添加绿汁发酵液和四蚁酸铵对饲用甜高粱青贮品质的影响

Effects of Adding Fermented Green Juice and Foraform on the Fermentation Quality of Forage Sorghum Silage

为探讨绿汁发酵液、四蚁酸铵及绿汁发酵液+四蚁酸铵对"大力士"饲用甜高粱青贮品质的影响,以"大力士"饲用甜高粱全株为青贮原料,设对照、绿汁发酵液、四蚁酸铵和绿汁发酵液+四蚁酸铵4个处理,常温下贮存60d后取样,测定其发酵品质与化学成分。结果显示:添加绿汁发酵液、四蚁酸铵及绿汁发酵液+四蚁酸铵,均可显著降低"大力士"饲用甜高粱青贮饲料的pH和气体损失率(P<0.05),提高干物质回收率、粗蛋白和水溶性碳水化合物含量(P<0.05)。表明添加绿汁发酵液、四蚁酸铵及绿汁发酵液+四蚁酸铵均可显著改善"大力士"饲用甜高粱的青贮品质。

This study was carried out to evaluate the effects of adding fermented green juice and foraform on the fermentation quality of Hunnigreen forage sorghum silage. The treatments were as follows：control, PFJ addition, foraform addition, PFJq-foraform addition on the fresh weight basis of Hunnigreen forage sorghum, respectively. The materials were ensiled at normal temperature and opened 60 days later. Then the fermentation quality and chemical composition of silages were analyzed. Adding PFJ , foraform and PFJ＋ foraform could significantly decrease pH ,ammonia nitrogen content and the lost of gas and improve the crude protein content, water soluble carbohydrate and dry matter recovery（P〈0.05）. The results showed that adding PFJ , foraform and PFJ ＋ foraform could significantly improve fermentation quality of Hunnigreen forage sorghum silage.