草业科学2018，Vol.35Issue(5)：1293-1298,6.DOI:10.11829/j.issn.1001-0629.2017-0549
青贮时间和温度对木薯块根和叶发酵品质及氢氰酸含量的影响
Effect of ensiling time and temperature on the fermentaion quality and content of hydrocyanic acid in cassava roots and leaves
摘要
Abstract
To use cassava as feed effectively,the influence of ensiling time and temperature on the fermentation quality and hydrocyanic acid content in cassava roots and leaves was investigated.The results showed,as the ensiling time prolonged,pH of cassava roots and leaves decreased,and they were 3.73 and 4.70 at 56 d,respec-tively.Lactic acid content of roots increased with the ensiling time,while that of leaves was the highest at 7 d. The ensiling temperature had no significant effects on the fermentation quality of cassava roots(P>0.05),and all roots silages had a pH near 3.70,while the leaves in silages at 30 and 40 ℃ had more lactic acid and lower pH than those at 20 ℃.The hydrocyanic acid content in cassava roots and leaves gradually reduced with ensi-ling time,and such reductions mainly took place in the first two weeks.As the ensiling temperature rose,the HCN content of roots and leaves significantly reduced(P<0.05).The detoxification rates of HCN were 55. 82% and 63.56% for cassava roots and leaves at 40 ℃,respectively.关键词
木薯块根/木薯叶/氢氰酸/青贮/发酵品质/温度/饲料Key words
cassava roots/cassava leaves/hydrocyanic acid/ensiling/fermentaion quality/temperature/feed分类
农业科技引用本文复制引用
冯巧娟,朱琳,吴安琪,张建国..青贮时间和温度对木薯块根和叶发酵品质及氢氰酸含量的影响[J].草业科学,2018,35(5):1293-1298,6.基金项目
广东省林业科技创新项目(2016KJCX036) （2016KJCX036）
