摘要
试验旨在研究不同品种玉米全株常规营养成分和氨基酸的差异,以提高玉米的利用效率。选取32种具有代表性的玉米优良品种为试验材料,根据玉米淀粉性质、籽实外形、成熟性质和用途进行分类,分别对玉米全株的新鲜、风干和绝干状态下的常规营养成分、总能和氨基酸进行测定分析。结果显示:新鲜的玉米全株,胶质玉米的水分含量显著高于粉质玉米(P<0.05),干物质(DM)、有机物(OM)和无氮浸出物(NFE)含量显著低于粉质玉米(P<0.05);早熟玉米的水分含量显著高于晚熟玉米(P<0.05),DM和NFE含量显著低于晚熟玉米(P<0.05);糯玉米的水分含量显著高于普通玉米和饲用玉米(P<0.05),普通玉米和饲用玉米的DM、OM、粗蛋白(CP)和NFE含量显著高于糯玉米(P<0.05)。风干的玉米全株、胶质玉米和普通玉米的色氨酸(Try)、亮氨酸(Leu)、异亮氨酸(Ile)、苯丙氨酸(Phe)、缬氨酸(Val)和总必需氨基酸(TEAA)含量分别显著高于粉质玉米和饲用玉米(P<0.05)。绝干的玉米全株,胶质玉米和普通玉米的组氨酸(His)、Phe、Val和TEAA的含量分别显著高于粉质玉米和饲用玉米(P<0.05)。半马齿玉米和马齿玉米谷氨酸(Glu)和胱氨酸(Cys)含量均显著高于硬粒玉米(P<0.05)。研究表明,不同品种玉米常规营养成分和氨基酸含量差距较大。
The experiment was to study the difference of conventiona nutrients composition and amino acids in whole plant of different maize varieties, to improve the utilization efficiency of maize. 32 representative maize varieties were selected as experimental materials and classified according to the starch properties, grain shape, mature properties and the application. The conventional nutrients composition, gross energy and amino acids of the whole plant of maize were determined under the fresh, air-dry and dry-matter basis, respectively. The results showed that on the fresh basis of whole plant, the moisture of colloidal maize was significantly higher than that of flour maize(P<0.05). The DM, OM and NFE were significantly lower than that of flour maize(P<0.05). The moisture of early-maturing maize was significantly higher than that of late-maturing maize(P<0.05), while the DM and NFE was significantly lower than that of late-maturing maize(P<0.05). The moisture of waxy maize was significantly higher than that of normal maize and forage maize(P<0.05), but the DM, OM, CP and NFE of normal maize and forage maize were significantly higher than that of waxy maize(P<0.05). On air-dry basis, the content of Try, Leu, Ile, Phe, Val and TEAA in colloidal maize and common maize were significantly higher than those in powdery maize and forage maize respectively(P<0.05). On dry-matter basis, the contents of His, Phe, Val and TEAA in colloidal maize and common maize were significantly higher than those in powdery maize and forage maize respectively(P<0.05). The content of Glu and Cys in semi-dentate maize and dentate maize were significantly higher than those in durum maize(P<0.05). The experiment indicates that there is a large difference in content of conventional nutrients and amino acids among different maize varieties.
作者
吕国晓
刘婕
李会荣
陈正平
戴伟星
姜淑贞
杨在宾
Lü Guo-xiao;LIU Jie;LI Hui-rong;CHEN Zheng-ping;DAI Wei-xing;JIANG Shu-zhen;YANG Zai-bin
出处
《饲料研究》
CAS
北大核心
2022年第4期92-98,共7页
Feed Research
基金
山东省农业重大应用技术创新项目“菌酶协作促进全株玉米及牧草高效利用技术研究(项目编号:SD2019XM013)”
山东省重大科技创新项目“环境友好型猪禽无抗饲料和替抗养殖关键技术研究及应用(项目编号:2019JZZY020609)”。
关键词
玉米
玉米全株
常规营养成分
氨基酸
maize
whole maize
conventional nutrients
amino acids
作者简介
第一作者:吕国晓,硕士,研究方向为动物营养与饲料科学;通信作者:姜淑贞,副教授,硕士生导师;通信作者:杨在宾,教授,博士生导师。
