试验旨在筛选适用于全株玉米青贮调制的添加剂种类及添加量,促进青贮玉米产业化开发.以蜡熟期全株玉米为原料,研究甲酸、乳酸菌和糖蜜对全株玉米发酵特性、营养品质及有氧稳定性的影响.结果显示:与自然发酵相比,6 mL/kg甲酸可显著降低青贮饲料中不良微生物的数量及氨态氮(NH3-N)含量(P<0.05),提高了可溶性碳水化合物(WSC)含量及有氧稳定性.添加布什乳杆菌或植物乳杆菌+布什乳杆菌复合菌剂可显著增加乙酸含量(P<0.05),降低不良微生物数量及NH3-N含量,提高有氧稳定性.添加糖蜜显著增加了青贮饲料中有害菌的数量及NH3-N含量(P<0.05),降低了乙酸、干物质(DM)和WSC含量.研究表明,综合考虑全株玉米青贮饲料的发酵特性、营养品质及有氧稳定性,生产中推荐采用6 mL/kg甲酸、单独添加布氏乳杆菌或按1∶5配比添加植物乳杆菌与布氏乳杆菌复合菌剂对全株玉米进行青贮.
The experiment aimed to screen suitable types and amounts of additives for the whole-plant corn silage preparation,promoting the industrial development of corn silage.Using the wax-ripe whole-plant corn as a raw material,a study was conducted on the effects of formic acid,lactic acid bacteria,and molasses on the fermentation characteristics,nutritional quality,and aerobic stability of whole-plant corn.The results showed that compared with natural fermentation,6 mL/kg of formic acid could significantly reduce the number of undesirable microorganisms and the content of NH3-N in silage(P<0.05),and improve the content of WSC and aerobic stability.Adding Lactobacillus brucei or a combination of Lactobacillus plantarum and Lactobacillus brucei significantly increased the acetic acid content(P<0.05),reduced the quantity of harmful microorganisms and NH3-N content,and improved aerobic stability.The addition of molasses significantly increased the quantity of harmful microorganisms and NH3-N content in silage(P<0.05),while reducing the content of acetic acid,DM,and WSC.The study indicates that considering the fermentation characteristics,nutritional quality,and aerobic stability of whole corn silage,it is recommended to use 6 mL/kg of formic acid,Lactobacillus brucei alone,or a combination of Lactobacillus plantarum and Lactobacillus brucei in a 1∶5 ratio for silage preparation in production.