发酵全混合日粮精粗比及贮藏时间的隶属函数分析

Membership function analysis for concentrate-to-forage ratio and ensiling time in total mixed ration fermentation

采用双因素完全随机设计,共设置3个贮藏时间点(15、30、60 d),共4种苜蓿(Medicago sativa)青贮型发酵全混合日粮(FTMR)配方,其中FTMR-1、FTMR-2为40:60精粗比,FTMR-3、FTMR-4为50:50精粗比,旨在探究不同贮藏时间下精粗比对FTMR的发酵品质、营养成分的影响。结果表明,1)FTMR-1和FTMR-4的p H随贮藏时间的延长呈现先降低后稳定的趋势;各FTMR的乳酸(LA)、乙酸(AA)含量逐渐升高,在贮藏60 d后FTMR-4的氨态氮显著低于FTMR-2(P<0.05),各发酵时间点均未检测到丁酸(BA)。2)随贮藏时间的延长,各FTMR营养成分保留较好。3)通过主成分分析及隶属函数法得出,在贮藏15 d后FTMR的综合排名为FTMR-1>FTMR-3>FTMR-4=FTMR-2,贮藏30 d后FTMR的综合排名为FTMR-3>FTMR-1>FTMR-4>FTMR-2,贮藏60 d后FTMR的综合排名为FTMR-3>FTMR-1=FTMR-4>FTMR-2。综上,不同精粗比的FTMR在贮藏15、30、60 d后品质优良,设计高精粗比日粮时推荐降低粗饲料蛋白质含量保证贮藏品质,设计低精粗比日粮时推荐提高粗饲料蛋白质含量实现节本增效。

This experiment investigated the effects of concentrate-to-forage ratios on fermentation quality and nutrition composition of fermentation total mixed ration(FTMR)at different ensiling times.Four kinds of alfalfa-based FTMR were used in a two-factor,completely randomized design.FTMR-1 and FTMR-2 were a 40꞉60 concentrate-to-forage ratio,FTMR-3 and FTMR-4 were a 50꞉50 concentrate-to-forage ratio.Three ensiling time points were set for 15,30,and 60 days.The results showed the following:1)the pH of FTMR-1 and FTMR-4 decreased first and then stabilized with the extension of storage time;and the contents of lactic acid(LA)and acetic acid(AA)in FTMR were gradually increased.After 60 days of ensiling,the ammonia nitrogen(AN)of FTMR-4 was significantly lower than that of FTMR-2(P<0.05),and no butyric acid(BA)was detected at each fermentation time point.2)Ensiling time extension,the nutrient composition of each FTMR was retained.3)By principal component analysis,the overall ranking of FTMR after 15 d of ensiling was FTMR-1>FTMR-3>FTMR-4=FTMR-2,the overall ranking of FTMR after 30 d of ensiling was FTMR-3>FTMR-1>FTMR-4>FTMR-2,and the overall ranking of FTMR after 60 d of ensiling was FTMR-3>FTMR-1=FTMR-4>FTMR-2.In conclusion,FTMR with different concentrate ratios had good quality after ensiling for 15,30,and 60 days,and it was recommended to reduce the protein content of roughage to ensure the storage quality when designing diets with high roughness ratios and to increase the protein content of roughage to save costs and efficiently design diets with low roughness ratios.