乳酸菌制剂对不同比例苜蓿和披碱草混贮发酵品质的影响  

Effects of lactobacillus on fermentation quality of mixed silage of Medicago sativa and Elymus dahuricus

作　　者：王昆昆[1] 玉柱[2] 邵涛[1] 刘平督[1] 

机构地区：[1]南京农业大学动物科技学院,江苏南京210095 [2]中国农业大学草地研究所,北京100094

出　　处：《草业学报》2010年第4期94-100,共7页Acta Prataculturae Sinica

基　　金：国家牧草产业技术体系;公益性行业科研专项(nyhyzx07-022);农业部"引进国际先进农业科学技术"项目(2010-C15);国家"十一五"支撑项目(2006BAD16B03-04);国家"十一五"支撑项目(2006BAD04A04-06-06)资助

摘　　要：试验旨在研究不同乳酸菌制剂添加量(lactobacillus)对不同比例苜蓿和披碱草45d混贮发酵品质的影响。结果表明,添加剂对苜蓿和披碱草青贮的发酵品质有显著影响(P<0.05);除了70:30混贮比例外,其他混贮比例都改善了青贮的发酵品质,其中以30:70混贮比例效果最好;添加剂和混贮比例对青贮的发酵品质有交互作用;综合各项指标,在各个混贮比例中,都以添加0.0250%的乳酸菌制剂效果最好,pH值降得最低,氨态氮含量生成最少,青贮V-Score得分最高。Fresh Medicago sativa and Elymus dahuricus in different ratios were made into silages to study the effects of lactobacillus on fermentation quality of mixed silages after 45 days. The fermentation quality of M. sativa and E. dahuricus silages were significantly （P〈（0.05） affected by additives. All bi-crop ratios except the 70 ： 30 ratio improved the fermentation quality of silages with a 30 ： 70 ratio the best treatment. There were interactions between the additives and bi-crop rations. For the lowest pH and ammonia-N contents and the highest V-score, the treatment with 0.025% lactobacillus was the best in all crop ratios.

关 键 词：苜蓿 披碱草 混贮 添加剂 发酵品质 

分 类 号：S816.6[农业科学—饲料科学]