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作 者:左飒飒 牛东泽[1] 郑明利 江迪[1] 徐春城[1]
出 处:《饲料工业》2016年第15期35-39,共5页Feed Industry
基 金:国际合作项目"现代奶业中非粮型饲料调制及高效利用研究"[2015DFG32360]
摘 要:试验旨在研究不同微生物接种剂以及延迟密封对玉米秸秆青贮品质和有氧稳定性的影响。试验设对照组(CK)及分别添加乳酸菌组(LAB)、黑曲霉+乳酸菌组(As+LAB)、里氏木霉+乳酸菌组(Tr+LAB)以及黑曲霉+里氏木霉+乳酸菌组(As+Tr+LAB)接种剂共5组,并分别延迟0、24、48 h后密封,室温贮藏56 d开封,进行青贮品质分析和有氧稳定性试验。结果表明:微生物接种剂能够显著提高玉米秸秆青贮中乳酸、乙酸含量,降低丙酸含量(P<0.05)。其中As+Tr+LAB组的乳酸含量最高,丙酸和丁酸的含量最低,中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)含量与CK组相比显著下降(P<0.05)。随着延迟密封时间的增长,乳酸菌数量显著上升,酵母菌数量显著下降(P<0.05),p H值、氨态氮含量显著上升(P<0.05)。各处理组与CK组在延迟0 h和48 h密封条件下开封后144 h发生好氧变质,而延迟24 h密封的各组开封后160 h发生好氧变质。综上所述,接种复合微生物能够显著提高玉米秸秆的青贮发酵品质,且以As+Tr+LAB效果最佳;延迟密封对于玉米秸秆的青贮品质无显著影响,但延迟24 h密封有利于有氧稳定性的提高。This research was conducted to study the effect of bio-additives and delay seal on the fer-mentation quality of corn stover silage. Five experimental treatments were designed, the control(CK)was carried out by adding sterilized distilled water; other four treatments were added different microbi-al inoculants, namely lactic acid bacteria(LAB); Aspergillus niger and LAB(As+LAB); Trichoderma re-esei and LAB(Tr+LAB), Aspergillus niger, Trichoderma reesei and LAB(As+Tr+LAB). Each group ofthe silages were sealed in polythene bags after 0 hour, 24 hours, 48 hours. Stored at ambient tempera-ture and analyzed after 56 days of ensiling. The results showed as follows: Bio-additives can promotethe lactic acid and acetic acid content; Especially the treatment of As+Tr+LAB had the highest lacticacid content, lowest content of propionic acid and butyric acid content and the lowest content of Neu-tral Detergent Fiber(NDF) and Acid Detergent Fiber(ADF) compared with the control. The LABquantities increased while the yeast numbers declined with the time of delay seal(P0.05).The treat-ment group and CK set got deterioration at the time of 144 hours under delay seal of 0 hour and 48 hours while it was did at 160 hours under 24 hours delay seal. It is concluded that albeit de-lay seal cannot improve the quality of corn sto-ver silage but the treatment of As+Tr+LAB real-ly did, and delay 24 hours seal get the betteraerobic stability.
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