螺旋藻多肽对首蓿发酵品质和微生物群落的影响

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中图分类号：S816.53 文献标识码：A 文章编号：1007-0435（2025）08-2685-09

Abstract：Spirulina polypeptide is a peptide molecule extracted from Spirulina，a blue-green algae. Because it contains a large amount of proteins，vitamins，minerals，antioxidants and various aminoacids，it might significantly improve the antioxidant activityand fermentation qualityof alfalfa silage.This study revealed the effects of adding diferent concentrations of Spirulina peptides on alfalfa silage quality and bacterial community.The experiment was conducted using alfalfa as raw material，and the amount of Spirulina peptide additives was set up with three gradients of 1% ， 3% ，and 5% ， respectively，three replicates were set up for each group，and the 0% amount of additives was as the control group（CK group）. The fermentation was kept at room temperature and protected from light，and the nutrient composition，fermentation quality and bacterial community were determined after 6O days of natural fermentation. The results showed that ading Spirulina polypeptide increased the contents of dry mater（DM），crude protein（CP），water soluble carbohydrates（WSC），and the content of lactic acid （Lactic acid，LA） from 2.22g⋅kg-1 in the control group to 5.67g⋅kg-1 ，and also reduced the contents of pH ，butyric acid（BA） and ammonia nitrogen （ NH3 -N），and improved fermentation quality.The application of spirulina polypeptides broadened the kinds of additives for alfalfa silage.

Key Words：Spirulina peptide;Alfalfa silage; Fermentation quality

紫花苜蓿（MedicagosatiuaL.）因其优异的耐旱性和耐寒性、耐多次刘割性、高产和高营养价值在世界上被广泛种植，是一种常见的青绿饲料，因为粗蛋白质含量高，且富含粗脂肪、粗纤维及维生素等营养成分，常被用于草食动物养殖中1，在我国草地畜牧业发展和生态文明建设中具有重要作用。（剩余15907字）