Effects of hexanoic acid, Lactobacillus plantarum and their combination on the fermentation characteristics of Napier grass
Effects of hexanoic acid, Lactobacillus plantarum and their combination on the fermentation characteristics of Napier grass
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己酸、植物乳杆菌及其组合对龙尾草发酵特性的影响
DOI：
10.1016/j.anifeedsci.2019.05.005
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发表时间：
2019-06-01
影响因子：
3.2
通讯作者：
Shao, Tao
中科院分区：
文献类型：
--
作者：
Mugabe, Wazha;Yuan, Xianjun;Shao, Tao
研究己酸（Hex）、植物乳杆菌（Lp）及其组合对纳皮耶草（Pennisetum purpureum）青贮发酵的影响。纳皮耶草在不添加添加剂（C）、Lp、Hex和Hex + Lp的情况下青贮60 d。与C组相比，接种Lp的青贮饲料乳酸（LA）迅速积累，pH值下降。添加Hex和Hex + Lp的青贮料在整个青贮过程中LA、乙酸（AA）的积累以及pH和水溶性碳水化合物（WSC）的下降速度均慢于不添加Hex的青贮料。Hex、Lp和Hex + Lp处理（P < 0.01）降低了青贮料中氨态氮（AN）和乙醇浓度的积累。与不含Hex的添加剂相比，添加Hex的添加剂对乳酸菌和酵母菌的活性有抑制作用（P < 0.01）。Lp的添加提高了纳皮耶草青贮的发酵品质，而Hex和Hex + Lp的添加导致了中间发酵，具有更好的抗霉菌效果和WSC保存效果。本研究表明，Hex单独或与L. plantarum是潜在的发酵抑制剂，具有抗真菌作用，可以在整个青贮过程中持续存在。
The study aimed to investigate the effects of hexanoic acid (Hex), Lactobacillus plantarum (Lp) and their combination on the fermentation profile of Napier grass (Pennisetum purpureum) silage. Napier grass was ensiled without additive (C), Lp, Hex and combinations of Hex + Lp for 60 d. Silage inoculated with Lp exhibited rapid accumulation of lactic acid (LA) and decline of pH over the ensiling as compared to the C silage. The accumulation of LA, acetic acid (AA) and the decline of pH and water soluble carbohydrates (WSC) in silages with Hex and Hex + Lp were slower than those of silage without Hex over the ensiling. The addition of Hex, Lp and Hex + Lp (P < 0.01) depressed the accumulation of ammonia nitrogen (AN) and ethanol concentrations over the ensiling as compared to the C silage. Additive with Hex inhibited the activity of lactic acid bacteria (LAB) and yeasts (P < 0.01) as compared to those without Hex. The addition of Lp improved fermentation quality of Napier grass silage, while Hex and Hex + Lp caused an intermediate fermentation with greater antimycotic effects and WSC preservation. This study showed that Hex alone or in combination with L. plantarum were potential fermentation inhibitors with antimycotic effects that could persist throughout the ensiling.