不同添加剂对甜菜茎叶青贮品质的影响

The Effect of Different Additives on Quality of Beet Silage

为探讨甜菜茎叶青贮的可行性,本试验研究了添加甲酸、乳酸菌、甲酸+乳酸菌、碳酸钙各添加剂对甜菜茎叶青贮品质的影响。试验分5个处理组,每组3个重复,青贮桶发酵,青贮期60 d。试验结果表明,添加甲酸、乳酸菌、甲酸+乳酸菌均可以改善甜菜茎叶青贮品质,添加碳酸钙对甜菜茎叶青贮品质影响不明显,综合营养成分和感官品质,甲酸、乳酸菌可以作为甜菜茎叶青贮的添加剂,两者混合效果最佳。

To explore the feasibility of beet silage ,we conduct an experiment to survey the effect on the quality of beet silage by adding the series of additives, namely, the formic acid, lactic acid bacteria, lactic acid bacteria plus formic acid and the calcium carbonate. The test was divided into five sub-groups, and in each group we operate three repetitions. In the test, the green fermentation tank was used. The period of the silage was 60 days. The result of the whole experiment showed that the quality of beet silage can be improved by adding the formic acid, lactic acid bacteria, and lactic acid bacteria plus formic acid. It also revealed that addition of the calcium carbonate can not obtain an obvious impact on the quality of beet silage. Considered the nutritional and sensory quality, the formic acid and the lactic acid bacteria can be served as the additives of beet silage, and the mixture of both can be better.