| 发酵增效剂对玉米青贮营养品质和发酵特性的影响 |
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| 引用本文： | 窦健德,李玉,吴建平,焦婷,刘婷,赵生国,李冲,雷赵民.发酵增效剂对玉米青贮营养品质和发酵特性的影响[J].动物营养学报,2020(4):1745-1754. |
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| 作者姓名： | 窦健德 李玉 吴建平 焦婷 刘婷 赵生国 李冲 雷赵民 |
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| 作者单位： | 甘肃农业大学动物科学技术学院;甘肃省畜牧技术推广总站;甘肃省农业科学院;甘肃农业大学草业学院 |
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| 基金项目： | 农业部公益性行业(农业)科研专项(201503134);甘肃省农牧厅秸秆饲料化利用技术研究与示范(甘农牧发[2016]269号);甘肃省科技重大专项(17ZD2NC020);甘肃省现代农业(草食畜)产业技术体系专项(GARS-CSX-1);兰州市科技局重点项目(2012-2-159)。 |
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| 摘 要： | 本试验旨在研究2种发酵增效剂(分别简称MAX、MIX)对全株玉米青贮饲料感官质量、营养品质和发酵特性的影响。试验采用单因子试验设计,选取全株玉米作为青贮原料。试验共分3组,MAX组:青贮时将MAX粉末以2.5 mg/kg均匀加入;MIX组:青贮时将MIX的颗粒以1000 mg/kg均匀加入;空白组(CK组):青贮时不添加任何发酵增效剂,每组3个重复,青贮60 d后开桶取样,测定青贮样品感官质量、营养品质及开桶后有氧暴露0、24、48、72 h发酵特性。结果表明:1)MAX和MIX组感官评定与CK组无显著差异(P>0.05),等级均为一级。2)MAX和MIX组干物质(DM)、粗蛋白质(CP)、乳酸(LA)含量均极显著高于CK组(P<0.01),淀粉(Sta)含量显著高于CK组(P<0.05),pH及酸性洗涤纤维(ADF)、中性洗涤纤维(NDF)、乙酸(AA)、氨态氮(NH3-N)含量均极显著低于CK组(P<0.01)。3)玉米青贮饲料开桶后随有氧暴露时间的增加,MAX、MIX和CK组LA含量均呈降低趋势,4个时间段MAX和MIX组LA含量均显著高于CK组(P<0.05);MAX、MIX和CK组青贮样品pH均呈升高趋势,4个时间段MAX和MIX组pH均显著低于CK组(P<0.05);有氧暴露24 h前,MAX和MIX组AA含量显著低于CK组(P<0.05),有氧暴露24 h后,MAX和MIX组AA含量显著高于CK组(P<0.05);有氧暴露72 h前,MAX和MIX组NH3-N含量显著低于CK组(P<0.05);MAX、MIX和CK组有氧稳定性时长分别为112.36、112.97和110.37 h。由此可见,全株玉米青贮时添加MAX和MIX对青贮饲料的感官质量无显著影响;添加MAX和MIX可减少青贮过程中DM、CP、Sta的损耗,降低玉米青贮饲料中ADF、NDF、NH3-N的含量,从而提高玉米青贮的发酵品质;添加MAX和MIX对延长全株玉米青贮饲料有氧稳定性时间效果不明显;MAX、MIX之间对青贮饲料营养品质和有氧稳定性的影响无显著差异。
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| 关 键 词： | 青贮玉米 发酵增效剂 营养品质 发酵特性 |
Effects of Fermentation Synergists on Nutritional Quality and Fermentation Characteristics of Corn Silage |
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| DOU Jiande,LI Yu,WU Jianping,JIAO Ting,LIU Ting,ZHAO Shengguo,LI Chong,LEI Zhaomin.Effects of Fermentation Synergists on Nutritional Quality and Fermentation Characteristics of Corn Silage[J].Acta Zoonutrimenta Sinica,2020(4):1745-1754. |
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| Authors: | DOU Jiande LI Yu WU Jianping JIAO Ting LIU Ting ZHAO Shengguo LI Chong LEI Zhaomin |
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| Institution: | (College of Animal Science and Technology,Gansu Agricultural University,Lanzhou 730070,China;Gansu Animal Husbandry Technology Extension Station,Lanzhou 730030,China;Pratacultural College,Gansu Agriculture University,Lanzhou 730070,China) |
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| Abstract: | The experiment aimed to investigate the effects of two fermentation synergists(hereinafter referred to as MAX and MIX)on nutritional quality,sensory quality and aerobic stability of whole corn silage.In this experiment,a single factor test design was adopted,and whole plant corn was selected as silage material.The test was divided into 3 groups,MAX group:adding MAX powder evenly at 2.5 mg/kg during silage period;MIX group:adding MIX particle evenly at 1000 mg/kg during silage period;blank group(CK group):without any fermentation synergist during silage period.Each group made three barrels of silage.After a 60-day silage period,these barrels were sampled.Nutrient quality,sensory quality of the silage samples and fermentation characteristics of aerobic exposure for the time intervals 0,24,48 and 72 h after opening of silage samples were measured.The results showed as follows:1)there was no significant difference in sensory evaluation among MAX,MIX and CK groups(P>0.05).Their ranks were grade 1 and excellent level.2)The contents of dry matter(DM),crude protein(CP)and lactic acid(LA)in MAX and MIX groups were extremely higher than those in CK group(P<0.01),starch(Sta)content was significantly higher than that in CK group(P<0.05).The pH and contents of acid detergent fiber(ADF),neutral detergent fiber(NDF),acetic acid(AA)and NH3-N were significantly lower than those in CK group(P<0.01).3)LA content in MAX,MIX and CK groups decreased with an increase in aerobic exposure time after opening barrels of corn silage;LA contents in MAX and MIX groups were significantly higher than those in CK group(P<0.05)during the 24-hour time interval periods.pH of silage samples in MAX,MIX and CK groups was on the rise;pH in MAX and MIX groups in the 4 periods was significantly lower than that in CK group(P<0.05).Also,before aerobic exposure for 24 h,AA content in MAX and MIX groups was significantly lower than that in CK group(P<0.05);but,after 24 h,AA content in MAX and MIX groups was significantly higher than that in CK group(P<0.05).NH3-N content in MAX and MIX groups was significantly lower than that in CK group(P<0.05)under aerobic exposure for 72 h duration.The three groups,MAX,MIX and CK groups recorded aerobic stability within the periods of 112.36,112.97 and 110.37 h,respectively.As a result,when whole-plant corn is used for silage,the addition of MAX and MIX has no significant effect on sensory quality of silage.However,adding MAX and MIX to whole plant corn during silage can reduce the loss of DM,CP and Sta and also reduce the contents of ADF,NDF and NH3-N in corn silage,thus improving fermentation quality of corn silage.In addition to that,adding MAX and MIX does not have an obvious effect on prolonging aerobic stability of whole corn silage.Besides,there is no significant difference between the effects of MAX and MIX on nutritional quality and aerobic stability of silage. |
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| Keywords: | silage corn fermentation synergist nutritional quality fermentation characteristics |
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