安徽农业科学2009，Vol.37Issue(32)：15846-15847,2.
乳酸菌添加剂对青藏高原燕麦青贮品质的影响
Effects of Lactobacillus Additives on Silage Quality of Qinghai-Tibet Plateau Oats
热杰1
作者信息
- 1. 青海省称多县草原工作站,青海玉树,815100
- 折叠
摘要
Abstract
[Objective] To study the effects of lactobacillus additives on silage quality of oats and provide technical conditions for the silage of oats. [Method] After lactobacillus powder was directly added to oats at the concentration of 0.005 g/kg oats, the oats was treated with baled silage technology. After 80 d, the sensory characteristics and quality were determined and compared with conventional silage oats. [Result] The silage oats treated with lactobacillus had better odor, color and feel than the conventional silage oats. After treatment with lactobacillus, the pH value was lower than 3.8; the ratio of lactic acid to acetic acid decreased; the ratio of lactic acid to total acid increased; the content of DM, CP and Ash increased; the content of NDF and ADF decreased. [Conclusion] The lactobacillus additives improve the quality of silage oats, and the silage oats treated with lactobacillus are of high-quality.关键词
乳酸菌/青贮/燕麦Key words
Lactobacillus/ Silage/ Oat分类
农业科技引用本文复制引用
热杰..乳酸菌添加剂对青藏高原燕麦青贮品质的影响[J].安徽农业科学,2009,37(32):15846-15847,2.
