山梨酸对王草青贮品质及其营养成分的影响

Abstract

Abstract: The experiment was carried out to investigate the influence of adding sorbic acid on the fermentation quality and nutrient contents of King grass (Pennisetum purpureum Rich.?P.americana kinggrass cv) Silage, and to determine the proper application rate of sorbic acid. The treatments were designed as follows: control (0), 0.05%, 0.10%, 0.15%, 0.20% and 0.25% of sorbic acid addition (fresh weight basis of King grass). The results showed that decrease the pH value(P<0.05) and increased the contents of acetic acid, propionic acid and total acid were significantly (P<0.05), and added higher than 0.1% sorbic acid increased the contents of lactic acid were significantly (P<0.05) after 30 days fermentation compared with control. The contents of CP was significantly increased(P<0.05). However, there were not significant difference in DM, NDF, ADF and WSC contents(P>0.05). It could suggest that 0.15% of sorbic acid was the proper application rate.

Key words: King grass; sorbic acid; fermentation quality; nutrient contents

CLC Number:

S816.5

LI Mao, ZI Xue-juan, ZHOU Han-lin, HOU Guan-yu, LIU Guo-dao. The Effect of Adding Sorbic Acid on the Fermentation Quality and Nutrient Contents of King Grass Silage[J]. , 2012, 39(6): 101-104.

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The Effect of Adding Sorbic Acid on the Fermentation Quality and Nutrient Contents of King Grass Silage

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