发酵温度对复合微生物菌剂青贮饲料品质的影响

Effects of Fermentation Temperature on Compound Microbial Silage Quality

试验旨在研究甜高粱饲料青贮过程中窖池温度变化对复合微生物菌剂青贮饲料品质的影响。在甜高粱渣中接种3种复合微生物菌剂,研究窖池的高、中、低层温度变化及温度对青贮饲料品质的影响。结果表明:窖池昼夜温差为5℃,有显著差异(P<0.05);稳定发酵时窖池高、中、低层平均温度分别为37.85℃、36.60℃、35.44℃,有显著差异(P<0.05);在窖池中层,青贮饲料粗蛋白质含量为5.09%,明显高于窖池高、低层饲料粗蛋白质含量(3.71%、3.76%)(P<0.05);窖池中层青贮饲料乳酸含量比窖池高、低层乳酸含量分别提高了12.92%、10.18%(P<0.05),中层青贮饲料丙酸含量比窖池高、低层分别提高了38.07%、29.68%(P<0.05);窖池温度变化对青贮饲料p H值、乙酸含量的影响没有显著性差异(P>0.05)。窖池中层温度有利于青贮复合微生物菌剂提高甜高粱青贮饲料品质。

The changes of fermentation temperature during the compound microbial silage of sweet sorghum and the effects of fermentation temperature on silage quality were investigated in this study. Three kinds of complex probiotics were as inoculum added to sweet sorghum residue to silage in the top,middle and low part of the fermentation tank. The temperature during silage process was measured,the changes of temperature and its effects on silage quality were studied.The results showed that the temperature variations between day and night,which was five degrees,had significant difference（P〈0.05）. The temperature of the top part,middle part and low part during the stationary fermentation phase was 37.85,36.60,35.44 degrees centigrade,respectively. The crude protein（CP）in the middle part was 5.09%,which was higher than those in the top part（3.71%）and in the low part（3.76%）（P〈0.05）. The contents of lactic acid in the middle part was higher by 12.92% and 10.18% than those in the top and low part respectively（P〈0.05）,the contents of propionic acid had improved by 38.07%,29.68% respectively compared with the results in the top and low part. The p H value and the contents of acetic acid had no significant difference. In conclusion,the fermentation temperature of the middle part pit is conducive to improve the quality of sweet sorghum silage by compound microbial,for it increased significantly lactic acid and propionic acid of silage.