添加丙酸和乳酸菌对杂交狼尾草青贮发酵品质的影响  

Effect of adding propionic acid and lactic acid bacteria on fermentation quality of hybrid Pennisetum silage

作　　者：王雁[1] 张新全[1] 杨富裕[2] 

机构地区：[1]四川农业大学草业科学系,四川雅安625014 [2]中国农业大学草业科学系,北京100193

出　　处：《草业科学》2012年第9期1468-1472,共5页Pratacultural Science

基　　金：国家科技支撑计划课题(2011BAD17B02/03);公益性行业科研专项(201003023)

摘　　要：研究丙酸、乳酸菌和两者组合不同添加水平对杂交狼尾草(Pennisetum americanum×P.purpereum)青贮发酵品质的影响。试验设对照(无添加)、乳酸菌(LAB)、0.2%丙酸、0.3%丙酸、0.4%丙酸、0.5%丙酸、0.2%丙酸+乳酸菌、0.3%丙酸+乳酸菌、0.4%丙酸+乳酸菌、0.5%丙酸+乳酸菌(占鲜质量比例)处理,青贮45d后开袋分析。结果表明,添加丙酸可以有效改善杂交狼尾草的青贮品质,最佳添加量为0.3%;添加乳酸菌有助于提高杂交狼尾草的有氧稳定性。The experiment was conducted to investigate the effects of adding propionic acid, lactic acid bacteria and mixture of the two additions on the fermentation quality of hybrid Pennisetum silage. There were treatments as following, the control （no addition）, Lactic acid bacteria addition （LAB）, Propionic acid addition at 0. 2% （PA0.2）, Propionic acid addition at 0. 3% （PA0.3）, Propionic acid addition at 0. 4% （PR0. 4）, Propionic acid addition at 0.5% （PA0.5）, PA0.2 ＋LAB, PA0.3 ＋LAB, PA0.4 ＋LAB and PA0.5 ＋LAB （FM,%）. After 45 days of ensiling, the ensiled forages were sampled and analyzed. The results showed that addition propionic acid could improve the fermentation quality of hybird P. silages, and adding Propionic acid at a rate of 0. 3% is the optimum for fermentation quality of hybrid Pennisetum.

关 键 词：杂交狼尾草 乳酸菌 丙酸 发酵品质 

分 类 号：S816.53[农业科学—饲料科学]