饲料研究2024，Vol.47Issue(5)：94-98,5.DOI:10.13557/j.cnki.issn1002-2813.2024.05.018
不同发酵剂对木薯茎叶青贮品质的影响
Effects of different starter cultures on quality of cassava stems and leaves silage
摘要
Abstract
The effects of different starter cultures on the quality of cassava stems and leaves silage were studied.The experiment was divided into control group(CK group)and three treatment groups(A group,B group,and C group).No starter was added in CK group,and 0.02％starter culture A,starter culture B,and starter culture C were added to the raw materials of cassava stems and leaves in three treatment groups,with three replicates in each group.Samples were collected and analyzed after 90 days of fermentation.The results showed that the contents of dry matter,Ca,and P in each treatment group had no obvious change with those in CK group.The contentrations of crude protein,crude fat,and crude ash in the C group were the highest,which were 8.06％,17.84％,and 2.01％higher than those in the CK group.The lignin content in the A group was the lowest,which was 14.43％lower than that in the CK group.The contentrations of neutral detergent fiber(NDF),acid detergent fiber(ADF),and soluble carbohydrate(WSC)in the C group were the lowest,which were 11.40％,16.62％,and 14.96％lower than those in the CK group,respectively.All feeding value indexes of each treatment group were higher than those of CK group,and all the feeding value indexes of C group were the highest.The values of pH,ammonia nitrogen,butyric acid,and ammonia nitrogen/total nitrogen in the B group were the lowest,which were 8.88％,20.90％,99.48％,and 26.82％lower than those in the CK group,respectively.The lactic acid content in the C group was the highest,which was 26.03％higher than that in the CK group.The content of acetic acid in the A group was the lowest,which was 5.85％lower than that in the CK group.According to the comprehensive score of fermentation quality,the scores of each treatment group were higher than those of the CK group.The quality of cassava stalk and leaf silage was compared by average membership function value,and the quality of the B group was the best.The results showed that adding microbial starter culture could improve the silage quality of cassava stems and leaves to a certain extent.关键词
木薯茎叶/发酵剂/青贮品质/营养成分Key words
cassava stems and leaves/starter culture/silage quality/nutritional composition分类
农业科技引用本文复制引用
姜太玲,严炜,宋记明,刘彦培,沈正松,张林辉,李月仙,刘光华..不同发酵剂对木薯茎叶青贮品质的影响[J].饲料研究,2024,47(5):94-98,5.基金项目
国家木薯产业技术体系保山综合试验站(项目编号:CARS-11-YNLGH) （项目编号:CARS-11-YNLGH）
云南省重大科技专项(生物医药)资助项目(项目编号:202002AA100007) （生物医药）
