Effects of Different Additive Treatments on Fermentation Quality and in Vitro Digestibility of Leymus chinensis Silage

doi:10.11733/j.issn.1007-0435.2007.03.008

›› 2007, Vol. 15 ›› Issue (3): 238-242.DOI: 10.11733/j.issn.1007-0435.2007.03.008

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Effects of Different Additive Treatments on Fermentation Quality and in Vitro Digestibility of Leymus chinensis Silage

SUN Juan-juan¹, YU Zhu¹, XUE Yan-lin², MAO Pei-sheng¹, BAI Chun-sheng³, XU Qing-fang⁴, SHAN Zhan¹

1. College of Animal Science and Technology, China Agricultural University, Beijing 100094, China;
2. Institute of Grassland Science, Inner Mongolia Academy of Agriculture and Animal Husbandry, Huhhot, Inner Mongolia Autonomous Region 010000, China;
3. Shenyang Agricultural University, Shenyang, Liaoning Province 110161, China;
4. College of Animal Science and Technology, Shanxi Agriculture University, Taigu, Shanxi Province 030801, China

Received:2006-09-30 Revised:2006-12-01 Online:2007-06-15 Published:2007-06-15

添加剂对羊草青贮发酵品质和体外消化率的影响

孙娟娟¹, 玉柱¹, 薛艳林², 毛培胜¹, 白春生³, 许庆方⁴, 单战¹

1. 中国农业大学动物科技学院, 北京, 100094;
2. 内蒙古农牧科学院草原研究所, 内蒙古, 呼和浩特, 010000;
3. 沈阳农业大学, 辽宁, 沈阳, 110161;
4. 山西农业大学动物科技学院, 山西, 太谷, 030801

通讯作者: 玉柱,E-mail:yuzhu3@sohu.com
作者简介:孙娟娟(1982- ),女,内蒙古商都人,硕士研究生,研究方向为牧草加工与贮藏、草产业化技术,E-mail:sjj8234@126.com
基金资助:
农业部“948”项目(2006-G38);农业结构调整重大技术专项项目(04-13-01A)

Abstract

Abstract: Studies were conducted to investigate the fermentation quality and in vitro digestibility of Leymus chinensis silage treated with lactic acid bacteria,cellulase,and formic acid.The results indicate that the three treatments of adding lactic acid bacteria,or cellulase,or lactic acid bacteria plus cellulase to the silage,significantly(P<0.05) decreased its pH value and greatly increased the lactic acid content.Adding of formic acid greatly(P<0.05) reduced the silage pH value,lactic acid and ammonia nitrogen content.Lactic acid bacteria or formic acid treatments significantly(P<0.05) increased the in vitro digestibility of dry matter,while the treatment of adding lactic acid bacteria plus cellulase increased the in vitro digestibility of dry matter and crude protein.

Key words: Leymus chinensis, Fermentation quality, In vitro digestibility, Lactic acid bacteria, Cellulase, Formic acid

摘要： 研究乳酸菌制剂、纤维素酶和甲酸对羊草(Leymus chinensis)青贮发酵品质和体外消化率的影响。结果表明:添加乳酸菌制剂、纤维素酶、乳酸菌制剂+纤维素酶均显著降低了青贮饲料pH值,提高了乳酸含量(P<0.05);添加甲酸显著降低了青贮料pH值、乳酸和氨态氮含量(P<0.05);添加乳酸菌制剂或甲酸显著提高了干物质体外消化率(P<0.05),乳酸菌制剂与纤维素酶混合添加显著提高了干物质和粗蛋白质体外消化率(P<0.05)。

关键词: 羊草, 发酵品质, 体外消化率, 乳酸菌, 纤维素酶, 甲酸

SUN Juan-juan, YU Zhu, XUE Yan-lin, MAO Pei-sheng, BAI Chun-sheng, XU Qing-fang, SHAN Zhan. Effects of Different Additive Treatments on Fermentation Quality and in Vitro Digestibility of Leymus chinensis Silage[J]. , 2007, 15(3): 238-242.

孙娟娟, 玉柱, 薛艳林, 毛培胜, 白春生, 许庆方, 单战. 添加剂对羊草青贮发酵品质和体外消化率的影响[J]. , 2007, 15(3): 238-242.

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Effects of Different Additive Treatments on Fermentation Quality and in Vitro Digestibility of Leymus chinensis Silage

添加剂对羊草青贮发酵品质和体外消化率的影响

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