Effect of additives on fermentation quality of hempleaf nettle （urtica cannabina l.） silage | 添加剂对麻叶荨麻青贮发酵品质的影响

chinois. 麻叶荨麻（Urtica cannabina L.）资源丰富,具有较高的营养价值。由于水分、灰分、蛋白质含量和缓冲能值较高,可溶性碳水化合物含量低,难以单独成功青贮。为探讨添加剂对其青贮发酵品质的影响,以MicromanagerH/M（MH）、Lalsil Fresh （LF）、青宝Ⅱ号（FS）、Lalsil Dry （LD）4种添加剂,每种设3个添加梯度,以不使用添加剂处理作为对照（Control）,共13个处理,每个处理3次重复,室温袋贮60 d后取样分析。结果表明：添加MH、LF和FS不能快速降低pH,没有改善发酵品质;添加LD极显著降低了pH,能够明显促进乳酸发酵（P〈0.01）;所使用的添加剂均不能抑制蛋白质分解;添加不同剂量MH、LF和FS的青贮品质分别为5级、4级和4级,发酵品质较差;添加不同剂量的LD能够改善发酵品质,其中添加0.5 g/kg LD的效果最好。故乳酸菌制剂与纤维素酶或糖联合使用,可改善麻叶荨麻的青贮品质。[著者文摘]

anglais. Hempleaf nettle（Urtica cannabina L.） is a kind of plant with high nutritive value and wide resources.It can be the supplement to the protein deficiency in gramineous forages and a good alternative in winter and spring.But hempleaf nettle is hard to ensile ？ essfully due to relatively high contents of water,ash,and crude protein and high buffering capacity as well as low water soluble carbohydrate content.So,this trail was conducted to improve the silage quality using different additives including Micromanager H/M（MH）,Lalsil Fresh（LF）,QingbaoⅡ（FS）,and Lalsil Dry（LD）.Each additive was divided into 3 adding levels,and without additive as the control;total 13 treatments and 3 replications of each treatment incubated at room temperature for 60 days in the plastic bag.The results show that：（1） pH value was not declined rapidly using MH,LF or FS,indicating no improvement of the fermentation.But pH value with LD was significantly lower（P0.01） and fermentation was obviously promoted.（2） The protein degradation was not kept down by all additives used.（3） The silage quality was poor with different addition levels of MH,LF and FS and the silage grades were 5,4,and 4,respectively.The fermentation quality was improved by LD,especially with the addition level at 0.5 gLD・kg-1.In conclusion,lactic acid bacteria combined with cellulase or sugars could efficiently improve the silage quality of hempleaf nettle.[著者文摘]