不同添加剂对辣椒茎叶青贮效果的影响

EFFRCTS OF DIFFERENT ADDITIVES ON THE FERMENTATION QUALITY OF PEPPER STEMS AND LEAVUS SILAGE

以辣椒茎叶为原料,分别添加甲酸、绿汁发酵液、玉米粉、马铃薯渣,袋装青贮45d后分析其发酵品质和化学成分。结果表明:辣椒茎叶直接青贮其发酵品质较差;各添加剂处理改善了青贮饲料的发酵品质,pH值、乙酸、氨态氮、ADF和NDF含量显著低于对照组(P<0.05),丁酸较少产生,乳酸、可溶性糖和粗蛋白含量显著升高(P<0.05)。1.5%甲酸处理组的pH值降幅最大;5%绿汁发酵液处理组的乳酸含量最高,为2.94%;100%玉米粉处理组的可溶性糖含量在所有处理组中最高;30%马铃薯渣处理组的干物质含量为41.6%,在所有处理组中最高;甲酸处理的辣椒茎叶青贮效果最佳。

With pepper stems and leaves as raw material, added formic acid, corn flour, previously fermented juice, potato residue, after 45d bagged fermentation analyzing of its silage quality. The results show that： pepper stems and leaves directly silage fermentation quality is poor; Each additive treatment improved silage fermentation quality, pH, AA, AN/TN, ADF and NDF were significantly lower than the control group （ P 〈 0.05 ）, BA produced less, LA, WSC and CP content was significantly higher （ P 〈 0.05 ）. pH of 1.5 % FA decreased largest;LA content of 5% PFJ is 2.94, is the lowest; The WSC content of 100% corn flour treatments is the highest ; The DM content of 30% potato residue is 41.6, is the highest ; In all treatments, the fermentation quality of formic acid group on pepper stems and leaves silage is the best.