CAJ | 학술논문

为评价乳酸菌制剂、山梨酸钾和糖蜜对燕麦与箭薚豌豆（7∶3）混合青贮发酵品质的影响，试验设对照组、乳酸菌制剂处理组（L）、0．15％山梨酸钾处理组（S）和3％糖蜜处理组（M），分别在青贮后第30，45，60天开窖取样，测定青贮饲料发酵品质。结果表明，与对照组相比，3种添加剂均改善了混合青贮饲料发酵品质。其中乳酸菌制剂和糖蜜添加组乳酸含量、乳酸／乙酸显著（P＜0．05）高于对照组和山梨酸钾添加组，而青贮饲料pH、乙酸、总挥发性脂肪酸含量、氨态氮／总氮显著（P＜0．05）低于后两组。添加糖蜜对混和青贮饲料发酵品质的改善效果略优于乳酸菌制剂。山梨酸钾添加组乳酸含量、乳酸／乙酸显著（P＜0．05）高于对照组，乙酸、丁酸含量、氨态氮／总氮显著（P＜0．05）低于后者，但对青贮饲料pH、丙酸含量无显著（P＞0．05）影响。综上所述，3种添加剂添加效果依次为：糖蜜＞乳酸菌制剂＞山梨酸钾。
위평개유산균제제、산리산갑화당밀대연맥여전탕완두（7∶3）혼합청저발효품질적영향，시험설대조조、유산균제제처리조（L）、0．15％산리산갑처리조（S）화3％당밀처리조（M），분별재청저후제30，45，60천개교취양，측정청저사료발효품질。결과표명，여대조조상비，3충첨가제균개선료혼합청저사료발효품질。기중유산균제제화당밀첨가조유산함량、유산／을산현저（P＜0．05）고우대조조화산리산갑첨가조，이청저사료pH、을산、총휘발성지방산함량、안태담／총담현저（P＜0．05）저우후량조。첨가당밀대혼화청저사료발효품질적개선효과략우우유산균제제。산리산갑첨가조유산함량、유산／을산현저（P＜0．05）고우대조조，을산、정산함량、안태담／총담현저（P＜0．05）저우후자，단대청저사료pH、병산함량무현저（P＞0．05）영향。종상소술，3충첨가제첨가효과의차위：당밀＞유산균제제＞산리산갑。
This experiment evaluated the effects of adding lactic acid bacteria,potassium sorbate and molasses on the fermentation quality of oat and common vetch (7∶3 )mixed silages.The additive treatments were as follows:(1 )control (no addition),(2 )lactic acid bacteria (L),(3 )potassium sorbate addition at 0 .1 5% (S), (4)molasses addition at 3% (M).These silos were opened on 30,45 and 60 days after ensiling and the fer-mentation quality was analyzed.Addition of L,M and S were efficient in improving the fermentation quality of mixed silages compared with the control.There were significantly (P<0.05)higher lactic acid content,and lactic acid/acetic acid values in the M and L addition as compared with control and S addition,while the pH val-ues,acetic acid,total volatile fatty acid content and ammonia nitrogen/total nitrogen values of these two sila-ges were significantly (P<0.05)lower than other two groups.M addition was slightly better than L addition for improving the fermentation quality of mixed silages.S addition greatly increased (P<0.05)lactic acid con-tent and lactic acid/acetic acid values,and significantly (P<0.05)reduced the acetic acid,butyric acid content and ammonia nitrogen/total nitrogen values as compared with the control,however there were no significant (P>0.05)differences between control and S-addition silages in pH values or propionic acid content.In conclu-sion,the improvement in fermentation quality with additives ranked as follows:M>L>S.