草业学报2026，Vol.35Issue(6)：181-189,9.DOI:10.11686/cyxb2025299
玉米浆与乳酸菌协同发酵对玉米秸秆营养成分、瘤胃发酵特性及体外降解率的影响
Synergistic effects of added maize steep liquor and lactic acid bacteria during fermentation on the nutritional value,rumen fermentation characteristics,and in vitro degradability of maize stover
摘要
Abstract
This experiment aimed to investigate the synergistic effects of added maize steep liquor and lactic acid bacteria during fermentation on the nutritional composition,rumen fermentation characteristics,and in vitro degradability of maize stover.Maize stover was prepared with four different pretreatments based on dry matter:no pretreatment for the control treatment(CON);1.0×1011 CFU·g-1 lactic acid bacteria pretreatment for the CL treatment(CL);5%maize steep liquor pretreatment for the CC group(CC);and a 5%CC+lactic acid bacteria treatment(CCL).Distilled water was added to the maize stover to adjust the moisture content to 65%,and each group had four replicates.The nutritional composition,in vitro rumen fermentation characteristics,and in vitro digestibility of the maize stover were analyzed after 56 days of anaerobic fermentation.Results showed that:1)The crude protein and acetic acid contents in the CL,CC and CCL groups were significantly higher than in the CON group(P<0.001),and the pH values in the CL and CCL groups were significantly lower than that in the CON group(P<0.05).2)Compared with the CON group,the in vitro fermentation ammonia nitrogen concentration in the CL,CC and CCL groups was significantly increased(P<0.05),the acetic acid and the total volatile fatty acid concentration in the CCL group was significantly increased(P<0.05).3)Compared with the CON group,the in vitro dry matter degradability in the CL,CC and CCL groups were significantly higher than that in the CON group(P<0.001),and the in vitro crude protein degradability in the CC and CCL groups were significantly higher than in the CON group(P<0.05).In conclusion,the addition of synergistic fermentation of maize steep liquor and lactic acid bacteria enhanced the nutritional value of maize stover,improved its fermentation quality,and increased the degradability of nutrients.关键词
玉米秸秆/玉米浆/营养成分/体外降解率Key words
corn stover/corn steep liquor/nutritional composition/in vitro degradability引用本文复制引用
洪海洋,沙志行,姜明明,苏晓龙,任文义,孔伟豪,张力莉,徐晓锋,马玉林..玉米浆与乳酸菌协同发酵对玉米秸秆营养成分、瘤胃发酵特性及体外降解率的影响[J].草业学报,2026,35(6):181-189,9.基金项目
黑龙江省自然科学基金项目(SS2022C004)资助. （SS2022C004）
