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邱小燕 ,  姚元枝 ,  潘润泽 ,  李雅思 ,  伍贤进 ,  向孙军 ,  邵涛 ,  田玉桥

引用本文: 邱小燕，姚元枝，潘润泽，李雅思，伍贤进，向孙军，邵涛，田玉桥. 双乙酸钠和糖蜜对秸秆TMR青贮发酵品质及有氧稳定性的影响. 草业科学, 2019, 36(10): 2703-2711. doi: shu
Citation:  QIU X Y, YAO Y Z, PAN R Z, LI Y S, WU X J, XIANG S J, SHAO T, TIAN Y Q. Effects of sodium diacetate and molasses on the fermentation quality and aerobic stability of total mixed ration silages containing straw. Pratacultural Science, 2019, 36(10): 2703-2711. doi: shu

双乙酸钠和糖蜜对秸秆TMR青贮发酵品质及有氧稳定性的影响

  • 1.

    huaihuaxueyuanshengwuyushipingongchengxueyuanminzuyaoyongzhiwuziyuanyanjiuyuliyonghunanshengzhongdianshiyanshi，hunan huaihua 418008

  • 2.

    hunannongyedaxueyuanyiyuanlinxueyuan，hunan zhangsha 410123

  • 3.

    nanjingnongyedaxuesicaodiaozhijiagongyuzhuzangyanjiusuo，jiangsu nanjing 210095

  • 4.

    hunanshengboshikangzhongyiyaogufenyouxiangongsi，hunan huaihua 418008

    • 通讯作者: 邱小燕,

  • 基金项目:BG视讯 湖南省“双一流”学科建设经费资助；湖南省教育厅一般项目(18C0992)；湖南省科技计划项目(2015SK2013)

摘要: 为探讨添加双乙酸钠和糖蜜对以水稻(Oryza sativa)秸秆、玉米(Zea mays)秸秆、全珠四棱豆(Psophocarpus tetragonolobus)和精料为原料调配的全混合日粮(TMR)发酵品质及有氧稳定性的影响。试验设对照组(C，无添加)、双乙酸钠添加组(S，0.5%鲜重)、糖蜜添加组(M，3%鲜重)以及双乙酸钠 + 糖蜜组合添加组(SM，0.5% + 3%鲜重) 4个处理。在温室25 ℃下青贮发酵35 d，开袋后取样测定其发酵品质。并将所有TMR暴露在空气中，分别在第0、3、6、9、12和15天取样分析其有氧稳定性。结果表明，青贮35 d后，各组的氨态氮/总氮均低于100 g·kg–1 DM，且丙酸(1.06～1.54 g·kg–1 DM)和丁酸(1.66～4.64 g·kg–1 DM)含量较少，pH降至4.2左右，表明各组发酵TMR均具有良好的发酵品质。在有氧稳定性方面，双乙酸钠组的有氧稳定性最高(312 h)，显著(P < 0.05)高于对照组(144 h)和糖蜜添加组(216 h)，组合添加组(288 h)的有氧稳定性稍低于(P > 0.05)双乙酸钠添加组，且双乙酸钠添加组乙酸含量在整个有氧暴露阶段均呈较高水平，而pH、酵母菌和好氧性微生物在有氧暴露的整个阶段都呈较低水平，TMR能良好的保存15 d以上。综上所述，添加0.5%的双乙酸钠能提高TMR青贮饲料有氧稳定性且不影响发酵品质，可应用于生产中。

English

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  • BG视讯

    图 1  青贮35 d后各添加剂对发酵全混合日粮有氧稳定性的影响

    Figure 1.  BG视讯 Effect of each additive on the aerobic stability of TMR silages after 35 d of ensiling

    表 1  发酵全混合日粮的原料构成及化学、微生物成分

    Table 1.  BG视讯 Ingredients and chemical and microbial composition of total mixed ration silages

