水葫芦渣混合青贮的感官品质研究

Study of the Organoleptic Properties of Eichhomia Crassipes Residuals Ensilage Mixed with Corn Meal or Wheat Bran

试验通过感官品质评分研究水葫芦渣与玉米粉或麦麸混合青贮的效果。试验设4个处理组：处理组1和2将玉米粉20％和30％加入水葫芦渣；处理组3和4将麦麸20％和30％加入水葫芦渣。连续测定混合青贮0～22d物料pH，结果显示，随青贮时间延长，所有处理组物料pH呈降低趋势，至14d所有处理组物料pH〈5．0。因此，对第14天青贮物料进行感官评分，所有处理组青贮等级为“优等”。试验结果证明，在添加优质青贮发酵菌条件下，麦麸20％与水葫芦渣混合青贮14d，可以获得感官品质优异的水葫芦渣混合青贮料。

The objective of this experiment was to study the organoleptic properties of Eichhomia crassipes re- siduals ensilage mixed with corn meal or wheat bran by scorings. Four treatment groups were including as follows： group 1 （residuals＋20% corn meal）, group 2（residuals＋30% corn meal）, group 3 （residuals＋20% wheat bran）, group 4 （residuals＋30% wheat bran）, and zymophyte（0.1 kg· t^-1） were added into all groups. The results showed that the pH of all treatment groups were decreased to below 5.0 after 14 days of ensiling. Therefore, the organoleptic properties scoring showed that all treatment groups graded level of ＂superiority＂. These findings proved that addition of 20% wheat bran to Eichhomia crassipes residuals could improve the organoleptic properties of the mixing ensilages with- in 14 days.