不同添加剂对袋装苜蓿青贮品质的影响

Effects of different additives on quality of silage packed with polyethylene bag

采用大聚乙烯袋,在含水量65.79%的苜蓿原料中添加乙酸、纤维素酶、乳酸菌、纤维素酶+乳酸菌、玉米面、黄芪+乳酸菌等单一或复合添加剂进行苜蓿青贮,贮藏60 d取样,测定青贮料营养成分和发酵品质各项指标。结果表明:(1)添加剂处理组青贮饲料粗蛋白质含量较对照组显著提高14.67%~57.93%,乳酸含量提高61.68%~87.38%(P<0.05);(2)添加剂处理组氨态氮/总氮值显著降低19.49%~69.12%,p H值降低8.01%~13.87%和丁酸含量降低46.67%~93.99%(P<0.05)。由此可见,添加剂可提高青贮饲料的营养价值和发酵品质。

The alfalfa with the water content of 65.79% took as material adopting the way of polyethylene bag.The alfalfa silage was made by the addition of acetic acid,cellulase,Lactic acid bacteria,cellulase and Lactic acid bacteria,cornmeal,astragalus and Lactic acid bacteria and so on.After 60 days of storage,the nutrient composition and fermentation quality of the silage were measured.The results showed that：（1）The crude content of protein and lactic acid in the additive group were significantly increased compared with the control group（P〈0.05）.The increment of crude protein content was 14.67% to 57.93%,the lactic acid content was 61.68% to 87.38%.（2）The ratio of ammonia nitrogen to total nitrogen,the p H value and the butyricacid content were reduced significantly in the same comparison of conditions（P〈0.05）.They were respectively decreased by 19.49% to 69.12%,8.01% to 13.87% and 46.67% to 93.99%.In summary,the treatment group of additives could improved the nutritional value and fermentation quality of the alfalfa silage.