中国畜牧杂志2018，Vol.54Issue(1)：73-78,6.DOI:10.19556/j.0258-7033.2018-01-073
不同厌氧碱化处理方法对鲜麦秸感官指标及营养成分的影响
Effects of Different Alkaline Anaerobic Treatments on Sensory Indexes and Nutrients of Fresh Wheat Straw
摘要
Abstract
This experiment was conducted to investigate the effects of different alkaline anaerobic treatments on sensory indexes and nutrients of wheat straw in fresh,in order to provide the theoretical basis for the process of making forage with straw.The wheat straw in fresh was treated with 2.5％ sodium bicarbonate,4％ urea and both of the 2.5％ sodium bicarbonate and 4％ urea (compound treatments) respectively,the processing time was 10,20,30,40,55,70 d,all samples were subjected to analysis determine the sensory indexes and nutrients.The results showed that some mould occurred in the sodium bicarbonate group during storage,while both urea and compound treated groups performed well.Urea group and compound treated group significantly increase the crude protein (CP) content than the sodium bicarbonate group (P＜0.01),compound treated group was significantly higher than that of urea group (P＜0.01),both urea group and the compound group significantly reduced the neutral detergent fiber (NDF) content of straw than that of sodium bicarbonate group (P＜0.05),significantly decreased the hemicellulose (HCEL) content (P＜0.01).The efficiency of compound treatment was better than urea treatment.Three alkaline anaerobic treatments were less influenced on the acid detergent fiber (ADF),acid detergent lignin (ADL) and cellulose (CEL) content of wheat straw.It can be concluded that the compound treatments with both sodium bicarbonate and urea effectively improved the nutritive values of the straw,and improved the efficiency than that of urea treatment.关键词
碳酸氢钠/尿素/复合处理/鲜麦秸/感官指标/营养成分Key words
Sodium bicarbonate/Urea/Compound treatment/Fresh wheat straw/Sensory index/Nutrients分类
农业科技引用本文复制引用
刘培剑,朱风华,葛蔚,曹玉芳,程明,林英庭..不同厌氧碱化处理方法对鲜麦秸感官指标及营养成分的影响[J].中国畜牧杂志,2018,54(1):73-78,6.基金项目
山东省现代农业产业技术体系羊产业创新团队(SDAIT-10-04) （SDAIT-10-04）
