不同添加剂对高水分一年生黑麦草青贮品质的影响

Effect of Different Additives on the Quality of Fresh Italian Ryegrass Silage

研究了不同比例的麦麸和玉米粉对高水分一年生黑麦草青贮品质的影响,试验中的2种添加剂从0～30％各设有7个添加梯度,利用真空袋发酵30 d后,从青贮品质和青贮发酵产物品质两方面来衡量发酵水平.试验结果表明,在发酵品质方面,添加不同量的玉米粉和少量麦麸对高水分一年生黑麦草青贮发酵的pH值有显著的降低作用,麦麸可显著提高乳酸含量达28％,大部分处理均具有良好的发酵品质.在发酵产物方面,麦麸和玉米粉均能显著提高发酵产物的干物质含量,玉米粉能显著提高WSC的含量,并降低酸性洗涤纤维和中性洗涤纤维的含量,增加适口性.总体来讲,添加麸皮或玉米粉是高水分黑麦草成功青贮的有效方法,添加水平越高,对复合青贮料的发酵品质和营养价值改善效果越好.

The experiment was conducted to investigate the effect of adding different ratios of wheat gluten and corn flour on fermentation quality of fresh Italian ryegrass and fetch silage. In the experiment, each additives had 7 add gradient from 0-30%. The vacuum bag was used to ferment and then after 30 days, the level of fermentation from silage quality and the silage fermentation product quality was measured. The results showed that, from the silage quality, adding different amounts of corn flour and a small amount of wheat bran could significantly reduce the pH value of fresh Italian ryegrass silage fermentation. Wheat bran could significantly increase the lactic acid content of 28%. Most of the samples had a good fermentation quality. On the term of the silage fermentation product quality, wheat gluten and corn flour could significantly improve the dry matter content of the fermentation product. What＇ s more, corn flour could signifieouldtly improve the content of WSC, and could reduce the acid detergent fiber and neutral detergent fiber content to increase palatability. Overall, adding corn flour 25%-30% of the fresh weight of the sample and adding 10%-25% wheat bran of the sample fresh weight, could effectively improve the silage quality.