采用L9(34)正交试验设计，研究红笋叶与玉米秸秆混合配比、乳酸菌剂添加量和纤维素酶添加量等3个因素对青贮饲料感官性状及发酵品质的影响。结果表明，红笋叶与玉米秸秆混合配比、乳酸菌剂添加量及纤维素酶添加量均对结果影响显著，影响顺序由大到小依次为物料配比、纤维素酶添加量、乳酸菌剂添加量。经综合评价，红笋叶与玉米秸秆混贮的最优工艺条件为红笋叶与玉米秸秆以质量比6∶4配合、乳酸菌剂添加量为20 mg/kg、纤维素酶添加量为1 mg/kg。

This experiment adopted L9(34) orthogonal design， the effects of the mixed ratio of red bamboo shoot leaves and corn stalk， the addition amount of lactic acid bacteria and cellulase on the sensory properties and fermentation quality of silage were studied. The results showed that the mixing ratio of red shoot leaves 、corn stalk and the addition amount of lactic acid bacteria and the addition amount of cellulase had significant effects on the results， the influence order is: material ratio， cellulase dosage， lactic acid bacteria dosage. According to the comprehensive evaluation， the optimal process conditions were as follows: red bamboo shoots and corn stalks were mixed at a mass ratio of 6∶4， the addition amount of lactic acid bacteria was 20 mg/kg， and the addition amount of cellulase was 1 mg/kg.

S816.7

兰州市人才创新创业项目(2020-RC-145)。