山梨酸对多花黑麦草青贮发酵品质的影响  

Effect of adding sorbic acid on the fermentation quality of Italian ryegrass silage

作　　者：张增欣[1] 邵涛[1] 

机构地区：[1]南京农业大学动物科技学院,江苏南京210095

出　　处：《草业科学》2009年第3期64-67,共4页Pratacultural Science

基　　金：国家自然科学基金面上项目(30771530);"十一五"国家科技支撑计划重点项目(2006BAD16B08-06)

摘　　要：研究添加不同比例山梨酸(0、0.05%、0.10%、0.15%、0.20%)对多花黑麦草Lolium multiflorum发酵品质及可溶性碳水化合物含量的影响,确定适宜的山梨酸添加比例。结果表明,青贮30 d后,添加山梨酸组可显著降低pH值、氨态氮/总氮值及酪酸含量(P<0.05),显著提高可溶性碳水化合物及干物质含量(P<0.05),对乳酸、乙酸及挥发性脂肪酸含量及乳酸/乙酸值无显著影响(P>0.05)。综合考虑,添加0.1%水平的山梨酸,多花黑麦草发酵品质最好。The experiment was carried out to investigate the influence of adding sorbic acid on the fermentation quality and water soluble carbohydrate（WSC） content of Italian ryegrass（Lolium multiflorum Lam） silage,and to determine the proper application rate of sorbic acid.The treatments were designed as follows： control（0）,0.05%,0.10%,0.15% and 0.20% of sorbic acid addition（fresh weight basis of Italian ryegrass）.The results showed that decrease the pH value and the contents of ammonia nitrogen/total nitrogen（AN/TN） and butyric acid were significantly（P〈0.05） decreased,and the contents of WSC and dry matter were significantly（P〈0.05） increased after 30 days fermentation compared with control.However,there were not significantly（P〉0.05） difference in lactic acid/acetic acid and contents of the lactic acid,acetic acid and total volatile fatty acid（VFAs）.It could suggest that 0.10% of sorbic acid was the proper application rate.

关 键 词：多花黑麦草 山梨酸 发酵品质 水溶性碳水化合物 

分 类 号：S816.53[农业科学—饲料科学]