利用体外产气法评价玉米秸秆黄贮与甜菜块根组合效应  

Associative effects of corn straw silage with beet root on fermentation by the in vitro gas production method

作　　者：冉生斌 刘建华 RAN Shengbin;LIU Jianhua(Gansu Academy of Agricultural Science,Institute of Economic Crops and Beer Mate Rial,Lanzhou 730070,Gansu,China)

机构地区：[1]甘肃省农业科学院经济作物与啤酒原料研究所,甘肃兰州730070

出　　处：《草业科学》2021年第6期1171-1180,共10页Pratacultural Science

基　　金：甘肃省农业科学院重点研发项目(2019GAAS11);兰州市人才创新创业项目(2019-RC-125)。

摘　　要：为探讨玉米(Zea mays)秸秆黄贮与甜菜(Beta vulgaris)块根的体外发酵组合效应,本研究将玉米秸秆黄贮与甜菜块根以100:0(T_(1))、80:20(T_(2))、60:40(T_(3))、50:50(T_(4))、40:60(T_(5))、20:80(T_(6))、0:100(T_(7))的比例进行组合,利用体外瘤胃发酵技术,分析其养分降解率、发酵参数及总产气量,以评价组合效应的功效。结果表明:1)随着甜菜块根比例的增加,干物质消化率(dry matter degradability,DMD)、中性洗涤纤维消化率(neutral detergent fiber degradability,NDFD)、酸性洗涤纤维消化率(acid detergent fiberdegradability,ADFD)先升高后降低,且组合后的养分降解率均高于单一原料养分降解率。2)随甜菜块根比例的增加,发酵液pH逐渐降低,T_(1)组pH显著高于其他组(P<0.001),T_(3)、T_(6)组NH3-N浓度显著低于其他组(P=0.003)。当甜菜块根比例为40%时,总挥发性脂肪酸(total volatile fatty acids,TVFAs)和各挥发性脂肪酸浓度最高,当甜菜块根比例大于40%时,其浓度又呈现降低趋势,T_(3)、T_(4)、T_(5)组乙酸/丙酸值显著高于其他组(P<0.001)。3)发酵时间对总产气量有显著影响(P<0.001),且时间和处理具有显著互作效应(P=0.006),总产气量随发酵时间的延长逐渐升高,随着甜菜块根比例的增加,呈现先升高后降低趋势。发酵4、8、12 h,T_(3)组总产气量显著高于T_(1)、T_(6)、T_(7)组(P<0.004),发酵24、48 h,T_(4)组总产气量均显著高于T_(6)、T_(7)组(P<0.008)。4)不同比例的单项组合效应值各有差异,但是从综合组合效应值来看,结果为T_(3)>T_(5)>T_(4)>T_(2)>T_(6)。因此,玉米秸秆黄贮与甜菜块根的最优组合为60:40。This study was conducted to analyze the associative effects of corn straw silage(Zea mays)with beet root(Beta vulgaris)on fermentation parameters in vitro.Corn straw silage was combined with beet rootat ratios of 100:0(T_(1)),80:20(T_(2)),60:40(T_(3)),50:50(T_(4)),40:60(T_(5)),20:80(T_(6)),and 0:100(T_(7)).We usedin vitro rumen fermentation technology to analyze the nutrient degradation rate,fermentation parameters,and total gas production,to evaluate the combined effect on rumen fermentation in vitro.The results showed thefollowing:1)as the proportion of beet root increased,DMD(dry matter degradability),NDFD(neutral detergent fiberdegradability),and ADFD(acid detergent fiberdegradability)first increased and then decreased,and the nutrient degradation rate after combination was higher than that of a single raw material;2)as theproportion of beet root increased,the p H decreased gradually,and the p H of the T_(1) group was significantly higher than that of the other groups(P<0.001).The concentration of NH3-N in the T_(3) and T_(6) groups was significantly lower than that in the other groups(P=0.003).When the proportion of beet rootswas 40%,the concentrations of TVFAs(total volatile fatty acids)and each volatile fatty acid were the highest,and when the proportion of beet root was more than 40%,the concentration showed a decreasing trend,and the acetate/propionate values of the T_(3),T_(4),and T_(5) groups were significantly higher than those of other groups(P<0.001);3)fermentation time had a significant effect on total gas production(P<0.001),and the time and treatment had significant interaction effects(P=0.006).As the fermentation time increased,the total gas production increased gradually,and with the increase in the proportion of beet root,it first increased and then decreased.After fermentation for 4,8,and 12 h,the total gas production inthe T_(3) group was significantly higher than that inthe T_(1),T_(6),and T_(7)groups(P<0.004),and after fermentation for 24 and 48 h,the total gas production in group T_(4) wa

关 键 词：秸秆 黄贮 甜菜 体外发酵 消化率 产气 组合效应 

分 类 号：S816[农业科学—饲料科学]