不同添加剂对全株玉米青贮品质的影响

为探讨不同添加剂对不同青贮玉米的品质影响,以5个品种的全株玉米为青贮原料,分别设对照与添加绿汁发酵液(0.2%)、乙酸(0.2%)、丙酸(0.2%)处理,袋装密封青贮,贮藏60 d后取样分析。结果表明,添加乙酸可显著降低玉米青贮饲料的pH值(P<0.05),添加丙酸显著降低粗蛋白(CP)含量(P<0.05),中性洗涤纤维(NDF)含量因添加乙酸和丙酸显著下降(P<0.05);不同品种玉米青贮的pH值和酸性洗涤纤维(ADF)含量存在显著差异(P<0.05)。综合青贮饲料感官评定和实验室分析结果,说明添加乙酸、丙酸可以显著改善玉米青贮饲料发酵品质,中原单32、农大86和农大95青贮饲料品质优于农大108和农大高油115。

Effect of Additives on the Quality of Whole-crop Corn Silage

The effects of previously fermented juice(PFJ,0.2%),acetic acid(AA,0.2%)and propionic acid(PA,0.2%)on the fermentation quality of bagged whole-crop corn silage were studied.Five corn varieties were Zhongyuandan 32(ZYD32),Nongda 86(ND86),Nongda 95(ND95),Nongda 108(ND108),and Nongdagaoyou 115(NDGY115).After 60d ensiling,silage quality was evaluated.The results show that the pH value of corn silage reduced significantly with additives of acetic acid(P<0.05),the CP content significantly reduced with additives of propionic acid(P<0.05).NDF content significantly declined with acetic acid and propionic acid addition(P<0.05).The pH and ADF content of corn silage were significantly different among corn varieties(P<0.05).In summary,acetic acid and propionic acid had better effects in fermentation quality improvement of corn silage and the silage quality of Zhongyuandan 32,Nongda 86,and Nongda 95 were better than that of Nongda 108 and Nongdagaoyou 115.