【摘要】 通过实验测定了经过复合乳酸菌青贮发酵剂发酵后的皇竹草的营养成分和无机元素，结果表明其营养成分有一定的变化，发酵后的皇竹草粗蛋白含量达到15.6%,增加了1.2%;粗脂肪含量达到4.1%,增加了1.9%;灰分含量达到9.1%,增加0.9%;总糖和水分都有一些降低；无机元素含量没有明显的变化。青贮之后的皇竹草，其营养成分能够满足牛的饲养营养需求，具有独特的风味，适口性更好。本地推广种植皇竹草，能够促进养牛等畜牧业的发展。更多还原

【Abstract】 The nutritional components and inorganic elements of Pennisetum hydridum after fermentation with compound lactic acid bacteria silage starter were determined by experiments.The results showed that the nutritional components changed to some extent, and the crude protein content of Pennisetum hydridum after fermentation reached 15.6%,which increased by 1.2%.The crude fat content reached 4.1%,an increase of 1.9%.The ash content reached 9.1%,an increase of 0.9%.The total sugar and water content decreased somewhat.There is no obvious change in the content of inorganic elements.After silage, the nutritional composition of Pennisetum hydridum can meet the nutritional needs of cattle, and it also has a unique flavor and better palatability.Therefore, promoting the planting of Pennisetum hydridum locally can promote the development of animal husbandry such as cattle farming.更多还原