陈皮柑汁对柱花草和水稻秸秆青贮品质的影响

doi:10.11733/j.issn.1007-0435.2021.07.024

草地学报 ›› 2021, Vol. 29 ›› Issue (7): 1565-1570.DOI: 10.11733/j.issn.1007-0435.2021.07.024

陈皮柑汁对柱花草和水稻秸秆青贮品质的影响

吴硕¹, 邹璇¹, 王明亚², 张庆¹

1. 华南农业大学林学与风景园林学院, 广东木本饲料工程技术研究中心, 广东省森林植物种质创新与利用重点实验室, 广东广州 510642;
2. 河北农业大学动物科技学院, 河北保定 071001

收稿日期:2021-02-04 修回日期:2021-03-14 出版日期:2021-07-15 发布日期:2021-07-31
通讯作者: 王明亚,E-mail:wangmingya@hebau.edu.cn;张庆,E-mail:zqing1988@126.com
作者简介:吴硕(1998-),男,安徽阜阳人,硕士研究生,主要从事饲草的加工与贮藏方面的研究,E-mail:wushuodeyouxiang@163.com
基金资助:
广东省林业科技创新项目（2019KJCX001）资助

Effects of Chenpi Citrus Juice on Fermentation Quality of Stylo and Rice Straw Silage

WU Shuo¹, ZOU Xuan¹, WANG Ming-ya², ZHANG Qing¹

1. College of Forestry and Landscape Architecture, South China Agricultural University, Guangdong Research Center of Woody Forage Engineering Technology Guangzhou, Guangdong Key Laboratory for Innovation Development and Utilization of Forage Plant Germplasm, Guangzhou, Guangdong Province 510642, China;
2. College of animal science and technology, Heibei Agricultural University, Baoding, Hebei Province 071001, China

Received:2021-02-04 Revised:2021-03-14 Online:2021-07-15 Published:2021-07-31

摘要/Abstract

摘要： 为了探究陈皮柑（Citrus reticulata cv.Chachiensis）汁对柱花草（Stylosanthes guianensis L.）和水稻（Oryza sativa L.）秸秆青贮品质的影响，本试验在新鲜柱花草和水稻秸秆青贮中分别添加0%陈皮柑汁（对照组），1%和2%陈皮柑汁（试验组），青贮30 d后测定样品的化学成分和青贮指标，并对青贮发酵结果进行统计学分析。结果表明：与对照组相比，添加2%陈皮柑汁柱花草青贮pH值和氨态氮（Ammonium nitrogen，NH₃-N）含量显著降低（P<0.05），乳酸菌数量和真蛋白含量显著提高（P<0.05）；而添加陈皮柑汁对水稻秸秆青贮的pH值，蛋白质含量，乳酸含量皆无显著影响；添加陈皮柑汁的试验组，大肠杆菌数量皆降低，但差异不显著。由此可知，陈皮柑汁能够提高柱花草的青贮品质，其中，添加2%陈皮柑汁的柱花草青贮品质较好。

关键词: 陈皮柑汁, 柱花草, 水稻秸秆, 青贮品质

Abstract: To explore the effect of additional Chenpi citrus juice treatments on silage quality of stylo and rice straw. Freshly-harvested stylo and rice straw were treated with 0% (control),1%,and 2% Chenpi citrus juice of fresh weight,respectively. After 30 days ensiling,chemical composition and silage indexes of the samples were evaluated,statistically. The results showed that,compared to the control,pH value and ammonia nitrogen content of the stylo ensiled with 2% Chenpi citrus juice were significantly reduced (P<0.05),and the number of lactic acid bacteria and true protein content were significantly increased (P<0.05). However,Chenpi citrus juice had no significant effects on pH value,protein content,and lactic acid content of rice straw. In the groups that added Chenpi citrus juice,the number of Coliform bacteria was decreased. In conclusion,Chenpi citrus juice could improve the silage quality of stylo,the quality of stylo silage with 2% Chenpi citrus juice was better.

Key words: Chenpi citrus juice, Stylo, Rice straw, Silage quality

中图分类号:

S816.5+3

吴硕, 邹璇, 王明亚, 张庆. 陈皮柑汁对柱花草和水稻秸秆青贮品质的影响[J]. 草地学报, 2021, 29(7): 1565-1570.

WU Shuo, ZOU Xuan, WANG Ming-ya, ZHANG Qing. Effects of Chenpi Citrus Juice on Fermentation Quality of Stylo and Rice Straw Silage[J]. Acta Agrestia Sinica, 2021, 29(7): 1565-1570.

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陈皮柑汁对柱花草和水稻秸秆青贮品质的影响

Effects of Chenpi Citrus Juice on Fermentation Quality of Stylo and Rice Straw Silage

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