摘要
在实验室条件下,本研究评估了菠萝副产物和刀豆叶混合物青贮30 d后的营养价值。以刀豆叶和菠萝副产物为原料,制备了24份青贮饲料,刀豆叶添加水平为0、100、200和300 g/kg,而菠萝副产物分为新鲜和枯萎两种。结果:枯萎菠萝副产物添加刀豆叶显著降低了干物质损失(P<0.05),提高了干物质和粗蛋白质含量(P<0.05)。在两种青贮饲料中,中性洗涤纤维含量随刀豆添加水平的增加而线性下降(P<0.05)。枯萎较新鲜菠萝副产物PBP显著降低了青贮料氨氮含量(P<0.05)。随着刀豆添加水平的升高,青贮饲料中乳酸增加速度降低(P<0.05)。枯萎较新鲜菠萝副产物显著提高了青贮饲料pH(P<0.05)。在新鲜和枯萎的青贮饲料中,pH随刀豆叶添加水平的升高而线性增加(P<0.05)。刀豆叶添加水平对青贮12、24和72 h气体积累量具有显著影响(P<0.05)。此外,刀豆叶添加水平对产气动力学各指标具有显著影响(P<0.05)。菠萝副产物状态和刀豆叶添加水平对有机物体外降解、代谢能、泌乳净能和挥发性脂肪酸估计值的影响具有显著交互效应(P<0.05)。结论:菠萝副产物和刀豆叶混合发酵可以提高青贮料的营养价值,且刀豆叶添加水平可以达到100~170 g/kg。
In laboratory conditions,the nutritional value of pineapple by-products(PBP)and sword bean leave mixture was evaluated after 30 d of silage.Twenty-four silage feeds were prepared from caraway bean leaves and PBP.The additive levels of sword bean leaves were 0,100,200 and 300 g/kg,and the PBP were fresh and wilted.Results:the dry matter loss(P<0.05)and the content of dry matter and crude protein(P<0.05)were significantly reduced by the addition of sword bean leaves in the dried PBP.In both silage,the content of neutral detergent fiber decreased linearly with the increase of the level of mixture(P<0.05).Compared with fresh PBP,the by-product of withered fresh pineapple,the ammonia nitrogen content of silage was significantly reduced(P<0.05).The rate of lactic acid increase in silage decreased with the increase of sword bean leaves(P<0.05).The pH value of silage was significantly increased by wilting compared with that of fresh pineapple(P<0.05).In fresh and wilted silage,the pH value increased linearly with the increase of the level of mixture(P<0.05).The level of mixture had significant effect on gas accumulation in silage at 12,24 and 72 h(P<0.05).In addition,the addition level of sword bean leaves had significant influence on the indexes of gas generation dynamics(P<0.05).There were significant interaction effects between the by-product status of pineapple and the addition level of sword bean leaves on the in vitro degradation,metabolic energy,lactation net energy and the estimated value of volatile fatty acids(P<0.05).Conclusion:mixed fermentation of pineapple by-product and sword bean leaves can improve the nutritional value of silage,and the additive level of soybean leaves can reach 100~170 g/kg.
作者
邓珂
李建波
申玉林
DENG Ke;LI Jianbo;SHEN Yulin(Nanyang agricultural Career Academy,Nanyang,Henan Province 473003,China)
出处
《中国饲料》
北大核心
2020年第24期107-111,共5页
China Feed
基金
河南省高等职业学校青年骨干教师培养计划(2019GZGG066)。
关键词
菠萝副产物
刀豆叶
青贮
营养价值
pineapple by-product
sword bean leave
silage fermentation
nutrition value
