摘要
试验旨在探究有机酸、菌剂和酶制剂单独及混合添加对苜蓿青贮品质和霉菌数量的影响,并确定其适宜的添加剂和贮藏时间。以紫花苜蓿(Medicago sativa L.)为试验材料,采用双因素随机试验设计,设置6组,每组3个重复,分别为对照组(CK组)、5 g/t青贮发酵剂组(CK^(+)组)、0.2%苯甲酸+0.2%柠檬酸+0.5 g/t复合菌组(T1组)、0.2%苯甲酸+0.2%柠檬酸+0.5 g/t复合菌+0.3 g/kg β-葡聚糖酶组(T2组)、0.2%苯甲酸+0.2%柠檬酸+0.5 g/t复合菌+0.3 g/kg木聚糖酶组(T3组)、0.2%苯甲酸+0.2%柠檬酸+0.5 g/t复合菌+0.3 g/kg β-葡聚糖酶+0.3 g/kg木聚糖酶组(T4组),贮藏时间分别为7、15、25、35、55、60 d。结果显示,贮藏时间和添加剂均显著影响苜蓿青贮的发酵品质、营养品质及微生物数量(P<0.05)。贮藏时间和添加剂的交互作用对苜蓿青贮的乳酸(LA)、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)含量及乳酸菌、霉菌数量有显著影响(P<0.05)。与CK组相比,第55和60天,T3组、T4组的pH值、氨态氮(NH_(3)-N)、NDF、ADF含量显著降低(P<0.05),LA、粗蛋白(CP)含量显著增加(P<0.05)。第55天,T4组的霉菌数量显著低于CK组、CK^(+)组及T2组(P<0.05)。研究表明,苜蓿贮藏55 d,添加苯甲酸+柠檬酸+复合菌+β-葡聚糖酶+木聚糖酶青贮效果最佳。
The experiment aimed to investigate the effects of organic acids,microbial agents,and enzyme preparations,both individually and in combination,on the quality and the number of molds of alfalfa silage,and to determine the appropriate additives and storage times.Purple alfalfa(Medicago sativa L.) was used as the experimental material,and a two-factor random trial design was adopted,with a total of six groups,each with three replicates.The groups were as follows:The control group(CK group),the 5 g/t silage fermentation agent group(CK^(+) group),the 0.2% benzoic acid +0.2% citric acid + 0.5 g/t composite microbial group(T1 group),the 0.2% benzoic acid + 0.2% citric acid + 0.5 g/t composite microbial + 0.3 g/kg β-glucanase group(T2 group),the 0.2% benzoic acid + 0.2% citric acid + 0.5 g/t composite microbial + 0.3 g/kg xylanase group(T3 group),and the 0.2% benzoic acid + 0.2% citric acid + 0.5 g/t composite microbial + 0.3 g/kg β-glucanase + 0.3 g/kg xylanase group(T4 group),with storage times of 7,15,25,35,55,and 60 days.The results showed that storage time and additives significantly affected the fermentation quality,nutritional quality,and microbial quantity of alfalfa silage(P<0.05),the interaction between storage time and additives significantly affected the content of lactic acid(LA),neutral detergent fiber(NDF),acid detergent fiber(ADF),lactic acid bacteria,and mold counts in alfalfa silage(P<0.05).Compared with CK group,the p H value,ammonia nitrogen(NH_3-N),NDF and ADF concentrations in T3 and T4 groups were significantly decreased(P<0.05),while the contents of LA and crude protein(CP) were significantly increased at days 55 and 60(P<0.05).On the 55th day,the mold count in T4 group was significantly lower than in CK,CK^(+) and T2 groups (P<0.05).The results showed that alfalfa after storage for 55 days,adding benzoic acid + citric acid + complex bacteria + β-glucanase + xylanase had the best silage effect.
作者
贾海阔
吴春会
祖晓伟
刘振宇
陈欢
刘震灵
王明亚
李秋凤
JIA Haikuo;WU Chunhui;ZU Xiaowei;LIU Zhenyu;CHEN Huan;LIU Zhenling;WANG Mingya;LI Qiufeng
出处
《饲料研究》
北大核心
2025年第1期163-169,共7页
Feed Research
基金
河北省重点研发计划(项目编号:20326608D)
河北省现代农业产业技术体系建设专项资金(项目编号:HBCT2023160205)
河北农业大学引进人才科研专项(项目编号:YJ201826)。
关键词
添加剂
贮藏时间
苜蓿
青贮品质
微生物数量
additives
storage time
alfalfa
silage quality
microbial quantity
