研究了不同添加剂(麸皮、红糖、甲酸、乙酸、乳酸菌制剂等)对含水量控制在40%~45%的全株紫花苜蓿(Medicago sativa )青贮饲料质量的影响。青贮90 d 后，对开封后的青贮饲料进行了感官评定及实验室测定，探讨了低水分紫花苜蓿青贮过程中发酵品质的变化及添加剂对其影响。结果表明：经添加剂处理的低水分紫花苜蓿，发酵品质均有不同程度的提升，其 pH 及氨态氮含量降低。芯来旺 I 号， max200和红糖对低水分紫花苜蓿青贮饲料的发酵品质和营养价值有明显改善，在90 d 的短期青贮中，是适宜进行低水分紫花苜蓿青贮饲料生产的高效添加剂。芯来旺 I 号作为青贮添加剂在此次试验中效果最佳，甲酸最差，而麸皮作为青贮添加剂的适宜剂量有待进一步讨论。
Effect of different additives on quality of low moisture alfalfa silage
In order to find out the impact of different additives on quality of low water content (40% to 45%)alfalfa silage,the wheat bran,brown sugar,formic acid,acetic acid,lactobacillus preparation were added and the treated silage was stored for 90 days.The result indicated that the fermentation quality was improved. The pH value and ammonia nitrogen content were decreased.Synlac,Max200 and brown sugar could effectively improve the fermentation quality and nutrient value,in which,the synlac was the best and formic acid was the poorest.Suitable percentage of bran as silage additive needs to be identified further.
NETL
NSTL
万方数据
维普
