青贮时长对饲草黑麦、小黑麦青贮营养与发酵品质的影响

Effects of Silage Duration on Nutrition and Fermentation Quality of Forage Rye and Triticale

以1个黑麦(Secale L.)品种和4个小黑麦(Triticosecale Wittmack)品种为材料,研究不同青贮时长(30 d、45 d、60 d)对营养指标、青贮品质的影响。结果表明:青贮时长对所有品种的粗蛋白、氨态氮/总氮、pH、乳酸和乙酸影响显著(P<0.05),而对总磷影响不显著(P>0.05)。从青贮30 d到青贮60 d,乳酸和氨态氮/总氮发酵品质指标呈现增加的趋势,分别增加了11.16%~41.13%和2.59%~22.43%。从青贮0 d到60 d,粗蛋白、中性洗涤纤维和酸性洗涤纤维营养品质指标呈减少的趋势,分别减少了0.73%~8.38%、5.82%~15.35%和5.80%~20.54%。各项指标在青贮30 d基本能达到相关品质指标要求,黑麦品种‘冬牧70’和小黑麦品种‘冀饲1号’青贮质量较优,结果对于青贮饲料生产具有实践指导意义。

One triticale(Secale L.)variety and four rye(Triticosecale Wittmack)varieties were used to study the effects of different silage time(30 d,45 d,60 d)on nutritional indexes and silage quality.Our results showed that silage duration had significant effects on crude protein,ammonia nitrogen/total nitrogen,pH,lactic acid and acetic acid of all varieties(P<0.05),but there was no significant difference in total phosphorus(P>0.05).From 30 d to 60 d of silage,the fermentation quality indexes of lactic acid and ammonia nitrogen/total nitrogen increased by 11.16%~41.13%and 2.59%~22.43%respectively.From 0 d to 60 d,the nutritional quality indexes of crude protein,neutral detergent fiber and acid detergent fiber decreased by 0.73%~8.38%,5.82%~15.35%and 5.80%~20.54%respectively.These results showed that all the indexes could basically meet the requirements of relevant quality indexes after 30 d of silage,the silage quality of rye variety‘Dongmu 70’and triticale variety‘Jisi 1’was better,which had practical significance for silage production.