秸秆黄贮优化方案及其对小麦、玉米、油菜秸秆处理的影响

Optimization of Yellow Storage and Its Application Effects in Wheat, Corn, Rape Straw

采用3×3正交试验设计对黄贮发酵参数(黄贮菌种,黄贮周期,辅料)进行优化,发酵底物为小麦秸秆,发酵完成后对各组贮料进行优化指标pH值的评定,从而确定小麦秸秆黄贮的最优水平组合。之后应用最优组合方案对玉米、油菜秸秆进行发酵,测定小麦、玉米、油菜3种秸秆在发酵前后营养价值(DM、CP、NDF、ADF、Ash、OMD)的变化。结果显示:小麦秸秆发酵完成后各处理组的pH值较处理前均有所降低;确定了以EM百益宝菌液为黄贮菌种,以35 d为黄贮周期,以玉米、麦麸、食盐、纤维素酶为辅料的最优组合方案;小麦秸秆发酵后DM、NDF含量较处理前极显著下降(P<0.01),ADF含量较处理前显著下降(P<0.05),Ash含量有所下降(P>0.05),CP含量和OMD有所升高(P>0.05);玉米秸秆发酵后NDF、ADF含量较处理前极显著下降(P<0.01),DM和Ash含量有所下降(P>0.05),CP含量极显著升高(P<0.01),OMD有所升高(P>0.05)。

A 3x3 orthogonal experiment design was applied to study the optimal combination scheme of yellow storage of wheat straw （bacteria, time and accessories）, then the effects of the optimal combination scheme on corn, rape straw were tested. The results showed that the pH values in yellow storage with wheat straw decreased;the optimal bacteria was EM bacilli, the optimal time was 35 d; the optimal accessories was wheat bran, salt, cellulase. In wheat straw, the DM, NDF decreased （P〈0.O1）, the ADF decreased（P〈0.05 ）, the ash decreased（P〉0.05）, the CP and OMD increased （P〉0.05）; in corn straw, the NDF, ADF de- creased（P〈O.01 ）, the DM and ash decreased（P〉0.05）, the CP increased（P〈0.01 ）, the OMD increased（P〉0.05 ） ; in rape straw, no significant variations in the CP, OMD, NDF, ADF, DM and ash were found.