温度及添加剂对甜高粱青贮饲料发酵品质及有氧稳定性的影响研究

Effects of Temperature and Additives on the Fermentation Characteristics and Aerobic Stability of Sweet Sorghum

本试验旨在探讨温度及添加剂对甜高粱青贮饲料发酵品质及有氧稳定性的影响,为改善甜高粱青贮饲料的发酵特性及提高其营养品质提供理论依据。试验采用聚乙烯管作为青贮容器,在30℃和40℃条件下,设置对照(CK),二甲酸钾(KDF)和双乙酸钠(SDA) 6个处理,青贮60 d后进行相关指标的测定,结果表明:温度的升高显著(P<0. 05)降低了甜高粱青贮饲料的乳酸、乙酸、丙酸、V-score和有氧稳定性;添加剂的使用显著(P<0. 05)增加了乙酸、丙酸、水溶性碳水化合物、V-score和有氧稳定性;所有处理中,有氧稳定性最高的为KDF-30℃处理,其有氧稳定时间为232 h; 30℃条件下的KDF和SDA处理,其V-score评分均超过了86,达到了优质青贮饲料的评分标准。

The overall aim of the research was provided a theoretical basis for improving the fermentation characteristics and nutritional quality of sweet sorghum silage.To investigate the effects of temperature and additives on fermentation characteristics and aerobic stability,total six treatment was set in 30℃ and 40℃.The control(CK)had no added;the KDF group contained potassium diformate;the SDA group contained sodium diacetate.All of the additives was added to sweet sorghum and sealed in the polyethylene pipe.The following indexes were analyzed after 60d.The results showed that:Compared to 30℃,the increase of the temperature could significantly(P<0.05)decrease lactic acid,acetic acid,propionic acid,V-score and aerobic stability.Compared to control,the additives could significantly(P<0.05)increase the acetic acid,propionic acid,water soluble carbohydrate,V-score and aerobic stability.The highest aerobic stability treatment was KDF-30℃(232h);The V-score of KDF and SDA treatments at 30℃ were exceeded 86,which reached the standard for evaluation of quality silage.