Effects of Previously Fermented Juice of Sugarcane Top on the Fermentation Quality of Fungus Chaff Silage

doi:10.11733/j.issn.1007-0435.2018.02.029

Acta Agrestia Sinica ›› 2018, Vol. 26 ›› Issue (2): 474-478.DOI: 10.11733/j.issn.1007-0435.2018.02.029

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Effects of Previously Fermented Juice of Sugarcane Top on the Fermentation Quality of Fungus Chaff Silage

CHEN Xin-zhu¹, LI Wen-yang¹, LIU Yuan¹, GAO Chen-fang¹, ZHANG Xiao-pei¹, WU Xian-feng¹, HUANG Qin-lou¹, WENG Bo-qi²

1. Institute of Animal Husbandry and Veterinary Medicine, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350013, China;
2. Agricultural Ecology Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian Province 350013, China;
3. Fujian Xinminke Biology Science and Technology Development Co., Ltd, Fuzhou, Fujian Province 350008, China

Received:2017-09-05 Revised:2018-03-04 Online:2018-04-15 Published:2018-07-05

甘蔗稍绿汁发酵液对菌糠发酵品质的影响

陈鑫珠¹, 李文杨¹, 刘远¹, 高承芳¹, 张晓佩¹, 吴贤锋¹, 黄勤楼¹, 翁伯琦²

1. 福建省农业科学院畜牧兽医研究所, 福建福州 350013;
2. 福建省农业科学院生态研究所, 福建福州 350013;
3. 福建省新闽科生物科技开发有限公司, 福建福州 350008

通讯作者: 翁伯琦
作者简介:陈鑫珠(1985-),女,福建龙岩人,博士,助理研究员,主要从事饲料加工与贮藏研究,E-mail:010622051@163.com
基金资助:
省属公益类科研院所基本科研专项（2015R1023-14）；福建省农业科学院杰出青年人才基金（2016JQ-2）；福建省农业科学院青年英才计划（YC2016-9）资助

Abstract

Abstract:

In order to study the effective storage method of fungus chaff, the fermentation quality of fungus chaff silage by adding Sugarcane Top Previously Fermented Juice (STPFJ) with different storage times was evaluated in this experiment. The fungus chaff was separately ensiled with 2% STPFJ and equivalent amounts of distilled water (control). Each fungus chaff silage treatment was ensiled in five vacuums for 1,3, 7, 15, 30 and 60 days. The results showed that the pH value of the silages was significantly decreased (P<0.05) and the lactic acid content was significantly increased (P<0.05) by STPFJ. The experimental results proved the effectivity of STPFJ in the fungus chaff fermentation process to save its nutrients. The best opened time in fungus fermentation was 15 days, no more than 30 days.

Key words: Fungus chaff, Previously fermented juice, Sugarcane top, Fermentation quality

摘要：

为探索菌糠有效的保存方法，本试验采用甘蔗稍绿汁发酵液为添加剂，研究不同的开封时间及甘蔗稍绿汁发酵液对菌糠青贮饲料发酵品质的影响。试验设2% 绿汁发酵液组和对照组（等量蒸馏水），采用青贮袋抽真空密封贮存，放置室温。分别在发酵第1，3，7，15，30和60 d开封，测定发酵品质。每个处理5个重复。结果表明，甘蔗梢绿汁发酵液能够显著（P<0.05）降低的菌糠青贮饲料的pH值和显著（P<0.05）提高青贮饲料的乳酸含量，有效的促进菌糠发酵进程，保存其营养物质。菌糠青贮发酵饲料最佳的开封时间是15 d，最迟不宜超过30 d。

关键词: 菌糠, 绿汁发酵液, 甘蔗梢, 发酵品质

CLC Number:

S816

CHEN Xin-zhu, LI Wen-yang, LIU Yuan, GAO Chen-fang, ZHANG Xiao-pei, WU Xian-feng, HUANG Qin-lou, WENG Bo-qi. Effects of Previously Fermented Juice of Sugarcane Top on the Fermentation Quality of Fungus Chaff Silage[J]. Acta Agrestia Sinica, 2018, 26(2): 474-478.

陈鑫珠, 李文杨, 刘远, 高承芳, 张晓佩, 吴贤锋, 黄勤楼, 翁伯琦. 甘蔗稍绿汁发酵液对菌糠发酵品质的影响[J]. 草地学报, 2018, 26(2): 474-478.

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Effects of Previously Fermented Juice of Sugarcane Top on the Fermentation Quality of Fungus Chaff Silage

甘蔗稍绿汁发酵液对菌糠发酵品质的影响

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