成熟期对甜玉米秸形态学部位化学成分及体外发酵特性的影响  

Effect of Mature Period on the Chemical Composition in Morphological Fractions of Sweet Corn Straw and Vitro Fermentation Characteristics

作　　者：廖海艳[1] 聂军[2,3] 

机构地区：[1]湖南第一师范学院,湖南长沙410002 [2]湖南省土壤肥料研究所,湖南长沙410125 [3]农业部望城红壤水稻土生态环(境重点野外科学观测试验站,湖南长沙410125

出　　处：《安徽农业科学》2009年第12期5429-5432,5441,共5页Journal of Anhui Agricultural Sciences

基　　金：农业公益性行业科研专项经费项目(200803029);国家"十一五"科技支撑计划课题(2006BAD05B09);中加合作项目(HN-11)

摘　　要：[目的]研究秸秆不同形态学部位营养价值随成熟期而变化的情况。[方法]以湘玉超甜1号为供试验材料,研究了甜玉米秸不同形态学部位在不同成熟期的组成比例,评价了甜玉米秸不同形态部位在不同成熟期的营养价值。[结果]从乳熟期到完熟期,茎秆比例增加37%,而叶片和叶鞘分别下降42%和46%。叶茎比从乳熟期时的1.2∶1.0下降到完熟期时的0.5∶1.0。乳熟期秸秆的A值显著高于完熟期,乳熟期和蜡熟期秸秆的D值显著高于完熟期,蜡熟期秸秆的B值要显著高于乳熟期,但其E值要显著低于乳熟期和完熟期,完熟期秸秆的C值要显著高于乳熟期和蜡熟期。[结论]成熟期对甜玉米秸营养价值的影响主要通过对其形态学部位的组成及各形态学部位营养价值的影响来实现。[Objective] The aim was to research the changing situation of straw nutritive value in different morphological fractions with the mature period.[Method] With the Xiangyu Chaotian 1 as the tested material, the composition proportion in different morphological fractions of sweet corn straw of during the different mature period was studied and the nutritive value in different morphological fractions of sweet corn straw during the different mature period was evaluated. [Result] From milk stage to complete ripe stage, the proportion of stem was increased by 37%, but the blade and leaf sheath were decreased by 42% and 46% resp.. The ratio of leaf and stem was decreased from 1.2：1.0 in milk stage to 0.5：1.0 in complete ripe stage. The A value of straw in milk stage was obviously higher than that in complete ripe stage, the D value of straw in milk stage and dough stage straw was obviously higher than that in complete ripe stage.The B value of straw in dough stage was obviously higher than that in milk stage, but its E value was obviously lower than that in milk stage and complete ripe stage, the C value of straw in complete ripe stage was higher than that in milk stage and dough stage. [Conclusion] The effect of mature period on the nutritive value of sweet corn straw was realized through its effects on the composition of morphological fractions and nutritive value in morphological fractions of corn straw.

关 键 词：甜玉米 成熟期 体外发酵 形态学部位 

分 类 号：S513[农业科学—作物学]