Abstract:

Artemisia scoparia adding additive and without additive were used to study the silage quality. The results showed that sensory evaluation of the silages were good in silage without adding additive and in silage adding additive, the score were 16 and 17, respectively. The pH value of silage without adding additive and silage adding additive were 5.09 and 4.26, respectively. The silage with additive increased the contents of lactic acid and Acetic acid, while the content of PA in direct silage was higher. The results of Fliegs evaluation showed that the silage without adding additive was excellent with 87 score, while the silage adding additive was a qualified silage with 56 score. Judging from comprehensive sensory evaluation and fermentation quality, Artemisia scoparia silage without adding additive was the prior way.

Key words: Artemisia scoparia, Silage, Fermentation quality, Silage additive

摘要：

以黄蒿(Artemisia scoparia)为原料,比较加入添加剂采禾青贮和直接青贮,探讨黄蒿的青贮性。试验结果表明:直接青贮和加入添加剂青贮后感官性状的评分分别为16分和17分,均达到优良等级。加入添加剂青贮后为pH 4.26,直接青贮后的pH 5.09,乳酸和乙酸占总酸的百分比以直接青贮较高,丁酸占总酸的百分比以加入添加剂青贮后较高,氨态氮占总氮的百分比表现为直接青贮高于添加剂青贮。通过费氏评分法的评价结果来看,直接青贮为87分,为优良青贮,而加入添加剂青贮为56分,为合格。综合感官性状和发酵品质,黄蒿可以采用青贮方式进行保存,对黄蒿青贮时采用直接青贮的方法更好。

关键词: 黄蒿;青贮;发酵品质;青贮添加剂