添加不同水平双乙酸钠对裹包TMR贮存效果的影响

Effect of the different levels of sodium diacetate supplementation on the storage of the baled TMR

【目的】研究裹包全混合日粮(Total mixed ration,TMR)中添加不同水平的双乙酸钠(SDA)对贮存效果的影响。【方法】在裹包TMR中分别添加鲜重质量分数0,0.1%,0.3%和0.5%的SDA,于贮存后第0,3,7,15和30天,对裹包TMR的感官、营养成分、发酵指标和有氧稳定性进行分析。【结果】0.3%和0.5%SDA添加组的裹包TMR可以良好贮存30 d。SDA添加水平越高,裹包TMR的有氧稳定性越好。添加SDA对裹包TMR的感官和营养成分影响差异较小。与其他2个处理相比,0.3%和0.5%SDA添加水平可以显著降低裹包TMR的pH值(P<0.05)和NH3-N/TN值(P<0.05)。【结论】从经济效益和添加效果考虑,在裹包TMR中添加0.3%SDA为适宜水平。

[Objective] This trial was designed to study the storage effect of different levels of sodium diacetate （SDA） on storage of the baled total mixed ration （TMR） of forage to concentrate ratios 50 ： 50 and moisture content 50%. [Method] The SDA supplements were 0,0. 1%,0.3%,and 0.5% of the fresh weight of TMR. After 0,3,7,15,and 30 days of storage, the sensory was evaluated and the chemical composition, fermentation characteristics, and aerobic stability were determined. [Result] The results indicated the baled TMR of 0.3% and 0.5% SDA addition could store well for 30 days. The effects of different levels of SDA supplement on sensory evaluation and chemical compositions were not different. The baled TMR with higher SDA level had higher aerobic stability. The baled TMR of 0.3 % and 0.5% SDA addition had lower pH（P〈0.05） and NH3-N/TN （P〈0.05） compared with other groups. [Conclusion] Considering the economic benefit and addition effects, it is suggested that the optimal level of SDA supplement be 0. 3%.