添加酶制剂和乳酸菌对水稻秸秆青贮质量的影响

Effects of enzyme preparation and lactic acid bacteria on the fermentation quality of rice straw silage

本文通过在稻秸中分别添加乳酸菌制剂、酶制剂、乳酸菌和酶制剂,以不加任何添加剂为对照组,研究不同添加剂对稻秸发酵品质的影响,结果表明,与对照组相比,添加乳酸菌能明显改善稻秸的青贮感官品质,添加酶制剂对稻秸青贮感官品质影响不大;添加乳酸菌能增加稻秸的粗蛋白质含量(P> 0.05),显著降低pH、氨态氮含量、氨态氮与总氮的比值、丁酸含量、NDF及ADF含量,显著增加乳酸的含量(P <0.05);添加酶制剂能显著降低氨态氮含量、氨态氮与总氮的比值(P <0.05),降低NDF、ADF及粗蛋白质含量(P> 0.05),对有机酸含量影响不大,没有乳酸菌组发酵效果好;综合考虑,共同添加乳酸菌和酶制剂对稻秸青贮品质改善最大,可获得优良的稻秸青贮饲料。

In this paper,lactic acid bacteria,enzyme preparation,lactic acid bacteria and enzyme preparation mixture were added to rice straw respectively,with no additives as control group,to study the effects of different additives on the fermentation quality of rice straw.Compared with the control group,adding lactic acid bacteria significantly improved the sensory quality of rice straw silage and adding enzyme preparation had little effect on the sensory quality of rice straw silage;adding lactic acid bacteria increased the crude protein content of rice straw(P>0.05),significantly reduced the pH value,ammonium nitrogen content,the ratio of ammonium nitrogen to total nitrogen,butyric acid content,NDF and ADF contents,as well as significantly increased the content of lactic acid(P<0.05);adding enzyme significantly reduced the content of ammonium nitrogen,the ratio of ammonium nitrogen to total nitrogen(P<0.05),reduced the content of NDF and ADF and crude protein(P>0.05).There were little effects on content of organic acids.Considering about the common addition of lactic acid bacteria and enzyme formulations to improve the quality of rice straw silage,we could acquire the excellent rice straw silage.