微生物发酵甘蔗尾叶及其混合菜粕后营养价值的影响  

Effects of Microbial Fermentation and Mixed Fermentation of Rapeseed Meal on Nutritional Value of Sugarcane Tail Leaf

作　　者：王启芝[1] 周俊华[1] 唐承明 罗鲜青[1] 梁琪妹[1] 周志扬[1] 黄丽霞[1] 黄香[1] 何仁春[1] 黄光云[1] WANG Qi-zhi;ZHOU Jun-hua;TANG Chen-ming;LUO Xian-qing;LIANG Qi- mei;ZHOU Zhi-yang;HUANG Li-xia;HUANG Xiang;HE Ren-Chun;HUANG Guang-yun(Guangxi Institute of Animal Science, Nanning, Guangxi 530001)

机构地区：[1]广西壮族自治区畜牧研究所,南宁530001

出　　处：《中国牛业科学》2021年第3期11-14,共4页China Cattle Science

基　　金：广西科技重点研发计划(桂科AB16380175);广西水产畜牧科技推广计划(桂渔牧科201528020);广西公益性科研院所基本业务费课题(桂牧研科2019-11);南宁市科技重大专项(20182195)。

摘　　要：[目的]为了有效合理地开发甘蔗尾叶在饲料行业中的应用价值,并在生产中推广应用。[方法]本试验以新鲜的甘蔗尾叶和菜粕为原料,进行微生物发酵及菜粕混合发酵对甘蔗尾叶营养价值的影响研究。试验分6个组:对照组、试验Ⅰ组、试验Ⅱ组、试验Ⅲ组、试验IV组、试验V组,每组设3个重复。40 d后测定各组青贮常规营养成分含量和现场感官评定。[结果]结果表明:试验Ⅱ、Ⅲ、IV、V粗蛋白均高于对照组和试验Ⅰ组;试验Ⅱ组、Ⅲ组较对照组分别提高75.04%、153.95%,试验Ⅲ组较试验1组提高95.70%,试验IV组较试验Ⅱ组提高78.65%,试验IV组较试验Ⅲ组提高33.94%;粗纤维、酸性洗涤纤维、中性洗涤纤维Ⅲ组较对照组分别降低12.97%,11.66%,11.49%;生物制剂组的pH值在3.85~3.97,自然发酵组pH值在3.95~4.12。[结论]添加发酵菌剂和不同梯度的菜粕,都不同程度的提高甘蔗尾叶的CP,降低甘蔗尾叶的CF。其中以试验Ⅲ组效果最好,甘蔗尾叶发酵后粗蛋白提高了153.95%,粗纤维降低了12.97%。[Objective]In order to effectively and reasonably develop the application value of sugarcane tail leaf in feed industry and popularize it in production.[Method]The effects of microbial fermentation and mixed fermentation of rapeseed meal on nutritional value of fresh sugarcane tail leaves were studied.The experiment was divided into 6 groups:control croup,test I group,test II group,test III group,test IV group and test V group.After 40 days,the contents of nutrient components in silage and field sensory evaluation were determined.[Result]The test results showed that:The crude protein of group II,group III,group IV and group V were higher than that of group I and control group.Group II and group III were 75.04%and 153.95%higher than that of control group.Group III was 95.70%higher than that of group I,group IV was 78.65%higher than that of group II,and group IV was 33.94%higher than that of group III.The crude fiber,acid detergent fiber and neutral detergent fiber in group III were 12.97%,11.66%and 11.49%lower than those in the control group.The pH value of the biological preparation group was 3.85~3.97,and that of the natural fermentation group was 3.95~4.12.[Conclusion]The CP of sugarcane tail leaf was increased and CF of sugarcane tail leaf was decreased in varying degrees by adding fermentative bacteria and different gradient rapeseed meal.Group III was the best.After fermentation,the crude protein increased by 153.95%and the crude fiber decreased by 12.97%.

关 键 词：甘蔗尾叶 菜粕 米曲霉 植物乳杆菌 枯草芽孢杆菌 酿酒酵母 营养价值 

分 类 号：S823[农业科学—畜牧学]