摘要
[目的]研究乳酸菌添加剂对青贮燕麦发酵品质的影响,为燕麦的青贮提供技术条件。[方法]按0.005g/kg燕麦的添加量,将乳酸菌粉剂直接加入燕麦,采用捆裹青贮系统进行青贮。处理80d后,观察其感官特征并测定品质,与普通青贮燕麦和青刈燕麦进行比较。[结果]乳酸菌青贮燕麦的气味、色泽和手感均优于普通青贮燕麦,其pH值低于3.8,乳酸与乙酸的比值下降,乳酸占总酸的比例增加,DM、CP和Ash含量增加,NDF、ADF含量降低。[结论]乳酸菌添加剂改善了青贮燕麦的品质,所得燕麦属于优质青贮料。
[ Objective ] To study the effects of laetobaeillus additives on silage quality of oats and provide teehnical conditions for the silage of oats. [ Method] After ]actobacillus powder was directly added to oats at the concentration of 0.005 g/kg oats, the oats was treated with baled silage technology. After 80 d, the sensory characteristics and quality were determined and compared with conventional silage oats. [ Result] The silage oats treated with laetobacillus had better odor, color and feel than the conventional silage oats. After treatment with laetobacillus, the pH value was lower than 3.8 ; the ratio of lactic acid to acetic acid decreased ; the ratio of lactic acid to total acid increased ; the content of DM, CP and Ash increased; the content of NDF and ADF decreased. [ Conclusion] The lactobaeillus additives improve the quality of silage oats, and the silage oats treated with lactohacillus are of high-quality.
出处
《安徽农业科学》
CAS
北大核心
2009年第32期15846-15847,共2页
Journal of Anhui Agricultural Sciences
关键词
乳酸菌
青贮
燕麦
Laetobacillus
Silage
Oat
