摘要
为提高芦笋茎叶的青贮品质,研究添加统糠和青贮宝对青贮芦笋茎叶饲用品质的影响。芦笋茎叶于含29.4%干物质时收获,粉碎至2cm后分别按100g/kg鲜重、25g/鲜重添加统糠、青贮宝。结果发现,对照组汁液渗出和霉变损失较多,或因鲜芦笋茎叶含水率较高;与对照组相比,统糠和青贮宝能显著提高裹包芦笋茎叶的感官品质,降低pH(P<0.05);统糠组和青贮宝组的粗蛋白含量在青贮前后变化不大(P>0.05),而对照组的粗蛋白含量显著高于青贮前(P<0.05);青贮宝能够显著降低青贮过程因微生物发酵引起的干物质损失和有机物损失(P<0.05),而统糠组与对照组差异不显著(P>0.05)。综上,统糠和青贮宝均能提高裹包青贮芦笋茎叶的发酵品质,建议裹包青贮前适度降低鲜芦笋茎叶含水量。
This study was conducted to improve asparagus stem and leaves silage quality.Rice bran and Qingzhubao were added to asparagus stem and leaves before baled.Asparagus stem and leaves were harvested at 29.4% DM and treated without（control）or with 100 g rice bran per 1kg or with 25 g Qingzhubao per 1kg after grounded to 2cm.Results showed that the control group had the highest percentage of hey juice exudation and spoiled silage,probably because of high moisture.Compared to the control,rice bran and Qingzhubao can both increase the sensory quality and decrease pH value of the baled asparagus stem and leaves silage（P〈0.05）.The crude protein content from the rice bran group and Qingzhubao group did not change after ensiling（P〉0.05）,while the control group increased significantly（P〈0.05）.Qingzhubao significantly decreased the DM loss and OM loss during ensiling（P〈0.05）,while no difference was observed between rice bran treatment and the control（P〉0.05）.Overall,rice bran and Qingzhubao could improve asparagus stem and leaves silage quality.And,it was proposed that the water content should be appropriately reduced before baled ensiling asparagus stem and leaves.
出处
《家畜生态学报》
北大核心
2016年第5期42-45,共4页
Journal of Domestic Animal Ecology
基金
浙江省农业厅三农六方项目(2013)
关键词
芦笋茎叶
裹包青贮
统糠
青贮宝
发酵品质
asparagus stem and leaves
baled ensiling
rice bran
Qingzhubao
fermentation quality
