饲料研究2025，Vol.48Issue(5)：133-137,5.DOI:10.13557/j.cnki.issn1002-2813.2025.05.023
西藏高羊茅和箭筈豌豆不同比例混合青贮的营养成分和发酵品质研究
Study on different mixing ratios silage of Festuca arundinacea and Vicia sativa on nutritional composition and fermentation quality in Xizang
摘要
Abstract
The study aimed to investigate the nutritional composition and fermentation quality of different mixing ratios silage of Festuca arundinacea and Vicia sativa in Xizang.Five silage groups with different mixing proportions were set up in this study,namely Festuca arundinacea silage group(group A),Festuca arundinacea and Vicia sativa were mixed according to 4∶1(group B),3∶2(group C),2∶3(group D),and Vicia sativa silage group(group E).The silage was stored for 60 days.The results showed that at 30 days of silage,the dry matter(DM)content of groups B,C,and D was significantly lower than that of group A(P<0.05).The crude protein(CP)content of groups D and E was significantly higher than that of groups A and B(P<0.05).The neutral detergent fiber(NDF)content of groups D and E was significantly lower than that of groups A and B(P<0.05).The acid detergent fiber(ADF)content of groups C and D was significantly lower than that of groups A and B(P<0.05).The water-soluble carbohydrate(WSC)content of group D was significantly higher than that of the other groups(P<0.05).The pH of groups A and E was significantly higher than that of group D(P<0.05),the lactic acid content was significantly lower than that of group D(P<0.05),and the ammonia nitrogen content was significantly lower than that of the other groups(P<0.05),and the acetic acid content was significantly higher than that of groups C and D(P<0.05).The number of Enterobacteria in group D was significantly lower than that in groups A and E(P<0.05),the counts of lactic acid bacteria and yeast in group D were significantly higher than those in groups A,B,and E(P<0.05).At 60 days of silage,the DM content of group D was significantly lower than that of groups A,B,and C(P<0.05).The CP content of groups A and B was lower than that of groups D and E(P<0.05).The NDF content of groups D and E was significantly lower than that of group A(P<0.05).The ADF content of group D was significantly lower than that of groups A and B(P<0.05).The WSC content of group D was significantly higher than that of groups A and B(P<0.05).The pH value of group D was significantly lower than that of groups A and E(P<0.05).The lactic acid content of group D was significantly higher than that of groups A and E(P<0.05).The counts of lactic acid bacteria and yeast in group D were significantly higher than those in groups A,B,and E(P<0.05).The study indicates that considering the maximized utilization of whole-plant Festuca arundinacea and fermentation quality,the optimal silage effect is achieved by mixing whole-plant Festuca arundinacea and Vicia sativa at a 2∶3 ratio and ensiling for 60 days.关键词
全株高羊茅/全株箭筈豌豆/混合青贮/发酵品质Key words
whole-plant Festuca arundinacea/whole Vicia sativa/mixed silage/fermentation quality分类
农业科技引用本文复制引用
严守星,谭占坤,王五一,王燕红,阚勇,李敬雨,刘欣雨,刘锁珠..西藏高羊茅和箭筈豌豆不同比例混合青贮的营养成分和发酵品质研究[J].饲料研究,2025,48(5):133-137,5.基金项目
区域科技协同创新专项(项目编号:QYXTZX-NQ2021-01) （项目编号:QYXTZX-NQ2021-01）
西藏农牧学院研究生教育创新计划(项目编号:YJS2023-16) （项目编号:YJS2023-16）
