不同贮存方式对黄贮玉米秸秆发酵品质和有氧稳定性影响的研究

Effect of different storage methods on fermentation characteristics and aerobic stability of yellow cornstalk silage

为探讨不同贮存方式对黄贮玉米秸发酵品质和有氧稳定性的影响,试验以收割2个月后的玉米(Zea mays L.)秸秆(含水量20.1%)为黄贮原料,调整至水分含量60%,设有瓶贮(Ⅰ组)及袋贮(Ⅱ组)2个试验组,均混合添加植物乳杆菌与布氏乳杆菌(5×10~6 cfu/g FM)以保证黄贮成功,发酵60 d,取黄贮玉米秸样品测定两组的发酵品质、营养物质变化及有氧稳定性。结果表明:Ⅰ组在发酵初期(1～15 d)pH值显著低于Ⅱ组(P<0.05),发酵后期(30～60 d)则相反(P<0.05)。发酵60 d后,Ⅰ组的乳酸生成量显著低于Ⅱ组(P<0.05),而乙醇和乙酸生成量则高于Ⅱ组且差异显著(P<0.05)。黄贮后2个组的干物质(DM)、粗蛋白(CP)、可溶性碳水化合物(WSC)、中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)含量较原料均显著降低(P<0.05),Ⅰ组与Ⅱ组WSC含量有显著差异(P<0.05),其他含量无显著差异(P>0.05)。Ⅰ组有氧稳定性时间显著长于Ⅱ组(P<0.05)。综合以上结果,瓶装的贮存方式对黄贮玉米的保存以及后期使用更加有利。

The effect of different storage methods on fermentation characteristics and aerobic stability of yellow corn silage was studied. The experiment was divided into two treatments, i.e. group I (bottled), group Ⅱ(sacked), both groups were made by cornstalk which was harvested two months ago and added Lactobacillus buchneri & Lactobacillus Plantarum (5 x 10^6 cfu/g FM) to improved yellow cornstalk silage quality. Fermentation characteristics, nutrition values and aerobic stability were measured after 60 d ensiling. The results showed that group I was significantly lower than that in group Ⅱ in pH value (P<0.05) during 1~15 d, however, opposite result was observed during B0.60 d (P<0.05). The concentration of lactic acid was significantly lower in group Ⅱ compared with group I after 60 d fermentation(P<0.05), ethanol and acetic acid contents were significantly lower in group I. The contents of DM, CP, WSC, NDF and ADF were significantly different between raw material and treatment groups(P<0.05). The concentration of WSC was detected differently between group I and Ⅱ, there were no different effects on other nutrition contents. Group I spoiled slower upon aerobic exposure than Group Ⅱ(P<0.05). Thus, yellow cornstalk silage stored by bottle was showed better effects on later utilization and long-time preserve compared to sack storage.