不同切割长度与揉丝加工对玉米青贮品质的影响

Effect of Different Cuting Length and Extrude-kneading on Maize Silage Quality

以腊熟期全株玉米为青贮原料,进行了揉丝加工处理和不同切割长度处理对玉米青贮品质和养分损失影响的研究。结果表明,揉丝加工处理和1.5cm切割长度可提高青贮物料压实程度,减少物料中空气残留,缩短有氧发酵时间,提高青贮品质。青贮过程中水溶性碳水化合物(WSC)是青贮乳酸发酵的主要底物;揉丝加工处理和1.5cm切割长度青贮的干物质(DM)损失率分别比常规3cm切割长度降低6.88、5.53个百分点,氨态氮占总氮的比例相应降低1.04、1.76个百分点。结果还表明,乳酸发酵优势菌群对酸性洗涤纤维(ADF)和中性洗涤纤维(NDF)可能有一定利用能力,而对酸性洗涤木质素(ADL)几乎不产生作用。

Research on nutrient loss and quality of maize silage was carried out by using the dough whole maize as raw material with the treatments of extrude-kneading and different cutting length.The results show that in the treatments of extrude-kneading and 1.5cm cutting length it is liable to promote the puddlability, reduce the air residue of silage material, and shorten aerobic fermentation time, improve the silage quality, in which the ratio of DM loss is 6.88, 5.53 percent lower than that of in routine silage with 3cm cutting length respectively,and the proportion of NH3-N/TN is 1.04, 1.76 percent lower as well.The findings also indicate that WSC is the main substrate for lactic fermentation in maize silage.And the superiority flora of lactic fermentation may have certain capability to use ADF and NDF, hardly play a role to ADL.