اثر افزودنی لاکتوباسیلوس بوچنری بر روی خصوصیات شیمیایی و پایداری هوازی سیلاژ یونجه مکمل شده با ملاس یا تفاله پرتقال

نوع مقاله : تغذیه

نویسندگان

گروه علوم دامی، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز

چکیده

هدف از این طرح بررسی اثرات افزودنی تجاری لالسیل (لاکتوباسیلوس بوچنری) بر روی خصوصیات شیمیایی سیلاژ یونجه مکمل شده با ملاس یا تفاله پرتقال بود. تیمارهای آزمایشی شامل 1: علوفه یونجه (تیمار شاهد)، 2: علوفه یونجه به­ همراه افزودنی باکتریاییcfu  108×3 بر گرم، 3: علوفه یونجه به ­همراه تفاله پرتقال، 4: علوفه یونجه به ­همراه تفاله پرتقال و افزودنی باکتریاییcfu  108×3 بر گرم، 5: علوفه یونجه به ­همراه 5 درصد ملاس، 6: علوفه یونجه به­ همراه 5درصد ملاس و افزودنی باکتریایی cfu  108×3 بر گرم بودند. علوفه یونجه در مرحله گلدهی برداشت و پس از 24 ساعت پلاسیده شدن به ­همراه تفاله پرتقال با سطح ذکر شده لالسیل با نسبت وزنی 2100 گرم یونجه پلاسیده و760 گرم تفاله پرتقال به ­مدت 90 روز سیلو گردید. داده‌های به ­دست آمده در قالب طرح آماری کاملاً تصادفی با 3 تکرار تجزیه و تحلیل گردید. افزودن تفاله پرتقال، ملاس و افزودنی باکتریایی سبب ایجاد تغییرات معنی‌داری در ماده خشک نسبت به تیمار شاهد گردید (0/05>pH.  (p تمام نمونه‌ها کم ­تر از 4/55 بود اما pH تیمار شاهد در مقایسه با سایر تیمارها بالاتر بود (0/05>p). افزودن تفاله پرتقال، ملاس و مکمل باکتریایی به یونجه پلاسیده سبب افزایش معنی‌دار کل اسیدهای چرب فرار شد (0/05>p). افزودنی باکتریایی لالسیل به­ همراه تفاله پرتقال یا ملاس با در دسترس قرار دادن کربوهیدرات قابل تخمیر برای لاکتوباسیل‌ها و کاهش سریع pH و محدود نمودن رشد مخمرها و قارچ‌ها منجر به بهبود کیفیت سیلاژ حاصله می‌گردد.

کلیدواژه‌ها

عنوان مقاله [English]

Effect of Lactobacillus Buchneri on chemical properties and aerobic stability of alfalfa silage supplemented with molasses or orange pomace

نویسندگان [English]

  • Niloofar Shafipoor
  • Maghsoud Besharati
  • Einollah Abdi
  • Zabihollah Nemati
Department of Animal Science, Faculty of Agriculture and Natural Resources, Ahar University of Tabriz
چکیده [English]

The aim of this study was to investigate the effects of commercial additives Lalsyl (Lactobacillus Buchneri) on the chemical characteristics of alfalfa silage supplemented with molasses or orange pomace. The treatments included: 1) alfalfa hay (control), 2) alfalfa hay with bacterial additive 3×108 cfu/g, 3) alfalfa hay with orange pomace, 4) alfalfa hay with orange pomace and bacterial additive 3×108 cfu/g, 5) alfalfa hay with 5% molasses, 6) alfalfa hay with 5% molasses and bacterial additive 3×108 cfu/g. Alfalfa hay harvested at flowering stage and after 24 hours wilthed and mixed orange pomace with ratio of 2100 g and 760 g, respectively, and was ensiled for 90 days. The data were analyzed in a completely randomized design with three replications. The addition of orange pomace, molasses and bacterial additive in any of the treatments caused significant changes in dry matter content compared to control (p<0.05). The pH of all treatments was less than 4.55 and pH of control treatment was higher than other treatments (p<0.05). Add orange pulp, molasses and hay withered bacterial supplements significantly increased the soluble carbohydrate and total volatile fatty acids (p<0.05). Bacterial additive with orange pomace or molasses with the availability of fermentable carbohydrates for lactobacillus and couse a rapid reduction in pH and limit the growth of lactobacilli and yeasts and fungi and improve silage quality.

کلیدواژه‌ها [English]

  • Alfalfa silage
  • Bacterial additives
  • Orange pulp
  • Quality index
  • Soluble carbohydrates

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فصلنامه محیط زیست جانوری
دوره 10، شماره 3
مهر 1397
صفحه 65-72

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