本文旨在筛选出适合天然牧草青贮的甲酸、纤维素酶、乳酸菌剂添加浓度,为天然牧草添加剂青贮提供科学依据. 试验采用单因子完全随机设计,针对天然牧草青贮添加甲酸(3.00、6.00、9.00 mL/kg)、纤维素酶(0.05、0.10、0.15 g/kg)、乳酸菌剂(0.01、0.02、0.03 g/kg)3种不同添加剂,设置无任何添加为对照组,对不同剂量下天然牧草青贮饲料的感官品质、发酵品质、营养成分及体外消化情况进行比较. 结果表明:1)甲酸添加6.0 mL/kg组感官品质得到明显改善,pH、氨态氮/总氮显著低于对照组( P<0.05) ,干物质、粗蛋白质、可溶性碳水化合物含量显著高于对照组( P<0.05) ,中性洗涤纤维( NDF)和酸性洗涤纤维( ADF)含量与对照组差异不显著(P>0.05),总能、消化能显著高于对照组(P<0.05),体外干物质消化率与对照组差异不显著( P>0.05). 2)纤维素酶添加0.15 g/kg组的感官品质明显好于对照组,pH、氨态氮/总氮显著低于对照组(P<0.05),干物质、粗蛋白质、粗脂肪、可溶性碳水化合物含量显著高于对照组(P<0.05) ,NDF和ADF含量显著低于对照组( P<0.05) ,总能、消化能、体外干物质消化率显著高于对照组( P<0.05). 3)乳酸菌剂添加0.02 g/kg组感官品质明得到显改善,pH、氨态氮/总氮显著低于对照组( P<0.05) ,乳酸含量显著高于对照组( P<0.05) ,干物质、粗蛋白质、粗脂肪含量显著高于对照组(P<0.05),NDF和ADF含量显著低于对照组(P>0.05),总能、消化能、体外干物质消化率显著高于对照组( P<0.05). 综合考虑,甲酸添加6.0 mL/kg,纤维素酶添加0.15 g/kg,乳酸菌剂添加0.02 g/kg,所得的天然牧草青贮饲料在保证良好的发酵品质的同时还可以有效保存天然牧草中的营养价值.%This experiment was conducted to selected the suitable supplemental concentrations of formic acid ( FA) , cellulose ( CE) and lactic acid bacteria ( LAB) for natural grass silage, and to provide a scientific ba-sis for forage grass silage additives. A single factor completely randomized was uesd in the experimen, added FA (3.00, 6.00 and 9.00 mL/kg), CE (0.05, 0.10 and 0.15 g/kg) and LAB (0.01, 0.02 and 0.03 g/kg) of 3 different kinds of additives in natural grass forage, and the control group ( CK) was without any addition. Analyzed the sensory quality, fermentation quality, nutrient composition and in vitro digestibility of natural forge silage nder different additives. The results showed as follows:1) added 6.0 mL/kg FA group had been significantly improved the sensory quality, the pH, ammoniacal nitrogen/total nitrogen ( AN/TN) were signif-icantly lower than CK (P<0.05), the contents of dry matter (DM), crude protein (CP) and water soluble carbohydrates ( WSC) was significantly higher than those of CK ( P<0.05) , the contents of neutral detergent fibre ( NDF) and acid detergent fibre ( ADF) had no significant difference compared with CK ( P>0.05) , the in vitro digestibility of gross energy ( GE) and digestive energy ( DE) was significantly higher than CK ( P<0.05) , the in vitro dry matter digestibility ( IVDMD) had no significant difference compared with CK ( P>0.05). 2) The sensory quality of added 0.15 g/kg CE group had been significantly better than the control group, the pH, AN/TN were significantly lower than CK ( P<0.05) , the contents of DM, CP, ether extract ( EE) and WSC were significantly higher than CK ( P<0.05) , the contents of NDF and ADF were significant-ly lower than CK ( P<0.05) , the GE, DE and IVDMD were significantly higher than CK ( P<0.05) . 3) The sensory quality of added 0.02 g/kg LAB group had been significantly improved, the pH, AN/TN were signifi-cantly lower than CK ( P<0.05) , the lactic acid content was significantly higher than CK ( P<0.05) , the con-tents of DM, CP, EE were significantly higher than CK ( P<0.05) , the content of NDF and ADF was signifi-cantly lower than CK ( P<0.05) , the GE, DE and IVDMD were significantly higher than CK ( P<0.05) . Ac-cording to principal component analysis, added 6.0 mL/kg FA, 0.1g/kg CE or 0.02 g/kg LAB, the natural grass silage fermentation can guarantee good quality, and can effectively save the nutritional value of forage.
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