代胜;王飞;董祥;郝俊;

• 1:贵州大学动物科学学院草业科学系

摘要(Abstract)：

本试验旨在探究紫花苜蓿与甜高粱混合比例对发酵全混合日粮(TMR)营养品质及有氧稳定性的影响,进而确定发酵TMR中紫花苜蓿与甜高粱的适宜混合比例。紫花苜蓿与甜高粱按照10∶0(T1组)、7∶3(T2组)、5∶5(T3组)、3∶7(T4组)和0∶10(T5组)混合后,再分别与精料以6∶4混合,制成5种TMR。TMR青贮60 d后开封测定其营养成分含量、发酵品质及有氧暴露0(开封时)、3、6、9、12 d后主要微生物的动态变化。结果显示:1)随着甜高粱比例的增加,发酵TMR中干物质含量逐渐降低,粗蛋白质含量相对增加,其中T2组粗蛋白质含量最高(19.59%),除与T3组差异不显著(P>0.05)外,显著高于其余各组(P<0.05);粗脂肪含量以T5组最低(2.12%);各组中性洗涤纤维含量差异不显著(P>0.05)。2)随着甜高粱比例的增加,发酵TMR中乳酸含量逐渐增加;各组发酵TMR pH均低于4.2,氨氮/全氮均小于10%,均检测到少量的丙酸,未检测到丁酸。3)有氧暴露后,各组发酵TMR中乳酸菌数量随着有氧暴露时间的延长逐渐降低,好氧细菌和酵母菌数量逐渐增加。4)随着甜高粱比例的增加,发酵TMR的能值逐渐降低,T1、T2组发酵TMR提供的能量较其他组高。综合各组TMR青贮后的营养成分含量、发酵品质、有氧稳定性及提供的能量,在贵州地区肉牛育肥生产中推荐发酵TMR中紫花苜蓿与甜高粱的混合比例为7∶3。

关键词(KeyWords)： 紫花苜蓿;甜高粱;TMR青贮;发酵品质;有氧稳定性

Abstract:

Keywords:

基金项目(Foundation): 贵州省科技支撑项目（黔科合支撑[2017]2504-2）;; 贵州省科技重大专项计划（黔科合重大专项字[2016]3002号）;; 贵州省研究生教育创新计划（GZZ2017001）;; 贵州省草地生态畜牧业人才基地项目（RCJD2018-13)

作者(Author): 代胜;王飞;董祥;郝俊;

Email:

DOI:

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