添加尿素和糖蜜对甘蔗尾打捆青贮品质的影响

试验采用单因子设计研究不同水平的尿素、糖蜜及糖蜜与尿素混合处理对甘蔗尾打捆青贮品质的影响。试验共分5组，其中1组为对照组，甘蔗尾经揉搓后直接青贮，2~5组为试验组分别添加0.6%尿素、1.0%的尿素、5%糖蜜和0.6%尿素+5%糖蜜，每个处理3个重复，青贮期90 d。试验结果表明，添加0.6%、1%的尿素及0.6%尿素+5%糖蜜均能显著提高青贮饲料的粗蛋白质含量（P<0.05），但3个组间差异不显著（P>0.05）；单独加尿素的两组青贮料pH较对照组和其它试验组高，外观品质有所下降；添加5%的糖蜜和0.6%尿素+5%糖蜜均能显著降低青贮料的粗纤维含量，增加可溶性糖的含量，青贮料的pH及外观品质较好；综合营养成分和外观品质, 甘蔗尾用尿素与糖蜜混合处理其青贮料的品质最好。

Effects of Urea, Molasses on the Fermentation Quality of Trussed and Wrapped Sheath of the Sugarcane

A single factorial experiment was designed to study the effects of urea and molasses silage on the fermentation quality of the rubbed sheath of sugarcane.Group 1 was used as control,and the sheath of sugarcane for was ensilaged directly,the other 4 groups were added by 0.6% urea,1.0% urea,5% molasses and 5% molasses 0.6% urea in the sheath of sugarcane respectively.The ensiling period was lasted for 90 days.The results indicated that the protein level of the sheath of sugarcane,treated with 0.6% urea,1% urea and 0.6% urea 5% molasses,were significantly increased,and there were no significant difference among 4 experimental groups.Treated with urea,the pH value of the ensiling sheath of sugarcane was higher and the appearance was also affected.In the ensiling sheath of sugarcane treated with 5% molasses and 0.6% urea 5% molasses,the crude fiber(CF)level was decreased,the content of the soluble carbohydrate was increased,pH value and the appearance were also improved.Considering the content of the nutrients and the appearance quality,addition of 0.6% urea 5% molasses in the sheath of sugarcan may be appropriate way of ensiling.