切短与添加物对臂形草青贮品质的影响

The effects of chopping and additives on the silage quality of Brachiaria decumbens cv. Reyan No.3

为提高臂形草青贮品质,对材料切短与否和添加物(无添加-W、乳酸菌1-LAB1、乳酸菌2-LAB2、5%麦麸-F)的影响进行了研究。结果表明,仅凭切短对臂形草青贮料的pH值没有显著影响,但降低了乙酸、丙酸和丁酸等挥发性脂肪酸的含量。切短增加了NH3-N含量,添加乳酸菌可使之显著减少(P<0.05)。乳酸菌和麦麸添加对切短与未切短的材料,在降低pH值和增加乳酸含量方面效果都很明显,特别是切短臂形草接种LAB2的效果最佳。切短组臂形草青贮开封后,有氧稳定性高低顺序依次为W>LAB1>F>LAB2。

The effects of chopping and additives （lactic acid bacteria-LAB1, lactic acid bacteria preparationLAB2, 5% wheat bran-F） on the fermentation quality of Brachiaria decumbens cv. Reyan No. 3 silage were investigated. The results showed that chopping treatment alone did not affect pH values （P〉0.05）, although it reduced acetic acid, propionic acid, and butyric acid contents. NH3- N content was increased by chopping treatment alone but was significantly reduced by adding lactic acid bacteria （P〈0.05）. The addition of lactic acid bacteria and wheat bran reduced pH values and increased lactic acid contents, irrespective of chopping. The best fermentation quality was chopped B. decumbens cv. Reyan No. 3 with LAB2 addition. When the silages of chopped B. decumbens cv. Reyan No. 3 were exposed to air, the aerobic stability of LAB2 inoculated silage was inferior to that of F, LAB1 and W.