绿汁发酵液、纤维素酶及其混合物对水葫芦青贮品质的影响

Effect of Fermented Green Juice,Cellulase and Mixture on Quality of Water Hyacinth Silage

为探明添加绿汁发酵液(FGJ)、纤维素酶(CEL)、绿汁发酵液+纤维素酶(MIX)以及原料含水率对水葫芦青贮发酵品质的影响,用2种不同含水率(高:70.58%,低:39.62%)的水葫芦进行青贮,常温下贮存40d,开封后测定青贮的发酵品质和化学成分。结果表明:FGJ和MIX能显著改善2种含水率水葫芦青贮的发酵品质,CEL能有效提高2种含水率水葫芦青贮的WSC存留量;降低原料的含水率能提高青贮的WSC含量和减少气体的损失。

The studies were conducted to prove up the effect of fermented green juice （FGJ）, cellulase（CEL）, fermented green juice＋cellulase（MIX）, respectively at different moisture （high：70.58%, low：39.62%） water hyacinth silage. The materials were ensiled at room temperature and opened 40 days later. The fermentation quality and the chemical composition were analyzed. Results showed that： FGJ and MIX can significantly improve the fermentation quality of water hyacinth silages with both high and low moisture content, CEL can increase the WSC reserved quantity of both moisture content water hyacinth silages effectively. Increasing WSC reserved quantity and decreasing the lost of gas could be actualize by reducing the moisture content of the silage.