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添加青稞酒糟对西藏地区青稞秸秆和高羊茅混合青贮发酵品质的影响
原现军; 余成群; 李志华; 下条雅敬; 邵涛
Source Publication草业学报
ISSN1004-5759
2012
Issue02Pages:92-98
Keyword青稞酒糟 青稞秸秆 高羊茅 混合青贮 发酵品质
Abstract为评价添加不同水平青稞酒糟对青稞秸秆与高羊茅(4∶6)混合青贮发酵品质的影响,试验设对照组(Con-trol)和3个添加水平(10%,20%和30%)的青稞酒糟处理组,青贮后第7,14和30天后打开青贮窖,测定青贮饲料发酵品质。结果表明,添加青稞酒糟可以抑制青贮早期好氧性微生物的活性,促进乳酸发酵,使pH值快速下降,青贮饲料快速进入稳定阶段。青贮30d后,与对照组相比酒糟处理显著降低(P<0.05)了青贮饲料的pH值,提高了乳酸和水溶性碳水化合物含量,降低了(P<0.05)氨态氮/总氮及丙酸和丁酸含量。综合考虑,添加20%酒糟效果更佳。
Language中文
Document Type中文期刊论文
Identifierhttp://ir.igsnrr.ac.cn/handle/311030/25952
Collection历年回溯文献
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原现军,余成群,李志华,等. 添加青稞酒糟对西藏地区青稞秸秆和高羊茅混合青贮发酵品质的影响. 2012.
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