不同添加剂对葛藤青贮品质的影响

Effect of Additives on Quality of Kudzu Silage

为探明不同添加剂对葛藤(Pueraria lobata(Willd).Ohwi)青贮品质的影响,试验设计了对照组(CK),纤维素酶组(C),绿汁发酵液组(FJLB)组,糖蜜(M)组和绿汁发酵液+糖蜜(MIX)5个处理组,添加量分别为无添加,500mg/kg C,2%FJLB 10mL/kg,50g/kg M和2%FJLB 10mL/kg+50g/kg M。每个处理3次重复,常温下贮存50d,开封后评定其青贮品质。结果表明,4种添加剂处理均能改善葛藤青贮发酵品质,其中FJLB+M混合处理的干物质、乳酸和丙酸含量最高,pH和氨态氮含量最低,说明混合处理的发酵品质最佳。

This experiment was carried out to study the effect of adding cellulase （C）, fermented juice of epiphytic lactic acid bacteria （FJLB）, molasses （M） and FJLB＋M on the fermentation quality of Kudzu silage in 5 groups including control, C （500 mg/kg）, 2% FJLB （10 mL/kg）, M （50 g/kg）, and FJLB＋M （10 mL/kg＋50 g/kg）groups. The additivess were on a fresh weight basis of Kudzu and fermentation quality were analyzed after 50 days of storage. The result showed that the fermentation were improved by all additives;Especially, FJLB＋M had the highest contents of dry matter, lactic acid, propionic acid, and the lowest pH value and ammonia nitrogen content.