| 晾晒时间和青贮时间对青贮玉米发酵品质的影响 |
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| 引用本文： | 晾晒时间和青贮时间对青贮玉米发酵品质的影响.晾晒时间和青贮时间对青贮玉米发酵品质的影响[J].畜牧与饲料科学,2022,43(4):25-32. |
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| 作者姓名： | 晾晒时间和青贮时间对青贮玉米发酵品质的影响 |
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| 作者单位： | 1. 云南农业大学动物科学技术学院,云南 昆明 650201;2. 云南农业大学科学技术处,云南 昆明 650201 |
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| 基金项目： | 云南省重点研发计划项目子课题（2018BB001）; 云南省重大科技专项“绿色食品国际合作研究中心项目”（2019ZG00902） |
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| 摘 要： | 目的 探究不同晾晒时间和青贮时间对全株青贮玉米发酵品质的影响。方法 以玉米（Zea mays L.）青贮品种“曲辰9号”为试验材料,将乳熟末期的青贮玉米全株收获粉碎后,在阴凉处分别晾晒0（对照,CK）、1、2、3、4 d,然后在塑料桶（5 L）中分别进行青贮,待青贮60、90、120 d时进行发酵品质的评定。结果 青贮玉米的含水量随着晾晒时间的增加而降低,在晾晒2、3、4 d后含水量显著（P<0.05）低于CK;用晾晒2、3、4 d的全株青贮玉米原料进行青贮,pH值显著（P<0.05）高于CK,晾晒2 d青贮120 d处理除外。晾晒时间对乳酸、丁酸、中性洗涤纤维（NDF）和酸性洗涤纤维（ADF）含量均产生显著（P<0.05）影响,青贮时间仅对乳酸、丁酸产生显著（P<0.05）影响,其中,乳酸含量随着青贮时间的延长而增加,丁酸含量在原料晾晒之后明显增加。CK处理中,青贮90、120 d的NDF含量显著（P<0.05）高于青贮60 d处理。利用氨态氮、乙酸、丙酸、丁酸开展V-Score分析,晾晒导致青贮玉米发酵品质降低,试验中品质较优的青贮为原料粉碎后未经晾晒的处理（CK）。结论 在未经晾晒处理下进行青贮60 d的青贮玉米,综合品质较高。在青贮玉米原料含水量为74%时,不建议粉碎之后通过晾晒降低含水量再青贮。
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| 关 键 词： | 青贮玉米 晾晒时间 有机酸 青贮时间 发酵品质 |
| 收稿时间： | 2022-02-08 |
Effects of Wilting Time and Ensiling Time on Fermentation Quality of Corn Silage |
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| WANG Hui,DAI Wei-ran,SUN Xuan,LI Shu-qi,REN Jian,MA Xiang-li.Effects of Wilting Time and Ensiling Time on Fermentation Quality of Corn Silage[J].Animal Husbandry and Feed Science,2022,43(4):25-32. |
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| Authors: | WANG Hui DAI Wei-ran SUN Xuan LI Shu-qi REN Jian MA Xiang-li |
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| Institution: | 1. College of Animal Science and Technology,Yunnan Agricultural University, Kunming 650201,China;2. Department of Science and Technology,Yunnan Agricultural University,Kunming 650201,China |
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| Abstract: | Objective] To assess the effects of different wilting time and ensiling time on fermentation quality of whole plant corn silage. Method] The silage corn Zea mays L. var. Quchen 9 was used as raw material of ensiling experiment. At late milky ripeness stage, the whole plant silage corn was harvested and crushed, and was subsequently wilted in the shade for 0 （CK）, 1, 2, 3 and 4 days respectively before being ensiled in separate plastic barrel with volume of 5 L. The fermentation quality was evaluated after 60, 90 and 120 days of ensiling. Result] The moisture content of corn silage decreased with the extension of wiling time, and the corn silage prepared with raw material wilted for 2, 3 and 4 days had significantly （P<0.05） lower moisture content than CK. The pH value of corn silage prepared with raw material wilted for 2, 3 and 4 days was significantly （P<0.05） higher than that of CK, with the exception of wilted for 2 days and ensiled for 120 days. Wilting time exhibited significant （P<0.05) effects on the contents of lactic acid, butyric acid, neutral detergent fiber （NDF） and acid detergent fiber （ADF）, whereas ensiling time only significantly （P<0.05） affected the contents of lactic acid and butyric acid. In addition, lactic acid content increased with the prolongation of ensiling time, and butyric acid content increased after the raw material being wilted. In CK, corn silage ensiled for 90 and 120 days had significantly （P<0.05） higher NDF concentrations in comparision to that ensiled for 60 days. The fermentation quality of corn silage was diminished as a result of wilting in V-Score analysis using ammoniacal nitrogen, acetic acid, propionic acid, and butyric acid as evaluative indicators. The corn silage prepared with crushed raw material without being wilted （CK） had better fermentation quality. Conclusion] Corn silage has better performance in comprehensive fermentation quality when the raw material is ensiled for 60 days without wilting. It is not recommended to reduce the moisture content by wilting after crushing and then ensiles when the moisture content of raw material is 74%. |
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| Keywords: | corn silage wilting time organic acid ensiling time fermentation quality |
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