黄贮玉米秸秆中玉米浆添加水平对其发酵品质主要指标的影响  

Effect of addition level for corn steep liquor on main index of fermentation quality in yellow corn stover silage

作　　者：李红宇[1,2] 许丽[1] 方美琪[1] 刘文娟[1] 王楠[1] 

机构地区：[1]东北农业大学动物科学技术学院,哈尔滨150030 [2]黑龙江省畜牧研究所,黑龙江齐齐哈尔161005

出　　处：《东北农业大学学报》2013年第9期137-143,共7页Journal of Northeast Agricultural University

基　　金：国家科技支撑计划(2012BAD12B05-1);黑龙江省科技攻关计划(GC12B310)

摘　　要：采用单因子试验设计,旨在研究添加不同比例玉米浆对玉米秸秆黄贮发酵过程中pH、乳酸菌数量、粗蛋白(CP)、氨态氮(NH3-N)和氨态氮比总氮(NH3-N/TN)动态变化的影响。结果表明,随着玉米浆添加比例的升高,pH降低幅度缓慢(P<0.05),CP含量依次升高(P<0.01),LAB的数量依次降低(P<0.05),NH3-N和NH3-N/TN有明显降低趋势。结果显示,综合分析各项指标,黄贮玉米秸秆中,玉米浆适宜添加比例为25%～30%。Effect of adding corn steep liquor with different proportions on dynamic changes of pH, the numbers of lactic acid bacteria （LAB）, crude protein （CP）, ammonia nitrogen （NH3-N） and the ratio of ammonia nitrogen to total nitrogen （NH3-N/TN） were studied during yellow corn stover silage, in a single factor experimental design. The results showed that slow degradation of pH （P〈0.05）, the content of CP increased gradually （P〈0.01）, the numbers of LAB decreased systematically （P〈0.05） and there were obviously decreasing tendency in NH3-N and NH3-N/-TN, with the increase of proportion of corn steep liquor. Conclusion： Synthesized every index, the effects of using 25%-30% corns steep liquor was better, in yellow corn stover silage.

关 键 词：玉米秸秆黄贮 PH LAB NH3-N NH3-N/TN 

分 类 号：S816.6[农业科学—饲料科学]