萎蔫和添加剂处理对红花羊蹄甲青贮品质的影响

Effects of Wilting and Additive Treatment on the Quality of Bauhinia blakeana Dunn Silage

利用萎蔫和添加剂处理研究红花羊蹄甲的青贮品质。设置2h和4h的萎蔫处理,分别进行糖蜜、乳酸菌及混合糖蜜和乳酸菌的添加剂处理。青贮40d后,发现添加剂处理显著影响青贮品质,且混合添加糖蜜和乳酸菌的效果最好,提高了发酵质量。

The silage quality of Bauhinia blakeana Dunn was studied by using wilting and additive treatment. The wilting treatment was set for 2h and 4h,and the additives of molasses,lactic acid bacteria and mixed molasses and lactic acid bacteria were treated. After 40 days of silage,it was found that additive treatment significantly affected the quality of silage,and mixing molasses and lactic acid bacteria showed the best result,which improved the quality of fermentation.