添加乳酸菌和纤维素酶对苜蓿青贮品质的影响  

The effects of adding lactic acid bacteria and cellulase on alfalfa silage quality

作　　者：万里强[1] 李向林[1] 何峰[1] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所,北京100193

出　　处：《草业科学》2011年第7期1379-1383,共5页Pratacultural Science

基　　金：公益性行业科研项目"不同区域草地承载力与家畜配置"(200903060);基本科研业务费专项(2011cj-13)

摘　　要：初花期收获的苜蓿(Medicago sativa)经过0、8、32h的晾晒,添加乳酸菌和纤维素酶进行青贮。结果表明,苜蓿凋萎(干物质含量为38.45%)青贮可以使青贮料的氨态氮含量显著降低,并保存有更多的粗蛋白质,生成更多的乳酸。苜蓿青贮时添加乳酸菌和纤维素酶能明显改善苜蓿青贮料的发酵品质,即降低青贮料的氨态氮含量和保存更多的粗蛋白质以及生成更多的乳酸。晾晒8h的苜蓿添加乳酸菌(106 cfu/g)和纤维素酶(0.05g/kg)的青贮效果最好;而晾晒32h的苜蓿直接青贮的效果最好。Alfalfa in initial flowering stage was harvested and wilted for 0, 8, or 32 hours 27.15%, 38.45%, and 50.87%, respectively）, and was ensiled with lactic acid bacteria of 10s cfu/g＋0.1 g/kg, 106 cfu/g＋0.05 g/kg and 107 cfu/g＋0. 025 g/kg. This study in fa （DM 50.87%） without additives had lower ammonia nitrogen content, conserved m produced more lactic acid. The addition of lactic （DM content was q-enzyme at rates dicated that alfal- ore DM, CP and acid bacteria and enzyme greatly improved alfalfa silage fermentation. Alfalfa （DM 38.45%） ensiled with lactic acid bact in reduction of ammonia nitrogen content and increases of CP and falfa （DM 38.45%） with the addi.tion of 104 cfu/g lactic acid ba than other treats. eria ＋enzyme performed well, resulting more lactic acid. The cteria and 0.05 g/kg silage quality of al- enzyme was better

关 键 词：苜蓿 乳酸菌 纤维素酶 青贮品质 

分 类 号：S816.53[农业科学—饲料科学]