关键词: 甜菜; 甲酸; 乳酸菌; 青贮品质

Abstract: To explore the feasibility of beet silage ,we conduct an experiment to survey the effect on the quality of beet silage by adding the series of additives, namely, the formic acid, lactic acid bacteria, lactic acid bacteria plus formic acid and the calcium carbonate. The test was divided into five sub-groups, and in each group we operate three repetitions. In the test, the green fermentation tank was used. The period of the silage was 60 days. The result of the whole experiment showed that the quality of beet silage can be improved by adding the formic acid, lactic acid bacteria, and lactic acid bacteria plus formic acid. It also revealed that addition of the calcium carbonate can not obtain an obvious impact on the quality of beet silage. Considered the nutritional and sensory quality, the formic acid and the lactic acid bacteria can be served as the additives of beet silage, and the mixture of both can be better.

Key words: beet; formic acid; lactic acid bacteria; silage quality