    项目 Item成分 Composition含量 Content
    原料构成
    Ingredients/%
    水稻秸秆 Rice straw 20.00
    玉米秸秆Corn straw 20.00
    精料 Concentrate 35.00
    全株四棱豆
    Whole winged bean    		 25.00
    化学成分
    Chemical
    composition    		 干物质Dry matter/(g·kg–1) 562.10
    粗蛋白Crude protein/(g·kg–1) 140.55
    粗脂肪 Ether extract/(g·kg–1) 22.28
    粗灰分 Crude ash/(g·kg–1) 83.60
    水溶性碳水化合物
    WSC/(g·kg–1)     		58.45
    中性洗涤纤维
    Neutral detergent fiber/(g·kg–1)     		464.86
    酸性洗涤纤维
    Acid detergent fiber/(g·kg–1)     		248.67
    微生物成分
    Microbial populations
    乳酸菌Lactic acid bacteria/
    (lg cfu·g–1)     		4.43
    酵母菌 Yeast/(lg cfu·g–1) 5.90
    好氧性微生物
    Aerobic bacteria/(lg cfu·g–1)     		4.43
    　精料 = 30%玉米粉，4%豆粕，12%菜粕，8%棉粕，15%DDGS，20%麦麸，9%预混料，2%食盐；原料构成、粗蛋白、粗脂肪、水溶性碳水化合物、粗灰分、中性洗涤纤维、酸性洗涤纤维都是以干物质为基础测定。下同。
    　WSC: water soluble carbohydrates; TMR: total mixed ration; Concentrate = 30% cracked corn, 4% rapeseed meal, 8% cottonseed meal, 15% corn dry distiller grain, 20% wheat bran, 2% salt (dry matter); Ingredients, crude protein, crude fat, water soluble carbohydrates, crude ash, neutral detergent fiber and acid detergent fiber are all determined on the basis of dry matter; similarly for the following tables and figures.
    下载: 导出CSV

    表 2  发酵全混合日粮配方中全株四棱豆、玉米秸秆、水稻秸秆、精料的化学成分

    Table 2.  Chemical composition of whole bead, corn stalk, rice straw, and concentrate used in total mixed ration silages

    化学成分
    Chemical composition    		全株四棱豆
    Whole winged bean    		玉米秸秆
    Corn straw    		水稻秸秆
    Rice straw    		精料
    Concentrate
    干物质 Dry matter/(g·kg–1)149.80755.70831.87546.80
    水溶性碳水化合物 WSC/(g·kg–1) 91.8230.1610.4053.32
    粗蛋白 Crude protein/(g·kg–1)127.7340.3349.22179.05
    粗脂肪 Ether extract/(g·kg–1)35.8014.9121.2433.30
    中性洗涤纤维 Neutral detergent fiber/(g·kg–1)390.78684.36758.21412.45
    酸性洗涤纤维 Acid detergent fiber/(g·kg–1) 224.63386.28328.07176.93
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    表 3  BG视讯 不同处理发酵全混合日粮的发酵品质

    Table 3.  Fermentation quality of total mixed ration silages of different treatments

    项目 ItemCSMSM
    pH4.37 ± 0.06ab4.49 ± 0.05a4.23 ± 0.10b4.26 ± 0.01b
    缓冲能 Buffering capacity/(mE·kg–1) 712.06 ± 4.63c794.76 ± 5.47ab725.76 ± 6.32bc809.67 ± 7.10a
    乳酸 Lactic acid/(g·kg–1)22.05 ± 3.06b25.61 ± 4.40b38.86 ± 6.23a35.78 ± 5.41a
    水溶性碳水化合物 WSC/(g·kg–1) 50.60 ± 1.46a34.05 ± 4.63b42.59 ± 2.95ab36.94 ± 4.18b
    氨态氮/总氮 Ammonia nitrogen/total nitrogen3.35 ± 0.21a2.78 ± 0.03ab2.39 ± 0.08bc1.75 ± 0.04c
    乙酸 Acetic acid/(g·kg–1)1.66 ± 0.06b2.04 ± 0.10b2.50 ± 0.09b4.64 ± 0.02a
    丙酸 Propionic acid/(g·kg–1) 1.06 ± 0.01a1.35 ± 0.08a1.27 ± 0.04a1.54 ± 0.07a
    丁酸 Acetic acid/(g·kg–1)0.58 ± 0.07a0.59 ± 0.06a0.62 ± 0.02a0.59 ± 0.01a
    乳酸菌 Lactic acid bacteria/(lg cfu·g–1) 4.42 ± 0.21a4.27 ± 0.15a4.47 ± 0.17a4.12 ± 0.16a
    酵母菌 Yeast/(lg cfu·g–1)5.01 ± 0.04a5.12 ± 0.06a4.98 ± 0.14a5.01 ± 0.12a
    好氧性微生物 Aerobic bacteria/(lg cfu·g–1)4.42 ± 0.23a4.27 ± 0.21a4.47 ± 0.12a4.12 ± 0.22a
    　同行不同小写字母表示不同处理间差异显著(P < 0.05)；C: 无添加对照组；S: 双乙酸钠添加组；M: 糖蜜添加组；SM: 双乙酸钠和糖蜜组合添加组；下同。
    　Different lowercase letters within the same row indicate significant differences between different treatments at the 0.05 level. C: Control; S: sodium diacetate group; M: molasses group; SM: sodium diacetate and molasses group; similarly for the following tables and figures.
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    表 4  有氧暴露阶段发酵全混合日粮的pH、乳酸和碳水化合物含量的变化

