Inoculant effects on alfalfa silage: Fermentation products and nutritive value
Inoculant effects on alfalfa silage: Fermentation products and nutritive value
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DOI：
10.3168/jds.2006-877
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发表时间：
2007-11-01
影响因子：
3.5
通讯作者：
Contreras-Govea, F. E.
中科院分区：
文献类型：
--
作者：
Filya, I.;Muck, R. E.;Contreras-Govea, F. E.
在实验室条件下，研究了14种微生物接种剂对紫花苜蓿青贮料发酵及营养价值的影响。对第二年生紫花苜蓿林分的第一茬(477克干物质/公斤)和第二茬(393g干物质/公斤)进行了两次青贮试验。在两个试验中，紫花苜蓿都是用标准的田间设备收获的。所有接种剂均按1.0×10(6)cfu/g作物接种。未接种的青贮料作为对照。添加接种剂后，将切碎的牧草分别以500g/L的浓度装入1.0g/L和0.5g/L的L厌氧玻璃瓶中青贮，每个试验设15个处理(未接种对照和14个接种剂)，每个处理4个料仓。筒仓在室温(类似于22摄氏度)下至少储存30d。在初切青贮料中，除1种接种剂外，所有接种剂的pH值均低于未接种的对照，且除2株外，所有同种发酵菌都将发酵转向乳酸。在二次青贮料中，附生乳酸菌的数量为2.7×10(7)cfu/g，只有商业接种剂才能使发酵发生显著变化。总体而言，微生物接种剂总体上对紫花苜蓿青贮料的特性有积极的影响，表现在较低的pH值和将发酵转向乳酸或异源发酵乳酸菌布氏乳杆菌的发酵转向乳酸。在所测试的商业产品中，这些影响更强。尽管乳酸菌对青贮发酵有积极的作用，但接种乳酸菌并不能提高48h的DM真消化率。
The effect of 14 microbial inoculants on the fermentation and nutritive value of alfalfa silages was studied under laboratory conditions. The first cut (477 g of dry matter/kg) and second cut (393 g of dry matter/kg) of a second-year alfalfa stand were ensiled in 2 trials. In both trials alfalfa was harvested with standard field equipment. All inoculants were applied at 1.0 x 10(6) cfu/g of crop. Uninoculated silages served as controls. After inoculants were added, the chopped forages were ensiled in 1.0-and 0.5-L anaerobic glass jars, respectively, at a density of 500 g/L. Each trial had 15 treatments (uninoculated control and 14 inoculants), with 4 silos per treatment. Silos were stored for a minimum of 30 d at room temperature (similar to 22 degrees C). In first-cut silage, all inoculants but one reduced pH relative to the uninoculated control, and all but 2 of the homofermentative strains shifted fermentation toward lactic acid. In second-cut silage, the epiphytic lactic acid bacterial population was 2.7 x 10(7) cfu/g, and only commercial inoculants produced significant shifts in fermentation. Overall, microbial inoculants generally had a positive effect on alfalfa silage characteristics in terms of lower pH and shifting fermentation toward lactic acid with homofermentative lactic acid bacteria or toward acetic acid with heterofermentative lactic acid bacteria, Lactobacillus buchneri. These effects were stronger in the commercial products tested. In spite of the positive effects on silage fermentation, 48-h in vitro true DM digestibility was not improved by inoculation with lactic acid bacteria.