青贮时间和温度对木薯块根和叶发酵品质及氢氰酸含量的影响  

Effect of ensiling time and temperature on the fermentaion quality and content of hydrocyanic acid in cassava roots and leaves

作　　者：冯巧娟 朱琳[1] 吴安琪 张建国[1] Feng Qiao-juan;Zhu Lin;Wu An-qi;Zhang Jian-guo(South Pratacultural Research Center, South China Agricultural University, Guangzhou 510642, Guangdong, China)

机构地区：[1]华南农业大学南方草业研究中心,广东广州510642

出　　处：《草业科学》2018年第5期1293-1298,共6页Pratacultural Science

基　　金：广东省林业科技创新项目(2016KJCX036)

摘　　要：为更有效地利用木薯(Manihot esculenta)作为饲料,以华南8号木薯为原料,研究了青贮时间(7、14、21、28和56d)和青贮温度(20、30和40℃)对木薯块根和叶发酵品质和氢氰酸(HCN)含量的影响。结果表明,随青贮时间的延长,木薯块根和叶青贮料pH逐渐下降,青贮56d后块根的pH已降至3.73,而叶为4.70;块根的乳酸含量逐渐增加,而叶7d时最高。青贮温度对木薯块根发酵无显著影响(P>0.05),各温度下块根的pH都接近3.70,而30和40℃的叶青贮料比20℃有更多的乳酸和更低的pH。木薯块根和叶中HCN含量都随青贮时间延长而减少,但减少主要发生在青贮前两周。随青贮温度升高,木薯块根和叶中HCN含量都显著下降(P<0.05)。40℃时块根和叶中HCN去除率分别达到55.82%和63.56%。To use cassava as feed effectively,the influence of ensiling time and temperature on the fermentation quality and hydrocyanic acid content in cassava roots and leaves was investigated.The results showed,as the ensiling time prolonged,pH of cassava roots and leaves decreased,and they were 3.73 and 4.70 at 56 d,respectively.Lactic acid content of roots increased with the ensiling time,while that of leaves was the highest at7 d.The ensiling temperature had no significant effects on the fermentation quality of cassava roots（P〉0.05）,and all roots silages had a pH near 3.70,while the leaves in silages at 30 and 40 ℃ had more lactic acid and lower pH than those at 20 ℃.The hydrocyanic acid content in cassava roots and leaves gradually reduced with ensiling time,and such reductions mainly took place in the first two weeks.As the ensiling temperature rose,the HCN content of roots and leaves significantly reduced（P〈0.05）.The detoxification rates of HCN were55.82% and 63.56%for cassava roots and leaves at 40 ℃,respectively.

关 键 词：木薯块根 木薯叶 氢氰酸 青贮 发酵品质 温度 饲料 

分 类 号：S816.53[农业科学—饲料科学]