添加剂对全株燕麦青贮饲料发酵品质和有氧稳定性的影响

为了提高全株燕麦（Avena sativa L.）的饲料化程度，本研究以无添加剂组为对照，探究了添加植物乳杆菌（LP，1×10^-5 cfu·g^-1）、糖蜜（ML，0.4%）、食用油（OL，1%）、丙酸（PA，0.4%）、茶多酚（TP，0.4%）以及茶多酚和糖蜜组合（TP+ML，0.4%+0.4%）对全株燕麦贮饲料发酵品质和有氧稳定性的影响。结果表明，与对照组相比，LP，ML，PA以及TP+ML添加组增加了乳酸含量（P<0.05），减少了好氧性细菌数量（P<0.05），提高了发酵品质。有氧暴露阶段，TP+ML添加组的有氧稳定性最佳，超过48 h。综上所述，TP+ML添加组提高了发酵品质和有氧稳定性，可作为青贮添加剂生产优质全株燕麦青贮饲料。

The Effects of Additives on Fermentation Quality and Aerobic Stability of Whole-plant Oat Silage

In order to improve the application of whole-plant oat (Avena sativa L.) as feed,this study evaluated the effects of different additives,Lactobacillus plantarum (LP,1×10^-5 cfu·g^-1 FM),molasses (ML,0.4%),edible oil (OL,1%),propionic acid (PA,0.4%),tea polyphenols (TP,0.4%) and a combination of tea polyphenols and molasses (TP+ML,0.4%+0.4%) at fresh matter basis,on the fermentation quality and aerobic stability of fresh whole-plant oat silage. The results showed that,compared with the control,additions of LP,ML,PA,and TP+ML significantly increased the content of lactic acid (P<0.05),and decreased the number of aerobic bacteria (P<0.05),indicating better fermentation quality. On the contrary,OL and TP groups decreased lactic acid content and increased pH,indicating poorer fermentation quality. During aerobic exposure,the TP+ML group had the best aerobic stability,which lasted for more than 48 hours. In summary,the TP+ML group had the best aerobic stability and better fermentation quality. Therefore,a combination of the tea polyphenols and molasses were recommended as silage additives to produce high-quality whole-plant oat silage.