揉丝微贮对玉米秸秆品质及营养成分的影响

Effect of knead wire mcrobial silage on the quality and nutrient composition of corn straw

试验旨在研究玉米秸秆揉丝微生物发酵对玉米秸秆品质及营养成分的影响。试验分为4组,分别为普通处理秸秆组(Ⅰ组)、揉丝处理秸秆组(Ⅱ组)、普通处理青贮组(Ⅲ组)和揉丝处理微贮组(Ⅳ组),每组5个重复,每个重复10 kg。采用袋装青贮密封60 d。结果显示,试验Ⅳ组粗蛋白含量显著高于Ⅰ、Ⅱ组显著(P<0.05)。试验Ⅳ组粗脂肪含量显著高于Ⅰ、Ⅱ和Ⅲ组(P<0.05),粗纤维含量显著降低(P<0.05)。试验Ⅳ组无氮浸出物含量显著高于试验Ⅰ、Ⅱ组(P<0.05)。与试验Ⅲ组相比,试验Ⅳ组pH值显著降低(P<0.05),氨态氮含量显著降低(P<0.05),乳酸含量显著提高(P<0.05)。试验表明,玉米秸秆揉丝微贮后营养成分及有机酸含量增加,饲料品质提高。

The experiment was studied the effect of knead wire microbial silage on the quality of corn straw. The experiment was divided into four groups, conventional corn straw(group Ⅰ), knead wire corn straw(group Ⅱ), routine silage(group Ⅲ) and knead wire microbial silage(group Ⅳ), each with five replicates, and each replicate was 10 kg. After being sealed with bagged silage for 60 d, the sensory index, nutritional value, pH value, ammonia nitrogen and organic acid were measured and analyzed. The results showed that compared with groups Ⅰ, Ⅱ, the crude protein of group Ⅳsignificantly increased(P<0.05). Compared with groups Ⅰ, Ⅱ and Ⅲ, ether extract significantly increased(P<0.05),crude fiber significantly decreased(P<0.05), the nitrogen free extract of group Ⅳ significantly higher than that of groups Ⅰ and Ⅱ(P<0.05). The p H value of group Ⅳ significantly lower than that of group Ⅲ(P<0.05), the content of ammonia nitrogen significantly decreased(P<0.05), the content of lactic acid significantly increased(P<0.05). The experiment indicated that after the corn straw are knead wire microbial silage, the nutritional value and organic acid content of the corn straw are changed, the feed quality is improved.