摘要
以抽穗期"川草2号"老芒麦为研究对象,探讨青宝Ⅱ号(FS)、乳酸菌制剂Ⅰ(LABⅠ)、乳酸菌制剂Ⅱ(LABⅡ)等3种乳酸菌制剂的不同添加比例对川西北老芒麦青贮品质的影响。结果表明:不同乳酸菌制剂添加比例对老芒麦青贮饲料的发酵品质和化学成分影响不同;青宝Ⅱ号(FS,0.03g·kg-1FM)能够改善老芒麦青贮饲料的营养成分;乳酸菌制剂Ⅰ(LABⅠ)和乳酸菌制剂Ⅱ(LABⅡ)均能够显著降低老芒麦青贮饲料的pH、氨态氮/总氮比值和酸性洗涤纤维含量(P<0.05),提高干物质含量、乳酸含量和乙酸含量,改善老芒麦青贮饲料的发酵品质和营养成分。
In this study, E. sibiricus L.cv.chuancao No.2 at the first sprouts stage was obtained as ensilaging materials to discuss the effect of lactobacillus （FS： FAST-SILE; laetobacillus I ： LAB I ; lactobacillus Ⅱ ： LAB 11 ） with adding proportion on the quality of silage. The results showed： the fermentation quality and chemical composition of silage varied with different adding proportion of lactic acid bacteria, FS with adding proportion of 0.03 g-kg-1 FM can improve chemical composition of E. sibiricns L. silage; pH, value of ammonia nitrogen/total nitrogen and acid detergent fiber of silages with LAB I treatment or LABⅡ treatment decreased significantly（P〈0.05） , and lactic acid, acetic acid and dry matter content increased significantly, so as that the fermentation quality and nutrient value of E. sibiricns L. silages were improved.
出处
《草业与畜牧》
2012年第12期1-5,共5页
Pruataculture & Animal Husbandry
基金
国家科技支撑计划(编号:2012BAD13B06)
公益性行业(农业)科研专项(编号:201003023)资金资助
关键词
"川草2号"老芒麦
青贮
乳酸菌
青贮品质
Elymus sibiricns L.ev.chuancao No.2
Silage
Lactic acid bacteria
Fermentation quality
