山梨酸对王草青贮品质及其营养成分的影响

The Effect of Adding Sorbic Acid on the Fermentation Quality and Nutrient Contents of King Grass Silage

研究添加不同比例山梨酸对王草青贮发酵品质及营养成分的影响,以确定其适宜的添加量。试验设对照组和5个不同添加比例处理组,添加量分别为0.05%、0.1%、0.15%、0.2%、0.25%。结果表明,添加山梨酸能显著降低青贮饲料pH(P<0.05),提高乙酸、丙酸和总酸含量(P<0.05),添加高于0.1%的山梨酸能显著提高乳酸含量(P<0.05);添加山梨酸能显著提高粗蛋白质(CP)含量(P<0.05),但对干物质(DM)、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)和可溶性碳水化合物(WSC)含量无显著影响(P>0.05)。因此,从改善王草青贮发酵品质和营养价值综合考虑,王草青贮时添加高于0.15%的山梨酸效果较好。

The experiment was carried out to investigate the influence of adding sorbic acid on the fermentation quality and nutrient contents of King grass （Pennisetum purpureum Rich.× P. americana kinggrass cv） Silage, and to determine the proper application rate of sorbic acid. The treatments were designed as follows： control （0）, 0.05%, 0.10%, 0.15%, 0.20% and 0.25% of sorbic acid addition （fresh weight basis of King grass）. The results showed that decrease the pH value（P〈 0.05） and increased the contents of acetic acid, propionic acid and total acid were significantly （P〈0.05）, and added higher than 0.1% sorbic acid increased the contents of lactic acid were significantly （P〈0.05） after 30 days fermentation compared with control. The contents of CP was significantly increased（P〈0.05）. However, there were not significant difference in DM, NI3F, ADF and WSC contents（P〈0.05）. It could suggest that 0.15 % of sorbic acid was the proper application rate.