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两种极值水分条件下燕麦青贮品质和碳水化合物组分的研究比较 被引量:8

Study on the quality and carbohydrate components of oat silage under two extreme water conditions
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摘要 为比较两种极值水分条件对燕麦青贮发酵品质和碳水化合物组分的影响,设高水分H组(27.30%DM)和低水分L组(57.93%DM),以灌浆至乳熟期燕麦为原料,青贮90 d,分析燕麦青贮的营养品质、发酵品质和碳水化合物组分。结果表明:H组的粗蛋白(CP)含量极显著低于L组(P<0.01),两组粗灰分(ASH)、粗脂肪(EE)、淀粉(Starch)和木质素(ADL)含量差异均不显著(P>0.05),L组的中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)含量显著或极显著低于H组(P<0.05、P<0.01);H组pH值、氨态氮(NH3-N)、乙酸(AA)和丁酸(BA)含量极显著高于L组,乳酸(LA)含量极显著低于L组(P<0.01);两组的快速降解碳水化合物(CA)、中速降解碳水化合物(CB1)、慢速降解碳水化合物(CB2)、不可利用碳水化合物(CC)和非结构性碳水化合物(CNSC)含量差异均不显著(P>0.05)。研究表明,两种水分条件下进行燕麦青贮,低水分组的发酵品质优于高水分组,碳水化合物组分差异不显著。 To compare the effect of two extreme water conditions on the fermentation quality and carbohydrate composition of oat silage, the experiment set high-moisture H group(27.30%DM) and low-moisture L group(57.93%DM). The raw materials were stored in bags and silage for 90 d, and the nutritional quality, fermentation quality and carbohydrate compositions of oat silage were analyzed. The results showed that the content of CP in group H was extremely lower than that in group L(P<0.01), the difference of ASH, EE, Starch and ADL between the two groups was not significant(P>0.05), and NDF and ADF contents of group L were significantly or extremely lower than those of group H(P<0.05, P<0.01). The pH value, NH3-N, AA and BA contents of group H were significantly higher than those of group L, and the content of LA was extremely lower than group L(P<0.01). The CA, CB1, CB2, CC and CNSC had no significant different(P>0.05). The results suggested that oat silage under two water conditions, the fermentation quality of the low water group was better than that of the high water group, carbohydrate composition is not significantly different.
作者 张一为 曹学浩 马超 李亚东 王永颖 王鸿英 Zhang Yiwei;Cao Xuehao;Ma Chao;Li Yadong;Wang Yongying;Wang Hongying(Tianjin Agricultural Development Service Center,Tianjin 300061)
出处 《现代畜牧兽医》 2020年第12期5-7,共3页 Modern Journal of Animal Husbandry and Veterinary Medicine
关键词 水分 燕麦青贮 发酵品质 碳水化合物组分 Moisture Oat silage Fermentation quality Carbohydrate components
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