乳酸菌添加剂对青藏高原燕麦青贮品质的影响

目的]研究乳酸菌添加剂对青贮燕麦发酵品质的影响，为燕麦的青贮提供技术条件。方法]按0．005g／kg燕麦的添加量，将乳酸菌粉剂直接加入燕麦，采用捆裹青贮系统进行青贮。处理80d后，观察其感官特征并测定品质，与普通青贮燕麦和青刈燕麦进行比较。结果]乳酸菌青贮燕麦的气味、色泽和手感均优于普通青贮燕麦，其pH值低于3．8，乳酸与乙酸的比值下降，乳酸占总酸的比例增加，DM、CP和Ash含量增加，NDF、ADF含量降低。结论]乳酸菌添加剂改善了青贮燕麦的品质，所得燕麦属于优质青贮料。

Effects of Lactobacillus Additives on Silage Quality of Qinghai-Tibet Plateau Oats

Objective] To study the effects of lactobacillus additives on silage quality of oats and provide technical conditions for the silage of oats.Method] After lactobacillus powder was directly added to oats at the concentration of 0.005 g/kg oats,the oats was treated with baled silage technology.After 80 d,the sensory characteristics and quality were determined and compared with conventional silage oats.Result] The silage oats treated with lactobacillus had better odor,color and feel than the conventional si...