不同青贮时间和不同处理方式对大蒜秸秆营养品质与发酵品质的影响  

Effects of Different Silage Time and Treatment Methods on Nutritional Quality and Fermentation Quality of Garlic Straw Silage

作　　者：张婷 渠珂 张新珍 李坤正 楚惠民 ZHANG Ting;QU Ke;ZHANG Xinzhen;LI Kunzheng;CHU Huimin(Jining Animal Disease Prevention and Control Center,Shandong Jining 272000,China;Jiaxiang County Livestockand Veterinary Development Center,Shandong Jining 272400,China;Shandong Jining Nanyang Lake Farm Limited Company,Shandong Jining 272000,China;Jining Academy of Agricultural Sciences,Shandong Jining 272031,China)

机构地区：[1]济宁市动物疫病预防控制中心,山东济宁272000 [2]嘉祥县畜牧兽医事业发展中心,山东济宁272400 [3]山东济宁南阳湖农场有限公司,山东济宁272000 [4]济宁市农业科学研究院,山东济宁272031

出　　处：《饲料工业》2025年第7期124-129,共6页Feed Industry

基　　金：山东省羊产业技术体系项目[SDAIT-10-12]。

摘　　要：试验旨在探究不同青贮时间和不同处理方式对大蒜秸秆的感官评定、营养品质和发酵品质的影响。试验随机分为铡短不加菌(A组)、铡短加菌(B组)、铡短加红糖(C组)、铡短加糖蜜(D组)、铡短加菌和红糖(E组)、整株加菌(F组)、整株不加菌(G组)共7组。在青贮3、6、9周时,用五点取样法和四分缩样法进行感官评定、营养品质和发酵品质的采样检测。结果显示:①感官评定,A、F、G组为“中等”,C、D组为“尚好”,B、E组为“优良”。②营养品质,在青贮3、6、9周时,E组粗蛋白、粗脂肪含量高于其余各组,粗纤维、酸性洗涤纤维含量低于其余各组。③发酵品质,在青贮6周和9周时,B、C、D、E组pH均低于4.2,E组氨态氮低于其余各组、乳酸和乙酸含量高于其余各组。研究表明,青贮大蒜秸秆营养品质和发酵品质关联分析结果与感官评定结果趋势一致,B组需9周发酵成熟,E组因添加红糖加速发酵进程,6周基本发酵成熟,在生产实际中即可饲用,总体来看,铡短加菌和红糖青贮大蒜秸秆效果最优。The aim of this experiment was to investigate the effects of different silage time and different treatment methods on sensory evaluation,nutritional quality and fermentation quality of garlic straw.The experiment was randomly divided into 7 groups with short and no bacteria(group A),short and no bacteria(group B),short and brown sugar(group C),short and molasses(group D),short and brown sugar(group E),whole strain and bacteria(group F),whole strain and no bacteria(group G).At 3,6 and 9 weeks of silage,the sensory evaluation,nutritional quality and fermentation quality were tested by five-point sampling and four-point reduction sampling.The results showed that:①sensory evaluation of groups A,F and G were"medium",groups C and D were"fair",and groups B and E were"excellent".②About nutritional quality,at 3,6 and 9 weeks of silage,the contents of CP and EE in group E were higher than those in other groups,while the contents of CF,NDF and ADF were lower than those in other groups.③About fermentation quality,at 6 and 9 weeks of silage,the pH of groups B,C,D and E were all lower than 4.2,and the contents of ammonia-nitrogen,lactic acid and acetic acid in group E were better than those in other groups.The indicates show that the correlation analysis results of nutrient quality and fermentation quality of silage garlic straw are consistent with the trend of sensory evaluation results.Group B need 9 weeks for fermentation and group E could be feed in actual production because of the addition of brown sugar to accelerate the fermentation process and the basic fermentation maturity of 6 weeks.Overall,the effect of guilloff and brown sugar silage garlic straw is the best.

关 键 词：大蒜秸秆 青贮饲料 感官评定 营养品质 发酵品质 

分 类 号：S816.32[农业科学—饲料科学]