中国饲料Issue(11)：153-158,6.DOI:10.15906/j.cnki.cn11-2975/s.2025120031-06
陇东地区窖贮与裹包青贮玉米的营养品质发酵特性及霉菌毒素含量对比研究
A comparative study on nutritional quality,fermentation characteristics,and mycotoxin content of silage corn between pit storage and wrapped baled storage in the longdong region
摘要
Abstract
Against the backdrop of the vigorous development of animal husbandry in the Longdong region and the increasing demand for high-quality corn silage,this study focused on two commonly used silage methods in this area:pit silage and wrapped silage.The experiment adopted a single-factor design.From November 2022 to January 2023,19 samples were collected in the Longdong region,including 10 samples from silage pits and 9 samples of wrapped silage.The determinatim indicators include sensory eraluation,nutritional components,fermentation quality and mycotoxins.The results showed that:in terms of nutritional components,except for the phosphorus content,the two methods were generally similar,and the phosphorus content of the wrapped silage was significantly higher.In terms of fermentation quality,the pH of both pit silage and wrapped silage were lower than 4.00,and their fermentation levels were similar.However,the wrapped silage had a higher sensory score,more acetic acid content,and better preservation performance.In terms of feeding and energy value,although there was no significant difference,the indicators of the wrapped silage were more excellent.Mycotoxin detection showed that the detection rate of the five mycotoxins in both silage methods was 100%,but the contents were all within the national standard limits,and there was a significant difference in the mycotoxin contents between the two methods,indicating that the production method had little obvious impact on the mycotoxin content,and the generation of mycotoxins was mainly related to improper operations in various links of silage.Overall,both pit silage and wrapped silage can be used to prepare high-quality silage feed,but the wrapped silage has obvious advantages in terms of nutritional supply,feeding value,and preservation performance,and its quality is better.关键词
陇东地区/青贮玉米/品质评价/霉菌毒素Key words
Longdong region/corn silage/quality evaluation/mycotoxins分类
农业科技引用本文复制引用
杨丽萍,贾文玉,贾晓峰,李春虎,赵生国,沙玉柱..陇东地区窖贮与裹包青贮玉米的营养品质发酵特性及霉菌毒素含量对比研究[J].中国饲料,2026,(11):153-158,6.基金项目
张掖市市级科技项目(ZY2024RC14) （ZY2024RC14）
张掖市市级科技项目(ZY2025RC01) （ZY2025RC01）
甘肃省科技计划项目(26CXNG007) （26CXNG007）
