EM发酵对麦秸饲料pH及营养价值的影响

Effect of EM Fermented Wheat Straw Feed on pH and Nutritional Value

为了对科学合理地利用EM发酵秸秆提供方法学指导,采用常规方法对EM发酵麦秸(试验组)和以水替代EM原液后自然发酵麦秸(对照组)的发酵质量感官评价指标、物料损失率、pH及常规营养成分进行了比较分析。结果表明:(1)发酵前6d,EM发酵麦秸和自然发酵麦秸的发酵质量感官评价各主要指标未有明显变化(P>0.05);(2)随发酵天数的延长,两组物料损失率均呈逐渐升高趋势,但发酵2d后对照组物料损失率明显高于试验组(P<0.05);(3)在发酵6d以前,饲料pH随发酵天数延长呈逐渐下降趋势,且试验组低于对照组;(4)试验组粗蛋白质含量较对照组提高了0.53%(P>0.05),粗纤维、中性洗涤纤维和酸性洗涤纤维则分别较对照组降低了1.77%、0.32%和0.34%(P>0.05)。因此,EM发酵对麦秸饲料pH及营养价值的作用甚微。

The experiment is aiming to reveal the impact mechanism of EM fermentation of wheat straw on production performance of Han sheep , and provide a methodological guidance for the scientific and ra-tional use of EM. The study used conventional way to compare the sensory evaluation indicators, material loss rate, pH and regular nutrition components of EM fermentation group （experimental group） and wa- ter-replacing-EM fermentation group （control group）. The results showed： （1） 6d after fermentation, the sensory evaluation of both groups didn＇t change a lot. （2） With the extension of fermentation days, the material loss of the two groups showed a gradually increasing trend, but the material loss at 2d in the con-trol group was significantly higher than the experimental group; （3） Before 6d , pH of feed decreased grad-ually with the fermentation days extending, and which of the experimental group was lower than the con-trol group; （4） Crude protein content of the experimental group improved by 0. 53% （P〉0. 05）, crude fi-ber, neutral detergent fiber and acid detergent fiber decreased 1. 77, 0. 32 and 0. 34 percent respectively, compared with the control group （P〉0. 05）. These results indicate that the EM fermented feed has little effect on pH of straw and feed nutrients, therefore, EM fermented wheat straw may not be the major way to improve the production performance of Small-han-tail sheep.