不同含水率对奶牛TMR发酵过程中饲料品质的影响  

Effect of Different Moisture Content on Feed Quailty During Fermentation of TMR Which Fed Dairy Cows

作　　者：徐晓明[1] 黄克和[1] 徐国忠 张克春 

机构地区：[1]南京农业大学动物医学院,南京210095 [2]上海市奶牛研究所,上海200436

出　　处：《上海交通大学学报（农业科学版）》2011年第1期81-87,共7页Journal of Shanghai Jiaotong University(Agricultural Science)

基　　金：科技部十一五支撑计划项目奶业专项(2006BAD04A14)

摘　　要：试验研究不同含水率(40%、45%、50%、55%和60%)奶牛TMR发酵过程中饲料品质的动态变化。试验将不同含水率(40%、45%、50%、55%和60%)TMR装入发酵袋(28 cm×42cm)内抽真空后保存室内,第0d、第2d、第4d、第8d、第16d、第32d和第70d开袋后进行感官评定、营养物质含量和发酵指标的测定。结果表明,5个处理组的FTMR发酵到70 d均没有出现发霉的现象;不同含水率对FTMR常规营养成分的影响差异较小(P>0.05);在发酵过程中,40%处理组pH值最高;60%处理组NH3-N(%TN)最高;在发酵天数小于16 d时,所有含水率FTMR基本检出丁酸;45%、50%和55%处理组只有发酵第70d时NH3-N(%TN)较高。综合感官、常规营养指标、发酵指标可以得出,FTMR较为适宜的含水率为45%、50%和55%,并且较为适宜的发酵天数应大于16 d,而小于70 d。This experiment was conducted to study the nutrition content change of different moisture content（40%,45%,50%,55% and 60%） of TMR during fermentation.Moisture content of TMR was adjusted to 40%,45%,50%,55% and 60%,respectively.FTMR were put into the fermentation bags（28 cm × 42 cm） and stored at the room after been vacuumed.After 0,2,4,8,16,32 and 70 days of fermentation,sensory evaluation was carried out,nutrient contents and fermentation qualities were determined.The results showed that the sensory characters were well kept during the first 70 days of fermentation.40% of the treatment groups had the highest pH value,60% of treatment group had the highest NH3-N（%TN）value.Only at the first 70 days of fermentation,45%,50% and 55% treatment groups were higher NH3-N（% TN） value.When the fermentation was less than 16 days,all the FTMR samples were detected acid.45%,50% and 55% of moisture content is more appropriate moisture content,and fermentation days is less than 70 days and more than 16 days of fermentation for the more appropriate number of days,from the aspects of sensory evaluation,nutrient contents and fermentation qualities.

关 键 词：发酵全混合日粮 含水率 感官评定 常规营养指标 发酵指标 发酵天数 

分 类 号：S816.32[农业科学—饲料科学]