| 添加剂和混合比例对裸燕麦和紫花苜蓿混贮品质的影响 |
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| 引用本文： | 葛剑,杨翠军,刘贵河,杨志敏,白雪梅.添加剂和混合比例对裸燕麦和紫花苜蓿混贮品质的影响[J].草业学报,2015,24(6):116-124. |
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| 作者姓名： | 葛剑 杨翠军 刘贵河 杨志敏 白雪梅 |
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| 作者单位： | 1.河北北方学院动物科技学院,河北 张家口 075131; 2.河北北方学院生命科学研究中心,河北 张家口 075000; 3.张家口市农业科学院,河北 张家口 075131 |
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| 基金项目： | 河北北方学院创新人才培育项目，河北省教育厅青年基金项目，农业部公益性行业(农业)科研专项(201203024)资助。 |
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| 摘 要： | 探讨添加剂和不同混合比例对裸燕麦和紫花苜蓿混贮饲料品质的影响,为开展牧草混播及调制高质量的混合青贮饲料提供参考。以裸燕麦和紫花苜蓿为原料,按质量比1∶1、2∶1和1∶2进行混合青贮,并分别加入0.4% 甲酸(formic acid,FA)或2%蔗糖(sucrose,S),青贮60 d后测定混合青贮饲料的发酵品质和营养物质含量。结果显示,裸燕麦与苜蓿混合比例为2∶1时青贮饲料的感官评价上均优于其余2种混合比例,添加0.4%甲酸或者2%蔗糖,感官评定为优并显著高于对照组(P<0.05)。混合青贮饲料的发酵品质随裸燕麦比例增加而不同程度提高。其中,pH值随裸燕麦比例增加而逐渐降低;在裸燕麦与苜蓿混合比例在2∶1时,添加2%蔗糖组乳酸(lactic acid,LA)含量显著高于对照及0.4%甲酸处理组(P<0.05),且与另外2种混合比例的处理组相比差异均显著(P<0.05);此混合比例下添加0.4%甲酸处理组pH值和氨态氮/总氮(AN/TN)较低,乙酸(acetic acid,AA)和总挥发性脂肪酸(total VFA,TVFAs)含量最低,乳酸含量及乳酸/乙酸(LA/AA)较高,丙酸(propionic acid,PA)和丁酸(butyrate acid,BA)含量极低未检出,V-Score评分最高,总体发酵品质最佳。随苜蓿比例增加,混贮饲料CP含量提高,纤维组分(NDF、ADF和HC)含量降低,青贮饲料养分更加均衡,但添加剂对青贮饲料营养成分影响不大。裸燕麦与紫花苜蓿混合青贮可形成养分互补,提高营养价值;加入适量甲酸或蔗糖有助于抑制不良发酵,提高发酵品质。
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| 关 键 词： | 裸燕麦 紫花苜蓿 青贮 添加剂 混合 |
| 收稿时间： | 2014-09-25 |
Effects of additives and crop ratio on quality of mixed naked oat (Avena nuda)and alfalfa (Medicago sativa)silage |
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| GE Jian,YANG Cui-Jun,LIU Gui-He,YANG Zhi-Min,BAI Xue-Mei.Effects of additives and crop ratio on quality of mixed naked oat (Avena nuda)and alfalfa (Medicago sativa)silage[J].Acta Prataculturae Sinica,2015,24(6):116-124. |
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| Authors: | GE Jian YANG Cui-Jun LIU Gui-He YANG Zhi-Min BAI Xue-Mei |
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| Institution: | 1.College of Animal Science and Technology, Hebei North University, Zhangjiakou 075131, China; 2.Life Science Research Center, Hebei North University, Zhangjiakou 075000, China; 3.Agricultural Institute of Zhangjiakou, Zhangjiakou 075131, China |
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| Abstract: | This experiment evaluated the effects of two additives and of crop mix ratio on quality of silage made from mixtures of naked oats and alfalfa,in order to provide guidelines for optimisation of quality.Freshly cut herbage of naked oats and alfalfa was mixed in ratios by weight of 1∶1,2∶1,and 1∶2 and either 0.4% for-mic acid (FA)or 2% sucrose (S)were added,or no additive included.The fermentation quality and nutritionalcomposition were assessed after 60 days by measurement of sensory factors (colour,odour,texture),nutri-tional properties (CP,WSC,NDF,ADF,Ash),pH,volatile fatty acids,ammonia N (NH 3-N)and total N (TN),among others.For sensory characters,a 2∶1 crop mix ratio of naked oats and alfalfa resulted in better silage quality score than the other two crop mix ratios,regardless of additive,while silages with either 0.4%FA or 2% S added tended to have lower pH and had significantly lower NH 3-N than silages without additive (P <0.05).Silage made from a 2∶1 mix of naked oats and alfalfa also had higher lactic acid content (1.45%-1.83% DM)than the other two crop mix ratios (0.84%-1.14% DM),while propionic acid and butyric acid were not detected in analysis of the 2 ∶1 naked oats∶alfalfa crop mix,whereas these acids were detected in other mixtures.However,CP of silages increased with proportion of alfalfa from 11.9% CP at 2 ∶1 naked oats∶alfalfa to 14.6% CP at 1∶2 naked oats∶alfalfa.The effects of additives on silage nutritional properties were not statistically significant.However,the two additives changed volatile fatty acid profiles and resulted in a significant increase in % DM as lactic acid compared to silage without additive.In addition there was a signifi-cant decrease in % DM as acetic acid (mean 0.62%),compared to control silages (mean 1.00%)(P <0.05). In summary,silage made from a mixture of naked oats and alfalfa exhibited improved nutritional quality and the addition of either 0.4% formic acid or 2% sucrose also benefited the fermentation process and silage quality. |
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| Keywords: | naked oats (Avena nuda ) alfalfa (Medicago sativa ) silage additives mixed |
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