摘要
为探明不同添加剂对甘蔗梢青贮品质的影响,设计了对照组(CK),纤维素酶组(C),2%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,其添加量分别为CK无添加,500mg·kg-1 C,10mL·kg-1 FJLB,50g·kg-1 M和10mL·kg-1 FJLB+50g·kg-1 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,无添加能够成功地调制甘蔗梢青贮,添加绿汁发酵液青贮料的干物质含量最高,乳酸含量较高,pH值最低,氨态氮较低,能够获得更优的甘蔗梢青贮料。
Effect of various additives on the shelf-life and quality of sugarcane tips to be used as forage was studied.On a fresh weight basis,the control sample was submerged in sterile water at the rate of 10g·kg-1,while the treatment material was added with cellulase at 500mg·kg-1,2% epiphytic lactic acid bacteria fermentation juice(FJLB)at 10mL·kg-1,molasses at 50g/kg,or both FJLB and molasses.After stored at ambient temperature for50 days,the fermented sugarcane tips in containers were evaluated.The results indicated that,although the sugarcane tips could be satisfactorily stored without additives,fermentation took place during the storage with the addition of FJLB significantly increased the dry matters and lactic acid,and lowered their pH and ammonia nitrogen of the resultant forage material.
出处
《福建农业学报》
CAS
北大核心
2015年第8期745-749,共5页
Fujian Journal of Agricultural Sciences
基金
福建省科技计划项目--省属公益类科研院所基本科研专项(2014R1023-5)
福建省农业科学院博士科研启动基金(2013DBS-4)
福建省农业科学院畜牧兽医研究所所长基金(MYQJ2014-7)
关键词
甘蔗梢
纤维素酶
绿汁发酵液
糖蜜
青贮
发酵品质
sugarcane tip
cellulase
epiphytic lactic acid bacteria fermentation juice
molasses
storage
fermentation
