饲料研究2025，Vol.48Issue(6)：136-140,5.DOI:10.13557/j.cnki.issn1002-2813.2025.06.025
葡萄糖对西藏地区黑麦草与箭筈豌豆混合青贮发酵品质和体外降解效果的影响
Effects of glucose on fermentation quality and in vitro degradation of mixed silage of Lolium perenne L.and Vicia sativa L.in Xizang
摘要
Abstract
The study aimed to investigate the effect of glucose on the fermentation quality and in vitro degradation of mixed silage of Lolium perenne L.and Vicia sativa L.in Xizang.Using Lolium perenne L.and Vicia sativa L.cultivated in Linzhi City,Xizang,as raw materials,different levels of glucose were added to the mixed silage(Lolium perenne L.∶Vicia sativa L.=1∶4).The experiment was divided into four groups,and 0(group A),1％(group B),2％(group C)and 3％glucose(group D)were added successively,with five replicates in each group.The silage was stored for 60 days.In vitro fermentation was conducted using rumen fluid from Yajiang crossbred cattle to determine the degradation rates of nutrients and fermentation characteristics of the silage.The results showed that compared with group A,the lactic acid and total volatile fatty acid contents in the other groups were significantly increased(P＜0.05),while the pH,neutral detergent fiber,acid detergent fiber,butyric acid content,and ammonia nitrogen/total nitrogen ratio were significantly decreased(P＜0.05).The crude protein content in groups C and D was significantly increased(P＜0.05).In the in vitro fermentation test,compared with group A,the acetic acid content in the other groups was significantly increased(P＜0.05),and the degradation rates of neutral detergent fiber and acid detergent fiber,in group C were significantly increased(P＜0.05).The addition of glucose had no significant effect on the pH of the fermentation liquid(P＞0.05).Based on the comprehensive evaluation using the multi-factor associative effect index(MFAEI),group C had the highest associative effect value,followed by group D.The study indicates that according to the results of the study,considering the fermentation quality and in vitro degradation effect,it is recommended to add 2％glucose in Lolium perenne L.and Vicia sativa L.mixed silage.关键词
葡萄糖/混合青贮/黑麦草/箭筈豌豆/发酵品质/体外降解Key words
glucose/mixed silage/Lolium perenne L./Vicia sativa L./fermentation quality/in vitro degradation分类
农业科技引用本文复制引用
孙锋博,张楠,刘楠,谭占坤,刘锁珠..葡萄糖对西藏地区黑麦草与箭筈豌豆混合青贮发酵品质和体外降解效果的影响[J].饲料研究,2025,48(6):136-140,5.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）
