| 不同物料对干湿分离猪粪堆肥腐熟过程的影响 |
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| 引用本文： | 李清华,王飞,游雪芸,何盈,林诚,潘家宝,周恩生.不同物料对干湿分离猪粪堆肥腐熟过程的影响[J].福建农业学报,2011,26(1):98-102. |
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| 作者姓名： | 李清华 王飞 游雪芸 何盈 林诚 潘家宝 周恩生 |
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| 作者单位： | 李清华,王飞,何盈,林诚,LI Qing-hua,WANG Fei,HE Ying,Lin Cheng(福建省农业科学院土壤肥料研究所,福建,福州,350013);游雪芸,潘家宝,周恩生,YOU Xue-yun,PAN Jia-bao,ZHOU En-sheng(福建省平潭县农业局土肥站,福建,平潭,350400) |
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| 基金项目： | 福建省自然科学基金，福建省农办项目，福建省农综项目 |
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| 摘 要： | 利用干湿分离猪粪、木麻黄、花生壳等有机物料,采用好氧高温堆肥方式,研究比较各堆肥体系中温度、水分、养分、pH、C、C/N、发芽指数等指标随时间动态变化特征.结果表明:堆肥前期升温快,堆肥进行到第8～9 d即可达到最高温度;同时堆肥中碳含量、水含量和C/N均迅速下降;木麻黄、花生壳均可用作为干湿分离猪粪的填充料,其最高温...
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| 关 键 词： | 干湿分离猪粪 堆肥 养分 温度 动态变化 |
Evaluation of materials for composting dry-wet separated pig manure |
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| LI Qing-hua,WANG Fei,YOU Xue-yun,HE Ying,Lin Cheng,PAN Jia-bao,ZHOU En-sheng.Evaluation of materials for composting dry-wet separated pig manure[J].Fujian Journal of Agricultural Sciences,2011,26(1):98-102. |
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| Authors: | LI Qing-hua WANG Fei YOU Xue-yun HE Ying Lin Cheng PAN Jia-bao ZHOU En-sheng |
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| Institution: | LI Qing-hua1,WANG Fei1,YOU Xue-yun 2,HE Ying1,Lin Cheng1,PAN Jia-bao2,ZHOU En-sheng2(1.Soil and Fertilizer Research Institute,Fujian Agricultural Sciences,Fuzhou,Fujian 350013,China,2.Station of Soil and Fertilizer in Pingtan,Pingtan,Fujian 350400,China) |
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| Abstract: | Using dry-wet separated pig manure mixed with peanut shell,casuarina and other organic materials in a high——temperature,aerobic composting,the changes in temperature,water content,pH,nutrients,C,C/N ratio and germination index of the compost were determined.The results showed that(a) the temperature of the compost rapidly increased initially with the maximum temperature occurred on the 8th to 9th day;(b) C and water contents,as well as,C/N rapidly declined;and(c) peanut shell and casuarina were suitable as the fillers for the compost,as they met the rotting requirements,such as maximum temperature,accumulated days of high temperature and germination index.The best effect was achieved by using the pig manure+ peanut shell. |
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| Keywords: | dry-wet separated pig manure composting nutrient temperature dynamic change |
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