不同浓度甲酸丙酸混合添加剂对全株小麦青贮品质的影响

本试验旨在评定不同浓度甲丙混合酸添加剂对全株小麦青贮品质的影响,选取京麦9158小麦品种,以分别添加质量分数为0.1%、0.3%、0.5%的甲丙混合酸(13∶7)添加剂的全株小麦青贮为试验组,对照组为不添加甲丙混合酸的全株小麦青贮,通过感官评定、发酵品质对比、化学成分分析、能值预测和体外发酵特性测定对其进行全面的营养价值评定。结果表明:各组之间的气味、结构、颜色和综合总分等感官评分均无显著差异;与对照组相比,试验组的乳酸、乙酸含量以及氨态氮占总氮的百分比均降低(P<0.01),添加0.3%甲丙混合酸的试验组发酵情况最好;添加0.1%、0.3%、0.5%甲丙混合酸的全株小麦青贮的可溶性碳水化合物含量较对照组分别提高了83.96%、174.94%、183.46%(P<0.01);与对照组相比,试验组的酸性洗涤木质素、粗脂肪均降低(P<0.01);添加甲丙混合酸可明显改变碳水化合物组分,与对照组相比,试验组的总碳水化合物、快速降解碳水化合物含量均提高(P<0.01),有机酸、不可利用中性洗涤纤维含量均降低(P<0.01);添加甲丙混合酸能够提高24 h干物质消化率、乙丙比(P<0.01)。综合分析得出,添加0.3%甲丙混合酸对全株小麦青贮品质的提升效果最好。

Effect of Adding Different Concentrations of the Mixture of Formic Acid and Propionic Acid on Silage Quality of Whole Wheat

In this experiment, Jingmai 9158 wheat variety was selected, and the whole wheat silage with adding 0.1%, 0.3%, 0.5% concentrations of additives as the experimental group. This additive was made of a mixture of formic acid and propionic acid(13:7). The whole wheat silage without adding additives was as control group. Through sensory evaluation, fermentation quality comparison, chemical composition analysis, energy value prediction, and in vitro fermentation characteristics, we conducted a comprehensive nutritional value assessment. The results showed that there was no significant difference in sensory scores such as odor, structure, color and total score between the groups(P>0.05). Compared with the control group, the lactic acid, acetic acid content and NH3-N/TN of the experimental group were significantly lower(P<0.01). The whole wheat silage with 0.3% mixed acid had the best fermentation conditions. The soluble carbohydrate content of whole wheat silage with 0.1%, 0.3% and 0.5% mixed acid was higher than that of the control group by 83.96%, 174.94%, and 183.46%, respectively(P<0.01). Compared with the control group, the content of ADL and EE was significantly decreased(P<0.01). The addition of mixed acid could significantly change the carbohydrate component. The content of CHO and CA in the experimental group was significantly increased compared with the control group(P<0.01), and the content of OA and CC was significantly decreased(P<0.01). The addition of mixed acid could significantly increase 24 h DMD, ratio of acetic acid to propionic acid(P<0.01). According to the comprehensive analysis, the addition of 0.3% mixed acid had the best effect on the quality of whole wheat silage.