草地学报

草地学报 ›› 2026, Vol. 34 ›› Issue (3): 1094-1105.DOI: 10.11733/j.issn.1007-0435.2026.03.032

• 技术研发 • 上一篇    

不同比例饲用燕麦与红花茎叶混合青贮品质研究

余泓毅1, 张一桦1, 刘丽仙2, 李乔仙3, 李思源1, 何胤茜1, 边之懿1, 赵志丽1, 段新慧1   

  1. 1. 云南农业大学动物科学技术学院, 云南 昆明 650201;
    2. 楚雄师范学院, 云南 楚雄 675099;
    3. 云南省草地动物科学研究院, 云南 昆明 650212
  • 收稿日期:2025-04-24 修回日期:2025-06-11 发布日期:2026-03-23
  • 通讯作者: 段新慧，E-mail：duanxinhui76@126.com
  • 作者简介:余泓毅（2001-），男，汉族，湖南新化人，硕士研究生，主要从事饲草生产与草产品加工方向研究，E-mail：2636747781@qq.com；
  • 基金资助:
    乡村振兴科技专项-乡村振兴科技示范村：梁河县芒陇乡村振兴科技创新村（202404BU090032）；云南省国际科技特派员项目（202303AK140008）资助

Study on Silage Quality of Forage Oats and Safflower Stems and Leaves in Different Mixing Ratios

YU Hong-yi1, ZHANG Yi-hua1, LIU Li-xian2, LI Qiao-xian3, LI Si-yuan1, HE Yin-xi1, BIAN Zhi-yi1, ZHAO Zhi-li1, DUAN Xin-hui1   

  1. 1. College of Animal Science and Technology, Yunnan Agricultural University, Kunming, Yunnan Province 650201, China;
    2. Chuxiong Normal University, Chuxiong, Yunnan Province 675099, China;
    3. Research Institute of Grassland Animal Science, Kunming, Yunnan Province 650212, China
  • Received:2025-04-24 Revised:2025-06-11 Published:2026-03-23

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摘要： 为了充分利用红花（Carthamus tinctorius）副产物，探讨不同比例饲用燕麦（Avena sativa）与红花茎叶混合青贮的最佳比例，本研究设计了6个处理，即燕麦与红花茎叶以鲜重混合，混合比例为10∶0（CK）、9∶1（H10）、8∶2（H20）、7∶3（H30）、6∶4（H40）、5∶5（H50），每个处理设3组重复，装罐密封发酵60 d后，开罐取样，进行发酵品质、营养价值以及细菌群落结构测定。结果表明：试验组感官评定结果均在尚好及以上；CK组和H10组pH值显著高于其他试验组（P<0.05），各试验组之间氨态氮含量并无显著差异，H30组乳酸、乙酸含量显著高于其他试验组（P<0.05），且酸性洗涤纤维含量和中性洗涤纤维含量均是最低，酸性洗涤纤维含量各试验组之间差异不显著，CK组丙酸、丁酸含量显著高于其他试验组（P<0.05）；干物质含量和可溶性糖含量随着添加红花茎叶混合青贮比例增加而增加，而粗蛋白含量则反之。结合隶属函数法进行综合评价，最终得出H30组青贮发酵品质最好；微生物方面，在细菌门水平上，各试验组优势菌群均为厚壁菌门（Firmicutes），在细菌属水平上，除H40组优势菌群为未分类的叶绿体（unidentified-Chloroplast）外，其他试验组优势菌群均为魏斯氏菌属（Weissella）。综合分析结果表明，燕麦与红花茎叶的最佳混合比例为7∶3，发酵品质和营养品质均得到了明显的改善。

关键词: 燕麦, 红花茎叶, 混合青贮, 发酵品质, 营养成分, 微生物

Abstract: In order to fully utilize the by-products of safflower （Carthamus tinctorius） and explore the best ratio of mixing silage in different proportions with forage oats （ Avena sativa ） and safflower stems and leaves， six treatments were designed in this study. Oats and safflower stems and leaves were mixed with fresh weight， and the mixing ratios were 10∶0 （CK）， 9∶1 （H10）， 8∶2 （H20）， 7∶3 （H30）， 6∶4 （H40） and 5∶5 （H50）. Each treatment was repeated in three groups. After sealing and fermentation for 60 days， the samples were taken and analyzed. The fermentation quality， nutritional value and bacterial community structure were determined. The results showed that the sensory evaluation results of the experimental group were still good or above. The pH values of CK group and H10 group were significantly higher than those of other experimental groups （P<0.05 ）. There was no significant difference in ammonia nitrogen content among the experimental groups. The contents of lactic acid and acetic acid in H30 group were significantly higher than those in other experimental groups （P<0.05）， and the contents of acid detergent fiber and neutral detergent fiber were the lowest. There was no significant difference in acid detergent fiber content among the experimental groups. The contents of propionic acid and butyric acid in CK group were significantly higher than those in other experimental groups （P<0.05）. The dry matter content and soluble sugar content increased with the increase of the proportion of mixed silage， while the crude protein content was decreased in the opposite direction. Combined with the comprehensive evaluation of the membership function method， it was concluded that the silage fermentation quality of the H30 group was the best， in terms of microorganisms， at the phylum level， the dominant bacteria in each test group were Firmicutes. At the genus level， except for the unidentified-Chloroplast in the H40 group， the dominant bacteria in the other test groups were Weissella. The results of comprehensive analysis showed that the optimal mixing ratio of oats and safflower stems and leaves was 7∶3， and the fermentation quality and nutritional quality were significantly improved.

Key words: Oats, Safflower Stems and Leaves, Mixed Silage, Fermentation Quality, Nutritional Components, Microorganisms

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