[1]刘蓓一,赵冉冉,田吉鹏,等.菌酶协同发酵对奶牛发酵全价混合日粮营养成分、发酵品质、体外消化率的影响[J].江苏农业学报,2024,(06):1038-1044.[doi:doi:10.3969/j.issn.1000-4440.2024.06.010]
　LIU Beiyi,ZHAO Ranran,TIAN Jipeng,et al.Effects of cooperative fermentation by bacteria and enzymes on nutrient composition, fermentation quality and in vitro digestibility of fermented total mixed rations in dairy cows[J].,2024,(06):1038-1044.[doi:doi:10.3969/j.issn.1000-4440.2024.06.010]
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菌酶协同发酵对奶牛发酵全价混合日粮营养成分、发酵品质、体外消化率的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2024年06期
页码:
1038-1044
栏目:
畜牧兽医·水产养殖·益虫饲养
出版日期:
2024-06-30

文章信息/Info

Title:
Effects of cooperative fermentation by bacteria and enzymes on nutrient composition, fermentation quality and in vitro digestibility of fermented total mixed rations in dairy cows
作者:
刘蓓一1; 赵冉冉1; 田吉鹏1; 宦海琳1; 程云辉1; 许能祥1; 张文洁1; 韩冰峰2; 丁成龙1
(1.江苏省农业科学院畜牧研究所/农业农村部种养结合重点实验室,江苏南京210014；2.瑞粮饲料(徐州)有限公司,江苏徐州221600)
Author(s):
LIU Beiyi1; ZHAO Ranran1; TIAN Jipeng1; HUAN Hailin1; CHENG Yunhui1; XU Nengxiang1; ZHANG Wenjie1; HAN Bingfeng2; DING Chenglong1
(1.Institute of Animal Science, Jiangsu Academy of Agricultural Sciences/Key Laboratory of Crop and Animal Integrated Farming， Ministry of Agriculture and Rural Affairs, Nanjing 210014, China；2.Ruiliang Feed (Xuzhou) Co., Ltd., Xuzhou 221600, China)
关键词:
发酵全价混合日粮; 菌酶协同发酵; 发酵品质; 营养品质; 体外消化率
Keywords:
fermented total mixed rations; cooperative fermentation by bacteria and enzymes; fermentation quality; nutrient quality; in vitro digestibility
分类号:
S816.6
DOI:
doi:10.3969/j.issn.1000-4440.2024.06.010
摘要:
为研究菌酶协同发酵对奶牛发酵全价混合日粮的营养成分、发酵品质、体外消化率的影响,设置5个处理,分别为空白对照(CK)、添加2×105 CFU/g乳酸菌处理(J)、添加2×105 CFU/g乳酸菌+0.025%纤维素酶处理(JX1)、添加2×105 CFU/g乳酸菌+0.050%纤维素酶处理(JX2)、添加2×105 CFU/g乳酸菌+0.100%纤维素酶处理(JX3)。所有处理均进行厌氧发酵,在发酵3 d、7 d、15 d、30 d检测发酵品质,发酵30 d检测营养成分含量、酸溶蛋白含量、体外消化率。结果表明,JX3处理发酵全价混合日粮中的中性洗涤纤维含量显著低于对照(P＜0.05)。JX3处理发酵全价混合日粮的中性洗涤纤维、酸性洗涤纤维、纤维素、半纤维素的含量最低,酸溶蛋白、粗蛋白、乳酸含量最高。JX3处理发酵全价混合日粮的体外干物质消化率和体外中性洗涤纤维消化率最高,分别为84.00%和21.61%。综上所述,2×105 CFU/g乳酸菌+0.100%纤维素酶协同发酵的全价混合日粮营养成分、发酵品质、体外消化率最优。
Abstract:
In order to study the effects of cooperative fermentation by bacteria and enzymes on nutrient composition, fermentation quality and in vitro digestibility of fermented total mixed rations in dairy cows, five treatments were set up, which were blank control (CK), adding 2×105 CFU/g lactobacillus treatment (J), adding 2×105 CFU/g lactobacillus + 0.025% cellulase treatment (JX1), adding 2×105CFU/g lactobacillus + 0.050% cellulase treatment (JX2), adding 2×105CFU/g lactobacillus + 0.100% cellulase treatment(JX3). All treatments were subjected to anaerobic fermentation. The fermentation quality was detected at 3 d, 7 d, 15 d and 30 d of fermentation, and the nutrient content, acid-soluble protein content and in vitro digestibility were detected at 30 d. The results showed that the content of neutral detergent fiber in fermented total mixed rations in JX3 was significantly lower than that in the control (P＜0.05). The contents of neutral detergent fiber, acid detergent fiber, cellulose and hemicellulose of fermented total mixed rations in JX3 were the lowest, while the contents of acid soluble protein, crude protein and lactic acid were the highest. The in vitro dry matter digestibility and in vitro neutral detergent fiber digestibility of fermented total mixed rations in JX3 were the highest, which were 84.00% and 21.61%, respectively. In conclusion, the optimal nutritional composition, fermentation quality and in vitro digestibility of fermented total mixed rations were obtained by adding 2×105CFU/g lactobacillus + 0.100% cellulase.

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备注/Memo

备注/Memo:
收稿日期：2023-06-08基金项目：江苏现代农业产业技术体系建设专项基金[JATS(2023)398];江苏省苏北科技专项(XZ-SZ202112)作者简介：刘蓓一(1984-),女,江苏武进人,博士,副研究员,主要从事饲草加工与草食动物营养研究。(E-mail)byliu@jaas.ac.cn通讯作者：丁成龙,(E-mail)dingcl@jaas.ac.cn
更新日期/Last Update: 2024-07-15