不同收获期燕麦青贮品质分析  

Study on the Quality of Oat Silage in Different Harvest Periods

作　　者：宋磊 王彦超 张凡凡[1] 王旭哲[1] 张建 马春晖[1] SONG Lei;WANG Yanchao;ZHANG Fanfan;WANG Xuzhe;ZHANG Jian;MA Chunhui(College of Animal Science and Technology, Shihezi University, Shihezi Xinjiang 832000, China;School of Food science and Technology Shihezi University, Shihezi Xinjiang 832000, China)

机构地区：[1]石河子大学动物科技学院,新疆石河子832000 [2]石河子大学食品学院,新疆石河子832000

出　　处：《新疆农业科学》2021年第10期1938-1946,共9页Xinjiang Agricultural Sciences

基　　金：国家牧草产业技术体系(CARS-34)。

摘　　要：【目的】筛选适宜新疆石河子地区种植的优质青贮燕麦品种及其最佳收获期,5个燕麦品种的营养品质及青贮发酵品质。【方法】分析鲜草的各项指标并青贮,60 d开袋测定其各项指标。【结果】对比2收获期燕麦原料品质,乳熟期YF、DM和WSC均显著高于抽穗期(P<0.05),CP显著低于抽穗期(P<0.05);NDF和ADF除青引1号NDF无显著差异外,其余品种均存在显著差异(P<0.05),其中青引1号、陇燕2号和陇燕3号2收获期pH值存在显著差异的(P<0.05);领袖、陇燕3号和魅力2个收获期LA存在显著差异(P<0.05);NH_(3)-N/TN均存在显著差异(P<0.05)。对比2个收获期燕麦青贮品质,乳熟期DM显著高于抽穗期(P<0.05);抽穗期NDF、ADF及CP均显著高于乳熟期(P<0.05)。经60 d青贮发酵,供试燕麦的DM、NDF、ADF及WSC均显著下降(P<0.05),CP显著上升(P<0.05),pH显著下降(P<0.05);LA、AA、PA显著上升(P<0.05)。【结论】各品种燕麦青贮品质乳熟期均优于抽穗期;5个品种中领袖(Souris)综合评价最高;以乳熟期收获为燕麦青贮生产的主要方式。【Objective】To select the best silage oat varieties suitable for planting and the best harvest time in Shihezi area by studying the nutritional quality and silage fermentation quality of five oat varieties(Souris,Qingyin 1,Longyan 2,Longyan 3 and charm)at two cutting stages(heading stage and milk stage)in experimental forage site of Shihezi University in Xinjiang.【Methods】Five oat varieties were mowed at heading stage and milk stage.After analyzing the indexes of fresh grass,the bags were opened after 60 days of silage at room temperature.【Results】The contents of YF,DM and WSC in milk stage were significantly higher than those at heading stage(P<0.05),and CP content was significantly lower than that at the heading stage(P<0.05).There were significant differences in NDF and ADF contents in all cultivars except for NDF content of Qingyin No.1(P<0.05).The pH value of Qingyin 1,Longyan 2 and Longyan 3 were significantly different in two harvest periods(P<0.05).Meanwhile,there were significant differences in the content of LA in Souris,Longyan 3 and Charm period(P<0.05),and there were significant differences in NH_(3)-N content(P<0.05).The DM content at milk stage was significantly higher than that at the heading stage(P<0.05),and the contents of NDF,ADF and CP at the heading stage were significantly higher than those at milk stage(P<0.05).After 60 days of silage fermentation,the contents of DM,NDF,ADF and WSC decreased significantly(P<0.05),CP content increased significantly(P<0.05),pH value decreased significantly(P<0.05),and LA,AA,PA contents increased significantly(P<0.05).【Conclusion】In this study,the quality of all kinds of oat silage at milk stage was better than that at the heading stage.Among the five varieties,the fresh grass yield,nutritional quality and silage quality of Souris were the best whether harvested at the heading stage or milk stage,so it is strongly suggested that planting this variety at milk stage was the main mode of local oat silage production.

关 键 词：燕麦 营养品质 发酵品质 生育期 

分 类 号：S541.9[农业科学—作物学]