中国畜牧兽医2024，Vol.51Issue(1)：135-144,10.DOI:10.16431/j.cnki.1671-7236.2024.01.014
青贮饲料质量评定方法研究进展
Research Progress on Quality Assessment Methods of Silage
摘要
Abstract
Silage is made by green feed sealing and microorganisms fermentation in the anaerobic environment.The advantage of silaging is not only to retain the original characteristics of green feed,but also to facilitate long-term storage,and rich in nutrients such as vitamins and minerals.Silage is now widely used in the production of ruminants and is an important feedstuff.Efficient utilization of silage is conducive to the high-quality development of animal husbandry.Assess the quality of silage scientifically and quickly is the key to realize silage utilization more efficient.High-quality silage plays an important role in ruminants growth,performance and health.Based on the relevant research on silage quality assessment at home and abroad,this study includes sensory analysis,chemical analysis(wet chemical method,near-infrared method,HPLC method),biological analysis(in vivo method,nylon bag method,in vitro fermentation gas production method,rusitec method)and indicator for silage quality(RFQ,GI2008,CSQI,and AHQI).The advantages of each analysis method in evaluating the quality of silage and the factors that affect the evaluation results are summarized.It is suggested that when evaluating the quality of silage there should be a synergy between multiple methods.The systemic and comprehensive evaluation of silage quality from the perspective of nutrient content and digestibility of silage provides suggestions and prospects for future silage quality evaluation and silage application.关键词
青贮饲料/感官分析/化学分析/生物学分析/综合指标Key words
silage/sensory analysis/chemical analysis/biological analysis/composite indicators分类
农业科技引用本文复制引用
闫威明,陈雅坤,杨鹏标,卜登攀,张建勇,王建平,赵连生,赵勐..青贮饲料质量评定方法研究进展[J].中国畜牧兽医,2024,51(1):135-144,10.基金项目
国家重点研发计划(2022YFD1301002) （2022YFD1301002）
中国农业科学院科技创新工程(ASTIP-IAS07-1) （ASTIP-IAS07-1）
中国农业科学院科技创新工程协同创新任务(CAAS-XTCX2016011-01) （CAAS-XTCX2016011-01）
家畜产业技术体系北京市创新团队(BAIC05-2023) （BAIC05-2023）
