玉米粉和乳酸菌对甘薯蔓、酒糟及稻草混合青贮品质的影响

为评价玉米粉和乳酸菌对甘薯蔓、酒糟及稻草(4∶4∶2)混合青贮品质的影响,试验设对照组(CK)、玉米粉添加组(CF)、乳酸菌添加组(LAB)、玉米粉和乳酸菌组合添加组(CF+LAB),每个处理6个重复,室温下贮藏60 d开封,取样分析青贮品质。结果表明,添加玉米粉和乳酸菌制剂均明显提高了青贮料的感官品质,与CK相比,CF处理、LAB处理及CF+LAB处理中 CP含量极显著提高(P<0.01), NH₃-N/TN、AA、PA、Ash含量极显著降低(P<0.01),CF处理极显著地提高了DM、CP、LA含量(P<0.01),而LAB处理则极显著地降低了NDF、ADF含量(P<0.01),CF+LAB中NH₃-N/TN、AA含量及pH值极显著低于LAB(P<0.01),显著低于CF(P<0.05)。综上所述,添加玉米粉和乳酸菌制剂均提高了青贮品质,单独添加乳酸菌制剂青贮品质要次于单独添加玉米粉,两者组合添加青贮品质更好。

Effects of corn flour and lactic acid bacteria on quality of mixed silage made from sweet potato vines,distiller’s grains and rice straw

This study aimed to evaluate the effects of corn flour and lactic acid bacteria addition on the quality of mixed silage of sweet potato vines, distiller’s grains and rice straw during ensiling. The treatments were: control (CK), corn flour added (CF), lactic acid bacteria added (LAB), and corn flour and lactic acid bacteria added (CF+LAB). After ensiling for 60 d at ambient temperature, the silage quality of each treatment was measured. Applications of corn flour and lactic acid bacteria improved the sensory evaluation of silage. Compared with CK, CP content of CF, LAB and CF+LAB silage were significantly higher, while NH₃-N/TN, acetic acid (AA) and propionic acid (PA) contents were significantly lower. The dry matter (DM), crude protein (CP) and lactic acid (LA) contents of CF silage were significantly higher than those of CK silage, while neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents of LAB silage were significantly lower than those of CK silage. The DM content of CK+LAB silage was significantly higher than for CF and LAB silage, while NH₃-N/TN, AA contents and pH value were significantly lower. Collectively, applications of corn flour and lactic acid bacteria improved the quality of mixed silage. The effect of adding corn flour on the mixed silage was better than that of adding lactic acid bacteria. Application of corn flour and lactic acid bacteria together in the mixed silage was the best.