| 添加剂对羊草青贮发酵品质和体外消化率的影响 |
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| 引用本文： | 孙娟娟,玉柱,薛艳林,毛培胜,白春生,许庆方,单战.添加剂对羊草青贮发酵品质和体外消化率的影响[J].草地学报,2007,15(3):238-242. |
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| 作者姓名： | 孙娟娟 玉柱 薛艳林 毛培胜 白春生 许庆方 单战 |
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| 作者单位： | 1. 中国农业大学动物科技学院, 北京, 100094;2. 内蒙古农牧科学院草原研究所, 内蒙古, 呼和浩特, 010000;3. 沈阳农业大学, 辽宁, 沈阳, 110161;4. 山西农业大学动物科技学院, 山西, 太谷, 030801 |
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| 基金项目： | 国家引进国际先进农业科学技术计划(948计划)
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农业结构调整重大技术专项基金 |
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| 摘 要： | 研究乳酸菌制剂、纤维素酶和甲酸对羊草(Leymus chinensis)青贮发酵品质和体外消化率的影响。结果表明:添加乳酸菌制剂、纤维素酶、乳酸菌制剂+纤维素酶均显著降低了青贮饲料pH值,提高了乳酸含量(P<0.05);添加甲酸显著降低了青贮料pH值、乳酸和氨态氮含量(P<0.05);添加乳酸菌制剂或甲酸显著提高了干物质体外消化率(P<0.05),乳酸菌制剂与纤维素酶混合添加显著提高了干物质和粗蛋白质体外消化率(P<0.05)。
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| 关 键 词： | 羊草 发酵品质 体外消化率 乳酸菌 纤维素酶 甲酸 |
| 文章编号： | 1007-0435（2007）03-0238-05 |
| 收稿时间： | 2006-09-30 |
| 修稿时间： | 2006-09-302006-12-01 |
Effects of Different Additive Treatments on Fermentation Quality and in Vitro Digestibility of Leymus chinensis Silage |
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| SUN Juan-juan,YU Zhu,XUE Yan-lin,MAO Pei-sheng,BAI Chun-sheng,XU Qing-fang,SHAN Zhan.Effects of Different Additive Treatments on Fermentation Quality and in Vitro Digestibility of Leymus chinensis Silage[J].Acta Agrestia Sinica,2007,15(3):238-242. |
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| Authors: | SUN Juan-juan YU Zhu XUE Yan-lin MAO Pei-sheng BAI Chun-sheng XU Qing-fang SHAN Zhan |
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| Institution: | 1. College of Animal Science and Technology, China Agricultural University, Beijing 100094, China;2. Institute of Grassland Science, Inner Mongolia Academy of Agriculture and Animal Husbandry, Huhhot, Inner Mongolia Autonomous Region 010000, China;3. Shenyang Agricultural University, Shenyang, Liaoning Province 110161, China;4. College of Animal Science and Technology, Shanxi Agriculture University, Taigu, Shanxi Province 030801, China |
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| Abstract: | Studies were conducted to investigate the fermentation quality and in vitro digestibility of Leymus chinensis silage treated with lactic acid bacteria,cellulase,and formic acid.The results indicate that the three treatments of adding lactic acid bacteria,or cellulase,or lactic acid bacteria plus cellulase to the silage,significantly(P<0.05) decreased its pH value and greatly increased the lactic acid content.Adding of formic acid greatly(P<0.05) reduced the silage pH value,lactic acid and ammonia nitrogen content.Lactic acid bacteria or formic acid treatments significantly(P<0.05) increased the in vitro digestibility of dry matter,while the treatment of adding lactic acid bacteria plus cellulase increased the in vitro digestibility of dry matter and crude protein. |
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| Keywords: | Leymus chinensis Fermentation quality In vitro digestibility Lactic acid bacteria Cellulase Formic acid |
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