甲酸、乙酸对甘蔗尾青贮发酵、营养品质和有氧稳定的影响

Effect of formic acid and acetic acid on the quality and aerobic stability of sugarcane tops silage

研究了添加甲酸、乙酸对甘蔗尾青贮品质和有氧稳定性的影响。试验设置3个组,对照组不添加添加剂,试验组Ⅰ、试验组Ⅱ分别添加40 ml/kg鲜重甲酸、乙酸。经过40 d青贮,结果显示:添加乙酸组,pH值显著低于对照组和甲酸组(P<0.05),乳酸、NH3-N含量显著高于对照组(P<0.05),且有氧稳定性最高;各组DM、DM回收率、CP、NDF、ADF差异不显著(P>0.05);甲酸、乙酸处理甘蔗青贮对青贮品质和有氧稳定性都具有促进作用。

In order to investigate the effect of formic acid and acetic acid on the quality and aerobicstability of sugarcane tops silage. The 3 treatments were: silages with no additives served as control;GroupⅠ,Ⅱwere treated with 40 ml/kg.FW formic acid and acetic acid respectively. After 40 d, The re-sults showed that: treated with acetic acid, the level of p H was lower than control and formic signifi-cantly(P<0.05), the concentration of lactic acid and NH3-N were higher than control(P<0.05),and theaerobic stability of sugarcane tops silage was highest. There are no effect of treating on levels of DM,DMR, CP, NDF, ADF(P>0.05). Conclusion: treated with formic acid and acetic acid improved the qual-ity and aerobic stability of sugarcane tops silage.