摘要
本试验以登海605玉米品种为材料,于蜡熟期2/3乳线时进行刈割,乳酸菌制剂的添加量分别为0,10,20和30 mg·kg^-1,4个处理,每个处理4个重复,在室温条件下发酵45和90 d,取样测定营养成分、发酵品质和瘤胃降解率等指标,旨在研究不同乳酸菌添加量和发酵时间对全株玉米青贮营养价值的影响。结果表明:干物质(DM)受乳酸菌添加量和发酵时间的影响较小,差异不显著(P>0.05);随乳酸菌添加量的增加,发酵90 d的中性洗涤纤维(NDF)含量显著线性降低(P=0.018),而相对饲喂价值(RFV)显著线性增加(P=0.006)。发酵90 d的酸性洗涤纤维(ADF)含量和pH值较45 d显著降低(P<0.01),而乳酸和乙酸含量显著增加(P<0.05)。随乳酸菌添加量的增加,乳酸含量显著线性增加(P<0.05)。24 h的DM和NDF消化率受乳酸菌添加量和发酵时间的影响较小,差异不显著(P>0.05)。发酵90 d时,48 h DM降解率随乳酸菌添加量的增加显著线性增加(P=0.034),48 h NDF降解率较45 d显著增加(P=0.022)。发酵90 d时,20 mg·kg^-1组的RFV、总可消化养分(TDN)和有机酸含量最高,而pH值最低。综上所述,乳酸菌添加量和发酵时间对全株玉米青贮的营养成分含量、发酵品质和DM瘤胃降解率均有显著影响,全株玉米青贮在发酵90 d且乳酸菌添加量为20 mg·kg^-1的营养价值和发酵品质最优。
This experiment was conducted to evaluate the effects of lactic acid bacteria(LAB)inoculant level and fermentation time on nutritional value and fermentation quality of whole-crop maize silage.Maize variety Deng Hai 605 was chosen for the research.The crop was harvested at the 2/3 milk line development stage and four treatments(0,10,20 and 30 mg·kg^-1 of LAB preparation added)with four replicates were set up.Samples were ensiled for 45 or 90 days and then analyzed for nutrient composition,fermentation quality and ruminal degradability.It was found that the dry matter(DM)content was not affected by LAB inoculant level and fermentation time(P>0.05).With increase in LAB addition,the neutral detergent fiber(NDF)content of silage fermented for 90 days linearly decreased(P=0.018),while the relative feeding value(RFV)linearly increased(P=0.006).The acid detergent fiber(ADF)content and pH value after 90 days of fermentation were lower than that after 45 days of fermentation(P<0.01),while the content of lactic acid and acetic acid were higher at 90 days than after 45 days of fermentation(P<0.05).The content of lactic increased linearly with increase in LAB(P<0.05).The 24 h ruminal degradability of DM and NDF were unaffected by LAB addition level and fermentation time(P>0.05).With increase in LAB,the 48 h ruminal degradability of silage fermented 90 days linearly increased(P=0.034).The 48 h ruminal degradability of NDF of silage fermented 90 days was higher than that ensiled for 45 days(P=0.022).The RFV,total digestible nutrients and organic acid content were highest and the pH value was lowest in the 20 mg·kg^-1 group after 90 days of fermentation.In conclusion,the whole-crop maize silage with 20 mg·kg^-1 LAB preparation added,and fermented 90 days,had the optimal nutritional value and fermentation quality.
作者
毛翠
刘方圆
宋恩亮
王亚芳
王永军
战翔
李原
成海建
姜富贵
MAO Cui;LIU Fang-yuan;SONG En-liang;WANG Ya-fang;WANG Yong-jun;ZHAN Xiang;LI Yuan;CHENG Hai-jian;JIANG Fu-gui(Institute of Animal Science and Veterinary Medicine,Shandong Academy of Agricultural Sciences,Shandong Key Lab of Animal Disease Control and Breeding,Jinan 250100,China;Shandong Vocational Animal Science and Veterinary College,Weifang 261061,China;Jinan Agricultural and Rural Bureau,Jinan 250099,China)
出处
《草业学报》
CSCD
北大核心
2020年第10期172-181,共10页
Acta Prataculturae Sinica
基金
现代农业(肉牛牦牛)产业技术体系专项资金(CARS-37)资助。
关键词
全株玉米青贮
乳酸菌
发酵品质
营养价值
瘤胃降解率
whole corn silage
lactic acid bacteria
fermentation quality
nutritional value
ruminal degradability
