草业学报Issue(6)：95-102,8.DOI:10.11686/cyxb20140612
西藏不同饲草全混合日粮发酵品质和有氧稳定性的研究
Fermentation and aerobic stability of mixed ration forages in Tibet
摘要
Abstract
The objective of this study was to identify opportunities to improve the utilization of crop straw and forage resources in Tibet.The experiment was based on the total mixed ration (TMR)typically used in local dairy systems,comprising whole-crop corn and barley straw (TMR-1 ),comparing substitutes for whole-crop corn;alfalfa (TMR-2),whole-crop oat (TMR-3)or wheat straw (TMR-4)at different ratios.After 45 d fer-mentation,pH values of TMR-2,TMR-3 and TMR-4 treatments were significantly (P <0.05 )higher than that of TMR-1,while corresponding lactic acid contents were lower.Propionic acid and butyric acid were very low in all treatments except TMR-1 and ammonia nitrogen/total nitrogen was <100 g/kg TN,indicating that fermentation was good in all treatments.Water-soluble carbohydrate content in all treatments was significantly lower (P <0.05)after 45 d of fermentation.The dry matter content of all treatments except TMR-1 remained constant,while crude protein,neutral detergent fiber,acid detergent fiber and ether extract increased in all treatments.The crude protein content of TMR-2 and TMR-3 were above 15%,sufficient for dairy production. During aerobic exposure,lactic acid,acetic acid and water-soluble carbohydrate content of all treatments de-clined.Propionate and butyrate content initially increased after three days of aerobic exposure and then gradual-ly decreased in all treatments.After 9 d of aerobic exposure,the pH increased but the increase was minimal in TMR-3,indicating good aerobic stability.It was concluded that TMR-3 group could be used to produce TMR in Tibet.关键词
发酵 TMR/发酵品质/营养品质/有氧稳定性Key words
fermentation TMR/fermentation quality/nutritional quality/aerobic stability分类
农业科技引用本文复制引用
王勇,原现军,郭刚,闻爱友,王坚,肖慎华,余成群,巴桑,邵涛..西藏不同饲草全混合日粮发酵品质和有氧稳定性的研究[J].草业学报,2014,(6):95-102,8.基金项目
国家科技支撑计划（2011BAC09B03），中国科学院西藏区域创新平台建设项目（XZ20093ZD）资助。 （）
