本文選題：乳酸菌 + 青貯��； 參考：《飼料工業(yè)》2017年04期

【摘要】：試驗(yàn)研究了25℃和35℃貯存時(shí),TMR青貯中存在的乳酸菌Lactobacillus panis、Lactoba-cillus frumenti以及Lactobacillus farciminis對(duì)意大利黑麥草青貯的發(fā)酵品質(zhì)、有氧穩(wěn)定性及其微生物群態(tài)的影響。試驗(yàn)結(jié)果表明:不同溫度貯存青貯的p H值差異不顯著,相同溫度的添加組的p H值極顯著低于對(duì)照組(P0.01);25℃貯存的青貯乳酸含量極顯著高于35℃貯存青貯(P0.01),相同溫度貯存,添加組乳酸含量極顯著高于對(duì)照組(P0.01);不同溫度貯存青貯的醋酸含量無顯著性差異,25℃貯存L.panis和L.frumenti添加組醋酸含量顯著高于對(duì)照組和L.farciminis組(P0.05)。青貯飼料開封后,在空氣中放置一周后,所有青貯的p H值都升高,表明發(fā)生了有氧變敗。TMR青貯中存在的乳酸菌的添加可以改變意大利黑麥草青貯的發(fā)酵產(chǎn)物,但是抑制有氧變敗的作用較小。
[Abstract]:The effects of lactic acid bacteria Lactobacillus panissima Lacoba-cillus frumenti and Lactobacillus farciminis on the fermentation quality, aerobic stability and microbial community of Italian ryegrass silage were studied. The results showed that the pH value of the silage stored at different temperatures had no significant difference. The pH value of the silage stored at the same temperature was significantly lower than that of the control group stored at 25 鈩，

本文編號(hào)：1837479