糖蜜和乳酸菌对去穗玉米秸秆青贮发酵品质的影响

The Effects of Molasses and Lactic Acid Bacteria on the Fermentation Quality of Ear-removed Corn Straws Silage

为研究糖蜜和乳酸菌对去穗玉米(Zea mays L.)秸秆青贮饲料发酵品质的影响,试验设对照(C)、糖蜜(M)、乳酸菌(LAB)、糖蜜+乳酸菌(M+LAB)4个处理,发酵60天后测定发酵品质。结果表明:添加糖蜜或乳酸菌均提高了去穗玉米秸秆青贮饲料的发酵品质,M+LAB组的V-Score评分最高。因此,在去穗玉米秸秆青贮实际生产过程中,建议使用糖蜜和乳酸菌组合添加剂。

In order to study the effects of molasses and lactic acid bacteria on the fermentation quality of ear-removed corn straw silage,the treatments were designed as follows:control(C),molasses(M),lactic acid bacteria(LAB),molasses and lactic acid bacteria(M+LAB).The fermentation quality was analyzed after ensiling for 60 days.The results showed that the addition of molasses or/and lactic acid bacteria improved fermentation quality of the ear-removed corn straw silage.The silage added with molasses and lactic acid bacteria had the highest V-Score.Therefore,we suggested adding molasses and lactic acid bacteria in the actual production of ear-removed corn straw silage to improve the fermentation quality.