添加不同酶制剂对全株玉米青贮发酵品质的影响

doi:10.16431/j.cnki.1671-7236.2019.04.011

Abstract

Abstract:

The purpose of this study was to investigate the effects of different enzyme preparations on fermentation quality of whole corn silage to improve its utilization efficiency.The whole corn that castrating during wax maturity were used as materials and assigned into 7 groups which were control group and 6 treatment groups with 3 repeats per group.The six treatment groups were added 5 g/kg cellulase,xylanase,pectinase,α-galactosidase,β-mannanase and β-glucanase,respectively.Then the sensory evaluation,fermentation quality and nutrient composition of different processed corn silage were compared after 56 d of silage.The results showed that the whole corn in cellulase,xylanase and β-glucanase groups had better silage effect on sensory evaluation.Compared with control group,cellulase,xylanase and β-glucanase could significantly increase carbohydrate and lactic acid contents in whole corn silage (P>0.05),and significantly reduce ammonia nitrogen/total nitrogen (P<0.05),so that the silage had a significant improvement in fermentation quality.The DM content in cellulase group was higher than that of control group and other treatment groups.The content of CP treated with cellulase and α-galactosidase was higher;The ADF content in cellulase group and contents of NDF and ADF in β-glucanase group were significantly lower than that in control group (P<0.05).In summary,under the experimental condition,cellulase,xylanase and β-glucanase were more suitable as additives for whole corn silage.

Key words: whole corn; silage; enzyme preparations; cellulose; water soluble carbohydrates(WSC)

CLC Number:

S816.6

ZHANG Shi, WU Qiong, YOU Huan, YANG Hao, HU Zongfu, WANG Sizhen, NIU Huaxin. Effects of Different Enzyme Preparations on Fermentation Quality of Whole Corn Silage[J]. , 2019, 46(4): 1045-1052.

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Effects of Different Enzyme Preparations on Fermentation Quality of Whole Corn Silage

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