发酵液对梨渣青贮品质和有氧稳定性的影响

Effects of fermented juice on quality and aerobic stability of pear residue silage

为研究发酵液对梨渣青贮品质和有氧稳定性的影响，本试验使用梨渣制作发酵液，并以5mL／kg和10mL／kg分别喷洒于梨渣中，以5mL／kg蒸馏水为对照组，青贮45d。期间对其营养成分等进行测定，45d开封进行感官评定和有氧稳定性试验。结果表明：（1）随着青贮时间的延长，各组氨态氮与总氮的比值逐渐增大，12d后基本稳定。干物质回收率各组均在92％以上。糖含量逐渐降低，最终稳定在2．4％～2．5％。所有指标均在青贮12d左右趋于稳定，且试验组与对照组问差异不显著（P〉0．05）。（2）感官评定各组情况基本相同，青贮品质均较好。（3）有氧稳定性试验中各组在第4天均高出室温2℃以上，pH在第6天仍在4以下。综合考虑，发酵液对梨渣的青贮品质和有氧稳定性未产生明显的促进作用．直接青贮20d即可完成青贮发酵。

To study the effect of fermented juice on fermentative quality and aerobic stability of pear residue silage, two different concentration （5 mL/kg and 10 mL/kg） of fermented juice of pear were sprayed in pear residue for 45 days silage ,while the control group was added 5 mL/kg distilled water.During the time ,nutritional composition were measured. After exposed to air,the test of sensory evaluation and aerobic stability were carried on.The results were as follow： （1）With time extending,the ratio of ammonia nitrogen and total nitrogen in each group increased,and was basically stable after 12 days.Dry matter recovery was more than 92% in each group.Sugar content decreased and eventually stabilized between 2.4 % and 2.5%.All indicators have stabilized after silaged for 12 days ,and the differences among all groups was not sig- nificant （P 〉 0.05）. （2）Sensory evaluation was basically the same in each group,and silage quality was good. （3）At four days,the temperature of each group was 2℃ higher than room temperature more, and the pH value at 6 days was less than four.Comprehensive considered fermented juice have no significant role in promoting fermentative quality and aerobic stability of pear residue silage, and pear residue silage was well abtained after 20 days fementation without it.