不同温度条件下添加剂对青贮苜蓿细胞壁成分和体外干物质消化率的影响

Effects of Additives on Cell Wall Constituents and In Vitro Dry Matter Digestibility of Alfalfa Silage at Different Temperatures

用第2茬紫花苜蓿草，采用交叉分组设计调制了青贮。试验设20℃、30℃和40℃3个贮藏温度区，设对照（CON）、添加0．0004％乳酸菌（LAB）、添加0．005％纤维素酶（CEL）和添加0．0004%乳酸菌＋0．005％纤维素酶（MIX）4个添加处理。贮存55d开封后测定青贮的细胞壁成分（总纤维-OCW、低消化性纤维-Ob、高消化性纤维-Oa）含量和体外干物质消化率（IVDMD）。结果有以下几种倾向：添加CEL和MIX可使青贮的OCW和Ob含量减少；添加LAB和MIX可提高青贮的IVDMD；添加CEL可降低青贮的IVDMD；在20℃～40℃，随贮藏温度的升高，青贮的Oa含量和IVDMD提高，Ob含量降低。

The second-cut alfalfa were ensiled by adding additives of 0. 0004% lactic acid bacteria （LAB）, 0.005% cellulase （CEL）, 0. 0004% lactic acid bacteria plus 0. 005% cellulase （MIX） and without additives （control）. Each ensilages were stored in incubators at 20℃ ,30℃ and 40℃, ensilaged them for 55 days, then measured the cell wall constituents including organic cell wall （OCW）, high digestible cell wall （Oa）, low digestible cell wall （Ob） and in vitro dry matter digestibility （IVDMD）. There were the following tendencies in results. The addition of CEL and MIX could reduce the OCW and Ob of silage. Addition of LAB and MIX could increase the IVDMD of silage. Addition of CEL could reduce the IVDMD of silage. IVDMD and Oa increase, Ob reduce as the temperature increase from 20 to 40℃.