金银花枝条和乳酸菌对苜蓿青贮发酵品质的影响  

Effects of honeysuckle branches and lactic acid bacteria on the fermentation quality of alfalfa silage

作　　者：刘霞 王晓菁 李冬 牛艳 杨静 开建荣 LIU Xia;WANG Xiaojing;LI Dong;NIU Yan;YANG Jing;KAI Jianrong(Ningxia Institute of Agricultural Products Quality Standards and Testing Technology,Yinchuan,75000)

机构地区：[1]宁夏农产品质量标准与检测技术研究所,宁夏银川750002

出　　处：《中国饲料》2024年第22期69-72,共4页China Feed

基　　金：宁夏回族自治区自然科学基金(2022AAC03439、2023AAC03421)。

摘　　要：文章旨在研究金银花枝条和乳酸菌对苜蓿青贮发酵品质变化的影响,本研究以第2茬现蕾期紫花苜蓿为研究对象,添加不同水平金银花枝条及乳酸菌于室温下青贮发酵45 d。结果表明,除酸性洗涤纤维(ADF)之外,两组处理对苜蓿青贮干物质(DM)、粗蛋白质(CP)、可溶性碳水化合物(WSC)、pH、氨态氮/全氮(AN/TN)、乳酸(LA)等11种营养指标在P <0.05水平上均存在显著影响,金银花枝条和乳酸菌均可改善苜蓿青贮品质。综合评价以未添加乳酸菌M组中金银花枝条15%处理苜蓿青贮品质最优。In order to study the effects of honeysuckle branches and lactic acid bacteria on the nutritional quality of alfalfa silage during fermentation and aerobic exposure,the second crop of alfalfa was used as the research object,adding different levels of honeysuckle branches and lactic acid bacteria to the silage fermentation at room temperature for 45 days.The results showed that except ADF,11 nutritional indexes including DM,CP,WSC,pH,AN/TN and LA were significantly affected at the level of P&Lt,honeysuckle branches and Lactobacillus could improve the quality of alfalfa silage.The quality of alfalfa silage treated with 15%honeysuckle branches without Lactobacillus M was the best.

关 键 词：金银花枝条 乳酸菌 苜蓿 

分 类 号：S816.5[农业科学—饲料科学]