EM配合尿素发酵玉米秸秆对其主要营养成分含量的影响研究  

Effect of EM with Urea Fermentation of Corn Straw on the Content of Its Main Nutritional Components

作　　者：莫贞华 谷子林[2] 谢晓红 

机构地区：[1]四川省宜宾麻纺厂四队,宜宾644000 [2]河北农业大学动物科技学院,保定071000 [3]四川省畜牧兽医研究院,成都610066

出　　处：《中国养兔》2011年第11期4-6,共3页Chinese Journal of Rabbit Farming

基　　金：国家兔产业技术体系(nycytx-44);公益性行业(农业)科研专项(3-52)

摘　　要：以本地生产的玉米秸为原料,利用EM配合添加尿素进行发酵处理,结果表明:EM发酵与尿素混合处理玉米秸有累加和协同作用。单纯EM发酵,粗蛋白和真蛋白较对照组分别提高50.73%和16.5%,氨基酸总量提高36.2%。而EM和尿素混合发酵,粗蛋白和真蛋白较对照组分别提高99.35%和33.98%,氨基酸总量提高67.34%。但是,两个处理组粗纤维变化不大。In this study,the local corn straws were fermented with EM and urea;The results showed that: EM and urea had an accumulative and synergetic effect on corn straw fermentation.Fermented only with EM,crude protein and true protein of corn straw were increased 50.73% and 16.5% compared with those of the control group,the total amino acids were increased 36.2%.Fermented with EM and urea,crude protein and true protein were increased 99.35% and 33.98%,the total amino acids were increased 67.34%.However,crude fiber content of two treated groups changed a little.

关 键 词：EM 尿素 玉米秸秆 营养成分 

分 类 号：S816[农业科学—饲料科学]