添加乳酸菌和葡萄糖对苜蓿青贮品质的影响

初花期收获的苜蓿经过0h、8h和32h的晾晒(干物质含量分别为27.15%、38.45%、50.87%),添加不同含量的乳酸菌 葡萄糖(0、105cfu/g 20g/kg、106cfu/g 15g/kg、107cfu/g 10g/kg)进行青贮,其品质测定结果表明:无添加剂直接青贮时,苜蓿低水分(干物质含量为50.87%)青贮的效果最好,其青贮综合评定为82分;添加乳酸菌 葡萄糖青贮时,3种不同干物质水平中以凋萎苜蓿(干物质含量为38.45%)青贮后青贮料的青贮品质和综合评定最好;苜蓿较低干物质含量(27.15%)条件下,适中的乳酸菌和葡萄糖添加量(106cfu/g 15g/kg)可以得到最好的青贮效果和最高的综合评分;而在干物质含量为38.45%和50.87%条件下,乳酸菌和葡萄糖添加量为107cfu/g 10g/kg时,可以得到较好的青贮效果和最高的综合评分。

Effect of adding lactic acid bacteria and glucose on alfalfa silage quality

Alfalfa in initial flowering stage was harvested and wilted for 0,8,or 32 hours [with dry matter(DM) content of 27.15%,38.45% and 50.87%,respectively],and ensiled with lactic acid bacteria glucose at rates of 0,105cfu/g 20g/kg,106cfu/g 15g/kg and 107cfu/g 10g/kg.Results from the experiment indicate that alfalfa with lower water content(DM 50.87%) without additives has lower ammonia nitrogen content,conserves more DM,and produces more lactic acid.The languished alfalfa(DM 38.45%) ensiled with lactic acid bacteria glucose has the best quality.The silage quality and integrated evaluation of alfalfa(DM 27.15%) with 106cfu/g lactic acid bacteria and 15g/kg glucose is better than those of alfalfa with the other treatments.The silage quality of alfalfa(DM content,38.45% and 50.87% respectively) with 107cfu/g lactic acid bacteria and 10g/kg glucose are simply the best.