糖蜜和乳酸菌对去穗玉米秸秆青贮发酵品质的影响

为研究糖蜜和乳酸菌对去穗玉米（Zea mays L.）秸秆青贮饲料发酵品质的影响，试验设对照（C）、糖蜜（M）、乳酸菌（LAB）、糖蜜+乳酸菌（M+LAB）4个处理，发酵60天后测定发酵品质。结果表明：添加糖蜜或乳酸菌均提高了去穗玉米秸秆青贮饲料的发酵品质，M+LAB组的V-Score评分最高。因此，在去穗玉米秸秆青贮实际生产过程中，建议使用糖蜜和乳酸菌组合添加剂。

The Effects of Molasses and Lactic Acid Bacteria on the Fermentation Quality of Ear-removed Corn Straws Silage

In order to study the effects of molasses and lactic acid bacteria on the fermentation quality of ear-removed corn straw silage,the treatments were designed as follows:control (C),molasses (M),lactic acid bacteria (LAB),molasses and lactic acid bacteria (M+LAB). The fermentation quality was analyzed after ensiling for 60 days. The results showed that the addition of molasses or/and lactic acid bacteria improved fermentation quality of the ear-removed corn straw silage. The silage added with molasses and lactic acid bacteria had the highest V-Score. Therefore,we suggested adding molasses and lactic acid bacteria in the actual production of ear-removed corn straw silage to improve the fermentation quality.