添加统糠和青贮宝对裹包青贮芦笋茎叶发酵品质的影响
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摘要
为提高芦笋茎叶的青贮品质,研究添加统糠和青贮宝对青贮芦笋茎叶饲用品质的影响。芦笋茎叶于含29.4%干物质时收获,粉碎至2cm后分别按100g/kg鲜重、25g/鲜重添加统糠、青贮宝。结果发现,对照组汁液渗出和霉变损失较多,或因鲜芦笋茎叶含水率较高;与对照组相比,统糠和青贮宝能显著提高裹包芦笋茎叶的感官品质,降低pH(P<0.05);统糠组和青贮宝组的粗蛋白含量在青贮前后变化不大(P>0.05),而对照组的粗蛋白含量显著高于青贮前(P<0.05);青贮宝能够显著降低青贮过程因微生物发酵引起的干物质损失和有机物损失(P<0.05),而统糠组与对照组差异不显著(P>0.05)。综上,统糠和青贮宝均能提高裹包青贮芦笋茎叶的发酵品质,建议裹包青贮前适度降低鲜芦笋茎叶含水量。
This study was conducted to improve asparagus stem and leaves silage quality.Rice bran and Qingzhubao were added to asparagus stem and leaves before baled.Asparagus stem and leaves were harvested at 29.4% DM and treated without(control)or with 100 g rice bran per 1kg or with 25 g Qingzhubao per 1kg after grounded to 2cm.Results showed that the control group had the highest percentage of hey juice exudation and spoiled silage,probably because of high moisture.Compared to the control,rice bran and Qingzhubao can both increase the sensory quality and decrease pH value of the baled asparagus stem and leaves silage(P<0.05).The crude protein content from the rice bran group and Qingzhubao group did not change after ensiling(P>0.05),while the control group increased significantly(P<0.05).Qingzhubao significantly decreased the DM loss and OM loss during ensiling(P<0.05),while no difference was observed between rice bran treatment and the control(P>0.05).Overall,rice bran and Qingzhubao could improve asparagus stem and leaves silage quality.And,it was proposed that the water content should be appropriately reduced before baled ensiling asparagus stem and leaves.
This study was conducted to improve asparagus stem and leaves silage quality.Rice bran and Qingzhubao were added to asparagus stem and leaves before baled.Asparagus stem and leaves were harvested at 29.4% DM and treated without(control)or with 100 g rice bran per 1kg or with 25 g Qingzhubao per 1kg after grounded to 2cm.Results showed that the control group had the highest percentage of hey juice exudation and spoiled silage,probably because of high moisture.Compared to the control,rice bran and Qingzhubao can both increase the sensory quality and decrease pH value of the baled asparagus stem and leaves silage(P<0.05).The crude protein content from the rice bran group and Qingzhubao group did not change after ensiling(P>0.05),while the control group increased significantly(P<0.05).Qingzhubao significantly decreased the DM loss and OM loss during ensiling(P<0.05),while no difference was observed between rice bran treatment and the control(P>0.05).Overall,rice bran and Qingzhubao could improve asparagus stem and leaves silage quality.And,it was proposed that the water content should be appropriately reduced before baled ensiling asparagus stem and leaves.
引文
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[9]庄益芬,安宅一夫,张文昌.生物添加剂和含水率对紫花苜蓿和猫尾草青贮发酵品质的影响[J].畜牧兽医学报,2007,38(12):1 394-1 400.
[10]覃方锉,赵桂琴,焦婷.含水量及添加剂对燕麦捆裹青贮品质的影响[J].草业学报,2014,23(6):119-125.
[11]李国栋,申成利,陈明霞,等.添加物对水稻青贮发酵品质及有氧稳定性的影响[J].草业科学,2012,29(4):658-662.
[12]杨杰,顾洪如,翟频,等.凋萎程度与复合添加剂处理对多花黑麦草青贮品质的影响[J].江苏农业学报,2008,24(2):185-189.
[13]林筱璐,叶杭,张文昌,等.添加复合酶制剂对香蕉叶青贮品质的影响[J].家畜生态学报,2014,35(5):33-36.
[2]石传林.青贮芦笋秸秆饲喂泌乳牛试验[J].畜牧与兽医,1997,29(4):189.
[3]林月霞,吕玉华,丁宏林,等.农作物秸秆饲料饲喂崇明白山羊的效果[J].上海农业学报,2014,30(3):35-37.
[4]周钰珊.芦笋废弃秸秆的资源化利用[D].浙江杭州:浙江大学,2014:40-47.
[5]叶秀娟,郑炯.高效液相色谱法同时测定泡蒜中的有机酸[J].中国调味,2014,39(11):100-104.
[6]许庆方.影响苜蓿青贮品质的主要因素及苜蓿青贮在奶牛日粮中的应用效果研究[D].北京:中国农业大学,2005:24-25.
[7]中华人民共和国农业部.青贮饲料质量评定标准(试行)[J].中国饲料,1996(21):5-7.
[8]许能祥,丁成龙,顾洪如,等.添加乳酸菌和米糠对水稻秸秆青贮品质的影响[J].江苏农业学报,2010,26(6):1 308-1 312.
[9]庄益芬,安宅一夫,张文昌.生物添加剂和含水率对紫花苜蓿和猫尾草青贮发酵品质的影响[J].畜牧兽医学报,2007,38(12):1 394-1 400.
[10]覃方锉,赵桂琴,焦婷.含水量及添加剂对燕麦捆裹青贮品质的影响[J].草业学报,2014,23(6):119-125.
[11]李国栋,申成利,陈明霞,等.添加物对水稻青贮发酵品质及有氧稳定性的影响[J].草业科学,2012,29(4):658-662.
[12]杨杰,顾洪如,翟频,等.凋萎程度与复合添加剂处理对多花黑麦草青贮品质的影响[J].江苏农业学报,2008,24(2):185-189.
[13]林筱璐,叶杭,张文昌,等.添加复合酶制剂对香蕉叶青贮品质的影响[J].家畜生态学报,2014,35(5):33-36.