| 摘要: |
| 【 目的】探究不同乳酸菌添加剂对柴胡（Bupleurum chinese）茎叶青贮品质的影响，为柴胡茎叶的饲料 化利用及有效发挥其活性成分的功能提供理论依据。【 方法】以柴胡茎叶为青贮原料，设置添加屎肠粪球菌（S）、戊糖 乳杆菌（W）、屎肠粪球菌+戊糖乳杆菌（SW）、青贮宝添加剂（Q）处理，并设置空白处理（CK），每处理 4 个重复，青贮 45 d 后，探究不同乳酸菌添加剂对柴胡茎叶青贮营养成分、发酵品质和活性成分的影响，并综合评价不同乳酸菌添加 剂对柴胡茎叶的青贮效果。【 结果】与CK组相比，SW组干物质（DM）、酸性洗涤纤维（ADF）、中性洗涤纤维（NDF）含 量显著升高（P<0.05），粗蛋白（CP）含量显著降低（P<0.05），Q组可溶性碳水化合物（WSC）含量显著增加。与CK组相比，S、W、SW、Q组pH值显著降低（P<0.05），W、SW、Q组乳酸（LA）含量显著提高（P<0.05），SW组丙酸（PA） 含量显著提高（P<0. 05），S、SW、Q组氨态氮（AN）含量显著降低（P<0.05），S、W、SW、Q组氨态氮/总氮（AN/TN） 显著降低（P<0.05）。与CK组相比，S、W、SW、Q组柴胡皂苷a和d含量显著增加（除W组皂苷a含量外），S、SW、Q组柴胡皂苷a含量分别显著升高了90.25%，133.88%和118.52%（P<0. 05），S、W、SW、Q组皂苷d含量分别显著升 高了191.18%，85.97%，121.67%和98. 05%（P<0.05）。综合评价结果表明，柴胡茎叶青贮效果表现为S>Q>W> SW。【 结论】在柴胡青贮过程中添加不同的乳酸菌添加剂，可在一定程度上改善柴胡青贮发酵品质，提高营养成分和 活性成分含量，其中以添加屎肠粪球菌组综合表现最好。 |
| 关键词: 柴胡茎叶 青贮品质 乳酸菌 活性成分 |
| DOI：10.13207/j.jnwafu.2026.04.004 |
| 分类号: |
| 基金项目:山西省农业重大技术协同推广计划牧草项目（2023XTTG03-1）；吕梁市重点研发项目（2021NYGG-2-3） |
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| Effects of adding different lactic acid bacteria on the silage quality of Bupleurum chinese stems and leaves |
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LIU Xiaolin1, YAO Luying1, JIANG Liqing1, ZHAN Wenjing1, HU Guobin1, GUO Gang2, CHEN Xingyao2, GAO Wenjuna1
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1.College of Grassland Science，Shanxi Agricultural University，Taigu，Shanxi 030801，China;2.College of Animal Science，Shanxi Agricultural University，Taigu，Shanxi 030801，China
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| Abstract: |
| 【 Objective】The study aims to explore the effects of different lactic acid bacteria additives on the silage quality of Bupleurum chinese stems and leaves，providing a theoretical basis for the feed utilization of B.chinese stems and leaves，and the effective utilization of their active ingredients.【Method】Using B. chinese stems and leaves as silage materials，treatments involving the addition of Enterococcus faecium（S），Lactobacillus pentosus（W），Enterococcus faecium+Lactobacillus pentosus（SW），and Qingzhubao additive（Q） were applied，with a blank control（CK）.Each treatment was replicated four times. After 45 days of ensiling，the effects of different lactic acid bacteria additives on the nutritional components，fermentation quality，and active ingredients of B. chinese stems and leaves were investigated. A comprehensive evaluation of silage effects of different lactic acid bacteria additives on B. chinese stems and leaves was conducted.【Result】Compared with CK，the SW treatment showed significantly increased（P<0.05） contents of dry matter（DM），acid detergent fiber （ADF） and neutral detergent fiber（ NDF），while exhibiting significantly decreased (P<0.05） content of crude protein（CP）. The soluble carbohydrate（WSC） content in the Q treatment increased significantly. Compared with CK，the pH values of S，W，SW，and Q treatments decreased significantly（P<0.05）.Lactic acid（ LA） content in W，SW，and Q treatments increased significantly（P<0.05）.Propionic acid（ PA） content in the SW treatment increased significantly（P<0.05）.Ammonia nitrogen（AN） content in S，SW，and Q treatments decreased significantly（P<0.05），and the ratio of ammonia nitrogen to total nitrogen（ AN/TN） in S，W，SW，and Q treatments decreased significantly（P<0.05）.Compared with CK，saikosaponin a and d contents in S，W，SW，and Q treatments increased significantly（except for the content of saikosaponin a in the W treatment）.Specifically，saikosaponin a content in S，SW，and Q treatments significantly increased by 90. 25%，133. 88% and 118. 52%，respectively（P<0.05），while saikosaponin d content in S，W，SW，and Q treatments increased significantly by 191. 18%，85. 97%，121. 67% and 98. 05%，respectively（P<0.05）.The comprehensive evaluation revealed that the silage effect of B.chinese stems and leaves was ranked as S>Q>W>SW.【Conclusion】Adding different lactic acid bacteria additives during B. chinense silage can improve the fermentation quality and increase the nutritional components and active ingredients to some extent. Among the treatments，the one with Enterococcus faecium showed the best comprehensive performance. |
| Key words: B.chinense stems and leaves silage quality lactic acid bacteria active ingredients |
