青贮玉米秸秆营养成分和发酵品质的检测技术研究  

Research on the detection technology of nutrient composition and fermentation quality of silage corn straw

作　　者：侯金丽[1] HOU Jinli(Henan Industry and Trade Vocational College,Zhengzhou,Henan Province 451191,China)

机构地区：[1]河南工业贸易职业学院,河南郑州451191

出　　处：《中国饲料》2024年第12期61-64,共4页China Feed

摘　　要：青贮玉米秸秆的营养成分和发酵品质与反刍动物的生长性能和饲养经济效益息息相关,通常以这两项指标的检测结果作为质量标准。在微生物作用下,玉米秸秆中的糖分转化为有机酸,在提高适口性、改善饲用价值的同时也容易出现发霉变质的问题。但当下比较常用的检测方法存在一定局限性,如感官评价主观性强,难以量化分析,实验室检测方法复杂,程序繁琐,难以满足现代畜牧业的实际需求。所以需要加强对检测技术的研究,力求兼顾快速、准确、易于推广的要求,切实保证青贮玉米秸秆的质量安全,助力畜牧业的高质量发展。The nutritional composition and fermentation quality of silage corn straw are closely related to the growth performance and economic benefits of ruminants.The detection results of these two indicators are usually used as quality standards.Under the action of microorganisms,the sugar in corn straw is converted into organic acids,which not only improves palatability and feed value,but also easily leads to mold and spoilage problems.However,the commonly used detection methods currently have certain limitations,such as strong subjectivity in sensory evaluation,difficulty in quantitative analysis,complex laboratory testing methods,cumbersome procedures,and difficulty in meeting the actual needs of modern animal husbandry.Therefore,it is necessary to strengthen the research on detection technology,strive to balance the requirements of speed,accuracy,and easy promotion,effectively ensure the quality and safety of silage corn straw,and help the high-quality development of animal husbandry.

关 键 词：青贮玉米秸秆 感官评价 实验室检测 营养成分 发酵品质 

分 类 号：S816.17[农业科学—饲料科学]