本试验旨在研究青贮添加剂对全株玉米青贮有氧稳定性的影响。试验所用青贮添加剂是以植物乳杆菌为主的复合菌制剂。选择北京市西郊、德茂和旧县三个牛场作为试验青贮原料的取样地点，试验组在制作青贮的当天（第0天）添加青贮添加剂，对照组不添加。将样品装入体积为2L的密封杯中，带回实验室进行厌氧发酵。在发酵第3、9、24、57天进行采样，每次采样设6个重复，测定乙酸、丙酸、丁酸和乳酸的含量，并在发酵第57天测定酵母菌数量及青贮的有氧稳定性。试验结果如下：①发酵期内各检测时间点，试验组乙酸、丙酸、丁酸的含量均低于对照组，差异不显著；随青贮时间的延长，乙酸、丙酸和丁酸的含量均逐渐减少，差异不显著；青贮时间和处理方式的互作效应不显著。②发酵期内各检测时间点，试验组乳酸含量极显著高于对照组（P〈0．01）；随青贮时间的延长，乳酸含量均极显著增加（P〈0．01）；青贮时间和处理方式的互作效应差异显著（P〈0．05）。③发酵第57天，试验组酵母菌数量低于对照组，差异不显著。④在有氧稳定性试验中，试验组的二次发酵时间可比对照组推迟2d左右。%The objective of this experiment was to study the effect of silage additives on the fermentation and quality of whole corn silage. The additive is a compound probiotics with Lactobacillus plantarum. The whole corn silage was made in Xijiao dairy farm, Demao dairy farm and Jiuxian dairy farm and experimental group with additive, the control group without additive. Samples from experimental and control groups of three farms were taken at the 0 day of ensiling and stored in the 2L space cup for further fermentation. Along the silage fermentation, 0, 3, 9, 24 and 57 days were chosen to test the nutrient change, every time 6 cups was replicated. At day 3, 9, 24 and 57, acetic acid, propanoic acid, butyric acid and lactic acid was tested. The number of saccharomycetes and silage aerobic stability was also measured at day 57. The results were as follow: 1. The concentrations of acetic acid, propionic acid and butyric acid of experimental group was lower than control group at each sampling point, difference was not significant. The acetic acid, propionic acid, and butyric acid were down with time, but the difference was not significant. There was not significant interaction between silage storage time and the supplementation of silage additives. 2. The lactic acid of experimental group was significant higher (P〈0.01)than control group in every test polnt.The lactic acid went up significantly by adding the silage additive (P〈0.01). There was significant interaction between silage storage time and silage additive adding (P〈0.05). 3. The number of saccharomycetes in experimental group was lower than control group, but difference was not significant at day 57.4. The secondary fermentation time of experimental group was 2 days later than control group.
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