摘要
本试验旨在研究紫花苜蓿(凋萎至DM含量50%)与番茄渣(DM含量13.96%)分别按10∶0、8∶2、6∶4(Ⅰ、Ⅱ、Ⅲ组)进行裹包青贮60d后,青贮料的感官、发酵品质及营养价值差异。结果显示:Ⅰ、Ⅱ组裹包青贮感官品质均较佳,但Ⅲ组感官品质差且出现霉变。Ⅰ、Ⅱ、Ⅲ组裹包青贮pH值极显著依次降低(P<0.01),而乳酸含量极显著依次升高(P<0.01)。Ⅰ、Ⅱ组的乙酸、氨态氮/总氮极显著低于Ⅲ组(P<0.01),但Ⅰ、Ⅱ组间无显著差异(P>0.05)。Ⅰ、Ⅱ、Ⅲ组间丙酸差异不显著(P>0.05);Ⅰ、Ⅱ组的丁酸未检出,Ⅲ组的丁酸含量为0.18%。Ⅰ、Ⅱ、Ⅲ各组间干物质、粗蛋白依次极显著降低(P<0.01),但中性洗涤纤维无显著差异(P>0.05)。Ⅰ、Ⅱ组间的酸性洗涤纤维、粗灰分极显著低于Ⅲ组(P<0.01),但Ⅰ、Ⅱ组间无显著差异(P>0.05)。I组的水溶性碳水化合物极显著低于Ⅱ、Ⅲ组(P<0.01),但Ⅱ、Ⅲ组间无显著差异(P>0.05)。综上,将紫花苜蓿(DM50%)单贮或将紫花苜蓿(DM50%)与番茄渣(DM13.96%)以8∶2进行裹包混贮效果均较佳。
The purpose of this experiment was to study the effect on the sensory quality,fermentation quality and nutritional value of alfalfa and tomato residue wrapped silage with different mix ratio.The alfalfa withered to 50%dry matter(DM)and tomato residue(DM,13.96%)were wrapped at 10∶0,8∶2,and 6∶4 mix ratio(I,Ⅱ,Ⅲ group).After 60 days,the sensory quality,fermentation quality,and nutritional value of wrapped silage were studied in different group.The results showed that:the silage sensory quality of group Ⅰ and Ⅱ was better,but that of group Ⅲ was deteriorated and showed mold.The pH value of group Ⅰ,Ⅱ and Ⅲ was extremely significantly decreased in sequence(P<0.01),however the lactate content of group Ⅰ,Ⅱ and Ⅲ was extremely significantly increased in sequence(P<0.01).The content of acetic acid and ammonia nitrogen/total nitrogen of group Ⅰ,Ⅱ were extremely significantly lower than those of group Ⅲ(P<0.01),while there was no significant difference between Group I and Ⅱ(P>0.05).There was no significant difference in the content of propionic acid among group Ⅰ,Ⅱ and Ⅲ(P>0.05).The content of butyric acid of group Ⅰ,Ⅱ was not detected,but that of group Ⅲ is 0.18%.The dry matter and crude protein of group Ⅰ,Ⅱ and Ⅲ was extremely significant decreased in sequence(P<0.01).There was no significant difference in neutral detergent fibers among group Ⅰ,Ⅱ and Ⅲ(P>0.05).The acidic washing fibers and crude ash of Group I,Ⅱ were extremely significantly lower than those of Group Ⅲ(P<0.01),but there was no significant difference between Group Ⅰ,Ⅱ(P>0.05).The water-soluble carbohydrates of Group I were extremely significantly lower than that of Group Ⅱ and Ⅲ(P<0.01),but there was no significant difference between Group Ⅱ and Ⅲ(P>0.05).The results indicated that it was better to wrap Alfalfa(DM,50%)alone or Alfalfa(DM,50%)and tomato residue(DM,13.96%)at 8:2 mix ratio.
作者
师旭明
赵芸君
李红波
闫向民
袁理星
何超英
张驰
SHI Xu-ming;ZHAO Yun-jun;LI Hong-bo;YAN Xiang-min;YUAN Li-xing;HE Chao-Ying;ZHANG Chi(Feed Research Institute,Animal Science Academy of Xinjiang,Urumqi 830011;Institute of Animal Husbandry,Animal Science Academy of Xinjiang,Urumqi 830011;Synthetic Test Station of Xinjiang Academy of Agricultural Sciences,Urumqi 830013)
出处
《中国奶牛》
2025年第6期54-58,共5页
China Dairy Cattle
基金
国家肉牛牦牛产业技术体系(CARS-37)
自治区科技攻关(200831106)资助。
关键词
紫花苜蓿
番茄渣
裹包混贮
品质
Alfalfa
Tomato residue
Wrapped silage
Quality
作者简介
师旭明(1986-),男,本科,高级兽医师,主要从事肉牛饲养管理工作;通讯作者:赵芸君;通讯作者:李红波。