    Table 4.  Changes in pH, lactic acid, and water-soluble carbohydrates content of total mixed ration silages during exposure to air

    指标
    Index    		处理
    Treatment    		有氧暴露天数 Days of exposure to air/d
    03691215
    pHC4.37 ± 0.04bA4.48 ± 0.23bA4.49 ± 0.12bA5.73 ± 0.32abA5.95 ± 0.14abA6.30 ± 0.16aA
    S4.49 ± 0.24aA4.40 ± 0.15aA4.40 ± 0.08aA4.38 ± 0.13aB4.50 ± 0.11aB4.44 ± 0.05aB
    M4.23 ± 0.08bB4.19 ± 0.03bB4.17 ± 0.16bB4.83 ± 0.15abA5.08 ± 0.17aA5.18 ± 0.24aA
    SM4.26 ± 0.23aB4.24 ± 0.14aB4.21 ± 0.23aB4.17 ± 0.08aB4.31 ± 0.26aB4.26 ± 0.07aB
    乳酸
    Lactic acid/
    (g·kg–1)    		C22.05 ± 3.06aB21.84 ± 2.04aB20.32 ± 5.04aB11.23 ± 3.18bA10.62 ± 4.24bB8.80 ± 2.07bB
    S25.61 ± 4.40aB23.94 ± 3.06aB20.57 ± 2.16aB18.35 ± 3.18aA19.68 ± 4.07aA20.39 ± 5.09aA
    M38.86 ± 6.23aA31.11 ± 4.08abA30.31 ± 2.32abA26.44 ± 4.46bA24.88 ± 3.19bA20.89 ± 2.91bA
    SM35.78 ± 5.41aA36.24 ± 5.30aA30.78 ± 2.04abA31.34 ± 4.19abA22.20 ± 3.08bA22.11 ± 5.17bA
    水溶性碳水
    化合物 WSC/
    (g·kg–1)    		C50.52 ± 1.46aA30.30 ± 2.09abB35.24 ± 5.09abAB21.44 ± 5.11bB17.38 ± 4.16bB9.41 ± 2.34cB
    S34.05 ± 4.63aB32.86 ± 6.19aAB29.10 ± 5.26aB27.28 ± 5.06aAB22.36 ± 2.31abB17.64 ± 3.54abA
    M42.59 ± 2.98abAB40.16 ± 6.03aA40.49 ± 5.27aA37.35 ± 6.30abA31.12 ± 3.89abA16.10 ± 2.08bA
    SM36.94 ± 4.18ab34.77 ± 5.06abAB36.21 ± 3.78abAB39.56 ± 6.37aA31.81 ± 5.01abA17.27 ± 2.88bA
    　同一指标同列不同大写字母表示相同有氧暴露天数不同处理间差异显著 (P < 0.05)；同行不同小写字母表示相同处理不同有氧暴露天数间差异显著 (P < 0.05)；下同。
    　Different capital letters within the same column of same index indicate significant differences between different treatments in the same exposed days at the 0.05 level，and different lowercase letters within the same row indicate significant differences at the 0.05 level; similarly for the following tables.
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    表 5  有氧暴露阶段发酵全混合日粮的乙酸、丙酸和丁酸含量的变化

    Table 5.  Changes in acetic acid, propionic acid, and butyric acid content of total mixed ration silages during exposure to air

