We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
添加糖蜜和乳酸菌对棉秆微贮品质的影响 .
- Authors
徐鹏飞; 王旭哲; 杨寒珺; 黄星宇; 车昭碧; 鲁为华; 孙新文
- Abstract
The study was to analyze the effect of adding different levels of molasses and lactic acid bacteria on quality of cotton stalk micro-storage fermentation. A two-factor design was used in experiment, a total of eight treatments were added with 4% (A), 5% (B) molasses and 0 (L0), 0.1% (L1), 0.2% (L2), 0.3% (L3) Lactobacillus plantarum for microsilage of cotton stalk. Samples were taken on the 1st, 7th, 15th, 30th and 60th d of fermentation, to analyze the fermentation quality and nutritional quality. The results showed that adding molasses alone or in combination with Lactobacillus plantarum could improve the fermentation quality of cotton stalk micro-storage. After 60 d of fermentation, pH value of each treatment was the highest at 4.22, and the content of LA, WSC and DM in L2 and L3 at the level of 5% molasses were significantly higher than those in other treatments (P<0.05). The content of NDF and ADF in L2 and L3 at 5% molasses level were significantly lower than those in other treatments (P<0.05). The NH3-N/TN value in 5% molasses group was significantly lower than that in 4% molasses group (P<0.05). The study indicates that the addition of molasses and Lactobacillus plantarum can effectively improve the fermentation quality of cotton stalks and improve the fermentation characteristics. From the perspective of actual production, the recommended amount of molasses and Lactobacillus plantarum is 5% and 0.2%, respectively.
- Subjects
FEED analysis; COTTON stalks; LACTOBACILLUS plantarum; LACTIC acid bacteria; COTTON quality; MOLASSES; FERMENTATION
- Publication
Feed Research, 2022, Vol 45, Issue 17, p94
- ISSN
1002-2813
- Publication type
Article
- DOI
10.13557/j.cnki.issn1002-2813.2022.17.021