不同青贮添加剂对构树青贮营养成分及发酵品质的影响
河南省高新技术实业有限公司 河南省科学院 中原区城市综合执法大队 许昌职业技术学院
2025-03-10
糖蜜 乳酸菌 纤维素酶 构树 营养成分 酸性木质素 发酵品质
试验旨在探究不同青贮添加剂对构树青贮营养成分及发酵品质的影响。试验以含水量为60%的构树直接青贮为对照组，各添加剂组分别在对照组的基础上添加3.5%糖蜜（1组）、1 g/kg菌酶制剂（2组）、5 mL/kg甲酸（3组）、糖蜜+菌酶制剂（4组）、糖蜜+甲酸（5组）、菌酶制剂+甲酸（6组）、糖蜜+菌酶制剂+甲酸（7组），每组3个重复。青贮60 d。结果显示，对照组构树青贮感官评分较低，为一般，3组构树青贮饲料感官评分为14分，为良好，其余组均等于或高于16分，为优秀，且7组感官评分最高，为20分。与对照组相比，2组、4组～7组构树青贮饲料的干物质含量显著增加（P<0.05）；除3组外，其他组的粗蛋白、可溶性粗蛋白含量显著增加（P<0.05），酸性洗涤木质素含量均显著降低（P<0.05）;4组～7组可溶性碳水化合物含量均显著增加（P<0.05），各试验组中性洗涤纤维和酸性洗涤纤维含量均显著降低（P<0.05），非蛋白氮含量显著增加（P<0.05）。与对照组相比，各试验组构树青贮饲料的pH值和氨态氮/总氮显著降低（P<0.05），乳酸含量显著增加（P<0.05），有氧稳定性均提高（P<0.05），且4组～7组有氧稳定性显著高于1～3组（P<0.05）,7组有氧稳定性最高，为65.44 h。研究表明，构树青贮过程中添加青贮添加剂可以改善感官评分、营养成分、发酵品质，提高了有氧稳定性，以糖蜜+菌酶制剂+甲酸组效果较好。%The experiment aimed to investigate the effects of different silage additives on the nutritional components and fermentation quality of Broussonetia papyrifera silage.Direct silage with 60％water content was used as control group.Each additive group was supplemented with 3.5％molasses(group 1),1 g/kg bacterial enzyme preparation(group 2),5 mL/kg formic acid(group 3),molasses+bacterial enzyme preparation(group 4),molasses+formic acid(group 5),bacterial enzyme preparation+formic acid(group 6),molasses+bacterial enzyme preparation+formic acid(group 7),respectively.Each group contained three replicates.The silage was stored for 60 days.The results showed that the sensory score of the control group was low(average),the sensory score of the group 3 was 14(good),and that of the other groups was equal to or higher than 16(excellent),and the sensory score of the group 7 was the highest(20).Compared to the control group,the dry matter content of the group 2,groups 4 to 7 was significantly increased(P＜0.05),except for group 3,the crude protein and soluble crude protein content in the other groups were significantly increased(P＜0.05),and the acid detergent lignin content was significantly decreased(P＜0.05).The groups 4 to 7 showed a significant increase in soluble carbohydrate content(P＜0.05).All groups significantly reduced the concentrations of neutral detergent fiber and acid detergent fiber(P＜0.05),and significantly increased the non-protein nitrogen content(P＜0.05).Compared to the control group,the pH value and the ratio of ammonium nitrogen to total nitrogen in the all groups were significantly decreased(P＜0.05),and the lactic acid content was significantly increased(P＜0.05),aerobic stability improved(P＜0.05),with groups 4 to 7 showing significantly higher aerobic stability than groups 1 to 3(P＜0.05),and group 7 had the highest aerobic stability at 65.44 hours.The study indicates that the addition of silage additives during the ensiling process of B.papyrifera can improve sensory scores,nutritional components,fermentation quality,and aerobic stability,with the combination of molasses+microbial enzyme preparation+formic acid showing the better results.
