紫花苜蓿与甜高粱混合比例对发酵全混合日粮营养品质及有氧稳定性的影响Effects of Mixing Ratio of Alfalfa and Sweet Sorghum on Nutritional Quality and Aerobic Stability of Total Mixed Ration Silage
代胜;王飞;董祥;郝俊;
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
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;
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DOI:
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