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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (17): 33-36.doi: 10.11924/j.issn.1000-6850.2011-3840

所属专题： 生物技术

• 畜牧 动物医学 蚕 蜂 • 上一篇    下一篇

添加绿汁发酵液和山梨酸对“大力士”饲用甜高粱青贮品质的影响研究

林仕欣 高承芳 刘远 张晓佩 李文杨 董晓宁   

  • 收稿日期:2011-12-20 修回日期:2012-03-06 出版日期:2012-06-15 发布日期:2012-06-15
  • 基金资助:

    福建省省属公益类科研院所基本科研专项项目

Effects of Adding Fermented Green Juice and Sorbic Acid on the Fermentation Quality of Hunnigreen Forage Sorghum Silage

  • Received:2011-12-20 Revised:2012-03-06 Online:2012-06-15 Published:2012-06-15

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摘要：

为探讨绿汁发酵液和山梨酸对“大力士”饲用甜高粱青贮饲料品质的影响。试验设对照组、绿汁发酵液组、山梨酸组及绿汁发酵液+山梨酸组，常温下贮存60天后开窖取样，测定其发酵品质与化学成分。结果显示：添加绿汁发酵液、山梨酸及绿汁发酵液+山梨均可显著降低“大力士”饲用甜高粱青贮饲料的pH值、氨态氮含量和气体损失率(P＜0.05)，提高乳酸含量、水溶性碳水化合物含量和干物质回收率(P＜0.05)。表明添加绿汁发酵液、山梨酸及绿汁发酵液+山梨酸均可显著改善“大力士”饲用甜高粱的青贮品质。

关键词: 芦苇醋液, 芦苇醋液, ‘富士’苹果, 品质改良

Abstract:

This study was carried out to evaluate the effects of adding fermented green juice and sorbic acid on the fermentation quality of Hunnigreen forage Sorghum silage. The treatments were as follows: control, PFJ addition, sorbic acid addition, PFJ+sorbic acid on the fresh weight basis of Hunnigreen forage Sorghum, respectively. The materials were ensiled at normal temperature and opened 60 days later. Then the fermentation quality and chemical composition of silages were analyzed. Based on results, adding PFJ, sorbic acid and PFJ+sorbic acid could significantly decrease pH, ammonia nitrogen content and the lost of gas and improved the lactic acid content, water soluble carbohydrate and dry matter recovery(P＜0.05). The results showed that adding PFJ, sorbic acid and PFJ+sorbic acid could significantly improved fermentation quality of Hunnigreen forage Sorghum silage.

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