添加乳酸菌制剂和丙酸对全株玉米全混合日粮青贮发酵品质和有氧稳定性的影响

doi:10.11843/j.issn.0366-6964.2015.01.013

ACTA VETERINARIA ET ZOOTECHNICA SINICA ›› 2015, Vol. 46 ›› Issue (1): 104-110.doi: 10.11843/j.issn.0366-6964.2015.01.013

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The Effects of Lactic Acid Bacteria and Propionic Acid on the Fermentation Quality and Aerobic Stability of Total Mixed Ration Silages Prepared with Whole-crop Corn in Tibet

CHEN Lei¹，YUAN Xian-jun¹，GUO Gang^1,2，WEN Ai-you¹，XIAO Shen-hua¹,BA Sang⁴，YU Cheng-qun³，SHAO Tao^1*

(1.Institute of Ensiling and Processing of Grass，Nanjing Agricultural University,Nanjing 210095，China；2.College of Animal Science and Veterinary Medicine，Shanxi Agricultural University，Taigu 030801，China；3.Institute of Geographic Sciences and Natural Resources Research，Chinese Academy of Sciences，Beijing 100101，China；4.The Prairie Work Station of Shigatse，Shigatse 857000，China)

Received:2013-11-11 Online:2015-01-23 Published:2015-01-23

Abstract

Abstract:

The objective of this study was to evaluate the effects of lactic acid bacteria and propionic acid on the fermentation quality and aerobic stability of total mixed ration(TMR) silage prepared with whole-crop corn in Tibet.The treatments were as follow：control(no additives)，inoculated lactic acid bacteria with 1 g•kg^-1 or propionic acid adding with 0.4% on fresh matter basis of TMR.All silos per treatment were opened after 45 days of ensiling，5 silos per treatment were used for fermentation quality determination，and then sampled on 6，9 and 12 days after exposure to air which were subjected to aerobic stability evaluation，5 replicates for each treatment at every time point.The results showed that the fermentation quality of control was good as indicated by the appropriate dry matter content，abundance of lactic acid bacteria count and water soluble carbohydrate content.The addition of lactic acid bacteria further improved fermentation quality.Although the addition of propionic acid inhibited the lactic acid fermentation，the fermentation quality was also good.During aerobic exposure stage，control and lactic acid bacteria addition silages showed decrease in lactic acid content，increase in pH，ammonia nitrogen/total nitrogen and the number of yeast.Lactic acid content in propionic acid silages increased during the first 9 days of aerobic exposure，and then significantly(P<0.05) decreased.The pH and the number of yeast in propionic acid silages were significantly(P<0.05) lower than those of control and lactic acid bacteria addition silages.Adding lactic acid bacteria improved fermentation quality but did not affect the aerobic stability；adding propionic acid inhibited lactic acid production during fermentation，while delayed aerobic deterioration of TMR silages，thus adding propionic acid improved the aerobic stability of whole-crop corn total mixed ration silage.

CLC Number:

S816.34

CHEN Lei，YUAN Xian-jun，GUO Gang，WEN Ai-you，XIAO Shen-hua,BA Sang，YU Cheng-qun，SHAO Tao. The Effects of Lactic Acid Bacteria and Propionic Acid on the Fermentation Quality and Aerobic Stability of Total Mixed Ration Silages Prepared with Whole-crop Corn in Tibet[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, 2015, 46(1): 104-110.

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The Effects of Lactic Acid Bacteria and Propionic Acid on the Fermentation Quality and Aerobic Stability of Total Mixed Ration Silages Prepared with Whole-crop Corn in Tibet

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