3种乳酸菌制剂对苜蓿和羊草的青贮效果  

Effect of adding three different lactobacillus additives on Medicago sativa and Leymus chinensis silage qualities

作　　者：韩立英[1] 玉柱[1] 

机构地区：[1]中国农业大学草地研究所,北京100193

出　　处：《草业科学》2009年第2期66-71,共6页Pratacultural Science

基　　金：公益性行业科研专项"人工草地优质牧草生产技术研究与示范"(nyhyzx07-022);国家"十一五"支撑项目(2006BAD16B03-04);国家"十一五"支撑项目(2006BAD04A04-06-06)

摘　　要：以苜蓿Medicagostativa和羊草Leymus chinensis为研究对象,通过对其发酵品质和化学成分的研究,探讨Lalsil Dry(LD)、H/MFINOCULANT(H/MF)和青宝II号(FS)3种乳酸菌制剂对羊草和苜蓿青贮的影响。结果表明:羊草直接青贮较易成功,添加LD、FS和质量分数0.01%的H/MF可以显著提高青贮料乳酸生成量(P<0.05),显著降低丁酸生成量(P<0.05),获得优质的青贮饲料;苜蓿直接青贮pH值和丁酸含量较高,不能调制优质青贮饲料,在试验中添加3种乳酸菌制剂亦未获得优质的青贮料,但LD处理组和0.002 5%FS处理对青贮料的发酵品质较对照有一定的改善。另外,3种乳酸菌制剂处理青贮料中的中性洗涤纤维和酸性洗涤纤维含量与对照无显著差异(P>0.05)。Fermentation qualities and chemical compositions of Medicago sativa and Leymus chinensis were studied by adding three different lactobaeillus additives （LD, H/MF and FS）. The results showed that L. chinensis could be silaged well without adding any additives. Adding LD, FS and 0.01%H/MF markedly increased the content of lactic acid and decreased the content of butyric acid （P〈0.05）, which meant that its fermentation qualities were improved. As to M. stativa, the pH value and content of butyric acid were increased without adding any additives and could not form good silage. High quality silage of M. stativa can not be obtained either by adding these three additives either. But its fermentation qualities were better dition, there were no significant （P〉0.05） than control when adding LD or 0. 002 5% FS. In ad effects of NDF and ADF contents on both silages by adding three lactobacillus additives.

关 键 词：苜蓿 羊草 乳酸菌制剂 发酵品质 化学成分 

分 类 号：S816.53[农业科学—饲料科学]