Effects of calcium propionate on the fermentation quality and aerobic stability of alfalfa silage.
Effects of calcium propionate on the fermentation quality and aerobic stability of alfalfa silage.
复制标题
丙酸钙对苜蓿青贮饲料发酵品质及有氧稳定性的影响
DOI：
10.5713/ajas.16.0956
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发表时间：
2017-09
期刊：
影响因子：
--
通讯作者：
Shao T
中科院分区：
文献类型：
--
作者：
Dong Z;Yuan X;Wen A;Desta ST;Shao T
目的研究丙酸钙（CAP）作为青贮饲料添加剂对苜蓿青贮饲料氮转化、发酵品质及有氧稳定性的影响。方法采用5、10、15、20 g/kg鲜重（FW） 4种浓度的CAP对紫花苜蓿进行青贮30 d。开启后，对青贮进行化学和微生物特性分析，并进行好氧稳定性试验。结果CAP添加比例的增加不影响pH、乳酸（LA）浓度和酵母菌数量，而使肠杆菌（p = 0.029）、霉菌（p<0.001）和梭菌（p<0.001）数量线性降低，乙酸（p<0.001）、丙酸（p<0.001）、丁酸（p<0.001）和乙醇（p = 0.007）数量呈二次曲线增加（p = 0.001）。随着CAP比例的增加，干物质（DM）损失（p<0.001）、游离氨基酸N （p<0.001）、氨氮（p = 0.004）和非蛋白N （p<0.001）含量线性降低，DM （p = 0.048）、水溶性碳水化合物（p<0.001）和肽N （p<0.001）含量线性增加。CAP10的飞行点最高（75.9），代表了最佳的发酵品质。与对照组相比，经CAP处理的青贮饲料的稳定时间增加，从而提高了其有氧稳定性。结论CAP的添加可以抑制青贮和空气暴露过程中不良微生物的产生，从而改善苜蓿青贮的发酵质量和有氧稳定性，延缓蛋白质的水解。建议以10 g/kg FW作为添加剂使用。
Objective To assess the potency of calcium propionate (CAP) used as silage additive, an experiment was carried out to evaluate the effect of CAP on the nitrogen transformation, fermentation quality and aerobic stability of alfalfa silages. Methods Alfalfa was ensiled with four levels of CAP (5, 10, 15, and 20 g/kg of fresh weight [FW]) in laboratory silos for 30 days. After opening, the silages were analyzed for the chemical and microbiological characteristics, and subjected to an aerobic stability test. Results The increasing proportion of CAP did not affect pH, lactic acid (LA) concentrations and yeast counts, while linearly decreased counts of enterobacteria (p = 0.029), molds (p<0.001) and clostridia (p<0.001), and concentrations of acetic acid (p<0.001), propionic acid (p<0.001), butyric acid (p<0.001), and ethanol (p = 0.007), and quadratically (p = 0.001) increased lactic acid bacteria counts. With increasing the proportion of CAP, the dry matter (DM) loss (p<0.001), free amino acid N (p<0.001), ammonia N (p = 0.004), and non-protein N (p<0.001) contents were linearly reduced, whereas DM (p = 0.048), water soluble carbohydrate (p<0.001) and peptide N (p<0.001) contents were linearly increased. The highest Flieg’s point was found in CAP10 (75.9), represented the best fermentation quality. All silages treated with CAP improved aerobic stability as indicated by increased stable hours compared with control. Conclusion The addition of CAP can suppress the undesirable microorganisms during ensiling and exposure to air, thereby improving the fermentation quality and aerobic stability as well as retarding the proteolysis of alfalfa silage. It is suggested that CAP used as an additive is recommended at a level of 10 g/kg FW.
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影响因子：
3.5
作者：
Kung, L;Sheperd, AC;Glancey, JL
通讯作者：
Glancey, JL
影响因子：
3.5
作者：
Silva, V. P.;Pereira, O. G.;Santos, S. A.
通讯作者：
Santos, S. A.
DOI：
10.5713/ajas.2011.11435
发表时间：
2012-04
期刊：
Asian-Australasian journal of animal sciences
影响因子：
--
作者：
Yuan X;Yu C;Shimojo M;Shao T
通讯作者：
Shao T
影响因子：
2
作者：
ASHBELL, G;THEUNE, HH;SKLAN, D
通讯作者：
SKLAN, D
影响因子：
3.5
作者：
Ogunade, I. M.;Kim, D. H.;Adesogan, A. T.
通讯作者：
Adesogan, A. T.