CAJ | 학술논문

本试验目的是评价糖蜜添加对西兰花茎叶稻秸苜蓿混合青贮发酵品质的影响，试验设3个处理，即糖蜜添加为0（对照组），2．5％，5．0％，添加比例以鲜重为基础。在青贮后的第1，3，5，7，14和30天打开青贮罐，测定青贮饲料发酵品质。结果表明，对照组 pH值在青贮发酵最初14 d缓慢下降，青贮第30天，对照组的 pH 值显著上升到4．96（P＜0．05），糖蜜添加组 pH值从第3天开始随青贮时间增加而显著降低（P＜0．05），30 d后，pH 值均低于4．0。在青贮的第14天，所有处理组乳酸含量均达到其最大值，分别为50．82，84．84，86．64 g/kg DM。所有处理组乙酸和挥发性脂肪酸含量均随着青贮时间的增加而逐渐增加。在青贮发酵过程中所有处理组丙酸和丁酸均未检出或少量检测到。与对照组相比，糖蜜添加显著（P＜0．05）提高了乳酸/乙酸、乳酸含量，同时显著（P＜0．05）降低了 pH值、氨态氮/总氮和丁酸含量；但2．5％和5．0％糖蜜添加青贮在 pH 值、乳酸/乙酸、乳酸含量、氨态氮/总氮和丁酸含量上无显著差异。综上所述，添加2．5％糖蜜即可提高混合青贮发酵品质。
본시험목적시평개당밀첨가대서란화경협도갈목숙혼합청저발효품질적영향，시험설3개처리，즉당밀첨가위0（대조조），2．5％，5．0％，첨가비례이선중위기출。재청저후적제1，3，5，7，14화30천타개청저관，측정청저사료발효품질。결과표명，대조조 pH치재청저발효최초14 d완만하강，청저제30천，대조조적 pH 치현저상승도4．96（P＜0．05），당밀첨가조 pH치종제3천개시수청저시간증가이현저강저（P＜0．05），30 d후，pH 치균저우4．0。재청저적제14천，소유처리조유산함량균체도기최대치，분별위50．82，84．84，86．64 g/kg DM。소유처리조을산화휘발성지방산함량균수착청저시간적증가이축점증가。재청저발효과정중소유처리조병산화정산균미검출혹소량검측도。여대조조상비，당밀첨가현저（P＜0．05）제고료유산/을산、유산함량，동시현저（P＜0．05）강저료 pH치、안태담/총담화정산함량；단2．5％화5．0％당밀첨가청저재 pH 치、유산/을산、유산함량、안태담/총담화정산함량상무현저차이。종상소술，첨가2．5％당밀즉가제고혼합청저발효품질。
The aim of this study was to evaluate the effects of adding molasses on the fermentation of rice straw,alfalfa and broccoli residues mixture silage.The three treatments were:no molasses (control),and ad-dition of 2.5% or 5.0% molasses (on a fresh weight basis).The silos were opened on 1,3,5,7,14 and 30 days after ensiling and the silage fermentation quality was evaluated.The pH of the control decreased slowly but after the first 14 days of post-ensiling,had significantly (P<0.05)increased to 4.96 by day 30.The pH under molasses addition decreased significantly (P<0.05)from 3 days of ensiling and was below 4.0 at the end of ensilage.The content of lactic acid in all treatments reached the highest value (50.82,84.84,86.64 g/kg DM,respectively)on day 14.The contents of acetic acid and volatile fatty acids in all treatments continuously increased until the end of the experiment.Propionic and butyric acids in all treatments were absent or detected in small amounts only during the ensiling period.Molasses addition significantly (P<0.05)increased the ratios of lactic acid/acetic acid and also the contents of lactic acid,but significantly (P<0.05)decreased pH,NH3-N/TN and butyric content compared with the control.There were no significant differences in pH,lactic acid/acetic acid,lactic content,NH3-N/TN and butyric content between treatments.In conclusion,molasses addi-tion at 2.5% improved the ensiling fermentation of mixed ensilage of broccoli residue,rice straw and alfalfa.