中文摘要：

本试验针对沙柳混合发酵的发酵品质变化进行研究。按不同沙柳比例（36.44%和67.08%）调制成2组混合发酵饲料,分别用FF1和FF2表示,在各组中添加等量的复合菌剂,考察发酵饲料在贮藏1、3、5、7、10、12、15、22、30、45、60 d时发酵饲料的感官品质、pH值、有机酸含量及组成、氨态氮/总氮随时间的变化规律。结果表明：随着贮藏时间的延长,FF1和FF2组感官品质无明显变化,均属于优良发酵饲料;经过60 d的贮存,干物质（DM）和pH值显著降低（P〈0.05）;乳酸和乙酸含量显著增加（P〈0.05）;FF1组和FF2组分别在贮存15 d和45 d后检测到丙酸,且增长缓慢;整个发酵过程中均未检测到丁酸;FF1组和FF2组的氨态氮/总氮随着贮藏时间的延长而先升高后降低,FF1和FF2差异不显著（P〉0.05）。综合感官评定和发酵品质指标,确定在贮藏30 d后沙柳混合发酵饲料趋于稳定,且FF2组的发酵效果与FF1组相比无明显差异。

英文摘要：

In this experiment, the variation law of Salix mixed fermentation feed fermentation quality under different storage periods was studied. In this experiment, according to the different proportion of Salix （36% and 67%）, two groups of mixed fermentation feed were made, represented by FF1 and FF2 respectively. Each group added the same number of compound bacteria preparation. The variation law of sensory quality, pH, content and composition of organic acids, NHs-N/TN of Salix mixed fermentation feed at different storage periods of 1, 3, 5, 7, 10, 12, 15, 22, 30, 45 and 60 days were analyzed. The results showed that FF1 and FF2 have no obvious change in sensory quality as the extension of storage time. They were belongs to exeellent fermentation feed. After 60 days of storage, the content of DM and pH values significantly decreased （P〈0.05）; the content of lactic acid and acetic acid was significantly increased （P〈0.05）; FF1 and FF2 were not detected propionic acid until in 15 days and 45 days, and growth is slow; the butyric acid has not been detected in the entire process of fermentation; NH3-N/TN was increased and then decreased with the extension of storage time, no significant difference between FF1 group and FF2 group （P〉0.05）. In conclusion, after comprehensive evaluation of sensory and fermentation, salix mixed fermentation feed gradually stabilize after 30 days, and the fermentation effect of FF2 had no significant difference with FF1.