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草业学报  2010 

乳酸菌制剂对不同比例苜蓿和披碱草混贮发酵品质的影响

, PP. 94-100

Keywords: 苜蓿,披碱草,混贮,添加剂,发酵品质

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Abstract:

试验旨在研究不同乳酸菌制剂添加量(lactobacillus)对不同比例苜蓿和披碱草45d混贮发酵品质的影响。结果表明,添加剂对苜蓿和披碱草青贮的发酵品质有显著影响(P<0.05);除了70∶30混贮比例外,其他混贮比例都改善了青贮的发酵品质,其中以30∶70混贮比例效果最好;添加剂和混贮比例对青贮的发酵品质有交互作用;综合各项指标,在各个混贮比例中,都以添加0.0250%的乳酸菌制剂效果最好,pH值降得最低,氨态氮含量生成最少,青贮V-Score得分最高。

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