豌豆秸和胡麻秸对马铃薯茎叶青贮发酵品质的影响

Effects of pea stalk and hemp stalk on fermentation quality of potato stem and leaf silage

为研究豌豆秸、胡麻秸及玉米对马铃薯茎叶青贮发酵品质的影响,采用单因子试验设计,分为5个处理组,分别为马铃薯茎叶单独青贮,83%的马铃薯茎叶混合17%的豌豆秸或胡麻秸,81%的马铃薯茎叶混合3%的玉米及16%的豌豆秸或胡麻秸,每个处理4个重复。结果显示:马铃薯茎叶单独青贮的品质最差,pH、氨氮含量最高,感官评分和乳酸含量最低。混合豌豆秸与胡麻秸后,青贮品质提高,pH分别显著下降(P <0.001)9.59%和23.69%。氨氮分别显著下降(P <0.001)13.77%和29.90%。感官评分分别显著提高(P <0.001)50.00%和104.17%。在添加豌豆秸与胡麻秸的基础上再添加3%的玉米,青贮品质进一步提高。添加豌豆秸、胡麻秸和玉米均可显著影响青贮料的养分含量(P <0.001),胡麻秸的效果优于豌豆秸。

The experiment was conducted to investigate the effects of pea straw,flax straw and corn on the fermentation quality of potato vines silage. There were 5 treatments (potato vines alone,83% potato vines+17% pea straw,83% potato vines+17% flax straw,81% potato vines+16% pea straw +3% corn and 81% potato vines +16% flax straw +3% corn) with 4 replicates each. The potato vines alone was poorly fermented (P < 0.001)as indicated by the highest pH,ammonia-N and the lowest sensory score,lactic acid compared to the other treatments. Adding pea straw and flax straw improved the quality of silage. The pH decreased significantly (P < 0.001) by 9.59% and 23.69%,respectively.Ammonia nitrogen decreased significantly(P < 0.001)by 13.77% and 29.90%,respectively. Sensory score increased significantly (P < 0.001) by 50.00% and 104.17%,respectively.Adding corn improved the silage quality furtherly.The nutrients of silage were affected(P < 0.001)by the adding of pea straw,flax straw and corn.The effects of improving the silage quality of pea straw was better than that of flax straw.