关键词: 饲用谷子, 含水量, 添加剂, 青贮, 营养成分, 发酵品质

Abstract: [Objective] To investigate the effects of pre-drying treatment and supplementation of mixed preparations composed of molasses and Lactobacillus plantarum on nutritional components and fermentation quality of forage millet silage. [Method] The forage millet varieties of NO.106 and NO.107 harvested at the filling stage were used as materials. A two-factor （water content × additive） completely randomized designed trail was carried out. For both of the millet varieties, the silage was prepared with fresh and pre-dried materials containing different water contents, respectively. The control groups （CK） had no addition of additive, while the experimental groups （ML） had a combined addition of 1% molasses and 0.2% Lactobacillus plantarum. Each treatment had three repeats and fermented for 45 days at room temperature （20-30 ℃）. The contents of dry matter, conventional nutritional components, lactic acid and volatile fatty acids as well as pH value of the unsealed silage were measured after fermentation. [Result] Pre-drying treatment extremely significantly （P<0.01） increased the dry matter content and pH value of the two forage millet silage. Furthermore, it significantly （P<0.05） increased the neutral detergent fiber content as well as extremely significantly （P<0.01） decreased the contents of lactic acid and acetic acid of NO.106 forage millet silage. The dry matter content in the pre-dried ML group of NO.106 forage millet silage was extremely significantly （P<0.01） higher than that in its corresponding CK group. The pH value in the fresh and pre-dried ML groups of both forage millet silage was extremely significantly （P<0.01） lower than that in their corresponding CK groups, while the lactic acid content was extremely significantly （P<0.01） higher. The acetic acid content in pre-dried ML groups of both forage millet silage was significantly （P<0.05） higher than that in their corresponding CK groups. [Conclusion] Although pre-drying treatment was conductive to retain the nutritional components in the forage millet silage, it had an inhibitory effect on silage fermentation. Addition of molasses and Lactobacillus plantarum had minor influence on nutritional components, but it stimulated the lactic acid fermentation, dramatically lowered pH value, and raised lactic acid/acetic acid value of the forage millet silage.

Key words: forage millet, water content, additive, silage, nutritional components, fermentation quality