不同发酵剂对木薯茎叶青贮品质的影响  

Effects of different starter cultures on quality of cassava stems and leaves silage

作　　者：姜太玲 严炜[1] 宋记明[1] 刘彦培 沈正松 张林辉[1] 李月仙[1] 刘光华[3] JIANG Tai-ling;YAN Wei;SONG Ji-ming;LIU Yan-pei;SHEN Zheng-song;ZHANG Lin-hui;LI Yue-xian;LIU Guang-hua

机构地区：[1]云南省农业科学院热带亚热带经济作物研究所,云南保山678000 [2]云南省草地动物科学研究院,云南昆明650212 [3]云南省农业科学院国际农业研究所,云南昆明650205

出　　处：《饲料研究》2024年第5期94-98,共5页Feed Research

基　　金：国家木薯产业技术体系保山综合试验站(项目编号:CARS-11-YNLGH);云南省重大科技专项(生物医药)资助项目(项目编号:202002AA100007)。

摘　　要：试验探究了不同发酵剂对木薯茎叶青贮品质的影响。试验分为对照组(CK组)和3个处理组(A组、B组、C组)。CK组中不添加任何发酵剂,3个处理组在木薯茎叶原料中分别添加0.02%的发酵剂A、发酵剂B、发酵剂C,每组3个重复,发酵90 d后取样分析。结果表明,各处理组的干物质、Ca、P含量与CK组无明显变化;C组粗蛋白、粗脂肪、粗灰分含量均最高,分别较CK组升高8.06%、17.84%、2.01%;A组木质素含量最低,较CK组降低14.43%;C组中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)、可溶性碳水化合物(WSC)含量均最低,分别较CK组降低11.40%、16.62%、14.96%。各处理组的所有饲喂价值指标均高于CK组,C组的所有饲喂价值指标均最高。B组pH值、氨态氮、丁酸和氨态氮/总氮的数值均最低,较CK组分别降低8.88%、20.90%、99.48%和26.82%;C组乳酸含量最高,较CK组升高26.03%;A组乙酸含量最低,较CK组降低5.85%。对发酵品质进行综合评分可知,各处理组得分均高于CK组。利用平均隶属函数值对木薯茎叶青贮品质进行综合比较,B组的青贮品质最佳。研究表明,添加微生物发酵剂在一定程度上能够改善木薯茎叶的青贮品质。The effects of different starter cultures on the quality of cassava stems and leaves silage were studied.The experiment was divided into control group(CK group) and three treatment groups(A group,B group,and C group).No starter was added in CK group,and 0.02% starter culture A,starter culture B,and starter culture C were added to the raw materials of cassava stems and leaves in three treatment groups,with three replicates in each group.Samples were collected and analyzed after 90 days of fermentation.The results showed that the contents of dry matter,Ca,and P in each treatment group had no obvious change with those in CK group.The contentrations of crude protein,crude fat,and crude ash in the C group were the highest,which were 8.06%,17.84%,and 2.01% higher than those in the CK group.The lignin content in the A group was the lowest,which was 14.43% lower than that in the CK group.The contentrations of neutral detergent fiber(NDF),acid detergent fiber(ADF),and soluble carbohydrate(WSC) in the C group were the lowest,which were 11.40%,16.62%,and 14.96% lower than those in the CK group,respectively.All feeding value indexes of each treatment group were higher than those of CK group,and all the feeding value indexes of C group were the highest.The values of pH,ammonia nitrogen,butyric acid,and ammonia nitrogen/total nitrogen in the B group were the lowest,which were 8.88%,20.90%,99.48%,and 26.82% lower than those in the CK group,respectively.The lactic acid content in the C group was the highest,which was 26.03% higher than that in the CK group.The content of acetic acid in the A group was the lowest,which was 5.85% lower than that in the CK group.According to the comprehensive score of fermentation quality,the scores of each treatment group were higher than those of the CK group.The quality of cassava stalk and leaf silage was compared by average membership function value,and the quality of the B group was the best.The results showed that adding microbial starter culture could improve the silage quality of cassava s

关 键 词：木薯茎叶 发酵剂 青贮品质 营养成分 

分 类 号：S816.6[农业科学—饲料科学]