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2. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China, correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1309575126820156241, articleId=1309575126501389136, tenantId=1146029695717560320, journalId=1308397196074385509, language=CN, title=植物乳杆菌对两海拔地区不同燕麦品种青贮品质的影响, columnId=1309565376569114713, journalTitle=草地学报, columnName=技术研发, runingTitle=null, highlight=null, articleAbstract=试验旨在探究添加植物乳杆菌（Lactobacillus plantarum，LP）对不同区域种植的饲用燕麦（Avena sativa）品种青贮品质的影响，为饲用燕麦新品种的推广与青贮加工技术的优化提供理论依据。本研究在青海和宁夏两地种植‘中畜燕1号’（新品系）、‘青海甜燕麦’和‘青引2号’三个品种，乳熟期收获后于同一环境下进行青贮，设置对照（蒸馏水）和LP处理，青贮周期为60 d，并对青贮样品进行感官评定及营养品质、发酵品质分析。结果表明：添加LP显著提升了青贮的感官评分和V-Score等级；营养品质分析显示，‘中畜燕1号’燕麦青贮的粗蛋白（Crude protein，CP）和粗脂肪（Ether extract，EE）含量极显著高于其他品种（P<0.01）；发酵品质分析显示，不同地区对燕麦青贮的pH值（Potential of hydrogen，pH），乳酸（Lactic acid，LA），丁酸（Butyric acid，BA）和氨态氮∶总氮（Ammonia nitrogen/Total nitrogen，NH₃-N∶TN）含量均有极显著影响（P<0.01），其中‘中畜燕1号’的pH值和BA含量极显著低于其他品种（P<0.01）。综合比较不同处理，添加植物乳杆菌更有助于改善燕麦青贮发酵品质，在供试的三个品种中，‘中畜燕1号’在两地均表现良好，为最适青贮品种。, authors=苗童^1,2, 孟翔², 马琳², 蒋庆雪², 刘青¹, authorsList=苗童, 孟翔, 马琳, 蒋庆雪, 刘青, authorCompany=1 山西农业大学动物科学学院, 山西 太谷 030801;
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