Effect of corn flour and lactic acid bacteria on silage quality of potato vine
The aim of this study was to evaluate the effects of different additives on the quality of potato vine silage.Potato vines were used as raw materials.The silage in control group had no additive,while the experimental groups were added 5％corn flour,0.002％lactic acid bacteria(1.5 × 1012 CFU/g),and 5％corn flour+0.002％lactic acid bacteria(1.5 × 1012 CFU/g)to the silage,respectively.The results showed that compared with the control group and 0.002％lactic acid bacteria group,the sensory quality of 5％corn flour group significantly improved,and the crude protein,solanine and lactic acid concentrations of 5％corn flour group and 5％corn flour+0.002％lactic acid bacteria group significantly increased(P＜0.05).The soluble sugar,acid detergent fiber content,pH value,acetic acid content,and ammoniacal nitrogen/total nitrogen ratio significantly decreased(P＜0.05),and the neutral detergent fiber content in the 5％corn flour group significantly decreased(P＜0.05).The study indicates that adding 5％corn flour or adding 5％corn flour+0.002％lactic acid bacteria(1.5 × 1012 CFU/g)can significantly improve the sensory quality,nutritional quality,and fermentation quality of potato vine silage.
国家科技期刊平台
NSTL
万方数据
维普
