摘要
为研究青贮时间、添加剂对黄金树叶青贮发酵品质的影响,试验以黄金树叶为原料,设计添加乳酸菌剂、纤维素酶、糖蜜3个处理组,青贮1、3、5、7、15、30 d后取样,测定pH值及干物质含量,分析发酵品质。结果显示:随着青贮时间的延长,黄金树叶青贮pH值呈下降趋势,从5.74下降至4.83,差异显著(P<0.05);黄金树叶青贮干物质含量显著降低(P<0.05),干物质损失显著升高(P<0.05)。发酵30 d,乳酸菌剂组、纤维素酶组、糖蜜组黄金树叶青贮pH值、干物质含量、干物质损失与对照组相比,差异均不显著(P>0.05)。研究表明,黄金树叶青贮发酵品质一般,添加乳酸菌剂和糖蜜可改善黄金树叶青贮品质,但青贮品质提升不大。
In order to study the effect of silage time and additives on the fermentation quality of golden leaf silage,the experiment took golden leaf as raw material and designed three treatment groups with lactic acid bacteria,cellulase and molasses,silage 1,3,5,7,15,30 d.Samples were taken to determine the pH value and dry matter content,and to analyze the fermentation quality.The results showed that with the extension of the silage time,the pH value of golden leaf silage showed a downward trend,from 5.74 to 4.83,the difference was significant(P<0.05).The dry matter content of golden leaf silage was significantly reduced(P<0.05),and the dry matter loss was significantly increased(P<0.05).After 30 d of fermentation,the pH value,dry matter content and dry matter loss of golden leaf silage in the lactic acid bacteria agent group,cellulase group and molasses group were not significantly different from those of the control group(P>0.05).The study indicates that the fermentation quality of golden leaf silage is average,and the addition of lactic acid bacteria and molasses can improve the quality of golden leaf silage,but the silage quality is not improved much.
作者
温琴
李静
Wen Qin;Li Jing(School of Biology and Geographical Sciences,Yili Normal University,Xinjiang Yining 835000)
出处
《现代畜牧兽医》
2021年第10期30-33,共4页
Modern Journal of Animal Husbandry and Veterinary Medicine
基金
自治区级生物科学重点专业大学生创新训练项目(ZDZYXSCX202011)
伊犁师范大学应用型重点项目(2017YSYY04)。
