CAJ | 학술논문

本试验从2006-2008年在塔里木大学选用天然发酵粉剂、绿汁发酵液、精准牌添加剂以及EM-原液对苜蓿进行青贮对比试验,结果表明,4种添加剂均能改善苜蓿青贮品质,经过气味、质地、色泽感官评定,天然发酵粉剂和绿汁发酵液青贮苜蓿为优等青贮饲料,而且它们的pH值(4.16,4.28)、丁酸(0,0)、NDF(28.0%,27.56%)、ADF(26.96%,26.83%)含量均较低,与对照组相比差异显著(P<0.05);而天然发酵粉剂与精准牌添加剂青贮苜蓿的乳酸含量分别为6.833 3和8.426 7,显著高于对照组的2.413 3(P<0.05),氨态氮含量则显著低于对照组(P<0.05).4种添加剂在提高乳酸含量,降低氨态氮、pH值、乙酸、丙酸、丁酸、NDF和ADF含量等方面表现最好的是天然发酵粉剂,均显著优于对照组(P<0.05),其次是绿汁发酵液、精准牌添加剂.综合考虑,天然发酵粉剂和绿汁发酵剂青贮效果优于精准牌添加剂和EM-原液,天然发酵粉剂与绿汁发酵剂青贮效果相当.
본시험종2006-2008년재탑리목대학선용천연발효분제、록즙발효액、정준패첨가제이급EM-원액대목숙진행청저대비시험,결과표명,4충첨가제균능개선목숙청저품질,경과기미、질지、색택감관평정,천연발효분제화록즙발효액청저목숙위우등청저사료,이차타문적pH치(4.16,4.28)、정산(0,0)、NDF(28.0%,27.56%)、ADF(26.96%,26.83%)함량균교저,여대조조상비차이현저(P<0.05);이천연발효분제여정준패첨가제청저목숙적유산함량분별위6.833 3화8.426 7,현저고우대조조적2.413 3(P<0.05),안태담함량칙현저저우대조조(P<0.05).4충첨가제재제고유산함량,강저안태담、pH치、을산、병산、정산、NDF화ADF함량등방면표현최호적시천연발효분제,균현저우우대조조(P<0.05),기차시록즙발효액、정준패첨가제.종합고필,천연발효분제화록즙발효제청저효과우우정준패첨가제화EM-원액,천연발효분제여록즙발효제청저효과상당.
A comparison of M. sativa silage supplemented with crude yeast powder, previously fermented juice, Jingzhunpai additive, or EM-dope and water (CK) was studied at Tarim University from 2006 to 2008. The quality of the silage was improved by all four kinds of additives. The M. sativa forages fermented by crude yeast powder (CYD) and previously fermented juice (PFJ) were valued as excellent and its pH (4.1-4.3), butyric acid, NDF and ADF were the lower than those of the CK. However the lactic acid and ammonium nitrogen contents of the silages fermented by CYD and Jingzhunpai additives were the highest and the lowest, respectively(P<0.05). The crude yeast powder additive was the best by comparison with the CK, with an increased lactic acid content (P<0.05), but significantly (P<0.05) reduced ammonium nitrogen, pH value, acetic acid, propionic acid, butyric acid, neutral detergent fiber, and acid detergent fiber. In conclusion, the quality of M. sativa silages made with CYD and PFJ were equally good and were better than those made with the other additives.