【摘要】 研究旨在分析瘤胃液不同添加量对甜高粱与甘草茎叶混合青贮品质的影响，筛选瘤胃液的最佳添加量。设置S1、S2、S3和S4共4组瘤胃液处理组（添加量依序为2.5、5.0、7.5、10.0 mL/100 g原料）和1组空白组（CK，添加等量纯化水），贮藏60 d后测定感官与发酵品质、营养成分、有氧稳定性及体外发酵产气量。结果表明：S2组感官评分最高，芳香气味浓郁，秸秆的质地与色泽保持良好。瘤胃液的添加能明显减少处理组的干物质、粗脂肪、中性洗涤纤维和酸性洗涤纤维的含量，使混贮pH和氨态氮/总氮值显著下降（P<0.05），与瘤胃液添加量呈负相关。随瘤胃液添加量的增加，乙酸含量显著上升（P<0.05），乳酸与可溶性糖的含量呈先上升后下降趋势，S2组显著高于CK、S1、S3、S4组（P<0.05）。随有氧暴露时间的延长，CK、S1、S2、S3、S4组的pH、酵母菌和霉菌数量显著增加（P<0.05），乳酸菌数量显著降低（P<0.05）。72 h产气量由高到低依序分别为：S2>S1>CK>S3>S4。综上所述，当瘤胃液添加量为5.0%时，混贮综合营养价值最高，发酵品质、有氧稳定性最佳，并且体外发酵产气量最高。更多还原

【Abstract】 The purpose of the study was to analyze the effects of varying amounts of rumen liquid on the quality of silage made from a mixture of sweet sorghum and licorice stems and leaves, and to identify the optimal addition amount of rumen liquid. A total of four ruminal fluid treatment groups were established: S1, S2, S3, and S4(2.5, 5.0, 7.5, 10.0 m L/100 g of addition), and a blank control(CK, equal amount of purified water). After a storage period of 60 days, various parameters including sensory and fermentation quality, nutritional components, aerobic stability, and in vitro fermentation gas production were measured. The results showed that: the S2 group had the highest sensory score, strong aromatic odor, and good texture and color of straw. The addition of rumen liquid could significantly reduce the contents of DM(dry matter), Ash crude ash), EE(ether extract), NDF(neutral detergent fiber) and ADF(acid detergent fiber) in the treatment group, and significantly reduce the con-tent of mixed p H and NH3-N/TN(ammonia nitro-gen/total nitrogen) in the mixed storage(P<0.05), which was negatively correlated with the amount of rumen liquid added. With the increase of rumen liquid addition, the content of AA(acetic acid) increased significantly(P<0.05), and the content of LA(lactic acid) and WSC(water soluble carbohy drate) first increased and then decreased, and the S2 group was significantly higher than that in the CK, S1, S3 and S4 groups(P<0.05). With the increase of aerobic exposure time, the number of p H, yeast and mold in the CK, S1, S2, S3 and S4 groups increased signifi-cantly(P<0.05), and the number of lactic acid bacteria decreased significantly(P<0.05). The gas production over 72 hours, ranked from highest to lowest, is as follows: S2 > S1 > CK > S3 > S4. In summary, the addi-tion of rumen liquid to a 5.0% mixed storage resulted in the highest comprehensive nutritional value, opti-mal fermentation quality, and enhanced aerobic stability, as well as the greatest gas production during in vitro fermentation.更多还原