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作 者:于苏甫.热西提 艾尼瓦尔.艾山[1] 张想峰[1] 米热古丽.伊马木
机构地区:[1]新疆农业大学动物营养实验室,乌鲁木齐830052
出 处:《新疆农业大学学报》2009年第3期49-53,共5页Journal of Xinjiang Agricultural University
基 金:新疆维吾尔自治区重大专项(200731134);国家科技支撑计划项目(2006BAD04A11-06);农业部奶牛产业技术体系项目
摘 要:对不同混合比例(即番茄渣∶玉米秸分别为45∶55,60∶40,70∶30,85∶15,其水分含量为40%,50%,60%,70%)及时间(0,30,45,60 d)对番茄渣与玉米秸混合青贮发酵品质和营养成分的影响进行研究。结果表明,不同的混合比例和不同的发酵时间对混合青贮的品质有显著影响。感官评定中发酵30 d和45 d的明显优于60 d;混合比例60∶40和70∶30的优于45∶55和85∶15。pH值随发酵时间延长逐渐降低。氨态氮(NH3-N)含量是发酵0 d<45 d<30 d<60 d;混合比例45∶55和70∶30的优于60∶40和85∶15。粗蛋白质(CP)和酸性洗涤纤维(ADF)含量随发酵时间延长而增高,到发酵60 d时CP含量开始下降,同时中性洗涤纤维(NDF)含量也逐渐下降。随着混合比例的增加,CP含量逐渐增高,NDF含量依次下降,混合比例60∶40和70∶30的优于45∶55和85∶15。总之,混合比例为60∶40和70∶30以及发酵时间45 d的青贮效果最好。This research was carried out to evaluate the fermentation quality and nutrition value of mixed silage of tomato pomace and corn straw which were mixed at different ratio(ie, tomato pomace : corn straw 45 : 55,60 : 40,70 : 30,85 : 15 respectively,moisture content of 40%,50%,60%,70%) and different fermenting period (0,30,45,60 d). The results showed that there was significant effects of the different ratio and fermentation period on the silage quality. The sensory evaluation on the fermentation of 30 d and 45 d was better than that of 60 d. The silage quality of mixed ratio at 60 : 40 and 70 : 30 was better than that of mixed ratio at 45 : 55 and 85 : 15. pH value decreased as the fermentation time prolonged. The ammonia nitrogen contents was 0d 〈45d 〈30d 〈60d. the ammonia nitrogen contents of the mixed ratio at 45 : 55 and 70 : 30 was better than that at 60 : 40 and 85 : 15. The crude protein (CP) and the acid detergent fiber (ADF) contents increased as fermentation time prolonged,but after 60 d both the crude protein and the neutral detergent fiber(NDF) contents began to fall down. The CP content increased as the mixed ratio increased,and the ADF content was decreased in turn,and the CP and the NDF contents of mixed ratio at 60 : 40 and 70 : 30 were better than that 45 : 55 and 85 : 15. In brief, the silage with the mixed ratio of 60 : 40 and 70: 30 and the fermentation time of 45 d was the best.
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