乳酸菌添加剂对苜蓿青贮品质和黄酮含量的影响

摘要

以紫花苜蓿为原料,分别添加植物乳杆菌、干酪乳杆菌和戊糖片球菌(1×106CFU/g)青贮,探究不同乳酸菌对苜蓿青贮品质、营养成分和黄酮含量的影响.结果发现:青贮第30d 和60d,添加乳酸菌对青贮苜蓿的粗蛋白质、中性洗涤纤维和酸性洗涤纤维含量无明显影响;青贮60d,添加干酪乳杆菌青贮苜蓿中 WSC 的含量显著高于对照(P<0.05).青贮30d,植物乳杆菌和戊糖片球菌显著增加了乳酸含量(P<0.05).青贮30d和60d,与对照相比植物乳杆菌显著降低了氨态氮/总氮和 pH 值(P<0.05),干酪乳杆菌和戊糖片球菌组有相同趋势但差异不显著;添加三种乳酸菌均显著增加了苜蓿中黄酮的含量(P<0.05),添加植物乳杆菌组含量最高.综上所述,添加三种不同乳酸菌一定程度上可提高苜蓿青贮发酵品质,增加青贮饲料中黄酮的含量.%Alfalfa was used in the experiment,the Lactobacillus plantarum,Lactobacillus casei and Pediococcus pentosaceus(1×106CFU/g)was added to silage respectively.The aim was to study the influ-ence of different lactic acid bacteria on the silage quality,nutritional composition and flavonoids content of alfalfa.The results showed that lactic acid bacteria had no significant effects on most of fermentative inde-xes of alfalfa,such as the content of crude protein(CP),neutral detergent fiber(NDF),acid detergent fi-ber on 30 days and 60 days.The content of water-soluble carbohydrate (WSC)in the Lactobacillus casei group was significantly higher than that in the control (P<0.05)on 60 days.On 30 days,Lactobacillus plantarum and Pediococcus pentosaceus significantly increased lactate (LA)content (P<0.05).On the 30 and 60 days,Lactobacillus plantarum significantly reduced ammonia nitrogen/total nitrogen and pH val-ues(P<0.05),compared with the control group,the same for Lactobacillus casei and Pediococcus pen-tosaceus group,but the difference was not significant.The addition of three lactic acid bacteria significantly increased the content of flavonoids in alfalfa(P<0.05),Lactobacillus plantarum had the highest effects a-mong them.In conclusion,lactic acid bacteria could improved the fermentation quality of alfalfa silage, and increased the content of flavonoids.