| 不同处理对花生与甜玉米秸秆混合青贮发酵品质的影响 |
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| 引用本文： | 陈鑫珠,林芝,唐兆秀,黄友志,李文杨,翁伯琦,庄益芬,陈湘瑜.不同处理对花生与甜玉米秸秆混合青贮发酵品质的影响[J].福建农业学报,2017,32(1). |
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| 作者姓名： | 陈鑫珠 林芝 唐兆秀 黄友志 李文杨 翁伯琦 庄益芬 陈湘瑜 |
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| 作者单位： | 1. 福建省农业科学院,福建福州,350013;2. 福建农林大学动物科学学院,福建福州,350001;3. 宏畅(福建)农牧科技有限公司,福建三明,365313 |
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| 基金项目： | 农业部公益专项，福建省科技计划项目——省属公益类科研院所基本科研专项，福建省农业科学院青年英才计划，福建省农业科学院所青年创新基金 |
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| 摘 要： | 为探讨青贮方式、混合比例及添加剂对花生秸秆和甜玉米秸秆混合青贮发酵品质的影响,设计花生秸秆和甜玉米秸秆10∶0、7∶3、5∶5和3∶7等4种混合比例青贮,采用花生秸秆表面分离的乳酸菌和3%蔗糖混合作为添加剂,调制裹包青贮,以3∶7混合比例的地上式窖贮为对照进行比较。结果表明:10∶0、7∶3和5∶5混合比例经添加剂处理后,乳酸含量显著(P0.05)升高,pH值、丁酸含量和氨态氮含量显著(P0.05)降低;添加剂处理后,10∶0混合比例青贮料的干物质含量显著(P0.05)提高,丙酸含量显著(P0.05)降低,5∶5混合比例的乙酸含量显著(P0.05)降低;无添加剂处理时青贮料采用3∶7混合比例发酵品质较好,有添加剂处理时10∶0比例发酵品质较好;裹包青贮方式较优于窖贮。
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| 关 键 词： | 花生秸秆 甜玉米秸秆 乳酸菌 青贮 |
Effect of Various Treatments on Quality of Fermented Peanut Vine/Corn Stalk Silage |
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| CHEN Xin-zhu,LIN Zhi,TANG Zhao-xiu,HUANG You-zhi,LI Wen-yang,WENG Bo-qi,ZHUANG Yi-fen,CHEN Xiang-yu.Effect of Various Treatments on Quality of Fermented Peanut Vine/Corn Stalk Silage[J].Fujian Journal of Agricultural Sciences,2017,32(1). |
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| Authors: | CHEN Xin-zhu LIN Zhi TANG Zhao-xiu HUANG You-zhi LI Wen-yang WENG Bo-qi ZHUANG Yi-fen CHEN Xiang-yu |
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| Abstract: | Varied mixing ratios of discarded peanut vines (PV) and corn stalks (CS) and/or addition of lactic acid bacteria (LAB) with 3％ sucrose were studied in 2015 to determine their effects on the quality and storage of the resulting silage.The PV:CS ratios of 10 ∶ 0,7 ∶ 3,5 ∶ 5 and 3 ∶ 7 (on fresh weight basis) were applied.Three replicates for each treatment were used.In addition,samples of 3PV∶ 7CS silage were stored in an above-ground cellar for comparison.After 60 d of fermentation,silage quality was analyzed.The results showed that (1) in the 10 ∶ 0,7 ∶ 3 or 5 ∶ 5 PV/CS silage,the lactic acid content increased significantly (P＜0.05),while the pH,butyric acid and ammonia nitrogen decreased significantly (P＜0.05) when LAB and sucrose were added;(2) in the 10 ∶ 0 PV/CS silage with the added LAB and sucrose,the dry matters increased significantly (P ＜ 0.05),and the propionic acid content significantly decreased (P＜ 0.05);(3) in the 5 ∶ 5 PV/CS silage with added LAB and sucrose,the acetic acid significantly decreased (P＜0.05);(4) the 3 ∶ 7 PV/CS silage could deliver acceptable quality without the addition of LAB and sucrose;(5) the 10 ∶ 0 PV silage could be acceptable for applicationsby adding LAB and sucrose;(6) the baled silage appeared to be better than cellar storage for the fermentation. |
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| Keywords: | peanut vine corn stalk lactic acid bacteria silage |
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