添加微生物发酵剂对油菜秸秆品质的影响及在肉山羊上的应用

摘要

This study was conducted to investigate the effects of fermentation methods(Lactobacillus supplementation and natural fermentation)on the nutrient composition,quality and safety of rape straw,and the application of fermented rapeseed straw in mutton sheep.The study was divided into 4 groups using two-fac-tors repeated measures by fermentation method (bacteria fermentation,natural fermentation)and straw type (rooted and rootless),the fermentation time was lasted for 50 d.Animal experiments were divided into 2 groups included control and 20% fermented rapeseed straw instead of coarse fodder groups.Nutrient composi-tions,molds,aflatoxin B1in rape straw fermentation process were measured;the feed intake and weight gain of sheep were measured in animal experiments.The results showed that:(1)After fermentation,the neutral deter-gent fiber(NDF),acid detergent fiber(ADF)concentration were respectively decreased by 16.17%,7.68% (P <0.01),and total bacteria molds of fermented rape straw was lower than natural fermented rape straw(P<0.01).However the crude protein (CP)content in fermented rape straw was 4.88% higher than natural fer-mented rape straw(P < 0.01).Compared with rooted rape straw group,the NDF,ADF content of rootless rape group were respectively lower 2.51%,3.80%(P < 0.01),and total molds was significantly recuced(P < 0.01),but the CP content of rootless rape group was higher 1.06%(P<0.01).The interaction of fermentation method and straw type was significant(P < 0.05).The flatoxin B1content in all groups were higher than feed raw ma-terial standards.(2)There was no difference in total feed intake and daily gain between the control and the 20% fermented rapeseed straw instead group(P > 0.05).In conclusion that the quality of bacteria fermented rape straw was better than natural fermented,and 20% fermented rapeseed straw instead coarse fodder had no obviously effect on the growth performance of sheep.%为更好地利用油菜秸秆,本试验对发酵方式对油菜秸秆营养成分、质量安全的影响,及发酵油菜秸秆在肉羊上的应用进行了探讨.发酵试验采用二因素试验设计,将油菜秸秆按照发酵方式(加菌发酵、自然发酵)和秸秆类型(带根、无根)分为4组,发酵时间50 d;动物试验采用20%的发酵油菜秸秆替代对照组中粗料.对油菜秸秆发酵过程中营养成分、霉菌数量、黄曲霉毒素B1含量进行测定;对动物试验中羊只的采食量及增重进行测定.结果表明:(1)发酵结束后,从发酵方式来看加菌发酵油菜秸秆中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)含量分别降低了16.17%、7.68%(P<0.01),总霉菌数量显著低于自然发酵油菜秸秆(P<0.01),粗蛋白质(CP)含量较自然发酵油菜秸秆提高了4.88%(P<0.01);从油菜秸秆类型来看,无根油菜秸秆NDF、ADF含量较带根油菜秸秆含量降低了2.51%、3.80%(P<0.01),总霉菌数量显著低于带根油菜秸秆(P<0.01),CP含量较带根油菜秸秆高1.06%(P<0.01);发酵方式与秸秆类型的互作效应显著(P<0.05),其中发酵品质最优为加菌发酵无根油菜秸秆;所有处理组油菜秸秆黄曲霉毒素B1含量均低于饲料原料标准.(2)在肉羊饲喂试验中对照组与20% 发酵油菜秸秆组总采食量和日增重差异均不显著(P>0.05).综上所述,加菌发酵油菜秸秆品质优于自然发酵油菜秸秆,发酵品质最好的是加菌发酵无根油菜秸秆;用20%的发酵油菜秸秆替代粗料对肉羊生长性能无明显影响.