添加剂对西藏燕麦和箭筈豌豆混合青贮发酵品质的影响

doi:10.11686/cyxb20140543

草业学报 ›› 2014, Vol. 23 ›› Issue (5): 359-364.DOI: 10.11686/cyxb20140543

添加剂对西藏燕麦和箭筈豌豆混合青贮发酵品质的影响

张洁¹,原现军¹,郭刚^1,4,闻爱友¹,王坚¹,肖慎华¹,巴桑³,余成群²,邵涛^1*

1.南京农业大学动物科学技术学院饲草调制加工与贮藏研究所,江苏南京 210095;
2.中国科学院地理科学与资源研究所,北京100101;
3.西藏日喀则地区草原工作站,西藏日喀则 857000;
4.山西农业大学动物科学技术学院,山西太谷 030801

收稿日期:2013-09-17 出版日期:2014-10-20 发布日期:2014-10-20
通讯作者: Email: taoshaolan@163.com
作者简介:张洁(1988-),女,藏族,青海西宁人,在读硕士。E-mail: zhangjie1556117@163.com
基金资助:
国家科技支撑计划“藏北退化草地综合整治技术与示范”(2011BAC09B03),中国科学院西藏区域创新平台建设项目“促进农牧民增收的西藏农牧结合技术体系构建与示范”和“西藏主要农作物秸秆与栽培牧草混合青贮关键技术研究”(XZ20093ZD)资助

Effect of additive on fermentation quality of mixed silages of oat (Avena sativa) and common vetch (Vicia sativa) in Tibet

ZHANG Jie¹,YUAN Xian-jun¹,GUO Gang^1,4,WEN Ai-you¹,WANG Jian¹,XIAO Shen-hua¹,BA Sang³,YU Cheng-qun²,SHAO Tao¹

1.Institute of Ensiling and Processing of Grass, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
2.Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, China;
3.The Prairie Workstation of Shigatse, Tibet, Shigatse 857000, China;
4.College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Taigu 030801, China

Received:2013-09-17 Online:2014-10-20 Published:2014-10-20

摘要/Abstract

摘要：

为评价乳酸菌制剂、山梨酸钾和糖蜜对燕麦与箭筈豌豆(7∶3)混合青贮发酵品质的影响, 试验设对照组、乳酸菌制剂处理组(L)、0.15%山梨酸钾处理组(S)和3%糖蜜处理组(M),分别在青贮后第30,45,60天开窖取样,测定青贮饲料发酵品质。结果表明,与对照组相比,3 种添加剂均改善了混合青贮饲料发酵品质。其中乳酸菌制剂和糖蜜添加组乳酸含量、乳酸/乙酸显著(P<0.05)高于对照组和山梨酸钾添加组,而青贮饲料pH、乙酸、总挥发性脂肪酸含量、氨态氮/总氮显著(P<0.05)低于后两组。添加糖蜜对混和青贮饲料发酵品质的改善效果略优于乳酸菌制剂。山梨酸钾添加组乳酸含量、乳酸/乙酸显著(P<0.05)高于对照组,乙酸、丁酸含量、氨态氮/总氮显著(P<0.05)低于后者,但对青贮饲料pH、丙酸含量无显著(P>0.05)影响。综上所述,3 种添加剂添加效果依次为:糖蜜>乳酸菌制剂>山梨酸钾。

Abstract:

This experiment evaluated the effects of adding lactic acid bacteria, potassium sorbate and molasses on the fermentation quality of oat and common vetch (7∶3) mixed silages. The additive treatments were as follows:(1) control (no addition), (2) lactic acid bacteria (L), (3) potassium sorbate addition at 0.15% (S), (4) molasses addition at 3% (M). These silos were opened on 30, 45 and 60 days after ensiling and the fermentation quality was analyzed. Addition of L, M and S were efficient in improving the fermentation quality of mixed silages compared with the control. There were significantly (P<0.05) higher lactic acid content, and lactic acid/acetic acid values in the M and L addition as compared with control and S addition, while the pH values, acetic acid, total volatile fatty acid content and ammonia nitrogen/total nitrogen values of these two silages were significantly (P<0.05) lower than other two groups. M addition was slightly better than L addition for improving the fermentation quality of mixed silages. S addition greatly increased (P<0.05) lactic acid content and lactic acid/acetic acid values, and significantly (P<0.05) reduced the acetic acid, butyric acid content and ammonia nitrogen/total nitrogen values as compared with the control, however there were no significant (P>0.05) differences between control and S-addition silages in pH values or propionic acid content. In conclusion, the improvement in fermentation quality with additives ranked as follows: M>L>S.

中图分类号:

S816.5⁺3

张洁,原现军,郭刚,闻爱友,王坚,肖慎华,巴桑,余成群,邵涛. 添加剂对西藏燕麦和箭筈豌豆混合青贮发酵品质的影响[J]. 草业学报, 2014, 23(5): 359-364.

ZHANG Jie,YUAN Xian-jun,GUO Gang,WEN Ai-you,WANG Jian,XIAO Shen-hua,BA Sang,YU Cheng-qun,SHAO Tao. Effect of additive on fermentation quality of mixed silages of oat (Avena sativa) and common vetch (Vicia sativa) in Tibet[J]. Acta Prataculturae Sinica, 2014, 23(5): 359-364.

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添加剂对西藏燕麦和箭筈豌豆混合青贮发酵品质的影响

Effect of additive on fermentation quality of mixed silages of oat (Avena sativa) and common vetch (Vicia sativa) in Tibet

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