家畜生态学报2012，Vol.33Issue(4)：69-72,4.
添加绿汁发酵液和四蚁酸铵对饲用甜高粱青贮品质的影响
Effects of Adding Fermented Green Juice and Foraform on the Fermentation Quality of Forage Sorghum Silage
摘要
Abstract
This study was carried out to evaluate the effects of adding fermented green juice and foraform on the fermentation quality of Hunnigreen forage sorghum silage. The treatments were as follows ;control. PFJ addition, foraform addition, PFJ +foraform addition on the fresh weight basis of Hunnigreen forage sorghum, respectively. The materials were ensiled at normal temperature and opened 60 days later . Then the fermentation quality and chemical composition of silages were analyzed. Adding PFJ , foraform and PFJ+ foraform could significantly decrease pH ,ammonia nitrogen content and the lost of gas and improve the crude protein content,water soluble carbohydrate and dry matter recovery(P<0. 05). The results showed that adding PFJ , foraform and PFJ + foraform could significantly improve fermentation quality of Hunnigreen forage sorghum silage.关键词
"大力士"饲用甜高粱/青贮/绿汁发酵液/四蚁酸铵/青贮品质Key words
forage sorghum/ silage/PFJ/ foraform/ fermentation quality分类
农业科技引用本文复制引用
林仕欣,高承芳,李文杨,刘远,张晓佩,董晓宁..添加绿汁发酵液和四蚁酸铵对饲用甜高粱青贮品质的影响[J].家畜生态学报,2012,33(4):69-72,4.基金项目
福建省省属公益类科研院所基本科研专项项目(2011R1025-3) （2011R1025-3）
福建省农业科学院牧医所所长基金资助项目(2011S02) （2011S02）
