发酵时间对燕麦青贮 发酵品质和微生物群落的影响.

The purpose of the experiment was to study the changes in fermentation quality, nutritional components and microbial diversity of oat silage in different fermentation periods. In the study, oats at the milk maturity stage were used as raw materials, and samples were taken at 0, 15, 30, 45, 60 and 90 days of silage, which were named as FT0, FT15, FT30, FT45, FT60 and FT90. The fermentation quality, nutritional composition and microbial diversity of oat silage were analyzed. The results showed that the pH value of FT60 and FT90 were significantly lower than other fermentation days (P<0.05). The LA content of FT60 and FT90 was significantly higher than other fermentation days (P<0.05). The AA content of FT90 was significantly higher than other fermentation days (P<0.05). The PA content of FT90 was significantly higher than other fermentation days (P<0.05). FT45 produces BA, but in very low amounts. The NH3-N/TN of FT30, FT45, FT60 and FT90 were significantly higher than those of FT15 (P<0.05). Compared with FT0, the content of DM in FT30, FT45 and FT90 was significantly decreased (P<0.05), the content of CP in FT30, FT45, FT60 and FT90 was significantly decreased (P<0.05), the content of WSC gradually decreased with the extension of fermentation days (P<0.05), NDF content of FT30, FT45, FT60 was significantly decreased (P<0.05), ADF content of FT30, FT45, FT60, FT90 was significantly decreased (P<0.05). In the early stage of fermentation, Lactococcus and Enterococcus played a major role. In the middle stage of fermentation, the dominant genera were Weisseria, Pediococcus, Leuconostoc and Lactobacillus. In the later stage of fermentation, Lactobacillus multiplied with an abundance value of 82.87%. Weisseria, Pediococcus and Enterococcus were 8.26%, 4.37% and 2.48%, respectively. The study indicates that the optimum fermentation days for oats in the milk-ripening stage are 60~90 d. [ABSTRACT FROM AUTHOR]