添加有机酸对燕麦青贮发酵和营养品质的影响

Effect of adding organic acids on fermentation and nutritional quality of oat silage

有机酸添加剂在抑制牧草青贮发酵过程中好氧微生物和腐败菌的活力、改善发酵品质和保存营养成分等方面发挥着重要作用。研究以阿鲁科尔沁旗广泛栽种的燕麦(Avena sativa)品种贝勒二代(BalerⅡ)为原料,分析不同有机酸(甲酸、乙酸和丙酸)添加剂对燕麦青贮发酵和营养品质的影响。结果显示:3种有机酸添加剂处理组的pH值,乳酸、乙酸和丁酸含量均明显低于对照组,且未检测出丙酸。3种有机酸处理组的干物质、粗蛋白质和可溶性有机碳含量均高于对照组,而酸性洗涤纤维含量低于对照组,中性洗涤纤维含量低于对照组(P>0.05)。因此,3种有机酸添加剂均能改善燕麦的发酵品质和影响品质,以甲酸青贮燕麦效果最佳。

Organic acid additives play important roles in inhibiting the vigor of aerobic and spoilage bacteria during fermentation,thereby fermentation quality and preserving nutrients.In this study, the effects of different organic acids(formic acid, acetic acid and propionic acid) on the fermentation and nutritional quality of oat silage were investigated by using Baler II as the raw material. The results showed that the pH, lactic acid, acetic acid and butyric acid contents of the three organic acid additive treatment groups were significantly lower than that of the control group, and no propionic acid was detected. The contents of dry matter, crude protein and soluble organic carbon in the three organic acid treatment groups were significantly higher than those in the control group, while the acid detergent fiber content was significantly lower than that in the control group. Neutral detergent fiber content was not significantly lower than that of the control group(P>0.05). Therefore, the three organic acid additives can improve the fermentation quality and quality of oats, and the best effect was exhibited in formic acid silage oats.