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《Journal of Northeast Agricultural University》 2013-09
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Effect of addition level for corn steep liquor on main index of fermentation quality in yellow corn stover silage

LI Hongyu;XU Li;FANG Meiqi;LIU Wenjuan;Wang Nang;School of Animal Sceince and Technology,Northeast Agricultural University;Animal Science Institute of Heilongjiang Province;  
Effect of adding corn steep liquor with different proportions on dynamic changes of pH, the numbers of lactic acid bacteria(LAB), crude protein(CP), ammonia nitrogen(NH3- N) and the ratio of ammonia nitrogen to total nitrogen(NH3- N/TN) were studied during yellow corn stover silage, in a single factor experimental design. The results showed that slow degradation of pH(P0.05), the content of CP increased gradually(P0.01), the numbers of LAB decreased systematically(P0.05) and there were obviously decreasing tendency in NH3-N and NH3-N/TN, with the increase of proportion of corn steep liquor.Conclusion: Synthesized every index, the effects of using 25%-30% corns steep liquor was better, in yellow corn stover silage.
【Fund】: 国家科技支撑计划(2012BAD12B05-1);; 黑龙江省科技攻关计划(GC12B310)
【CateGory Index】: S816.6
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