摘要
研究了萎蔫处理和添加剂对裸燕麦青贮饲料发酵品质和营养成分的影响。以灌浆期的全株裸燕麦为青贮原料,分别在新鲜和萎蔫处理条件下,均设置0.4%甲酸(formic acid,FA)、2%蔗糖(sucrose,S)和EM菌液(0.1%、0.2%和0.4%)3个处理,制作袋装青贮饲料。每个处理设3次重复,室温下贮存60 d,启封后进行青贮饲料品质鉴定。结果表明,萎蔫处理的全株裸燕麦青贮饲料在感官评分上优于鲜贮,添加0.4%甲酸显著降低裸燕麦青贮饲料的乙酸(acetic acid,AA)、丙酸(propionic acid,PA)和丁酸(butyric acid,BA)含量(P<0.05);添加2%S与0.2%EM菌液对青贮饲料发酵品质的影响效果接近,且均能显著提高粗蛋白质(crude protein,CP)含量(P<0.05),其中2%S对青贮饲料干物质保留率的影响效果显著(P<0.05);在萎蔫处理条件下EM菌液对青贮饲料中性洗涤纤维(neutral detergent fiber,NDF)、酸性洗涤纤维(acid detergent fiber,ADF)和半纤维素含量(hemicellulose,HC)影响不大(P>0.05),且3种EM处理组间不存在剂量差异(P>0.05)。同时兼顾萎蔫处理和添加剂的作用效果能从一定程度上改善裸燕麦青贮饲料的发酵品质。
The experiment in the paper was aimed to analyze the effect of wilting and additives on silage quality of naked oats （Arena nuda）. The fresh and wilting of whole naked oats in watery stage were prepared to silages with formic acid （0.4%）, sucrose （2%） and EM （0. 1% , 0.2% or 0.4% ）. Each treatment was departed into 3 groups with 3 replicates. Silages were fermented at normal atmospheric temperature for 60 d, and then the silage quality was evaluated after unsealing. The results indicated that the sensory score of wilting naked oats silage were superior to that of the fresh silage. The content of acetic acid （ AA）, propionic acid （PA） and butyric acid （BA） were significantly decreased （ P 〈 0.05 ） in the group with 0.4% formic acid. The group with 2% sucrose＇s effect on fermentation quality was similar to 0.2% EM group ; the contents of crude protein were significantly increased in both groups （ P 〈 0.05 ）. The effect of 2% sucrose group on DM retention rate was significant （ P 〈 0.05 ）, while the effect of EM groups with wilting treatments on the content of neutral detergent fiber （ NDF）, acid detergent fiber （ADF） and hemicellulose （HC） were not significant （P 〉 0.05 ）. The difference of these 3 groups of EM treatment was not significant （ P 〉 0.05 ）. For the effects of wilting and additives simultaneously, the consideration of results may improve the fermentation quality of alfalfa silage.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第9期18-23,共6页
Journal of the Chinese Cereals and Oils Association
基金
河北省教育厅青年基金(2011231)
关键词
裸燕麦
萎蔫
添加剂
营养成分
发酵品质
naked oats （Avena nuda）, wilting, additives, nutrition composition, fermentation quality
