摘要
为分析香蕉(Musa paradisiaca)茎叶与柱花草(Stylosanthes guianensis)混合青贮发酵品质,本研究选择新鲜香蕉茎叶和柱花草进行香蕉茎叶单独青贮(以下简称单贮)、柱花草单贮、75%香蕉茎叶+25%柱花草混合青贮(以下简称混贮)及50%香蕉茎叶+50%柱花草混贮,青贮5周后,对青贮饲料进行感官评定和品质检测,探讨香蕉茎叶与柱花草的适宜混合比例。感官评定结果表明,香蕉茎叶单贮感官评定最优,柱花草单贮感官评分等级最低,二者混贮评分居中,并且随着香蕉茎叶比例的降低青贮饲料感官品质下降。实验室指标分析表明,香蕉茎叶单贮时pH值最低,随着柱花草比例的增加,青贮饲料pH升高(P<0.01),而乳酸菌菌落数增加(P<0.05);柱花草单贮,乙酸含量最低,乳酸和丁酸含量各处理组间差异不显著(P>0.05),且丁酸含量很低,对青贮品质影响不大;75%香蕉茎叶与25%柱花草混贮提高了青贮饲料乳酸菌菌落数和乳酸、乙酸的含量。随着柱花草比例的增加,混贮饲料初水分含量降低,粗纤维和粗蛋白的含量显著上升(P<0.05),可溶性碳水化合物含量下降(P<0.05)。综合青贮饲料品质感官评定和实验室检测结果,香蕉茎叶与柱花草混贮可降低香蕉茎叶初水分含量,提高柱花草可溶性碳水化合物水平,改善青贮饲料的发酵品质,当75%香蕉茎叶与25%柱花草混贮时,青贮效果最佳。
This experiment was excuted to exploit the quality of fermentation of mixed Musa paradisiacastems and leaves and Stylosnthes guianensis.Four treatment groups were set according to the proportion of S.guianensis,100% M.paradisiaca stems and leaves,100% S.guianensis,75% banana stems and leaves with 25% S.guianensis,50% M.paradisiaca stems and leaves and 50% S.guianensis,each treatment contains 3replicates.After 5weeks of fermentation,the sensory evaluation and laboratory test of silage were carried out.The results showed,100% M.paradisiaca stems and leaves group got the best quality in sensory evaluation,100% S.guianensis group got 6in sensory evaluation,the lowest in all groups,mixed silage groups were in the middle of all groups,the quality of mixed silage were evaluated with the growing ratio of banana stems and leaves.The 100% M.paradisiaca stems and leaves group got the lowest pH value,with the rising ratio of S.guianensis,the value of pH（P〈0.01）and the colony count of lactobacillus（P〈0.05）were improved.The acetic acid of 100% S.guianensis group was the lowest,no significant differences were observed in the lactic acid and butyric acid of all groups（P〉0.05）,no significant differences in fermentation quality due to the content;75% M.paradisiaca stems and leaves and 25% S.guianensis group improved the content of lactic acid and acetic acid and the colony count of lactobacillus.With the improving ratio of S.guianensis,the content of water and water soluble carbohydrates（WSC）were depressed（P〈0.05）,the content of crude protein and crude fiber were improved significantly（P〈0.05）.With the sensory evaluation and laboratory tests,mixture of M.paradisiaca stems and leaves and S.guianensis reduced the water content,increased the content of WSC of S.guianensis,improved the quality of fermentation of mixed silage,and the best quality is75% M.paradisiaca stems and leaves and 25% S.guianensis.
出处
《草业科学》
CAS
CSCD
北大核心
2016年第3期512-518,共7页
Pratacultural Science
基金
海南大学大学生创业创新项目
卓越农村人才教育培养计划--复合应用型项目
关键词
香蕉茎叶
柱花草
混合青贮
感官评定
发酵品质
Musa paradisiaca stems and leaves
Stylosnthes guianensis
mixed silage
sensory evaluation
quality of fermentation
