摘要
为研究米老排(Mytilaria laosensis)叶片青贮发酵品质的动态,在青贮第1、3、5、7、15、30、60天后开袋测定各指标。结果表明:pH在最初1~5d时有所上升,7d后显著下降至3. 75,之后保持相对稳定。整个青贮过程中,未检测到氨态氮(NH3-N)、乳酸(LA)、乙酸(AA)、丙酸(PA)和丁酸(BA),同时干物质(DM)、水溶性碳水化合物(WSC)、粗蛋白(CP)、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)及酸性洗涤木质素(ADL)变化均不显著。以上结果说明:尽管发酵品质指标含量与传统青贮模式有所差异,但米老排叶片营养物质保存完好,适于调制成青贮进行使用。
The objective of this study was to reveal the dynamic changes of leaves fermentation of Mytilaria laosensis.silage nutritional value was analyzed after 1,3,5,7,15,30,60d ensiling,The results showed that pH increased from 1d to 5 d,and decreased significantly to 3.75 after 7d.After that,pH remained relatively stable.NH3-N,LA,AA,PA and were not detected during the whole silage,while the change of DM,WSC,CP,NDF,ADF and ADL was not significant.The above results show that although the content of fermentation quality is different from that of traditional silage,the nutrient of leaves is well preserved and suitable for ensilaging.
作者
王学凯
谢艺潇
杨富裕
王雨
WANG Xue-kai;XIE Yi-xiao;YANG Fu-yu;WANG Yu(College of Animal Science and Technology,China Agricultural University,Beijing100193,China;Beijing Sure Academy of Biosciences,Beijing100085,China)
出处
《草学》
2017年第A01期56-58,共3页
Journal of Grassland and Forage Science
关键词
米老排
青贮品质
营养价值
Mytilaria laosensis
fermentation quality
value of nutrition
