不同青贮添加剂对籽粒苋青贮品质的影响. (Chinese)

The experiment was to evaluate the effect of different silage additives on silage quality and microbial quantity of amaranth. In the experiment, amaranth was used as experimental material, and silage was harvested and mixed at maturity stage. Five treatments were set up in the experiment, none of which was added as control group (CK group), LP group was added with 0.1 g/kg Lactobacillus plantarum silage, PA group was added with 4.4 g/kg sorbate silage, PS group was added with 2 g/kg potassium sorbate silage. In SB group, 2 g/kg sodium benzoate was added for silage, four replicates were set for each treatment. Stored at room temperature for 60 d. The results showed that the NDF content of amaranth silage in PA group was significantly higher than that in other groups (P<0.05), and EE content of amaranth silage in LP group was significantly higher than that in CK group and PS group (P<0.05). The pH value of seed amaranth silage in all groups was lower than that in CK group (P<0.05), and the pH value of SB group was the lowest. The propionic acid content of amaranth silage in PA group was significantly higher than that in other groups (P<0.05). The number of lactic acid bacteria in seed amaranth silage in SB group was significantly higher than that in CK group (P<0.05), the number of general aerobic bacteria in seed amaranth silage in all groups was lower than that in CK group (P<0.05), and no mold and Escherichia coli were detected in all groups. The comprehensive evaluation results showed that the silage quality of different treatment groups was ranked as SB group > LP group > PA group > PS group > CK group. The experiment indicates that adding sodium benzoate and Lactobacillus plantarum can effectively improve the quality of amaranthus silage. [ABSTRACT FROM AUTHOR]

试验旨在评价不同青贮添加剂对籽粒苋青贮品质和微生物数量的影响。试验以红果籽粒苋为试验材 料，在成熟期时收获并调制青贮，试验共设置5 个处理，无添加为对照组 (CK 组)，LP 组添加0.1 g/kg 植物乳杆 菌青贮，PA 组添加4.0 g/kg 山梨酸进行青贮，PS 组添加2 g/kg 山梨酸钾进行青贮，SB 组添加2 g/kg 苯甲酸钠进行 青贮，每个处理设4 个重复，室温保存60 d。结果显示，PA 组籽粒苋青贮饲料的中性洗涤纤维 (NDF) 含量显著 高于其他组 (P<0.05)，LP 组籽粒苋青贮饲料的粗脂肪 (EE) 含量显著高于CK 组和PS 组 (P<0.05)。各组籽粒苋 青贮饲料的pH 值均低于CK 组 (P<0.05)，SB 组的pH 值最低。PA 组籽粒苋青贮饲料的丙酸含量均显著高于其他 组 (P<0.05)。SB 组籽粒苋青贮饲料的乳酸菌数量显著高于CK 组 (P<0.05)，各组籽粒苋青贮饲料的一般好氧性 细菌数量均低于CK 组 (P<0.05)，各组均未检测到霉菌和大肠杆菌。综合评价结果表明，不同处理组的青贮品质 排序为：SB 组>LP 组>PA 组>PS 组>CK 组。研究表明，添加苯甲酸钠和植物乳杆菌能够有效地改善籽粒苋青贮 品质。 [ABSTRACT FROM AUTHOR]

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