微贮和氨化处理对西藏主要农作物秸秆饲用品质的影响  

Effects of micro-organism and ammonia treatment on forage quality of main crop straws in tibet

作　　者：周娟娟 吴丹 刘洋 温东旭 李斌 金涛[1] ZHOU Juanjuan;WU Dan;LIU Yang;WEN Dongxu;LI Bin;JIN Tao(State Key Laboratory of Hulless Barley and Yak Germplasm Resources and Genetic Improvement,Lhasa,Xizang 850009,China;Institute of Animal Husbandry and Veterinary,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa,Xizang 850009,China;Institute of Pratacultural Science,Tibet Academy of Agriculture and Animal Husandry Science,Lhasa,Xizang 850009,China)

机构地区：[1]省部共建青稞和牦牛种质资源与遗传改良国家重点实验室,西藏拉萨850009 [2]西藏自治区农牧科学院畜牧兽医研究所,西藏拉萨850009 [3]西藏自治区农牧科学院草业科学研究所,西藏拉萨850009

出　　处：《中国饲料》2023年第8期126-129,共4页China Feed

基　　金：西藏农作物秸秆综合利用技术集成与示范(XZ201901NB07);良种奶牛高效养殖关键技术集成与示范(QYXTZX-LS2021-01)。

摘　　要：文章旨在探究微贮和氨化处理对西藏主要农作物秸秆饲用品质的影响。试验通过选取effective microorganisms(EM)菌种、秸秆发酵剂,益加益秸秆发酵剂、微贮秸秆发酵剂和2%、4%、8%尿素梯度分别对青稞、油菜秸秆进行处理,并设置无处理对照组,比较不同处理下对微贮秸秆的营养成分、发酵品质的影响。结果表明,青稞秸秆添加秸秆发酵剂和益加益秸秆发酵剂显著降低了中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)含量(P<0.05),粗脂肪(EE)含量显著提高(P<0.05)。秸秆发酵剂组pH显著低于对照组和EM菌种组(P<0.05),青稞秸秆添加菌剂组的乳酸、乙酸和丙酸含量显著高于对照组(P<0.05)。添加4%和8%尿素组感官评分较对照组和2%尿素添加组提高;4%和8%尿素添加组pH显著高于对照组(P<0.05);油菜秸秆4%和8%尿素添加组粗蛋白质(CP)含量显著高于对照组(P<0.05),青稞秸秆CP含量随尿素添加量的增加显著提高(P<0.05)。结论:在本试验条件下,添加秸秆发酵剂和益加益秸秆发酵剂降低了青稞秸秆pH、NDF和ADF,提高了乳酸、乙酸和丙酸的含量,微贮秸秆的发酵品质和饲用价值均得到改善。微贮秸秆添加EM菌种发酵后,pH偏高,发酵秸秆的营养成分未得到改善,表明本次试验中EM处理秸秆的发酵质量不理想。油菜和青稞秸秆建议添加4%尿素进行氨化处理,能改善油菜和青稞秸秆的饲用品质。The experiment was conducted to investigate the effects of microstorage and ammoniation treatment on forage quality of main crop straw in Tibet.The experiment selected effective microorganisms(EM)strain,straw fermentation agent,Yijiayi straw fermentation agent and adding 2%,4%,8%urea gradient to treat barley and rapeseed straw,respectively,the effects of different treatments on nutrient composition and fermentation quality of straw were compared.The results of the micro-organism experiment showed that the hulless barley straw added with straw starter group and Yijiayi straw starter group significantly reduced the content of NDF and ADF(P<0.05),and significantly increased the content of EE(P<0.05).The pH of the straw starter group was significantly lower than the control(P<0.05).The content of lactic acid,acetic acid and propionic acid in barley straw supplemented with bacteria was significantly higher than that in the control group(P<0.05).The results of the ammoniation experiment showed that the sensory scores of the straw ammoniated treatment group with 4%and 8%urea added were better than those of the control group and the 2%urea addition group;the pH value of the 4%and 8%urea addition group was significantly higher than that of the control group(P<0.05);The CP content of rape straw 4%and 8%urea addition groups was significantly higher than that of the control group(P<0.05),and the CP content of barley straw increased significantly with the increase of urea addition(P<0.05).Under the experimental conditions,adding straw starter and Yijiayi straw starter reduced the pH of barley straw,the content of NDF and ADF,and increased the content of lactic acid,acetic acid and propionic acid.The fermentation quality and feed value of stored straws have been improved.Conclusion,after straws are fermented with EM strains,the pH is high,and the nutrient content of the fermented straws has not been improved,indicating that the fermentation quality of EM treated straws in this experiment is not ideal.The sensory quality score

关 键 词：微贮 秸秆发酵剂 发酵品质 氨化 

分 类 号：S816.53[农业科学—饲料科学]