment group were significantly decreased(P＜0.05),and the CB2 content was significantly increased(P＜0.05).Meanwhile,the non-fibrous carbohydrate content in the MEB group was significantly higher than that in the ME group and the MB group(P＜0.05),the CB2 content was significantly higher than that in the ME group(P＜0.05),and the CC and CB3 contents were significantly lower than those in the ME group and the MB group(P＜0.05).In the protein fractions of CNCPS,the PA2 content in the MEB group was significantly higher than that in the other groups(P＜0.05);the PB1 content in the MB group and the MEB group was significantly higher than that in the CON group and the ME group(P＜0.05),and the PB2 content was significantly higher than that in the ME group(P＜0.05).4)The rumen degradation rates and ef-fective degradation rates of dry matter,CP,NDF and acid detergent fiber in the MEB group were higher a-mong all groups.In conclusion,the addition of complex enzymes and Lactobacillus plantarum can effectively improve the fermentation quality,nutritional value and rumen degradation characteristics of mulberry branch si-lage,and the combined addition of bacteria and enzymes is more effective than the single addition.[Chinese Journal of Animal Nutrition,2026,38(4):3131-3147]关键词
菌酶协同/桑枝青贮/体外发酵/CNCPS/瘤胃降解特性Key words
bacteria-enzyme synergy/mulberry branch silage/in vitro fermentation/CNCPS/rumen degra-dation characteristics分类
农业科技引用本文复制引用
原昊,武莹莲,马俊南,屠焰,刁其玉..复合酶与植物乳杆菌协同改善桑枝青贮发酵品质、营养价值及瘤胃降解特性[J].动物营养学报,2026,38(4):3131-3147,17.基金项目
中国农业科学院创新工程专项——饲料粮减量替代技术体系创建与应用(CAAS-IFR-2023-01) （CAAS-IFR-2023-01）
