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題名 | 接種篩選乳酸菌對水稻全株青貯發酵品質的影響=The Effect of Selected Inoculants on Fermentation Quality of Whole Crop Rice Silage |
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作者 | 王紓愍; 游翠凰; 陳嘉昇; | 書刊名 | 畜產研究 |
卷期 | 47:1 2014.03[民103.03] |
頁次 | 頁17-24 |
分類號 | 434.119 |
關鍵詞 | 水稻全株青貯; 乳酸菌; 青貯品質; Whole crop rice silage; Lactic acid bacteria; Silage quality; |
語文 | 中文(Chinese) |
中文摘要 | 本試驗主要目的為測試畜產試驗試所自行篩選之乳酸菌株 (Lactobacillus spp.)對全株水稻的青貯效果,以為應用參考。試驗以糊熟期後期及黃熟期二種成熟度的水稻為材料,全株收穫、細切、進行不同處理後,以實驗規模青貯,測定青貯 2個月後的青貯發酵品質及營養組成變化,以評估其效果。共進行 9種處理,包括對照 (不接種 )、接種商業菌劑 Ecosyl (Lactobacillus plantarum)、接種菌株 St3 (L. alimentarius)、接種菌株 St12 (L. plantarum subsp. plantarum)、接種菌株 St15 (L. plantarum subsp. plantarum)、接種 St3、St12、 St15菌株的等量混合液、添加 1%蔗糖、添加 1%蔗糖並接種商業劑 Ecosyl及添加 1%蔗糖並接種 St3、 St12、St15菌株的等量混合液。結果顯示,全株水稻的青貯表現因成熟度、菌種添加及糖等處理影響明顯。乾物率、水溶性碳水化合物及澱粉含量等營養組成隨全株水稻的成熟度而異,因此成熟度對發酵產酸影響顯著;乳酸菌添加則可以顯著改善乳酸含量及 pH值,菌種間的表現有顯著差異,以混合菌株的表現最佳,且篩選菌株的表現優於商業菌株;添加蔗糖也有改善青貯發酵之效,同時添加糖及乳酸菌的效果更佳,且混合菌株的表現同樣優於商業菌株。營養組成主要受成熟度的影響,青貯的影響較小。綜合結果顯示,乳酸菌添加是改善全株水稻青貯的關鍵因子,同時添加水溶性碳水化合物及乳酸菌的效果更顯著,且畜試所篩選之菌株表現優於商業菌株。 |
英文摘要 | The purpose of this research is to evaluate the effects of inoculants selected from local resource on fermentation quality of whole crop rice silage. The materials used in this study were whole plants of rice harvested at two maturity stage, late dough and yellow. After cut and different inoculants treatments, the materials were ensiled for two months at room temperature to evaluate the inoculant effect. Treatments included inoculation with commercial inoculant Ecosyl (Eco, Lactobacillus plantarum), inoculation with selected strain St3 (St3, L. alimentarius), inoculation with selected strain St12 (St12, L. plantarum subsp. plantarum), inoculation with selected strain St15 (St15, L. plantarum subsp. plantarum), inoculation with mixture of strains St3, St12 and St15 (Mix), addition of 1% sucrose (Sug), addition of 1% sucrose and inoculation with Ecosyl (Sug + Eco), addition of 1% sucrose and mixture of selected stains (Sug + Mix), and no inoculation (control). The fermentation qualities were affected by maturity, inoculation and addition of sucrose. The total volatile fatty acid contents of whole crop rice silage at late dough stage were higher than those at yellow stage. However, the fermentation quality improved with the increase in maturity. The lactic acid contents increased with inoculation, and there were significant difference among different inoculation treatments. The best inoculation treatment was Mix (mixture of selected strains) which had higher lactic acid contents and lactic acid/acetic acid ratio (L/A). Addition sucrose improved fermentation of whole crop rice silage also. The treatment of addition of sucrose and inoculation had better results than those of addition of sucrose only. The results showed that inoculation with lactic acid bacteria effectively improve the fermentation of whole crop rice silage, and the local strains were more effective than commercial one. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。