中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 组合添加剂对全株玉米青贮发酵特性及营养品质的影响 饲料研究 2019 (9) 45-51
Position: Home > Articles > Effect of combination additive for fermentation characteristics and nutritional quality of whole corn silage Feed Research 2019 (9) 45-51

组合添加剂对全株玉米青贮发酵特性及营养品质的影响

作  者：
卢冬亚;田雨佳;马占霞;袁文焕;贾春涛;张学炜
单  位：
天津农学院动物科学与动物医学学院天津市农业动物繁育与健康养殖重点实验室
关键词：
全株玉米青贮;青贮宝;丙酸钙;孜然精油;发酵特性;营养品质
摘  要：
试验旨在探究青贮宝(乳酸菌粉,A)、丙酸钙(B)和孜然精油(C)3种不同类型的青贮添加剂组合对全株玉米青贮发酵特性和营养品质的影响。试验结果表明,以青贮宝、丙酸钙和孜然精油为主效应分析,青贮宝(A)对全株玉米青贮乙酸含量有显著影响(P<0.05)。青贮宝(A)对全株玉米青贮ADF的含量有极显著影响(P<0.01),A_2水平下各组ADF含量平均值高于A_1各组。丙酸钙(B)对全株玉米青贮丙酸的含量有极显著影响(P<0.01)。B_2水平下各组丙酸含量平均高于B_1水平的各组。孜然精油(C)对全株玉米青贮发酵品质没有显著影响(P>0.05),对NDF含量有显著影响(P<0.05),C_2水平下各组NDF含量平均值低于C_1水平下的各组。从交互作用分析,添加剂A、B在淀粉含量上交互作用显著(P<0.05),添加剂A、B在ADF含量上交互作用极显著(P<0.01);添加剂A、C在ADL含量上交互作用极显著(P<0.01);添加剂B、C在蛋白含量上交互作用显著(P<0.05)。从影响全株玉米青贮发酵特性综合因素分析可知,组合A_2B_2C_2优于其他添加剂组合及对照组。从影响全株玉米青贮营养品质的综合因素可知,添加剂组A_2B_2C_1组营养品质高于其他添加剂组和对照组。A、B、C 3种添加剂适当组合能够有效改善全株玉米青贮发酵特性,提升营养品质。
译  名：
Effect of combination additive for fermentation characteristics and nutritional quality of whole corn silage
作  者：
LU Dong-ya;TIAN Yu-jia;MA Zhan-xia;
关键词：
whole corn silage;;silage additive;;calcium propionate;;cumin essential oil;;fermentation characteristics;;nutritional quality
摘  要：
The paper was conducted to investigate the effect of silage additives(Lactobacillus powder, A), calcium propionate(B) and cumin essential oil(C) on the fermentation characteristics and nutritional quality of whole corn silage. The results showed that silage additive(A) had a significant effect on the acetic acid content of the whole corn silage(P<0.05). A had an extremely significant effect on the ADF content of whole maize silage(P<0.01), and average ADF content of each group at the level of A_2 was higher than that of each group at the level of A_1. Calcium propionate(B) had an extremely significant effect on the content of propionic acid in silage of whole corn(P<0.01). The propionic acid content of each group at B_2 level was higher than that of each group at B_1 level on average. Cumin essential oil(C) had no significanteffect on the fermentation quality of corn silage(P>0.05), but had significant effect on the content of NDF(P<0.05).The average value of NDF content in each group at C_2 level was lower than that at C_1 level. The interaction of additive A and B had significant interaction on starch content(P<0.05), A and B had extremely significant interaction on ADF content(P<0.01). The interaction of additives A and C on the content of ADL was extremely significant(P<0.01). The interaction effect of additive B and C on protein content was significant(P<0.05). Thus, it can be known that the combination of A_2 B_2 C_2 is superior to other additive combinations and control group. The nutritional quality of A_2 B_2 C_1 group in the additive group was higher than that of any other additive groups and control groups. In conclusion, the proper combination of additives A, B and C can effectively improve the fermentation characteristics and nutritional quality of whole plant corn silage.

相似文章

导出引用
计量
文章访问数: 11
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46