不同生长时间对辣木枝叶青贮发酵品质的影响

Effect of different growth time on fermentation quality of Moringa oleifera branch and leaf silage

试验旨在研究不同生长时间对辣木枝叶青贮感官评定、营养成分及发酵品质的影响。试验设3个处理,即在辣木枝叶生长60、105、120 d刈割,每个处理6个重复,青贮50 d开包进行感官评价、营养成分及青贮品质检测。结果显示,生长105、120 d的辣木枝叶青贮气味、结构、色泽评分均相同,等级均为1级优良,生长60 d的辣木枝叶气味评分降低,等级为2级尚好。3个生长时间辣木枝叶青贮粗蛋白、粗灰分、中性洗涤纤维、酸性洗涤纤维含量差异不显著(P>0.05);生长105、120 d的辣木枝叶青贮水溶性碳水化合物、干物质、乳酸、乙酸含量均显著高于生长60 d(P<0.05),氨态氮/总氮比值、pH值、丙酸含量显著低于生长60 d(P<0.05);3个生长时间的辣木枝叶青贮均未检出丁酸。研究表明,综合考虑,辣木枝叶生长105 d时刈割青贮较为适宜。

The study was to investigate the effect of different growth time on sensory evaluation,nutritional composition and fermentation quality of Moringa oleifera branch and leaf silage.Three treatments were set up,which were mowing at 60,105 and 120 d of Moringa oleifera growth,with six replicates in each treatment.Silage was opened for 50 d for sensory evaluation,nutrient composition,and silage quality detection.The results showed that the odor,structure and color scores of Moringa oleifera branch and leaf silage after 105 and 120 d of growth were the same,and the grade was grade 1 excellent.After 60 d of growth,the odor score of Moringa oleifera branch and leaf silage decreased,and the grade was grade 2 good.There was no significant difference in crude protein,crude ash,neutral detergent fiber and acid detergent fiber content of Moringa oleifera branch and leaf silages among three growth periods(P>0.05).The content of water-soluble carbohydrate,dry matter,lactic acid and acetic acid in Moringa oleifera branch and leaf silages after 105 and 120 d of growth were significantly higher than those after 60 d of growth(P<0.05),the ratio of ammonia nitrogen to total nitrogen,pH value and propionic acid content were significantly lower than those of 60 d(P<0.05).Butyric acid was not detected in Moringa oleifera branch and leaf silages at the three growth periods.The study indicates that Moringa oleifera branch and leaf can be silaged after 105 d of growth.