【摘要】 为探讨不同麦麸含量及乳酸菌制剂浓度对茶(Camellia sinensis)渣青贮品质和养分含量的影响,本研究将4个浓度的乳酸菌制剂(0、50、100和200 mg·kg–1)分别添加到5个不同麦麸含量(0、5%、10%、15%和20%)的茶渣原料中,青贮45 d后测定其青贮品质和养分含量。结果表明,与茶渣单独青贮相比,添加不同含量的麦麸均可使青贮茶渣的氨态氮/总氮(NH3-N/TN)、乳酸(LA)、乙酸(AA)、干物质(DM)和粗灰分(Ash)含量显著提高(P<0.05),pH、粗蛋白质(CP)、酸性洗涤纤维(ADF)和茶单宁(TTN)含量显著降低(P<0.05)。添加不同浓度的乳酸菌制剂均可使青贮茶渣的pH、NH3-N/TN、AA、DM和ADF含量显著降低(P<0.05),LA、CP、Ash和TTN含量显著增加(P<0.05)。其中,麦麸含量为15%和20%青贮茶渣的pH显著低于其他组别(P<0.05),添加100 mg·kg–1乳酸菌制剂可使青贮茶渣的NH3-N/TN和AA含量显著低于其他组别(P<0.05),Ash含量显著高于其他各组(P<0.05)。综上所述,在茶渣中添加麦麸和乳酸菌制剂可以明显提高茶渣的适口性、青贮品质和养分含量;综合考虑青贮品质,在85%茶渣+15%麦麸的混合原料中添加100 mg·kg–1乳酸菌制剂可获得较优质的青贮茶渣饲料。更多还原

【Abstract】 This experiment was conducted to investigate the effect of different bran contents and lactic acid bacteria concentrations on silage quality and nutrient content of a tea residue.Four different concentrations of lactic acid bacteria in a preparation(0,50,100,and 200 mg·kg–1) were added to five tea residue materials with different bran contents(0,5%,10%,15%,and 20%).Silage quality and nutrient content were measured after 45 days.The results showed that compared with tea residue silage alone,adding bran increased ammonia/total nitrogen ratio,and contents of lactic acid,acetic acid,dry matter,and ash significantly(P<0.05),and reduced pH,concentration of crude protein,acid detergent fiber,and tea tannin of silage tea residue significantly(P<0.05).Adding the lactic acid bacteria preparation reduced pH,ammonia/total nitrogen ratio,and contents of acetic acid,dry matter,and acid detergent fiber significantly(P<0.05),and increased the contents of lactic acid,crude protein,crude ash,and tea tannin of silage tea residue significantly(P<0.05).Among them,pH of the silage tea residue with 15% and 20% bran was significantly lower than that of other groups(P<0.05);the ammonia/total nitrogen ratio and acetic acid content of tea residue with 100 mg·kg–1 lactic acid bacteria were significantly lower than those of other groups(P<0.05),and the ash content was significantly higher than those of other groups(P<0.05).In summary,addition of bran and a lactic acid bacteria preparation to the tea residue improved the palatability,silage quality,and nutrient content of the silage tea residue significantly;in terms of silage quality,100 mg·kg–1 lactic acid bacteria preparation added to the mixture of 85% tea residue +15% bran resulted in better quality of silage tea residue feed.更多还原