不同调制方式及添加剂处理对山莨菪青贮品质及能量的影响  

Effects of Different Modulation Methods and Additives on The Quality and Energy of Anisodus tanguticus

作　　者：刘奕婷 冯雪莹 耿嘉良 占文源 苑明伟 杨思维 刘雨桐 刘刚[2] 闫利军[2] 吴哲 LIU Yiting;FENG Xueying;GENG Jialiang;ZHAN Wenyaun;YUAN Mingwei;LIU Yutong;LIU Gang;YAN Lijun;YANG Siwei;WU Zhe(College of Grassland Science and Technology,China Agricultural University,Beijing 10093,China;Sichuan Academy of Grassland Science,Sichuan Chengdu 610097,China)

机构地区：[1]中国农业大学草业科学与技术学院,北京100193 [2]四川省草原科学研究院,四川成都610097

出　　处：《中国畜牧杂志》2025年第1期311-316,共6页Chinese Journal of Animal Science

基　　金：国家重点研发计划川西高原优势特色养殖技术集成与示范课题(2022YFD1601604);财政部和农业农村部:国家现代农业产业技术体系(CARS-34);国家重点研发计划“政府间国际科技创新合作”重点专项(2022YFEO111000)。

摘　　要：本试验旨在研究不同调制方式及添加剂处理对山莨菪青贮品质及能量的影响。试验采用刈割后直接青贮及萎蔫后青贮2种方式处理山莨菪茎叶,每种方式设置对照组(CK组)、植物乳杆菌组(LP组)、糖蜜组(T组)、布氏乳杆菌组(LB组)、植物乳杆菌+糖蜜组(LP+T组)、植物乳杆菌+布氏乳杆菌组(LB+LP组),糖蜜的添加量为1%(鲜重),植物乳杆菌、布氏乳杆菌的添加量均为1×10^(6) CFU/g(鲜重),发酵45 d后开袋检测其发酵品质。结果表明:不同调制方式及添加剂处理对山莨菪青贮品质及能量均具有影响;与直接青贮相比,萎蔫处理后山莨菪青贮的pH、氨态氮/总氮值升高(P<0.01);与CK组相比,添加糖蜜能够降低山莨菪青贮pH,并提高山莨菪青贮乳酸含量(P<0.01),且不会显著提高山莨菪青贮中的氨态氮/总氮值(P>0.05)。可见,直接青贮的青贮品质优于萎蔫后青贮;添加1%糖蜜(鲜重)有利于促进山莨菪青贮发酵,混合添加植物乳杆菌+糖蜜、植物乳杆菌+布氏乳杆菌均能够提高山莨菪青贮的消化能、代谢能、维持净能及泌乳净能含量。Anisodus tanguticus(AT)is a native plant in the northwest Sichuan plateau,and the development and utilization of its above-ground parts can provide an important forage supplement for alleviating the shortage of forage supply in the alpine pastureland of northwest Sichuan.In order to evaluate the quality of forage products of different forms of AT,two ways of natural drying and silage were used to treat AT,and two ways of direct silage(S)and wilting treatment(W)were used to treat silage raw materials.Five additive treatment groups were set up under each silage treatment method:Lactobacillus plantarum(LP)group,molasses(T)group,Lactobacillus buchneri(LB)group,Lactobacillus plantarum+molasses(LP+T)group,Lactobacillus plantarum+Lactobacillus buchneri(LB+LP)group and 1 control group(CK)were subjected to silage fermentation.After fermentation for 45 days,the fermentation quality was measured,and the nutritional value of the silage was compared with that of the hay.The results showed that the pH value of direct silage was significantly lower than that of wilting silage(P<0.05).The lactic acid content in T,LP+T and LP+LB treatment groups was significantly higher than that in CK group(P<0.05).The crude protein content in the AT silage was high,but the protein loss after silage was great.Compared with direct silage,the ammonia nitrogen/total nitrogen in CK and T groups after wilting treatment was significantly increased(P<0.05).The crude protein,digestible energy,metabolizable energy,net maintenance energy and net lactation energy of hay were significantly lower than those of silage(P<0.01).In summary,compared with hay,AT silage has higher nutritional value and energy content.Under the experimental conditions,the effect of direct silage and adding 1%fresh weight molasses is better.

关 键 词：山莨菪 青贮 萎蔫处理 乳酸菌 

分 类 号：S816[农业科学—饲料科学]