不同添加剂对杂交构树青贮发酵品质的影响

司丙文, 徐文财, 张小利, 郭江鹏, 刁其玉, 屠焰

doi:10.3969/j.issn.1006-267x.2018.11.044

动物营养学报 >

2018 , Vol. 30 >Issue 11: 4670 - 4675

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.11.044

饲料资源开发 Feed Resources Development

不同添加剂对杂交构树青贮发酵品质的影响

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1. 中国农业科学院饲料研究所, 农业部饲料生物技术重点实验室, 北京 100081;
2. 北京乔纳森科技发展有限公司, 北京 101309;
3. 北京市植物保护站, 北京 100029;
4. 北京市畜牧总站, 北京 100029

司丙文(1975-),男,黑龙江佳木斯人,博士,从事反刍动物营养的研究。E-mail:sibingwen@caas.cn

收稿日期: 2018-04-20

网络出版日期: 2018-11-20

基金资助

奶牛产业技术体系北京市创新团队专项（BAIC06-2017）

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Influence of Different Additives on Fermentation Quality of Hybrid Paper Mulberry Silage

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1. Feed Research Institute of Chinese Academy of Agricultural Sciences, Key Laboratory of Feed Biotechnology of the Ministry of Agriculture, Beijing 100081, China;
2. Beijing Jonathan Technology Development Co. Ltd., Beijing 101309, China;
3. Beijing Plant Protection Station, Beijing 100029, China;
4. Beijing Animal Husbandry Station, Beijing 100029, China

Received date: 2018-04-20

Online published: 2018-11-20

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摘要

本试验以杂交构树为研究对象，探讨糖蜜、酶菌复合制剂以及防腐剂对杂交构树青贮发酵品质的影响，为新型木本饲料资源的开发利用提供技术参考。试验分为5个组，分别为对照组（无添加）、添加霉菌复合制剂组（M组）、添加糖蜜组（TM组）、添加霉菌复合制剂+糖蜜组（MTM组）以及添加防腐剂组（FFJ组），每组3个重复。发酵60 d。结果表明：1）与对照组相比，各添加剂组的pH均显著降低（P<0.05），乳酸含量显著提高（P<0.05），不同程度地提高了发酵品质。2）与对照组相比，M组、MTM组及FFJ组均显著降低了氨态氮/总氮（P<0.05），其中FFJ组的干物质含量显著高于其他各组（P<0.05），而pH和氨态氮/总氮显著低于其他各组（P<0.05）。3）与对照组相比，M组及MTM组的酸性洗涤纤维含量显著降低（P<0.05）。综上，在杂交构树青贮中添加糖蜜、酶菌复合制剂及防腐剂，在发酵品质和营养价值方面均有明显的改善，其中MTM组和FFJ组具有较低的pH，能更好地保存粗蛋白质和干物质，FFJ组效果最好，但MTM组成本更低些。

关键词： 杂交构树; 青贮; 添加剂

本文引用格式

司丙文, 徐文财, 张小利, 郭江鹏, 刁其玉, 屠焰 . 不同添加剂对杂交构树青贮发酵品质的影响[J]. 动物营养学报, 2018 , 30(11) : 4670 -4675 . DOI: 10.3969/j.issn.1006-267x.2018.11.044

Abstract

The hybrid paper mulberry was used as a research object, and this study was to investigate the effects of molasses, composite enzyme bacteria and preservatives on the fermentation quality of hybrid paper mulberry silage. There were 5 groups:control group (CK group), composite enzyme bacteria group (M group), molasses group (TM group), composite enzyme bacteria group+ molasses group (MTM group) and preservatives group (FFJ group), with 3 repetitions in each group. Fermentation lasted for 60 d. The results showed as follows:1) compared with the control, the pH in additive groups significantly decreased (P<0.05), whereas the content of lactate acid increased significantly (P<0.05). 2) Compared with the control, the ammonia nitrogen/total nitrogen content in groups M, MTM and FFJ significantly decreased (P<0.05). The dry matter content in FFJ group was significantly higher than that in other groups (P<0.05), whereas, the pH and ammonia nitrogen/total nitrogen were significantly lower than those in other groups (P<0.05). 3) Compared with the control, the acid detergent fiber content in groups M and MTM decreased significantly (P<0.05). In conclusion, the application of molasses, composite enzyme bacteria and preservatives to the hybrid paper mulberry silage can improve the fermentation quality and nutritive value. Groups MTM and FFJ have low pH, good preservation of protein and dry matter, and FFJ group has the best results, but the MTM group has lower cost.

Key words： hybrid paper mulberry; silage; additives

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