Abstract: The effects of lactic acid bacteria(LAB) on fermentation quality of different materials were studied.Fresh straws of 2 medium japonica rice lines(9015 and 9019) and 2 tropical forage varieties(elephant grass and Hybrid Pennisetum)were chopped and ensiled with adding or without adding LAB(0.02 g· kg^-1 fresh material).Results show that water soluble carbohydrates(WSC) content,in vitro organic matter digestibility(IVOMD),dry matter recovery(DMR),lactic acid(LA) content,lactic acid / acetic acid(LA/AA) with adding LAB were more increased than those without adding LAB.Neutral detergent fiber(NDF) content,acid detergent fiber(ADF) content,pH,ammonia nitrogen/total nitrogen(AN/TN),volatile fatty acids(VFAs) content with adding LAB were more reduced than those without adding LAB.There were very significant in WSC content,NDF content,DMR,IVOMD,LA content,AN/TN,AA content,PA content,LA/AA,VFAs content with and without adding LAB(P<0.01).There were very significant differences in nutritional property indexes,pH,LA content,AN/TN,LA/AA,AA content and VFAs content among different materials(P<0.01).Fermentation quality of hybrid pennisetum was best.Adding LAB can improve fermentation quality,but fermentation quality was different between materials.

Key words: Silage, Rice straw, Elephant grass, Hybrid pennisetum

摘要： 为探讨乳酸菌(Lactobacillus plantarum)添加剂对不同原料青贮发酵品质的影响,对水稻(Oryzasativa L.)的2个中粳稻品系(9015,9019)稻秸和2个热带牧草(象草(Pennisetum purpureum),杂交狼尾草(Pennisetum americanum×P.purpureum))进行了青贮研究。将新鲜稻秸或牧草切碎后添加乳酸菌(0.02 g·kg^-1),同时设对照组(无添加物),袋装青贮45 d后取样检测。结果表明:添加乳酸菌的青贮饲料其可溶性碳水化合物(WSC)含量、有机物消化率(IVOMD)、干物质回收率(DMR)、乳酸(LA)含量、乳酸/乙酸(LA/AA)比对照提高;中性洗涤纤维(NDF)含量、酸性洗涤纤维(ADF)含量、pH、氨态氮/总氮(AN/TN)、挥发性脂肪酸(VFAs)含量下降;乳酸菌(LAB)对WSC含量、NDF含量、DMR、IVOMD、LA含量、AN/TN、乙酸(AA)含量、丙酸(PA)含量、LA/AA、VFAs含量影响差异极显著(P<0.01)。不同的青贮原料对青贮饲料的营养特性指标、pH、LA含量、AN/TN、LA/AA、AA含量和VFAs含量影响极显著(P<0.01),杂交狼尾草的青贮品质最佳。添加乳酸菌可以改善青贮饲料的品质,但不同原料间的青贮品质差异较大。

关键词: 青贮, 稻秸, 象草, 杂交狼尾草