添加乳酸菌制剂对水稻秸青贮品质的影响

Effects of lactic acid bacteria on quality of rice straw silage

鲜稻秸中添加乳酸菌制剂进行青贮,根据青贮方式分为两组:整株青贮(Ⅰ)和切短青贮(Ⅱ),每组根据乳酸菌的添加水平分为:对照组(0)、A(2.0×105 cfu·g-1)、(B 3.0×105 cfu·g-1)和(C 4.0×105 cfu·g-1)4个处理组。经过乳酸菌不同添加处理后的水稻装入聚乙烯袋内,抽真空密封,在室温下保存,45 d开袋进行青贮品质的检测。结果表明,添加乳酸菌可以改善水稻秸青贮的发酵品质,随着乳酸菌添加量的增加,稻秸的青贮品质改善程度越大,从青贮品质和乳酸菌添加成本两方面考虑,试验确定乳酸菌适宜的添加水平为B,C组。对于相同品种的水稻秸青贮,不同的青贮方式对水稻秸的青贮品质的影响较大,切短青贮的效果比整株青贮的效果要好;在适宜的乳酸菌添加水平下,整株青贮也是可行的。

The trail was designed to study technique aspects of ensiling rice straw appended amounts of lactobacillus. There are two groups according to silage ways, long silage and short silage, in which lactobacillus was added at levels of A（2.0×10^5cfu·g^-1）, B（3.0×10^5cfu·g^-1） and C（4.0×10^5cfu·g^-1）, respectively and the mixtures were placed into a vacuum-packed polyethylene bags and stored at room temperature for 45 d. The result showed that lactobacillus had a remarkable effect on fermentation characteristics of rice straw. The quality of the silage was improved with the lactobacillus addition. In the experiment, the optimal quality of rice straw silage can be obtained when lactobacillus was added with B or C level. The effect of different silage methods is very remarkable to the silage quality of same material, the quality of short silage is better than that of long silage, at the same time, the long silage is feasible on condition of eligible level of lactic acid bacteria.