乳酸菌添加剂对扁穗牛鞭草青贮品质的影响

摘要

采用乳酸菌添加剂‘畜产一号'、‘青宝二号'和扁穗牛鞭草绿汁发酵液以不同浓度( 1ml/kg、2ml/kg、5ml/kg、10ml/kg)对扁穗牛鞭草进行处理,通过感官评定和化学分析研究其对发酵品质的影响.结果表明:与对照相比,添加剂处理组的感官评分均较高；中低浓度(1ml/kg～5ml/kg)下随着各添加剂浓度的增加,青贮料的pH值和酸性洗涤纤维含量降低、粗蛋白质含量增加.其中,‘畜产一号'对降低青贮饲料pH值有明显作用,且在添加量为2ml/kg和5ml/kg时,pH值达到理想值4.2以下；扁穗牛鞭草绿汁发酵液在改善青贮料发酵品质和营养价值方面优于‘畜产一号'和‘青宝二号’,且在中等浓度(5ml/kg)下表现最佳,此时青贮饲料pH值最低,粗蛋白质含量最高.%The effects of different additives (Xu-chan I , Qing-bao II and previously fermented juice of whipgrass) in different levels (lml/kg, 2ml/kg, 5ml/kg, l0ml/kg) on the quality of whipgrass silage were evaluated by evaluating the sensory value and analyzing the chemical components of the silage. The results showed that treatments of adding additives got the higher scores in sensory value estimation, and in a lower concentration of additives (lml/kg, 2ml/kg, 5ml/kg) the pH and acid detergent fiber (ADF) contents trended to decrease and crude protein (CP) contents trended to increase. Besides, Xu-chan I could decrease the pH effectively, which was below 4. 2 in the concentration of 2ml/kg and 5ml/kg. And compared with Xu-chan I and Qing-bao I] , treatment with previously fermented juice of whipgrass showed a better ability to improve the quality of silage and nutrition value and the silage had the lowest pH and the highest crude protein (CP) content when the concentration of previously fermented juice was 5ml/kg.