羊草和蒙古韭的不同混合比例对其青贮品质的影响

Effect of mix proportion on silage quality of Leymus chinensis and Allium mongolicum

试验旨在研究羊草和蒙古韭的不同混合比例对其青贮饲料品质的影响。试验以青贮原料鲜重为基础,设置T1组(100%羊草)、T2组(75%羊草+25%蒙古韭)、T3组(50%羊草+50%蒙古韭)、T4组(25%羊草+75%蒙古韭)、T5组(100%蒙古韭)共5组,对羊草和蒙古韭进行混合青贮。青贮60 d,开袋进行感官评价、营养品质与发酵品质的测定。结果显示:T5组感官评价为尚好,其余处理组均为优等。随着蒙古韭比例的增加,各组干物质(DM)和中性洗涤纤维(NDF)含量显著降低(P<0.05),酸性洗涤纤维(ADF)含量逐渐增加(P<0.05)。T5组的粗蛋白质(CP)、粗脂肪(EE)、可溶性碳水化合物(WSC)含量均为最高,T1组粗灰分(Ash)含量最高。蒙古韭与羊草中不同比例青贮可显著降低青贮pH值、氨态氮含量,显著提高乳酸、乙酸含量。研究表明,T4组青贮品质为最优,可应用于生产实践。

The experiment was to study the effect of the mixing ratio of Leymus chinensis and Allium mongolicum on quality of silage.The experiment was based on fresh weight of silage raw materials,and set five groups:Group T1(100%Leymus chinensis),group T2(75%Leymus chinensis+25%Allium mongolicum),group T3(50%Leymus chinensis+50%Allium mongolicum),group T4(25%Leymus chinensis+75%Allium mongolicum),group T5(100%Allium mongolicum),mixed silage of Leymus chinensis and Allium mongolicum.After 60 d of silage,the bags were opened for sensory evaluation,nutritional quality and fermentation quality determination.The results showed that group T5 sensory evaluation was good,and the rest of the treatment groups were excellent.With the increase of ratio of Allium mongolicum,the content of DM and NDF in each group decreased significantly(P<0.05),and the content of ADF gradually increased(P<0.05).The CP,EE and WSC content of group T5 were the highest,and ash content of group T1 was the highest.Different proportions of silage in Allium mongolicum and Leymus chinensis could significantly reduce pH value and ammonia nitrogen content of silage(P<0.05),significantly increase the content of lactic acid and acetic acid(P<0.05).The study indicates that considering group T4 is the optimal treatment,which can be applied to production practice.