| 引用本文： |
-
吴兆鹏,蚁细苗,钟映萍,梁达奉,谭文兴,常国炜.添加剂对甘蔗梢叶青贮营养价值的影响[J].广西科学,2016,23(1):51-55. [点击复制]
- WU Zhaopeng,YI Ximiao,ZHONG Yingping,LIANG Dafeng,TAN Wenxing,CHANG Guowei.Effects of Additives on the Nutritional Value of Sugarcane Tip Silage[J].Guangxi Sciences,2016,23(1):51-55. [点击复制]
|
|
| |
|
|
| 本文已被：浏览 487次 下载 805次 |
码上扫一扫！ |
| 添加剂对甘蔗梢叶青贮营养价值的影响 |
|
吴兆鹏1, 蚁细苗1, 钟映萍1, 梁达奉1,2, 谭文兴1, 常国炜1
|
|
|
| (1.广州甘蔗糖业研究所, 广东省甘蔗改良与生物炼制重点实验室, 广东广州 510316;2.广西农垦糖业集团股份有限公司, 广西糖业研发中心, 广西南宁 530002) |
|
| 摘要: |
| [目的]考察不同添加剂对甘蔗梢叶青贮营养价值的影响,为甘蔗梢叶高饲料化利用提供参考依据。[方法]采用单因素实验法考察尿素、糖蜜、乳酸菌液的添加和三者混合添加对甘蔗梢叶青贮营养价值的影响。[结果]不同的添加剂均能改善甘蔗梢叶青贮的营养品质。当尿素添加量为0.5%(W/W)时最佳,粗蛋白和粗脂肪含量分别提高34.68%和61.27%,半纤维素和中性洗涤纤维(NDF)分别降低10.67%和6.23%,差异极显著(P<0.01);当糖蜜添加量为15%(W/W)时最佳,粗蛋白和粗脂肪含量分别提高20.42%和36.42%,纤维素、NDF和酸性洗涤纤维(ADF)分别降低54.04%,28.30%和45.72%,差异极显著(P<0.01);单独添加乳酸菌对青贮影响不明显,差异不显著(P>0.05);同时添加0.5%(W/W)尿素、15%(W/W)糖蜜和5%(W/W)乳酸菌液青贮效果最佳,粗蛋白和粗脂肪含量分别提高85.92%和69.36%,纤维素、NDF和ADF分别降低38.94%,17.92和33.44%,差异极显著(P<0.01)。[结论]在甘蔗梢叶青贮时,同时添加尿素、糖蜜和乳酸菌,能有效降低其粗纤维含量,提高消化利用率。 |
| 关键词: 甘蔗梢叶青贮 尿素 糖蜜 乳酸菌 |
| DOI：10.13656/j.cnki.gxkx.20160315.010 |
| 投稿时间：2015-12-10修订日期：2016-01-10 |
| 基金项目:公益性行业(农业)科研专项经费(201403049)资助。 |
|
| Effects of Additives on the Nutritional Value of Sugarcane Tip Silage |
|
WU Zhaopeng1, YI Ximiao1, ZHONG Yingping1, LIANG Dafeng1,2, TAN Wenxing1, CHANG Guowei1
|
| (1.Guangdong Key Lab of Sugarcane Improvement & Biorefinery, Guangzhou Sugarcane Industry Research Institute, Guangzhou, Guangdong, 510316, China;2.Guangxi State Farms Sugar Industrial Group Company Limited, Guangxi Sugarcane Industry R & D Center, Nanning, Guangxi, 530002, China) |
| Abstract: |
| [Objective] This paper investigated the effects of different additives on the nutritional value of sugarcane tip silage in order to lay a solid foundation for efficient use of sugarcane tip silage.[Methods] The adding amount of urea, molasses, Lactobacillus and their mix on the nutritional value of sugarcane tip silage were examined by means of single factor experiment.[Results] Different additives can improve the nutritional value of sugarcane tip silage.When the best addition amount of urea was 0.5% (W/W), the contents of crude protein (CP)and crude fat (CF)were significantly increased by 34.68%and 61.27%, whereas the contents of hemicellulose (HC)and NDF were significantly decreased by 10.67% and 6.23% (P <0.01);When the best addition amount of molasses was 15% (W/W), the contents of CP and ether extract (EE) were significantly increased by 20.42% and 36.42%, whereas the contents of CP, NDF and ADF were significantly decreasedby 54.04%, 28.30% and 45.72%, respectively (P <0.01).When Lactobacillus was added only, the impact was not obvious (P >0.05);when 0.5% (W/W)urea, 15% (W/W)molasses and 5% (W/W)Lactobacillus were added together, the silage effect was the best, in which the contents of CP and EE were significantly increased by 85.92% and 69.36%, whereas the contents of CP, NDF and ADF were significantly decreased by 38.94%, 17.92% and 33.44%, respectively (P <0.01).[Conclusion] Adding urea, molasses and Lactobacillusin sugarcane tip silage can availably reduce the content of crude fiber and improve digestibility of sugarcane tip. |
| Key words: sugarcane tip silage urea molasses Lactobacillus |
|
|
|
|
|
