家畜生态学报2017，Vol.38Issue(4)：33-37,5.
EM发酵对麦秸饲料pH及营养价值的影响
Effect of EM Fermented Wheat Straw Feed on pH and Nutritional Value
摘要
Abstract
The experiment is aiming to reveal the impact mechanism of EM fermentation of wheat straw on production performance of Han sheep,and provide a methodological guidance for the scientific and rational use of EM.The study used conventional way to compare the sensory evaluation indicators,material loss rate,pH and regular nutrition components of EM fermentation group (experimental group) and water-replacing-EM fermentation group (control group).The results showed:(1) 6d after fermentation,the sensory evaluation of both groups didn't change a lot.(2) With the extension of fermentation days,the material loss of the two groups showed a gradually increasing trend,but the material loss at 2d in the control group was significantly higher than the experimental group;(3) Before 6d,pH of feed decreased gradually with the fermentation days extending,and which of the experimental group was lower than the control group;(4) Crude protein content of the experimental group improved by 0.53％ (P＞0.05),crude fiber,neutral detergent fiber and acid detergent fiber decreased 1.77,0.32 and 0.34 percent respectively,compared with the control group (P＞0.05).These results indicate that the EM fermented feed has little effect on pH of straw and feed nutrients,therefore,EM fermented wheat straw may not be the major way to improve the production performance of Small-han-tail sheep.关键词
EM原液/发酵麦秸/物料损失率/pH/营养价值Key words
EM solution/fermentation wheat straw/DM loss ratio/pH/nutritive value分类
农业科技引用本文复制引用
倪志鹤,刘佳,田秀娥,庄二林,王慧娟,王永军..EM发酵对麦秸饲料pH及营养价值的影响[J].家畜生态学报,2017,38(4):33-37,5.基金项目
北方作物秸秆饲用化利用技术研究与示范(项目编号:201503134). （项目编号:201503134）
