اثر افزودنی باکتریایی تولید کننده اسید لاکتیک ناهمگن بر ترکیبات شیمیایی و خصوصیات تخمیری مخلوط یونجه پلاسیده شده به همراه تفاله پرتقال

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخنه کارشناسی تغذیه دام، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز

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

3 استاد گروه علوم دامی، دانشکده کشاورزی، دانشگاه تبریز

چکیده

این آزمایش به منظور بررسی اثرات افزودنی باکتریایی لالسیل (لاکتوباسیلوس بوچنری 40788) بر خصوصیات شیمیایی و پایداری هوازی سیلاژ یونجه پلاسیده شده و خرد شده با اندازه متوسط 2 سانتی‌متر به همراه تفاله پرتقال، انجام شد. تیمارهای آزمایشی شامل: 1) علوفه یونجه پلاسیده (تیمار شاهد)، 2) علوفه یونجه پلاسیده به همراه تفاله پرتقال (با نسبت 70 به 30) بدون افزودنی باکتریایی، 3) تیمار 2 به همراه cfu/g 108×5/1 افزودنی لالسیل، 4) تیمار 2 به همراه  cfu/g 108×3 افزودنی لالسیل، 5) تیمار 2 به همراه cfu/g 108×5/4 افزودنی لالسیل بودند و به مدت 90 روز در دمای اتاق سیلو شد. داده‌های بدست آمده در قالب طرح آماری کاملاً تصادفی آنالیز گردیدpH .تمام نمونه‌ها کمتر از 55/4 بود اما pH شاهد در مقایسه با سایر تیمارها بالاتر بود (05/0P<). افزودن تفاله پرتقال و مکمل باکتریایی به یونجه پلاسیده سبب افزایش معنی دار کربوهیدرات محلول در آب (WSC) و کل اسیدهای چرب فرار tVFA شد (05/0P<). کم‌ترین مقاومت در برابر فساد پذیری مربوط به تیمار 1 و بیشترین مقدار مربوط به تیمار 5 بود (به ترتیب 56 ساعت و 200 ساعت پس از قرار گرفتن در مجاورت هوا). بطورکلی افزودنی باکتریایی لاکتوباسیلوس بوچنری به همراه تفاله پرتقال با در دسترس قرار دادن کربوهیدرات قابل تخمیر برای لاکتوباسیل‌ها و کاهش سریع pHو محدود نمودن تکثیر مخمرها و قارچ‌ها سبب افزایش پایداری هوازی و بهبود کیفیت سیلوی حاصله گردید.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effects of lactobacillus inoculants on characteristics and composition of alfalfa wilted by orange pulp silage

نویسندگان [English]

  • M. Karimi 1
  • M. Besharati 2
  • A. Taghizadeh 3
  • R. Safari 2
1 MS.c student, Ahar Faculty of Agriculture and Nature resources, University of Tabriz, Iran
2 Assistant professor, Ahar Faculty of Agriculture and Nature resources, University of Tabriz, Iran
3 Professor, Faculty of Agriculture, University of Tabriz, Iran
چکیده [English]

This study was conducted to study the effects of LALSIL inoculants (Lactobacillus Buchneri 40788: LAB) on laboratory characteristics and aerobic stability in alfalfa wilted and chopped into 2 cm of average length with orange pulp silage. Experimental treatments were 1: wilted alfalfa with no additive (control), 2: wilted alfalfa and orange pulp (at a ratio of 70 to 30 percent) with no inoculant, 3: treatment 2 plus 1.5×108 cfu/g of LALSIL inoculants, 4: treatment 2 plus 3.0×108 cfu/g of LALSIL inoculants, and 5: treatment 2 plus 4.5×108 cfu/g of LALSIL inoculants. Experimental treatments were ensiled in triplicate laboratory mini silos for 90d at room temperature. The data were analyzed as a completely randomized design. The pH of all silages was less than 4.55, but pH was significantly higher for control (P<0.05). Addition of orange pulp and bacterial inoculants to wilted alfalfa caused a significant increase in water soluble carbohydrate (WSC) and total volatile fatty acids (tVFA) (P<0.05). The least amount of aerobic stability of was for the treatment 1 and most one was for treatment 5 (56 and 200h after exposure to air, respectively). Results suggest that orange pulp and bacterial inoculants could improve quality of alfalfa silage by altering the availability of WSC, the rapid decline pH and limiting the proliferation of yeasts and fungi.

کلیدواژه‌ها [English]

  • Aerobic stability
  • Alfalfa silage
  • Lactobacillus Buchneri
  • Orange pulp
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