添加糖蜜对胡枝子青贮品质的影响

以二色胡枝子为青贮原料,研究了添加不同浓度(占鲜重的0%、3%、6%和9%)的糖蜜对其青贮品质的影响。结果表明:添加糖蜜使胡枝子青贮料的pH值显著降低(P<0.001),中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)也有一定程度的降低,但与对照组差异不显著(P>0.05);添加糖蜜能较多的保存青贮料中的可溶性糖和干物质,其中3%的糖蜜组对降低干物质损失率效果最明显,同时氨态氮含量少,青贮料中NDF和ADF的降解程度也最大,能有效提高胡枝子青贮料的品质。与对照组相比,添加6%和9%的糖蜜使青贮料中氨态氮含量显著提高(P<0.05),真蛋白含量显著降低(P<0.05),青贮品质下降。

Effect of Molasses on Fermentation Quality of Ensiled Lespedeza bicolor

The effects of different molasses concentration (0%,3%,6% and 9% of fresh weight) on the fermentation quality of ensiled Lespedeza bicolor were studied. The results showed that molasses significantly reduced the pH value of the ensiled forage(P < 0.001); no difference was observed between the silages treated with molasses and the control silage (P > 0.05). Higher preservation of water soluble sugar and dry matter were detected in the molasses treated-silages than those of the control silage. Silages treated with the 6% and 9% molasses significantly(P < 0.05) increased the NH3-N and decreased the true protein concentration in the ensiled forage compared to the control silage, which indicated that the fermentation quality would not be improved if high concentration of molasses was used at ensiling of Lespedeza bicolor.