晾晒和添加剂对灰绿藜青贮发酵品质和营养成分的影响

探究不同水分(75.65%和71.39%)下,添加剂(蔗糖添加量:20 g·kg^-1和甲酸添加量:6 mL·kg^-1)对袋贮灰绿藜(Chenopodium glaucum)的发酵品质、养分及硝基化合物的影响。结果表明:添加蔗糖或甲酸,灰绿藜青贮中水溶性碳水化合物和乳酸含量极显著增加(P<0.01);乙酸、氨态氮含量和pH极显著降低(P<0.01)。晾晒使灰绿藜青贮干物质含量、水溶性碳水化合物、灰分和pH升高;同时降低青贮中的硝酸盐、氨态氮和乙酸含量。添加蔗糖或甲酸和晾晒对灰绿藜青贮中粗蛋白、中性洗涤纤维、酸性洗涤纤维含量及干物质回收率无显著影响。添加蔗糖或甲酸能改善灰绿藜青贮发酵品质尤其是晾晒后青贮。

The Effects of Wilting and Additives on the Fermentation Quality and Nutritive Value of Oakleaf Goosefoot(Chenopodium glaucum L.) Silage

The fermentative quality, nutrient, nitrite content of bagged oakleaf goosefoot silage with different moisture contents (75.65% and 71.39%)and additives (sucrose additive amount: 20 g·kg^-1 and formic acid additive amount: 6 mL·kg^-1)were studied. Results showed that the water soluble carbohydrates and lactic acid content of oakleaf goosefoot silage with sucrose or formic acid increased significantly (P<0.01), whereas the acetic acid content, ammonia nitrogen content and pH decreased obviously (P<0.01). The DM, water soluble carbohydrates, ash and pH of the silage of wilting oakleaf goosefoot increased; whereas the nitrate, ammonia nitrogen and acetic acid contents of the silage decreased. However, adding sucrose or formic acid and wilting was no significant influence on the CP, NDF, ADF content and dry matter recover rate. The silage fermentation quality of oakleaf goosefoot could be improved by adding either formic acid or sucrose, especially when the material was initially wilted.