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草地学报  2014 

添加剂对西藏混合青贮发酵品质和有氧稳定性的影响

DOI: 10.11733/j.issn.1007-0435.2014.06.032, PP. 1353-1359

Keywords: 添加剂,混合青贮,发酵品质,有氧稳定性

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Abstract:

为评价添加糖蜜、山梨酸钾和山梨酸钾+糖蜜对西藏地区燕麦(Avenasativa)和紫花苜蓿(Medicagosativa)(73)混合青贮发酵品质和有氧稳定性的影响,设对照组(C),4%糖蜜组(M),0.15%山梨酸钾组(S)和山梨酸钾+糖蜜(S+M)4个处理,青贮后第30,45,60d开窖取样,测定青贮饲料的发酵品质,其他青贮窖在发酵60d后全部打开,暴露于空气中5,10,15d后取样分析其有氧稳定性.结果表明与对照组相比,M组及S+M组pH显著降低,乳酸含量显著升高(P<0.05),有效地改善了混合青贮发酵品质,S组改善效果不显著.有氧暴露过程中,对照组和M组pH值迅速升高,乳酸含量显著减少(P<0.05),S组和S+M组的pH值、乳酸、水溶性碳水化合物等含量相对稳定.表明S+M组既能提高燕麦和紫花苜蓿混合青贮发酵品质,又能改善有氧稳定性.

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