添加糖蜜对紫花苜蓿青贮品质及微生物组成的影响

Effects of Adding Molasses on the Quality and Microbial Composition of Alfalfa Silage

本研究目的是评价添加糖蜜对紫花苜蓿青贮品质及微生物的影响,试验处理包括对照组(无添加)及糖蜜添加组。采用小规模发酵法,密封贮藏60d后开封。结果表明,各处理组感官品质良好;糖蜜组青贮的pH值及酸性洗涤纤维、中性洗涤纤维、耐热菌、好氧菌、酵母菌含量低于对照组;而干物质、粗蛋白、有机质、乳酸、乳酸菌含量高于对照组。综上所述,在本试验条件下添加糖蜜可以改善紫花苜蓿青贮发酵品质。

The subjective of this study was to evaluate the effects of adding molasses on alfalfa silage quality and microorganism.Using small-scale fermentation,Silage was opened after storage of 60 days.The results showed that the sensory quality of each treatment group was good.The pH value,contents of organic matter,ADF,NDF,heatresistant bacteria,general bacteria and yeast of silage in molasses group were lower than those in control group.The crude protein,crude fat,lactic acid and lactobacillus were higher than the control group.To sum up,adding molasses can improve the quality of alfalfa silage fermentation.