甜高粱茎秆袋装青贮研究

采用袋装室温堆放发酵方式，通过测定料温、pH值、乳酸菌数、粗蛋白、残糖等指标，对比4种不同处理对甜高粱秸秆发酵效果的影响。结果表明，用菌剂R2J1处理甜高粱秸秆具有产酸适宜、乳酸菌数、蛋白增量明显等优点。整个发酵过程中，平均发酵料温始终高于环境温度4.3 ℃；发酵18 d时，饲料中乳酸菌数达1.2×1010个/g，此时饲料pH值为4.5，蛋白含量为9.89%，比发酵前增加了27.44%，各项指标均优于其他菌剂发酵结果，表明R2J1菌剂适用于西北高寒区甜高粱秸秆袋装青贮。

Silaging of sweet sorghum straw in bags

The effects of 4 different treatments on the fermentation of sweet sorghum straw were compared by measuring the material temperature, pH, number of lactic acid bacteria, crude protein and residual sugar at the room temperature with stack fermentation in bags. The results showed that the treatment of sweet sorghum straw with starter R2J1 had the advantages in acid production, number of lactic acid bacteria and protein increment. During the whole fermentation process, the average temperature of the fermented material was 4.3 ℃ higher than the ambient temperature. When fermentation for 18 d, the number of of lactic acid bacteria in the feed was up to 1.2×1010 CFU/g, at this time the feed pH was 4.5, the protein content was 9.89%, which was 27.44% higher than that of before fermentation. The performance of starter R2J1 was better than the others, and it showed that the starter was suitable for sweet sorghum straw silaging in bags in the cold area of northwest of China.