首页|不同收获期与添加剂处理对甜高粱青贮品质及体外消化率的影响

不同收获期与添加剂处理对甜高粱青贮品质及体外消化率的影响

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本试验旨在研究不同收获期与添加剂处理对甜高粱青贮品质及体外消化率的影响.试验以甜高粱为材料,分别在抽穗期、乳熟期和蜡熟期收获,并分别设置对照处理(CK)、布氏乳杆菌处理(LB)、纤维素酶处理(CE)及菌酶联用处理(LB+CE),共12个处理,每个处理3个重复,装填于3 L发酵桶中室温贮藏120 d,测定发酵品质和营养成分含量,并采用主成分分析和隶属函数法综合评价不同收获期与添加剂处理的甜高粱青贮品质.结果表明:收获期与添加剂对甜高粱青贮饲料pH、氨态氮/总氮以及乳酸、乙酸、干物质和中性洗涤纤维含量具有显著交互作用(P＜0.05).与CK相比,CE和LB+CE显著提高抽穗期和乳熟期甜高粱青贮饲料乳酸含量(P＜0.05),LB和LB+CE显著提高各收获期乙酸含量(P＜0.05),不同添加剂处理均显著提高乳熟期可溶性碳水化合物含量(P＜0.05),CE显著降低乳熟期中性洗涤纤维含量(P＜0.05).不同收获期显著影响甜高粱青贮饲料的体外干物质消化率(P＜0.05),在蜡熟期收获进行青贮体外干物质消化率最高.主成分分析和隶属函数分析结果表明,甜高粱各收获期综合得分排名为蜡熟期＞乳熟期＞抽穗期,且在蜡熟期LB+CE隶属函数平均值最高.综上所述,蜡熟期是调制甜高粱青贮饲料的适时收获期,并建议菌酶联用.
Effects of Different Harvest Periods and Additive Treatments on Quality and in Vitro Digestibility of Sweet Sorghum Silage
The aim of this experiment was to study the effects of different harvest periods and additive treat-ments on the quality and in vitro digestibility of sweet sorghum silage.Sweet sorghum was harvested at heading stage,milk stage and dough stage,and a total of 12 treatments were set up,including control treatment(CK),Lactobacillus buchneri treatment(LB),cellulase treatment(CE)and bacterial-enzyme combined treatment(LB+CE)in each harvested stage,with 3 replicates per treatment.The sorghum was packed in a 3 L fermentation barrel and stored at room temperature for 120 days.The fermentation quality and nutrient contents were determined,and the principal component analysis and subordinate function analysis were used to evaluate the quality of sweet sorghum silage at different harvest stages and additive treatments.The results showed that there were significant interactions between harvest period and additive on pH,ammonia nitrogen/total nitrogen and contents of lactic acid,acetic acid,dry matter and neutral detergent fiber of sweet sorghum silage(P＜0.05).Compared with CK,CE and LB+CE significantly increased the lactic acid content of sweet sorghum si-lage at heading stage and milk stage(P＜0.05),LB and LB+CE significantly increased the acetic acid content at each harvest stage(P＜0.05),different additive treatments significantly increased the soluble carbohydrate content at milk stage(P＜0.05),and CE significantly decreased the neutral detergent fiber content at milk stage(P＜0.05).The in vitro dry matter digestibility of sweet sorghum silage was significantly affected by dif-ferent harvest periods(P＜0.05),and the in vitro dry matter digestibility of sweet sorghum silage harvested at dough stage was the highest.The results of principal component analysis and subordinate function analysis showed that the overall score of sweet sorghum was ranked as dough stage＞milk stage＞heading stage,and the subordinate function mean of LB+CE was the highest at dough stage.In conclusion,the dough stage is a timely harvest stage for sweet sorghum silage,and it is suggested that bacteria and enzymes should be used together.[Chinese Journal of Animal Nutrition,2024,36(5):3373-3385]

sweet sorghumsilageharvest periodsadditivesin vitro digestibilitysubordinate function e-valuation

吉方财、李雨嘉、张洪瑞、王一凡、王磊、卓兴良、孙志强、寇启芳、玉柱

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中国农业大学草业科学与技术学院,北京 100193

国家草业技术创新中心(筹),呼和浩特 010070

中国农业大学动物科学技术学院,北京 100193

红寺堡区天源良种羊繁育养殖有限公司,吴忠 751900

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甜高粱 青贮饲料 收获期 添加剂 体外消化率 隶属函数评价

国家重点研发计划"政府间国际科技创新合作"重点专项国家草业技术创新中心(筹)重大创新平台建设专项(2023)&&宁夏回族自治区中央引导地方科技发展专项青海省玉树州杂多县特色养殖业提质增效关键技术集成与示范项目

2022YFE0111000CCPTZX2023B07DL2023108002L2022FRD050292022YFD1602305

2024

10.12418/CJAN2024.289

动物营养学报
中国畜牧兽医学会

动物营养学报

CSTPCD北大核心
影响因子：1.297
ISSN：1006-267X
年,卷(期)：2024.36(5)