添加剂和青贮密度对玉米穗和玉米芯青贮发酵品质的互作效应分析

Interactions between Additives and Ensiling Density on Fermentation Quality of Sweet Corn Spike and Kernel Silage

试验旨在研究不同添加剂和青贮密度对玉米穗和玉米芯青贮饲料发酵品质的影响。以乳熟期玉米穗和玉米芯为原料,设置两个青贮密度,分别为1 000 kg/m^(3)和1 100 kg/m^(3),并将这两个密度的玉米穗和玉米芯均设置四个不同的处理组:对照组(CK)、布氏乳杆菌组(LB)、双乙酸钠组(SD)、布氏乳杆菌+双乙酸钠组(LB+SD)。青贮45 d后,开罐分析,用榨汁液检测青贮样品的pH值、乳酸(LA)、乙酸(AA)、丙酸(PA)、丁酸(BA)含量。结果表明,添加SD显著提高了玉米穗和玉米芯青贮的AA含量(P<0.05);添加LB时,提高青贮密度对玉米穗青贮的LA、AA含量有显著影响(P<0.05);添加剂和密度对玉米芯青贮的AA、PA含量的互作效果没有显著影响(P>0.05);BA在本试验中未检测到。从发酵产物来看,添加双乙酸钠可以显著提高乙酸含量;试验发现当青贮密度高于1 000 kg/m^(3)时,能够取得发酵品质较好的玉米穗和玉米芯青贮饲料。

To investigate the effects of different additives and silage density on the fermentation quality of corn cob and ear silage.Two silage densities(1000 kg/m^(3) and 1100 kg/m^(3))were set for corn cob and corn ear at the milk stage as raw materials.And four different treatment groups were set for corn cobs and ears:control group(CK),Lactobacillus buchneri group(LB),sodium diacetate group(SD),and Lactobacillus buchneri+sodium diacetate group(LB+SD).The quality of silages was analyzed after 45 days of fermentation.The results showed that sodium diacetate increased the acetic acid content of corn cob and ear silage(P<0.05);the addition of Lactobacillus buchneri had significant effect on the content of lactic acid and acetic acid in corn cob silage(P<0.05);the additives and density had no significant effect on the interaction between acetic and propionic acid content of corn cob silage(P>0.05);Butyric acid was not detected in this experiment.From the fermentation product,adding sodium diacetate can significantly increase the acetic acid content.It was found that when the silage density was higher than 1000 kg/m^(3),corn ear and corn cob silage with better fermentation quality could be obtained.