不同添加剂对大豆、玉米 全株混合青贮发酵效果的影响.

The experiment aimed to investigate the impact of lactic acid bacteria, cellulase, molasses, lactic acid bacteria + cellulase, and lactic acid bacteria + molasses on the fermentation effect of the soybean-corn whole plant mixed (2∶3) wrapped silage feed in the southeastern region of Gansu. The experiment was divided into six groups, with three replicates in each group. The control group had no additives, while the additive groups were supplemented with 0.01 g/kg lactic acid bacteria, 0.005 g/kg cellulase, 50 g/kg molasses, 0.01 g/kg lactic acid bacteria + 0.005 g/kg cellulase, and 0.01 g/kg lactic acid bacteria + 50 g/kg molasses, respectively. After 60 days of aerobic storage at room temperature, the nutritional quality, fermentation quality, and aerobic stability of the mixed wrapped silage feed were tested and analyzed. The results showed that compared to the control group, the dry matter, crude protein, crude fat, phosphorus, and lactic acid content of the silage feed in the additive groups all increased, while the content of neutral detergent fiber, acid detergent fiber, pH value, and the ratio of ammonia nitrogen to total nitrogen all decreased, with the largest change observed in the lactic acid bacteria + molasses group, which had the best fermentation effect and the longest aerobic stability maintenance time, significantly different from the control group (P<0.05). The study indicates that the addition of lactic acid bacteria, cellulase, molasses, lactic acid bacteria + cellulase, and lactic acid bacteria + molasses to the soybean-corn whole plant mixed wrapped silage feed can improve the nutritional quality of the mixed silage feed, enhance the fermentation effect, and increase the aerobic stability maintenance time of the feed, with the addition of lactic acid bacteria + molasses showing the best effect. [ABSTRACT FROM AUTHOR]