关键词: 黄芪药渣, 全株玉米, 混合青贮, 感官评定, 发酵品质, 营养品质

Abstract: To utilize Astragalus Bunge residue and provide an application example of other herbal medicine residues,this study assessed the effects of adding Astragalus Bunge residue on the sensory evaluation,fermentation quality,and nutritive value of whole-crop corn silage. Four mixed levels were set,with the residue (water content 20%) consituting 0%,5%,10%,and 15% of the fresh matter weight of the whole-crop corn,respectively. The mixed silage was tested and evaluated after 240 days of fermentation. The results indicated that adding Astragalus Bunge residue to whole-crop corn improved the odour and structure of the mixed silage. The pH,acetic acid (AA),and ammoniacal nitrogen (NH₃-N) contents of the silage at the 0% mixing levels were significantly higher than those of the 5%,10%,and 15% mixing levels (P<0.05),while the lactic acid (LA) contents were significantly lower (P<0.05). The crude protein (CP) and phosphorus (P) contents of silage at the 0% mixing level were significantly lower than those at the 5%,10%,and 15% mixing levels (P<0.05). The contents of CP,ether extract (EE),and P at the 5% mixing level were significantly higher than those at other mixing levels (P<0.05). The contents of dry matter (DM),neutral detergent fiber (NDF),and acid detergent fiber (ADF) were significantly increased with the rise in the mixing level (P<0.05). In conclusion,the silage quality at a 5% mixed level is superior.

Key words: Astragalus Bunge residue, Whole-crop corn, Mixed silage, Sensory evaluation, Fermentation quality, Nutritive value