添加物对水稻青贮发酵品质及有氧稳定性的影响

摘要

With the rapid development of animal husbandry,the shortage of roughage becomes more and more serious,and how to utilize whole crop rice as feed is an effective way to mitigate the shortage of roughage.An experiment was conducted to determine the effect of lactic acid bacteria（Qingzhubao and LD8）,sucrose and pineapple residue on the fermentation quality and aerobic stability of rice Peizataifeng to utilize effectively whole crop rice.This study indicated that the additives except for sucrose significantly reduced pH values of silages（P0.05）,and addition of pineapple residue,Qingzhubao and LD8 did not affect pH values.Compared with the control,all the additives significantly decreased the butyric acid content（P0.05）,indicating that all the additives improved the fermentation quality of rice silage,especially pineapple residue,Qingzhubao and LD8.When all silage were exposed to the air,the aerobic stability of silage with pineapple residue and LD8 was best among the additives treatment.Based upon the fermentation quality and aerobic stability,LD8 or pineapple residue was the best additive to rice Pezataifeng silage.%为提高水稻（Oryza sativa）青贮发酵品质与有氧稳定性,本试验对培杂泰丰添加乳酸菌（青贮宝和LD8）和富糖物质（蔗糖和菠萝皮）进行了研究。结果表明,所有添加物处理的pH值都较低,除蔗糖外均显著低于对照（P〈0.05）,添加菠萝皮、青贮宝和LD8的青贮料之间pH值没有显著差异（P〉0.05）;所有添加物处理的丁酸含量显著低于对照（P〈0.05）,特别是菠萝皮、青贮宝和LD8改善水稻的发酵品质效果显著。青贮开封后,添加菠萝皮和LD8的青贮料有氧稳定性较好。综合考虑,LD8和菠萝皮改善水稻青贮品质的效果最佳。