添加油橄榄果渣对玉米秸秆青贮品质的影响

Effect of olive cake on the fermentation quality of corn stalk silage

本研究旨在探究添加油橄榄(Olea europaea)果渣对玉米(Zea may)秸秆青贮品质的影响,设玉米秸秆(C)、5%油橄榄果渣+95%玉米秸秆(T_(5))、10%油橄榄果渣+90%玉米秸秆(T_(10))、20%油橄榄果渣+80%玉米秸秆(T_(20))、30%油橄榄果渣+70%玉米秸秆(T_(30))5个处理,每个处理4个重复,每个重复300 g。经青贮调制室温避光保存45 d后测定青贮发酵指标和营养成分。结果表明:在感官评分上,C、T_(5)和T_(10)的评分等级为优,而T_(20)和T_(30)的评分等级为良。在发酵品质上,T_(30)的pH显著高于其余处理(P<0.05),T_(10)和T_(20)的pH显著高于C和T_(5)(P<0.05)。T_(5)、T_(10)、T_(20)、T_(30)的乳酸含量显著低于C(P<0.05)。C和T_(5)的乳酸꞉乙酸显著(P<0.05)高于T_(10)、T_(20)和T_(30),T_(10)和T_(20)的乳酸꞉乙酸显著高于T_(30)(P<0.05)。T_(20)和T_(30)的氨态氮꞉总氮显著低于C(P<0.05)。在营养价值上,随着油橄榄果渣添加量的提高,混合青贮饲料的干物质、中性洗涤纤维、酸性洗涤纤维含量显著增加(P<0.05),而水溶性碳水化合物含量显著降低(P<0.05)。综合分析感官评分、发酵指标和营养价值,油橄榄果渣与玉米秸秆的混合青贮,油橄榄果渣的最高添加比例为20%,为油橄榄果渣的饲料化利用提供了策略。

This study was conducted to investigate the effect of olive cake on the fermentation quality of corn stalk silage.Five treatments were prepared:corn stalk(C),5%olive cake+95%corn stalk(T_(5)),10%olive cake+90%corn stalk(T_(10)),20%olive cake+80%corn stalk(T_(20)),and 30%olive cake+70%corn stalk(T_(30)),with four replicates per treatment at 300 g per replicate.After being stored at room temperature and the dark for 45 days,the fermentation indicators and nutritional components of the silage were measured.The results showed that the sensory score of C,T_(5),and T_(10)was excellent,while T_(20)and T_(30)were good.In terms of fermentation quality,the pH of T_(30)was significantly higher than those of the other treatments(P<0.05),while the pH values of T_(10)and T_(20)were significantly higher than those of C and T_(5)(P<0.05).The lactic acid content of T_(5),T_(10),T_(20),and T_(30)was significantly lower than that of C(P<0.05).The lactic acid:acetic acid ratio of C and T_(5)was significantly higher than that of T_(10),T_(20),and T_(30)(P<0.05);whereas the lactic acid꞉acetic acid ratio of T_(10)and T_(20)was significantly higher than that of T_(30)(P<0.05).However,there were different trends in the ammonia nitrogen꞉total nitrogen ratio for which T_(20)and T_(30)was significantly lower than that of C(P<0.05).The contents of dry matter,neutral detergent fiber and acid detergent fiber in mixed silage increased significantly with the increase of olive cake(P<0.05).However,the water soluble carbohydrate content decreased significantly(P<0.05).After comprehensive analysis of sensory scores,fermentation indicators,and nutritional value,the maximum addition ratio of olive cake is 20%.The mixed silage of olive cake and corn stalk provides a strategy for the feed utilization of olive cake.