摘要
为充分利用芦苇资源,探究复合菌、酶对芦苇青贮营养价值、发酵品质及有氧稳定性的影响。设置无添加为对照组和混合添加复合菌、酶为处理组。结果表明,混合添加复合菌、酶提高了青贮料的粗蛋白、可溶性碳水化合物含量,显著降低了中(酸)性洗涤纤维含量及pH值(P<0.05)。有氧暴露21 d内,添加剂处理组pH值变化小于对照组。综上所述,混合添加复合菌、酶可改善芦苇青贮品质,提高有氧稳定性。
In order to make full use of reed resources,the effects of complex bacteria and enzymes on the nutritional value,fermentation quality and aerobic stability of reed silage were investigated.The control group with no addition and the treatment group with mixed addition of complex bacteria and enzymes were set.The results showed that adding complex bacteria and enzymes increased the contents of crude protein and soluble carbohydrate,and significantly decreased the content of medium(acid)detergent fiber and pH value of silage(P<0.05).After 21 days of aerobic exposure,the pH change of additive treatment group was less than that of control group.In conclusion,the quality and aerobic stability of reed silage can be improved by adding complex bacteria and enzymes.
作者
苏海鸣
王晓春
马晓霞
梁小军
SU Haiming;WANG Xiaochun;MA Xiaoxia;LIANG Xiaojun(Yanchi Tan Sheep Breeding Farm in Ningxia,Yanchi Ningxia 751500,China;Institute of Animal Acience,Ningxia Academy of Agriculture and Forestry Sciences,Yinchuan Ningxia 750000,China;Ningxia MaoshengGrassland Technology Co.,Ltd,Yinchuan Ningxia 750000,China)
出处
《现代畜牧科技》
2023年第9期16-18,共3页
Modern Animal Husbandry Science & Technology
基金
国家重点研发计划(2022YFD1602501)
国家现代农业产业技术体系(CARS-37)
宁夏回族自治区农业科技自主创新资金—农业高质量发展和生态保护科技创新示范项目子课题(NGSB-2012-12-09)。
关键词
芦苇
青贮
营养价值
发酵品质
有氧稳定性
reed
silage
nutritional value
fermentation quality
aerobic stability
