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[目的]本文旨在评价添加乳酸菌和糖蜜对箭筈豌豆和苇状羊茅混合青贮发酵品质的改善效果。[方法]将处于抽穗初期的苇状羊茅和处于结荚期的箭筈豌豆以7∶3(鲜质量比)混合青贮,并单独或组合添加乳酸菌制剂(10~6CFU·g~(-1))和糖蜜(4%),分别在青贮后的第7、24、45和60天开窖取样,分析混合青贮饲料发酵品质的动态变化。[结果]与对照组相比,单独添加乳酸菌制剂对混合青贮发酵品质的改善效果不明显,而糖蜜或糖蜜+乳酸菌制剂显著提高了乳酸含量(P<0.05),降低了p H值和氨态氮含量,其中糖蜜+乳酸菌制剂组乳酸含量在青贮第7天已显著高于其他各组(P<0.05),并在整个青贮过程中保持最高水平。青贮过程中,各处理组仅检测到微量丙酸和丁酸,并始终显著低于对照组(P<0.05)。[结论]添加糖蜜+乳酸菌提高了青贮饲料的发酵品质,可确保青贮饲料长期保存。
[Objective] The purpose of this paper was to evaluate the effect of adding lactic acid bacteria and molasses on the fermentation quality of mixed silage of arrowhead pea and tall fescue. [Method] The stille of fescue in the early heading stage and the arrowhead pea in the podding stage were mixed with silage 7: 3 (fresh mass ratio), and lactic acid bacteria preparation (10 ~ 6CFU · g -1 ) And molasses (4%) were used for pit sampling at the 7th, 24th, 45th and 60th day after silage respectively. The dynamic changes of the fermentation quality of mixed silage were analyzed. [Result] Compared with the control group, the effect of adding lactic acid bacteria alone on the fermentation quality of mixed silage was not obvious, while the preparation of molasses or molasses + lactic acid bacteria significantly increased the content of lactic acid (P <0.05) and the value of p H and ammonia The lactic acid content of the molasses + lactic acid bacteria preparation group was significantly higher than that of the other groups on the 7th day after silage (P <0.05), and kept the highest level throughout the silage. During the process of silage, only trace amounts of propionic acid and butyric acid were detected in all treatment groups, which were always lower than the control group (P <0.05). [Conclusion] The addition of molasses + lactic acid bacteria improved the fermentation quality of silage and ensured the long-term preservation of silage.