家畜生态学报2026，Vol.47Issue(6)：64-71,8.DOI:10.3969/j.issn.1673-1182.2026.06.009
刈割和菌渣施用量对饲用小麦农艺性状、营养和抗氧化性的影响
Effects of Cutting Treatment and Mushroom Residue Application Rate on Agronomic Traits,Nutrition and Antioxidant Properties of Forage Wheat
摘要
Abstract
Forage wheat,recognized for its high nutritional value,has been used as animal feed in some countries and regions.In China,the high production of edible mushrooms presents significant challenges regarding the disposal of mushroom residues.This study aimed to compare the effects of cutting treat-ments and mushroom residue application rates on the agronomic traits,nutritional composition,antioxi-dant properties,and chemical characteristics of forage wheat.The experiment included two cutting treat-ments(control and cutting)and three mushroom residue application rates[T1(0 kg·hm-2),T2(250 kg·hm-2),and T3(500 kg·hm-2)].Results showed that compared to the control,cutting increased plant height,fresh matter yield,and dry matter yield by 9 cm,6.2 t·hm-2,and 3.5 t·hm-2,respectively(P＜0.05).Additionally,cutting elevated the contents of reducing sugars,starch,and vitamin C.Among the three mushroom residue application rates,T2 resulted in a 33.6％and 42.7％higher reducing sugar con-tent compared to T1 and T3,respectively(P＜0.01).Cutting also enhanced peroxidase and catalase activi-ties by 56.2％and 18.0％compared to the control(P＜0.01).In addition,cutting increased the crude pro-tein content while reducing neutral detergent fiber and acid detergent fiber contents(P＜0.05).Member-ship function analysis indicated the following rankings:cutting＞control,and T2＞T3＞T1.Considering agronomic traits,yield,nutrition and antioxidant properties,the combination of cutting and T2 treatment is recommended for optimal performance of forage wheat.关键词
饲用小麦/菌渣/产量/农艺性状/抗氧化性Key words
forage wheat/mushroom residue/yield/agronomic traits/antioxidant activity分类
农业科技引用本文复制引用
蒙元燕,唐国建,武丹,张小龙,黄明越,杨金梅,许留兴..刈割和菌渣施用量对饲用小麦农艺性状、营养和抗氧化性的影响[J].家畜生态学报,2026,47(6):64-71,8.基金项目
兴昭人才计划项目(2023) （2023）
