添加剂对甜高粱秆酒糟与麸皮混合青贮品质的影响

Effects of Additives on Efficiency of Mixed Silage of Sweet Sorghum Stalk Vinasse and Wheat Bran Silage

本研究旨在探讨添加乳酸菌和纤维素酶对甜高粱秆酒糟麸皮混合发酵品质的影响。在调制甜高粱秆酒糟与麸皮质量比为5∶1的混合青贮中,设对照组(WB)以及分别添加乳酸菌(LAB)、纤维素酶(CEL)以及乳酸菌+纤维素酶(MIX)混合组,同时将甜高粱秆酒糟直接单贮(CT)。每个处理重复4次。常温下贮存45 d评定青贮品质。结果表明:相比CT组,添加麸皮的4个处理感官品质较好,p H值、NH_3-N/TN较低,乳酸、乙酸、丙酸含量和乳酸/乙酸、弗氏评分偏高。在添加麸皮的4个处理中,LAB、CEL和MIX组的乳酸、总酸含量和乳酸/乙酸高于WB组,p H值低于WB组,MIX组尤其显著;相比WB组,CEL组和MIX组的CP、EE和WSC显著提高,NDF、ADF和NH3-N/TN明显降低。因此,添加麸皮可以改善甜高粱秸秆酒糟青贮的品质;在甜高粱秸秆酒糟和麸皮混贮中添加乳酸菌和纤维素酶能改善甜高粱秸秆酒糟青贮的品质和营养价值。

The experiment was conducted to study the effect of lactic acid bacteria and eellulase on me quality of silage of both sweet sorghum stalk vinasse and wheat bran. The present study was set 4 treatments in the modulation of sweet sorghum stalk vinasse and wheat bran with mass ratio of mixed silage of 5： 1, including the control group （WB） and the other 3 treatment groups adding lactic acid bacteria （LAB）, cellulose （CEL） and both lactic acid bacteria and cellulose （MIX） respectively. At the same time, sweet sorghum stalk vinasse was single ensiled （CT）. Each treatment had 4 replication. After ensilage for 45 days under normal temperature, the five groups were all unsealed for assessing the quality of silage. The results showed that silage groups added wheat bran were better than control （CT group） in sensory quality, had lower pH value and NH3-N/TN ratio, higher lactic acid, acetic acid, propionic acid and lactic acid/ acetate ratio, and high Flieg＇ s score as well. For the other four silage groups added wheat bran had good fermentation quality, which had a lower the pH value, NH3-N/TN ratio and trace amounts of propionic acid and high lactate/acetate ratio and lactic acid content, compared with CT group. The contents of lactic acid, total acids and lactic acid/acetic acid ratio and pH value was superior to WB group for LAB, CEL group and MIX groups, especially significant in the MIX group. In contrast with WB, the contents of CP, EE and WSC significantly increased, while NDF and ADF contents and NH3-N/TN ratio significantly reduced for CEL and MIX groups. Therefore, supplementing wheat bran in sweet sorghum stalk vinasse can improve the fermentation quality of sweet sorghum stalk vinasse silage, and adding lactic acid bacteria and cellulase to the sweet sorghum stalk vinasse silage and wheat bran mixtures can improve its storage quality and nutritional value.