中文摘要：

本试验旨在研究不同混合比例对甘薯蔓、酒糟及稻草混合青贮品质的影响。试验设5个组：对照组（鲜甘薯蔓单一青贮）、凋萎组（经2 d自然晾晒处理的甘薯蔓）、40%组（40%鲜甘薯蔓＋40%酒糟＋20%稻草混贮）、55%组（55%鲜甘薯蔓＋25%酒糟＋20%稻草混贮）、70%组（70%鲜甘薯蔓＋10%酒糟＋20%稻草混贮）,每个组10个重复,压实密封后室温贮藏60 d,取样分析青贮品质。结果表明：1）甘薯蔓与酒糟和稻草混合以及凋萎处理后青贮均改善了其感官品质；2）与对照组相比,凋萎组干物质、粗蛋白质、乳酸含量极显著增加（P〈0.01）,氨态氮/总氮、丙酸、丁酸含量及pH极显著降低（ P〈0.01）；3）与对照组和凋萎组相比,3个混贮组干物质、中性洗涤纤维、酸性洗涤纤维、乳酸含量都极显著增加（P〈0.01）,氨态氮/总氮、粗蛋白质、粗灰分含量及pH极显著降低（ P〈0.01）；4）随着混贮组中甘薯蔓比例的升高,干物质含量极显著降低（ P〈0.01）,粗蛋白质含量显著降低（ P〈0.05）,氨态氮/总氮、丙酸含量极显著增加（ P〈0.01）；5）与青贮前各组原料相比,对照组和凋萎组干物质、粗蛋白质损失较多,40%组损失最少。综上所述,鲜甘薯蔓、酒糟及稻草混合比例为40∶40∶20青贮品质最优。

英文摘要：

This experiment was conducted to investigate the effects of mixing ratio on quality of sweet potato vines, distilled grains and rice straw mixed silage. Five groups included control group （ 100% fresh sweet pota-to vines） , wilted group （ 100% sweet potato vines that natural drying for 2 d） , 40% group （ 40% fresh sweet potato vines＋40% distilled grains＋20% rice straw） , 55% group （ 55% fresh sweet potato vines＋25% distilled grains＋20% rice straw ） , and 70% group （ 70% fresh sweet potato vines＋10% distilled grains＋20% rice straw） . Each group had 10 replicates. After ensiling for 60 days at ambient temperature, the silage quality of each group was measured. The results showed as follows：1） compared with control group, the sensory evalu-tion of the other four groups were higher. 2） The dry matter, crude protein and lactic acid contents of wilted group were significantly higher than those of control group （ P〈0.01） , while ammoniani-trogn/total nitrogen, propionic acid and butyric acid contents and pH of wilted group were significantly lower （ P〈0.01） . 3） Com-pared with control group and wilted group, the dry matter, neutral detergent fiber, acid detergent fiber, lactic acid contents of three mixed groups were significantly higher （ P〈0.01） , while ammonia nitrogen/total nitro-gen, crude protein, crude ash, propionic acid contents and pH were significantly lower （P〈0.01）. 4） With the increase of the share of sweet potato vines in mixed silage, the dry matter content was significantly lower, while the crude protein content was significantly lower （P〈0.05）, and the ammonia nitrogen/total nitrogen and propionic acid content were significantly higher （ P〈0.01） . 5） Compared with fresh forage, the dry matter and crude protein loss of control group and wilted groups were higer than those of mixed group. In fact, the dry matter and crude protein loss of the 40% group was the least. In conclusion, the silage of sweet potato vines, distilled g