苜蓿含水量与添加剂组分浓度对青贮效果的影响研究

在刚收获及收获后经6,18和28 h晾晒的初花期苜蓿青贮料中,加入不同糖分、乳酸菌和纤维素酶浓度的乳酸菌复合添加剂进行青贮,并按正交原理设计试验。结果表明,青贮新鲜苜蓿,其pH值呈不断上升趋势,青贮效果不佳。晾晒6,18和28 h之后,苜蓿青贮效果最好的复合添加剂组合分别为纤维素酶(0.1 g/kg) 葡萄糖(15g/kg)、纤维素酶(0.025 g/kg) 葡萄糖(20 g/kg)、乳酸菌(107cfu/g) 葡萄糖(20 g/kg)。随着苜蓿青贮添加组分浓度的增加,其青贮pH值下降更快,青贮料中氨态氮含量逐渐降低,乳酸含量不断增加。

The effect of different water contents and additive mixtures on Medicago sativa silage

Medicago sativa in the initial flowering stage was harvested and wilted for 0,6,18,or 28 h and was ensiled with different water contents(80.3%,71.2%,62.5% and 40.3% respectively) and additive mixtures.Results from the orthogonal experiments showed that fresh cut M.sativa(water content 80.3%) without additives made poor silage.Wilting for 6 h with the addition of 0.1 g/kg cellulose enzyme and 15 g/kg glucose,wilting for 18 h with the addition of 0.025 g/kg cellulose enzyme and 20 g/kg glucose and wilting for 28 h with the addition of 107cfu/g lactic acid bacteria and 20 g/kg glucose gave the best results.As the contents of additive components increased,M.sativa silage had lower pH values and ammonium nitrogen contents but higher lactic acid contents.