不同微贮处理对西藏地区小麦秸秆饲用品质的影响  

Impact of Various Micro-storage Treatments on the Forage Quality of Wheat Straw in Tibet

作　　者：吴丹 益西多吉 平措云旦 扎琼 王洪壮 WU dan;Yixiduoji;Pingcuoyundan;Zaqiong;WANG Hongzhuang(State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement,Tibet Lhasa,850009,China;Institure of Animal and Veterinary,Tibet Academy of Agricultural and Animal Husbandry Sciences,Tibet Lhasa 850009,China;Department of Science and Technology of Tibet Autonomous Region,Tibet Lhasa 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]西藏自治区科学技术厅,西藏拉萨850000

出　　处：《西藏农业科技》2023年第2期13-16,共4页Tibet Journal of Agricultural Sciences

基　　金：西藏农作物秸秆综合利用技术集成与示范(XZ201901NB07)。

摘　　要：本研究选取3种秸秆发酵剂,探究不同微贮处理对西藏主要农作物小麦秸秆的饲用品质影响。共分为4组,分别为对照组、添加effective microorganisms(EM)菌种组、添加秸秆发酵剂组、添加益加益秸秆发酵剂组。小麦秸秆添加3种菌剂发酵后感官评分均提高;小麦秸秆添加秸秆发酵剂和益加益秸秆发酵剂发酵后,与对照组相比均显著降低了NDF和ADF含量(p<0.05),EE含量均显著提高(p<0.05)。秸秆发酵剂组pH值显著低于对照组和EM菌种组(p<0.05),小麦秸秆添加菌剂发酵后,乳酸、乙酸和丙酸含量均显著高于对照组(p<0.05)。在本试验条件下,添加秸秆发酵剂和益加益秸秆发酵剂与对照组比,降低了小麦秸秆pH值、NDF和ADF,提高了乳酸、乙酸、丙酸和EE含量,小麦秸秆的发酵品质和饲用价值均得到显著改善。添加EM菌种组与对照组相比,pH值偏高,发酵后小麦秸秆的营养成分未得到显著改善,但发酵后显著提高了乳酸、乙酸和丙酸的含量。In this study,three straw fermenters were selected to investigate the effect of different micro-storage treatments on the forage quality of major crop wheat straw in Tibet.There were four groups:the control group,the group with adding effective microorganisms(EM)strains,the group with adding straw fermenters,and the group with adding Yijiayi straw fermenters.The sensory scores of wheat straw was improved after fermentation with all three bacterial agents.Compared to the control group,the NDF and ADF contents were significantly reduced(p<0.05)and the EE content was significantly increased(p<0.05)in both wheat straw fermented with straw fermentative agent and Yikayi straw fermentative agent.The pH of the straw fermenters group was significantly lower than the control group and EM strain group(p<0.05),and the lactic acid,acetic acid,and propionic acid contents of wheat straw were significantly higher than the control group after fermentation with the addition of bacterial agents(p<0.05).Under the experiment conditions,adding straw fermenters and Yikayi straw fermenters lowered the pH,NDF,and ADF of wheat straw,increased the content of lactic acid,acetic acid,propionic acid,and EE,significantly improved fermentation quality and feeding value of wheat straw,compared with the control group.The group with adding the EM strain had a high pH compared with the control group,and the nutrient content of wheat straw was not significantly improved after fermentation,but the content of lactic acid,acetic acid,and propionic acid was significantly increased after fermentation.

关 键 词：微贮 秸秆发酵剂 发酵品质 

分 类 号：S512.1[农业科学—作物学]