CAJ | 학술논문

研究了不同添加剂(麸皮、红糖、甲酸、乙酸、乳酸菌制剂等)对含水量控制在40%~45%的全株紫花苜蓿(Medicago sativa )青贮饲料质量的影响。青贮90 d 后，对开封后的青贮饲料进行了感官评定及实验室测定，探讨了低水分紫花苜蓿青贮过程中发酵品质的变化及添加剂对其影响。结果表明：经添加剂处理的低水分紫花苜蓿，发酵品质均有不同程度的提升，其 pH 及氨态氮含量降低。芯来旺 I 号， max200和红糖对低水分紫花苜蓿青贮饲料的发酵品质和营养价值有明显改善，在90 d 的短期青贮中，是适宜进行低水分紫花苜蓿青贮饲料生产的高效添加剂。芯来旺 I 号作为青贮添加剂在此次试验中效果最佳，甲酸最差，而麸皮作为青贮添加剂的适宜剂量有待进一步讨论。
연구료불동첨가제(부피、홍당、갑산、을산、유산균제제등)대함수량공제재40%~45%적전주자화목숙(Medicago sativa )청저사료질량적영향。청저90 d 후，대개봉후적청저사료진행료감관평정급실험실측정，탐토료저수분자화목숙청저과정중발효품질적변화급첨가제대기영향。결과표명：경첨가제처리적저수분자화목숙，발효품질균유불동정도적제승，기 pH 급안태담함량강저。심래왕 I 호， max200화홍당대저수분자화목숙청저사료적발효품질화영양개치유명현개선，재90 d 적단기청저중，시괄의진행저수분자화목숙청저사료생산적고효첨가제。심래왕 I 호작위청저첨가제재차차시험중효과최가，갑산최차，이부피작위청저첨가제적괄의제량유대진일보토론。
In order to find out the impact of different additives on quality of low water content (40% to 45%)alfalfa silage,the wheat bran,brown sugar,formic acid,acetic acid,lactobacillus preparation were added and the treated silage was stored for 90 days.The result indicated that the fermentation quality was improved. The pH value and ammonia nitrogen content were decreased.Synlac,Max200 and brown sugar could effectively improve the fermentation quality and nutrient value,in which,the synlac was the best and formic acid was the poorest.Suitable percentage of bran as silage additive needs to be identified further.