饲料研究2025，Vol.48Issue(9)：129-132,4.DOI:10.13557/j.cnki.issn1002-2813.2025.09.022
不同添加剂对芦竹青贮饲料营养成分及发酵品质的影响
Effects of different additives on nutritional composition and fermentation quality of Arundo donax L.silage
摘要
Abstract
The experiment aimed to explore the effects of different additives on the nutritional composition and fermentation quality of Arundo donax L.silage.Three factors and three levels of design were used.The three factors were corn flour(A),bran(B)and compound fermentation agent(C),respectively.The three levels were A1(2 000 g),A2(4 000 g),A3(6 000 g),B1(2 000 g),B2(4 000 g),B3(6 000 g),C1(20 mL),C2(40 mL),C3(60 mL),respectively.Nine experimental groups and one control group were set up,and the control group was not added these three ingredients.The results showed that with the increase of corn flour,bran,and compound fermentation agent,the concentrations of dry matter and crude protein in Arundo donax L.silage were increased,while the content of acid detergent fiber was decreased.Under different treatment conditions,the soluble carbohydrate,lactic acid,and propionic acid concentrations of Arundo donax L.silage were significantly higher than the control group(P＜0.05),and the concentrations of butyric acid and ammonia nitrogen were significantly lower than the control group(P＜0.05).The results show that the fermentation quality of silage was better and nutritional composition was more reasonable after adding 6 000 g corn flour,4 000 g bran and 20 mL compound fermentation agent to 100 kg Arundo donax L.silage.关键词
芦竹/添加剂/青贮品质/营养成分Key words
Arundo donax L./additive/silage quality/nutritional composition分类
农业科技引用本文复制引用
田莉,陈虞超,郭生虎,钟楠,杨建国,甘晓燕..不同添加剂对芦竹青贮饲料营养成分及发酵品质的影响[J].饲料研究,2025,48(9):129-132,4.基金项目
宁夏回族自治区重点研发计划项目(项目编号:2022BBF03033) （项目编号:2022BBF03033）
