不同的处理方法对稻草营养价值的影响  

Effects of Different Treatments on Nutritional Value of Rice Straw

作　　者：刘春龙[1] 孙凤俊[1] 李长胜[1] 孙海霞[1] 

机构地区：[1]中国科学院黑龙江农业现代化研究所,黑龙江哈尔滨150040

出　　处：《黄牛杂志》2002年第1期28-29,共2页Journal of Yellow Cattle Science

摘　　要：分别用尿素、秸秆发酵活干菌、复合酶处理稻草 ,并检测处理前后营养成份、降解率、感官评定、适口性等指标变化。结果表明 ,处理后各处理组的 CP(粗蛋白质 )含量分别比对照组提高 1 0 .3% ,1 5 .6%及 1 1 .8% ;CF(粗纤维 )含量分别下降 4.0 % ,1 1 .2 %及 2 1 .8% ,其中活干菌发酵对 CP稻草含量提高较大 ,饲用复合酶处理使 CF含量下降幅度较大。同时 ,对各处理组DM(干物质 )、NDF(中性洗涤纤维 )、ADF(酸性洗涤纤维 )的瘤胃降解率测定发现 ,各处理组DM,NDF及 ADF降解率均有一定提高 ,其中以活干菌发酵处理效果最好 ,其 DM、NDF及ADF降解率分别达 40 .90 %、 33.83%及 34.2 4 %。在感官评定、适口性方面 ,除氨化处理有刺激性气味外 ,其它两处理组具有较浓的酸香味且家畜喜欢采食。Rice straw was treated with urea, complex bacteria and complex enzymes and improving effects , including nutrient compositions, rumen degradation rate, sense parameters and palatability were analyzed. The results showed that three treatment measures all raised the crude protein percentage by 10.3%, 15.6% and 11.8%, and decreased crude fiber content by 4.0%, 11.2% and 21.8% in straw, respectively. Analysis of the rumen degradation rates of dry matter, neutral detergent fiber and acid detergent fiber in rice straw treated with urea, complex bacteria and complex enzymes showed that all treatment had the improvement effects, the complex bacteria treatment was the best and rumen degradation rates reached 40.90%, 33.83% and 34.24%, respectively. Results from sense and palatability evaluations showed that, besides rice straw treated with urea had a strong ammonia flavor, rice straw treated with complex bacteria and complex enzymes had a strong sour and fragrant flavor, animals liked to intake.

关 键 词：稻草 氨化 活干菌 复合酶 营养价值 秸秆处理 

分 类 号：S816.5[农业科学—饲料科学] S816.34[农业科学—畜牧学]