    指标 Index处理
    Treatment    		有氧暴露天数 Days of exposure to air/d
    03691215
    乙酸
    Acetic acid/(g·kg–1)    		C1.66 ± 0.05bB2.40 ± 0.56aA2.43 ± 0.03aA2.04 ± 0.08abB1.16 ± 0.26bB1.40 ± 0.16bB
    S3.03 ± 0.09bA2.51 ± 0.09bA1.91 ± 0.14bA6.03 ± 2.16aA4.28 ± 1.16abA2.12 ± 1.11bA
    M2.46 ± 1.06bAB2.29 ± 1.33bA2.34 ± 1.03bA3.67 ± 1.48aB1.39 ± 0.06cB1.49 ± 0.07cB
    SM4.04 ± 0.08aA2.12 ± 0.06bA1.79 ± 0.04cA3.43 ± 0.07abB2.35 ± 0.10bA4.25 ± 0.12aA
    丙酸
    Propionic acid/(g·kg–1)    		C1.06 ± 0.02abA1.21 ± 0.04aA1.04 ± 0.15abA0.95 ± 0.05abcA0.67 ± 0.02cA0.78 ± 0.22bcA
    S1.35 ± 0.06aA1.17 ± 0.01abA1.03 ± 0.10abA1.03 ± 0.04abA0.52 ± 0.01cA0.88 ± 0.04bA
    M1.27 ± 0.07aA1.29 ± 0.02aA0.99 ± 0.01abA0.84 ± 0.06abA0.88 ± 0.06abA0.79 ± 0.11bA
    SM1.54 ± 0.14abA1.36 ± 0.03abA0.87 ± 0.08bA1.03 ± 0.13bA0.84 ± 0.07bA0.24 ± 0.16aA
    丁酸
    Acetic acid/(g·kg–1)    		C0.58 ± 0.12aA0.57 ± 0.15aA0.53 ± 0.02aA0.46 ± 0.01aA0.55 ± 0.02aA0.59 ± 0.04aA
    S0.59 ± 0.11aAB0.57 ± 0.11aA0.54 ± 0.04abA0.46 ± 0.05bcA0.58 ± 0.04aA0.40 ± 0.01bA
    M0.62 ± 0.13 aA0.61 ± 0.04aA0.50 ± 0.08bA0.46 ± 0.10bcA0.54 ± 0.03abA0.44 ± 0.07cA
    SM0.59 ± 0.04bAB0.57 ± 0.03bA0.49 ± 0.09bA0.44 ± 0.01bA0.51 ± 0.07bA1.01 ± 0.02aA
    下载: 导出CSV

    表 6  BG视讯 有氧暴露阶段发酵全混合日粮微生物数量变化

    Table 6.  Number changes in microorganism of total mixed ration silages during exposure to air

    指标 Index处理 Treatment有氧暴露天数 Days of exposure to air/d
    03691215
    好氧性微生物
    Aerobic bacteria/
    (lg cfu·g–1)    		C5.27 ± 0.16bA5.84 ± 0.19abA6.02 ± 0.14abA6.13 ± 0.45abA5.93 ± 0.21abA6.51 ± 0.44aA
    S5.07 ± 0.07bA5.72 ± 0.24abA5.98 ± 0.23abA6.02 ± 0.22abA5.49 ± 0.33bA6.45 ± 0.47aA
    M4.90 ± 0.18bA5.88 ± 0.31abA6.01 ± 0.27abA6.01 ± 0.34aA5.76 ± 0.42abA6.63 ± 0.34aA
    SM4.88 ± 0.10bA5.47 ± 0.22abA6.03 ± 0.16abA6.03 ± 0.18abA6.09 ± 0.06abA6.62 ± 0.29aA
    酵母菌
    Yeast/(lg cfu·g–1)    		C5.20 ± 0.11bA5.51 ± 0.18bA5.74 ± 0.09abA5.59 ± 0.24abA6.28 ± 0.18aA5.69 ± 0.34abA
    S5.10 ± 0.18aA5.48 ± 0.16abA5.54 ± 0.42aA5.52 ± 0.33aA5.68 ± 0.56aA5.57 ± 0.61aA
    M5.58 ± 0.09bA5.83 ± 0.10abA6.13 ± 0.55aA5.85 ± 0.26aA5.46 ± 0.47abA5.59 ± 0.22aA
    SM5.15 ± 0.07aA5.20 ± 0.06aA5.69 ± 0.37aA5.06 ± 0.37aA5.27 ± 0.38aA5.60 ± 0.34aA
    乳酸菌
    Lactic acid bacteria/
    (lg cfu·g–1)    		C6.89 ± 0.12aA6.77 ± 0.08aA6.02 ± 0.23abA5.92 ± 0.41abAB5.61 ± 0.44abA4.78 ± 0.28bA
    S6.49 ± 0.17abA6.91 ± 0.15aA6.23 ± 0.33bcA6.31 ± 0.40bcA5.85 ± 0.50cA4.76 ± 0.42dA
    M6.07 ± 0.21aA6.20 ± 0.16aB6.19 ± 0.37aA6.07 ± 0.37aAB5.58 ± 0.46aA4.42 ± 0.37bA
    SM6.54 ± 0.22abA7.00 ± 0.14aA6.00 ± 0.44bA5.75 ± 0.28bcB5.10 ± 0.53cdA4.48 ± 0.42eA
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    BG视讯 

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                        • 通讯作者:  邱小燕, 
											
										
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                        • 收稿日期: 
								2019-01-22
							
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                        • 刊出日期: 
								2019-10-01
							
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