家畜生态学报2026，Vol.47Issue(5)：31-36,6.DOI:10.3969/j.issn.1673-1182.2026.05.005
乳酸菌对奶山羊全混合日粮营养成分、发酵品质和有氧稳定性的影响
Effects of Lactic Acid Bacteria on Nutrient Composition,Fermentation Quality,and Aerobic Stability of TMR
摘要
Abstract
The study aimed to evaluate the effects of lactic acid bacteria(LAB)on the nutritional composition,fermentation quality,and aerobic stability of TMR for dairy goats,providing key basis for optimizing feed quality.Five strains of lactic acid bacteria previously isolated in the laboratory were individually added to dairy goat TMR to establish five treatments groups:the CK group without LAB,the LB group with Lactobacillus plantarum and Lactobacillus buchneri;the LBF group and LBP group based on LB with the addition of Lactobacillus fer mentum and Pediococcus pentosaceus,respectively;and the LBPF group with both Lactobacillus fermentum and Pediococ-cus pentosaceus added.The TMR was sealed and fermented at room temperature,and samples were collected at days 1,3,7,15,and 30 to assess nutrient composition,fermentation characteristics,and aerobic stability.The results showed that,numerically,all LAB-treated groups exhibited lower dry matter(DM)loss rates than the CK group throughout the fermentation period.After 30 days of fermentation,the WSC content of was significantly higher in all LAB groups compared with the CK group(P＜0.05).The LB,LBF,and LBP groups showed significantly lower water-soluble carbohydrate loss rate(WSCL)than CK throughout the entire trial(P＜0.05).On day 15,the NDF degradation rates in the LB,LBP,and LBPF groups were significantly higher than in CK group(P＜0.05).On day 30,the LB and LBF groups had the lowest pH values,significantly lower than CK(P＜0.05),and the LB group had a significantly higher lactic acid concentration than CK(P＜0.05).Additionally,the LBP group maintained significantly lower NH3-N/TN ratios than CK throughout the fermentation period(P＜0.05).LAB addition significantly improved the aerobic stability of the TMR(P＜0.05),with aerobic stability durations ranging from 27 to 32 hours.In summary,the addi-tion of LAB during TMR fermentation can reduce WSC losses,enhance NDF degradation,and improve the profile of organic acids during fermentation.Among the treatments,the combination of L.plantarum and L.buchneri,as well as their co-inoculation with P.pentosaceus,showed superior potential in minimizing nutrient losses and enhancing fermentation quality of dairy goat TMR.关键词
乳酸菌/发酵全混合日粮/营养成分/发酵品质/有氧稳定性Key words
lactic acid bacteria/fermented total mixed ration/nutritional composition/fermentation quality/aerobic stability分类
农业科技引用本文复制引用
刘思彤,唐连群,王平..乳酸菌对奶山羊全混合日粮营养成分、发酵品质和有氧稳定性的影响[J].家畜生态学报,2026,47(5):31-36,6.基金项目
陕西省自然科学基础研究计划(2024JC-YBMS-172) （2024JC-YBMS-172）
