整株玉米不同成熟阶段对其青贮品质及有氧稳定性的影响  

The effects of different maturity of whole-crop corn on quality and aerobic stability of silage

作　　者：刘朝干[1] 贺建华[1] 张佩华[1] 

机构地区：[1]湖南农业大学动物营养研究所

出　　处：《中国饲料》2007年第1期41-43,共3页China Feed

摘　　要：随着整株玉米不断成熟,其干物质(DM)、淀粉、中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)含量不断增加,而可溶性碳水化合物(WSC)、水分含量不断降低。成熟早期高含量的WSC为乳酸菌提供了大量的发酵底物,可促进青贮发酵,但高水分会降低青贮料的有氧稳定性;成熟后期,低水分和低含量的WSC使青贮达不到理想的发酵效果,此外,高木质化也导致青贮料消化率降低。综合各方面因素,在1/3乳腺期到2/3乳腺期阶段青贮的整株玉米无论是发酵效果还是有氧稳定性方面均可达到较好效果。As increasing mature of the whole-plant corn,the content of dry matter （DM）,starch,neutral detergent fiber （NDF） and acid detergent fiber（ADF） increased,and the content of water-soluble carbohydrates（WSC） and water decreased.The high content of WSC of the early maturity can provide sufficient substrate for the laetobacillus,whieh promots the fermentation of the silage, but on the other hand high content of water decreased the aerobic stability ;low content of water and WSC of late maturity can lead to poor quality of fermentation,in addition,high lignification decreased the digestibility of the silage.Comprehensive various factors ,the whole-plant corn which silaged during the 1/3 ML （milkline） to the 2/3 ML high quality of fermentation and well aerobic stability can be obtained.

关 键 词：成熟阶段 整株玉米青贮 发酵 有氧稳定性 

分 类 号：S816.5[农业科学—饲料科学]