Effects of additives such as cellulase and organic acids on the fermentation quality and feeding value of dried reed
The experiment aimed to investigate the effects of additives such as cellulase and organic acids on the nutritional composition and fermentation quality of reed.Set up 6 processing groups with 4 replicates in each group.Group 1(cellulase),group 2(silage specific composite enzyme),group 3(organic acid mixture),group 4(straw fermentation active bacteria),group 5(formic acid),and group 6(acetic acid).The experimental period was 60 days.The results showed that the sensory scores of each experimental group after fermentation ranged from high to low:group 2＞group 3＞group 1＞group 6＞group 4＞group 5.The sensory evaluation of group 2 was excellent.The lactic acid content of group 1 was the highest,which was 56.71％,7610％,111.23％,1301.18％and 1212.33％higher than that of group 2,group 3,group 4,group 5 and group 6 respectively(P＜0.05).The ammonia nitrogen/total nitrogen ratio of group 3 was 14.25％,15.70％,38.28％and 25.90％(P＜0.05)lower than that of group 1,group 2,group 4 and group 6 respectively(P＜0.05).The crude fiber(CF)of group 3 decreased by 7.27％,16.09％,16.54％and 15.29％respectively compared with group 1,group 2,group 4,group 5(P＜0.05).The relative feeding value(RFV)of group 3 increased by 34.09％,32.43％,44.15％,10.48％and 17.17％compared with group 1,group 2,group 4,group 5 and group 6(P＜0.05).The organic acid content,ammonia nitrogen/total nitrogen ratio and pH of group 1 and group 3 all met the evaluation criteria of high-quality silage.The results indicated that adding cellulase and organic acid mixture to ferment reed grass significantly improved its nutritional value and fermentation quality.
reedcellulasefermentation qualitynutritional valuefeeding value
万方数据
维普
