| 不同添加剂对笋壳青贮品质和营养价值的影响 |
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| 引用本文： | 王力生,齐永玲,陈芳,李大威,程茂基.不同添加剂对笋壳青贮品质和营养价值的影响[J].草业学报,2013,22(5):326-332. |
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| 作者姓名： | 王力生 齐永玲 陈芳 李大威 程茂基 |
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| 作者单位： | 1.安徽农业大学动物科技学院,安徽 合肥 230036;2.安徽地方畜禽遗传资源保护与生物育种省级实验室,安徽 合肥 230036 |
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| 基金项目： | 安徽省农业成果转化项目，安徽省肉牛产业技术体系专项经费资助 |
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| 摘 要： | 本试验通过添加不同种类的青贮剂研究其对笋壳青贮品质和营养价值的影响。试验共5组,即对照组(CK),原料直接青贮;A组:加玉米粉10%;试验B组:玉米粉和乳酸菌(10+0.001)%;C:添加3种酸(甲酸∶乙酸∶丙酸=80∶11∶9),混合液0.3%;D组:甲酸和甲醛混合液3%(85%～90%甲酸和37%～40%甲醛混合比为1∶1),塑料袋抽真空密封青贮45 d。并于青贮第3,5,8,15,23,30和45天分别取样。结果表明,笋壳单独青贮时pH值均达4.50以上,氨态氮占总氮比例高达22.83%,营养物质损失大,青贮效果不理想。添加玉米粉,玉米粉+乳酸菌,有机酸,甲酸+甲醛后笋壳青贮的pH值、氨态氮占总氮比例均显著低于对照组(P<0.05),4种添加剂处理均能显著提高粗蛋白、干物质及乳酸含量(P<0.05),可使笋壳青贮的发酵品质和营养价值得到改善。各处理中乳酸含量均高于乙酸、丙酸和丁酸,各添加剂均可显著提高乳酸含量并降低乙酸、丙酸和丁酸含量(P<0.05),青贮品质和营养价值各处理组优劣顺序为B>A>D>C>CK;青贮前8 d是影响青贮品质和营养价值的重要时期。
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| 关 键 词： | 笋壳 添加剂 青贮 发酵品质 营养价值 |
Effect of different additives on the quality and nutritional value of bamboo shoot shell silage |
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| WANG Li-sheng
,
QI Yong-ling
,
CHEN Fang
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LI Da-wei
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CHENG Mao-ji.Effect of different additives on the quality and nutritional value of bamboo shoot shell silage[J].Acta Prataculturae Sinica,2013,22(5):326-332. |
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| Authors: | WANG Li-sheng QI Yong-ling CHEN Fang LI Da-wei CHENG Mao-ji |
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| Institution: | 1.College of Animal Sciences and Technology, Anhui Agricultural University, Hefei 230036, China;2.Anhui Provincial Laboratory for Local Livestock and Poultry Genetic Resource Conservation and Bio-Breeding, Hefei 230036, China |
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| Abstract: | The test researches the quality and nutritional value influence of bamboo shoot shell silage through adding different kinds of silage agent. The test is a total of five groups. Control group (CK), raw materials directly ensiling. Group A: adding corn flour to 10%; Group B: adding corn flour and lactic acid bacteria to (10.000+0.001)%; Group C: adding 0.3% mixed acid (formic acid, acetic acid, propionic acid=80∶11∶9); Group D: adding 3% mixed formic acid and formaldehyde . There are plastic bags for vacuum sealing after 45 days. And they were sampled respectively at silage 3, 5, 8, 15, 23, 30 and 45 days. The experimental results showed that: when bamboo shoot shell single ensiled, the pH value was more than 4.50, NH3-N to total nitrogen ratio was as high as 22.83% and nutrient was loss of large. Silage effect was not ideal. The test groups respectively adding corn flour, corn flour+lactic acid bacteria, organic acid, formic acid and formaldehyde were that the bamboo shoot shell silage pH value and NH3-N to total nitrogen ratio were significantly lower than that of control group (P<0.05). Four kinds of additives can significantly improve the content of the crude protein, dry matter and lactic acid (P<0.05), and can make the fermentation quality and the nutritional value of bamboo shoot shell silage improved. Lactic acid content was higher than the acetic acid, propionic acid and butyric acid in all treatments. All the additives could significantly increase the content of lactic acid and decrease acetic acid, propionic acid and butyric acid content (P<0.05). The order of each treatment group excellence was B>A>D>C>CK on silage quality and nutritional value. That is an important period of silage quality and nutritional value before ensiling 8 days. |
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| Keywords: | bamboo shoot shell additive silage fermentation quality nutritional value |
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