不同比例大豆秸和玉米秸混贮的发酵品质及养分含量比较分析

Comparative analysis on fermentation quality and nutrition content of ensiled soybean straw and corn straw

本试验研究不同比例的大豆秸秆和玉米秸秆混贮对发酵品质和营养成分的影响。试验分为4个处理组,分别为试验Ⅰ组(豆秸∶玉米秸=7∶3)、试验Ⅱ组(豆秸∶玉米秸=5∶5)、试验Ⅲ组(豆秸∶玉米秸=3∶7)和试验Ⅳ组(豆秸∶玉米秸=5∶5,20 g/t乳酸菌),每组3个重复。结果表明:各处理组的感官评定均为良,试验Ⅱ组评分最高;试验Ⅰ组的V-score评分为差,其他各组均为优,其中试验Ⅱ组评分最高;试验Ⅱ组的p H最低,其单宁和丁酸含量分别较试验Ⅰ、Ⅲ、Ⅳ组降低了7.79%、13.78%、31.99%和60.00%、33.33%、80.95%(P<0.01),但粗蛋白质含量最高。以上结果说明,豆秸和玉米秸以5∶5的比例混贮效果较好。

To study the effect of mixed soybean straw and corn straw silage ratio on fermentation quality and nutrition composition,the experiment were divided into 4 groups with 3 replicates：group Ⅰ （soybean straw：corn straw=7：3）,group Ⅱ （soybean straw：corn straw=5：5）,group Ⅲ （soybean straw：corn straw=3：7）and group Iv（soybean straw：corn straw=5：5,20 g/t Lactobacillus）.The results were showed as follow：the sensory evaluate of all groups was good and the grade of group Ⅱ was the highest.The V-score of group Ⅰ was bad,but the other groups were excellent and the grade of group Ⅱ was the highest.The pH of group Ⅱ was the lowest.Compared with the groups Ⅰ ,Ⅲ, Ⅳ,the tannin content and butyric acid content of group Ⅱ were decreased by 7.79%, 13.78%, 31.99% and 60.00%, 33.33%, 80.95%, respectively（P 〈 0.01 ）, but the content of crude protein of group Ⅱ were the highest.The results indicated that the silage effect of mixed soybean straw： corn straw= 5：5 was better.