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草业学报  2013 

添加剂和水分对光叶紫花苕青贮品质的影响

, PP. 80-86

Keywords: 光叶紫花苕,乳酸菌(LAB),混合抗菌剂,青贮,发酵品质

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Abstract:

2种含水量(鲜草、晾晒3h)的光叶紫花苕,分别添加对照(CK)、3和6L/t的甲酸铵(ATlo和AThi)、1.0×105cfu/g鲜草的乳酸菌、以及添加3和6L/t由苯甲酸钠、丙酸钠、亚硝酸钠和六亚甲基四胺组成的混合抗菌剂(AMlo和AMhi)。结果表明,添加剂对光叶紫花苕的青贮发酵品质有极显著影响(P＜0.01),各种添加剂均不同程度的提升了光叶紫花苕青贮饲料的发酵品质;除pH值外,含水量对光叶紫花苕青贮发酵品质有极显著影响(P＜0.01),低水分的牧草发酵品质优于高水分的牧草;添加剂和含水量对青贮发酵品质有极显著的交互作用(P＜0.01)。综合各项指标,在高水分牧草中以添加6L/tAT和3L/tAM后牧草的发酵品质最好;在低含水量的牧草中,各种添加剂间效果相近,但均优于对照。结果表明,降低光叶紫花苕的含水量并选择合适的添加剂可调制优质青贮。

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