Effects of different levels of molasses and complex bacterial enzyme preparations on nutritional value and fermentation quality of fresh corn stalk silage
In order to study the effects of different levels of molasses and complex bacterial enzymes(Lactobacillus plantarum,Bifidobacterium and cellulase)on the nutritional value and fermentation quality of fresh corn stalk silage,the experiment was aimed at the problems of early harvest of fresh corn stalk,large moisture,high crude fiber content,low utilization rate of straw,environmental pollution caused by pile burning straw,and large waste of biological resources.A completely randomized block design was adopted.Four treatment groups were set up during the silage process,namely control group(CK group),2%molasses group(M1 group),2%molasses and complex bacterial enzyme preparation group(M2 group),4%molasses and complex bacterial enzyme preparation group(M3 group),with 3 replicates per group.The nutrient composition and fermentation quality of fresh corn stalk silage were determined.The results showed as follows:(1)Adding different levels of molasses and complex bacterial enzyme preparation could effectively improve the nutritional value of silage,significantly increase the contents of dry matter,crude protein and crude fat(P<0.05),and significantly reduce the contents of neutral detergent fiber and acid detergent fiber(P<0.05);(2)Adding different levels of molasses and complex bacterial enzyme preparations could significantly improve the fermentation quality of silage,the pH was significantly decreased(P<0.05),the contents of lactic acid and acetic acid were significantly increased(P<0.05),and the ammoniacal nitrogen/total nitrogen content had a decreasing trend,but the difference was not significant(P>0.05).Under the experimental conditions,adding 2%molasses and compound bacterial enzyme preparation straw silage had the best effect.
万方数据
维普
