CAJ | 학술논문

本试验旨在研究不同来源粗饲料发酵特性及对微生物细胞膜界面物理化学特性的影响。以小麦秸、玉米秸、水稻秆、苜蓿和桂牧一号为试验材料,采用体外发酵技术,研究不同粗饲料发酵48 h时体外发酵特性及发酵液微生物界面物理化学特性。结果表明：1)5种粗饲料体外发酵产气量及产气动力学参数[最大产气量( Vf)、产气曲线常数( b)、产气分率( k)、达到最大产气量1/2时所用时间(T0.5)、初始发酵产气分率(FRD0)和达到最大产气量1/2时的发酵产气分率(FRDt0.5)]存在差异；Vf以桂牧一号最高,显著高于水稻秆(P<0.05),极显著高于小麦秸(P<0.01)；b、k及T0.5以小麦秸最高,T0.5按小麦秸>水稻秆>玉米秸和桂牧一号>苜蓿的顺序显著降低(P<0.05)；苜蓿的FRD0和FRDt0.5显著或极显著高于桂牧一号、水稻秆和玉米秸(P<0.05或P<0.01)。2)苜蓿干物质消失率显著或极显著高于水稻秆、小麦秸( P<0.05或P<0.01),氨态氮含量显著高于桂牧一号、水稻秆(P<0.05)。不同粗饲料间发酵液微生物细胞膜通透性按玉米秸>小麦秸>水稻秆>桂牧一号和苜蓿的顺序显著降低( P<0.05)。由此可见,不同品种粗饲料间在发酵特性以及微生物部分界面物理化学特性间存在差异,利用不同粗饲料发酵不同步的特性进行组合,可能有利于提高粗饲料的利用。
본시험지재연구불동래원조사료발효특성급대미생물세포막계면물이화학특성적영향。이소맥갈、옥미갈、수도간、목숙화계목일호위시험재료,채용체외발효기술,연구불동조사료발효48 h시체외발효특성급발효액미생물계면물이화학특성。결과표명：1)5충조사료체외발효산기량급산기동역학삼수[최대산기량( Vf)、산기곡선상수( b)、산기분솔( k)、체도최대산기량1/2시소용시간(T0.5)、초시발효산기분솔(FRD0)화체도최대산기량1/2시적발효산기분솔(FRDt0.5)]존재차이；Vf이계목일호최고,현저고우수도간(P<0.05),겁현저고우소맥갈(P<0.01)；b、k급T0.5이소맥갈최고,T0.5안소맥갈>수도간>옥미갈화계목일호>목숙적순서현저강저(P<0.05)；목숙적FRD0화FRDt0.5현저혹겁현저고우계목일호、수도간화옥미갈(P<0.05혹P<0.01)。2)목숙간물질소실솔현저혹겁현저고우수도간、소맥갈( P<0.05혹P<0.01),안태담함량현저고우계목일호、수도간(P<0.05)。불동조사료간발효액미생물세포막통투성안옥미갈>소맥갈>수도간>계목일호화목숙적순서현저강저( P<0.05)。유차가견,불동품충조사료간재발효특성이급미생물부분계면물이화학특성간존재차이,이용불동조사료발효불동보적특성진행조합,가능유리우제고조사료적이용。
This experiment was conducted to investigate the effects of the species of forages on fermentation characteristics and the physical and chemical characteristics of microbes surface. The forages including wheat straw, corn stover, rice straw, alfalfa and Guimu-1 were selected as the substrate. The characteristics of forage fermentation and the physical and chemical characteristics of rumen microbes surface at 48 h fermentation time were recorded in an in vitro fermentation. The results showed as follows: 1) there was difference in gas pro-duction and gas production kinetic parameters [ the maximum gas production ( Vf ) , dimensionless constant (b), the fractional rate of gas production (k), the time as a half of maximum gas production reached (T0.5), the initial fractional rate of degradation (FRD0) and the fractional rate of degradation as a half of maximum gas production reached ( FRDt0.5 ) ] . The Guimu-1 had the highest Vf, which were significantly higher than that of rice straw and wheat straw ( P<0.05 or P<0.01) . The parameters of b, k, and T0.5 were the highest in wheat straw, and the value of T0.5 significantly decreased according to the following order:wheat straw >rice straw >corn stover and Guimu-1 > alfalfa ( P<0.05) . The highest FRD0 and FRDt0.5 value were noted in alfalfa which were significantly higher than those of Guimu-1, rice straw and corn stover ( P<0.05 or P<0.01) . 2) The dry matter disappearance of alfalfa was significantly higher than that of rice straw and wheat straw ( P<0.05 or P<0.01) , and the ammonia nitrogen content of alfalfa was significantly higher than that of Guimu-1 and rice straw ( P<0.05) . The microbe membrane permeability of forages decreased according to the following order: corn stover >wheat straw >rice straw >Guimu-1 and alfalfa ( P<0.05) . It is concluded that there are differences a-mong different forages in the characteristics of fermentation and some interfacial physical-chemical characteris-tics of microbe. The utilization of forage can be efficiently improved by applying asynchronous characteristics of fermentation properties of different forages.