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桑枝叶和蚕沙混合青贮前后营养变化及饲料价值评价 被引量:6

Nutritional changes and feed value evaluation of mulberry branch leaf and silkworm excrement before and after mixed silage
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摘要 试验探究桑枝叶和蚕沙混合青贮前后营养变化及饲料价值评价。试验以桑枝叶和蚕沙为原料,采用单因素试验设计,设9个处理,每个处理3个重复。将处理好的桑枝叶、蚕沙、麦麸分别按照100∶0∶0(CK)、90∶0∶10(A)、75∶15∶10(B)、60∶30∶10(C)、45∶45∶10(D)、30∶60∶10(E)、15∶75∶10(F)、0∶90∶10(G)、0∶100∶0(H)的重量比混合青贮45 d。结果显示,青贮前,蚕沙比例超过60%,粗饲料相对值评级为特级,30%~45%为1级粗饲料,0~15%为2级,说明桑枝叶蚕沙混合具有作为非常规饲料开发的价值。45 d后,青贮的粗饲料相对值、粗饲料品质分级指数均有一定提升。蚕沙比例大于15%,饲料粗饲料相对值均为特级,0%含量为1级。研究表明,桑枝叶蚕沙混合青贮可以在一定程度上提高其饲料品质。 The experiment explored the nutritional changes before and after mixed siage of mulberry branch leaf and silkworm excrement were used as raw materials.Using mulberry branch leaf and silkworm sand as raw materials,the experiment was designed by single factor experiment,and nine treatments were set up with three replicates for each treatment.The mulberry branch leaf,silkworm sand and wheat bran will be respectively treated according to 100∶0∶0(CK),90∶0∶10(A),75∶15∶10(B),60∶30∶10(C),45∶45∶10(D),30∶60∶10(E),15∶75∶10(F),0∶90∶10(G),0∶100∶0(H)weight ratio of mixed silage 45 d.The results showed that before silage,the proportion of silkworm excrement was over 60%,the relative value of roughage was super grade,30%~45%was grade 1,and 0~15%was grade 2,which indicated that the mixture of mulberry branch leaf and silkworm excrement could be developed as unconventional feed.After 45 d,the relative value of roughage and the grading index of roughage quality were improved.When the proportion of silkworm excrement was more than 15%,the relative value of roughage was special grade,and 0%content was grade 1.The experiment indicates that the mixed silage of mulberry branch leaf and silkworm excrement can improve the feed quality to a certain extent.
作者 李冬兵 黄先智 刘学锋 王一 沈以红 LI Dong-bing;HUANG Xian-zhi;LIU Xue-feng;WANG Yi;SHEN Yi-hong
出处 《饲料研究》 CAS 北大核心 2021年第10期83-87,共5页 Feed Research
基金 财政部和农业农村部 国家现代农业产业技术体系资助 公益性行业(农业)科研专项(项目编号:201403049)。
关键词 桑枝叶 蚕沙 混合青贮 营养成分 mulberry branch leaf silkworm excrement mixed silage nutritional components
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