The Effects of Wilting and Additives on the Fermentation Quality and Nutritive Value of Oakleaf Goosefoot(Chenopodium glaucum L.) Silage

doi:10.11733/j.issn.1007-0435.2015.03.024

Acta Agrestia Sinica ›› 2015, Vol. 23 ›› Issue (3): 601-606.DOI: 10.11733/j.issn.1007-0435.2015.03.024

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The Effects of Wilting and Additives on the Fermentation Quality and Nutritive Value of Oakleaf Goosefoot(Chenopodium glaucum L.) Silage

ZOU Xin-ping¹, ZHANG Lin¹, TAO Geng¹, XU Qing-fang¹, GAO Wen-jun¹, WANG Yong-xin¹, TONG Li-rong¹, YU Zhu²

1. College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Taigu, Shanxi Province 030801, China;
2. College of Animal Science and Technology, China Agricultural University, Beijing 100193, China

Received:2014-09-15 Revised:2014-12-14 Online:2015-06-15 Published:2015-07-02

晾晒和添加剂对灰绿藜青贮发酵品质和营养成分的影响

邹新平¹, 张琳¹, 陶更¹, 许庆方¹, 高文俊¹, 王永新¹, 佟莉蓉¹, 玉柱²

1. 山西农业大学动物科技学院, 山西太谷 030801;
2. 中国农业大学动物科学院, 北京 100193

通讯作者: 许庆方
作者简介:邹新平(1989-),男,江西吉安人,硕士研究生,研究方向为牧草栽培、草产品加工与利用,E-mail:790838572@163.com
基金资助:
“十二五”国家科技支撑计划(2011BAD17B02-02);公益性行业(农业)科研专项(201303061)资助

Abstract

Abstract:

The fermentative quality, nutrient, nitrite content of bagged oakleaf goosefoot silage with different moisture contents (75.65% and 71.39%)and additives (sucrose additive amount: 20 g·kg^-1 and formic acid additive amount: 6 mL·kg^-1)were studied. Results showed that the water soluble carbohydrates and lactic acid content of oakleaf goosefoot silage with sucrose or formic acid increased significantly (P<0.01), whereas the acetic acid content, ammonia nitrogen content and pH decreased obviously (P<0.01). The DM, water soluble carbohydrates, ash and pH of the silage of wilting oakleaf goosefoot increased; whereas the nitrate, ammonia nitrogen and acetic acid contents of the silage decreased. However, adding sucrose or formic acid and wilting was no significant influence on the CP, NDF, ADF content and dry matter recover rate. The silage fermentation quality of oakleaf goosefoot could be improved by adding either formic acid or sucrose, especially when the material was initially wilted.

Key words: Oakleaf goosefoot, Silage quality, Formic acid, Sucrose, Additive, Wilting

摘要：

探究不同水分(75.65%和71.39%)下,添加剂(蔗糖添加量:20 g·kg^-1和甲酸添加量:6 mL·kg^-1)对袋贮灰绿藜(Chenopodium glaucum)的发酵品质、养分及硝基化合物的影响。结果表明:添加蔗糖或甲酸,灰绿藜青贮中水溶性碳水化合物和乳酸含量极显著增加(P<0.01);乙酸、氨态氮含量和pH极显著降低(P<0.01)。晾晒使灰绿藜青贮干物质含量、水溶性碳水化合物、灰分和pH升高;同时降低青贮中的硝酸盐、氨态氮和乙酸含量。添加蔗糖或甲酸和晾晒对灰绿藜青贮中粗蛋白、中性洗涤纤维、酸性洗涤纤维含量及干物质回收率无显著影响。添加蔗糖或甲酸能改善灰绿藜青贮发酵品质尤其是晾晒后青贮。

关键词: 灰绿藜, 青贮品质, 蔗糖, 甲酸, 添加剂, 晾晒

CLC Number:

S816.53

ZOU Xin-ping, ZHANG Lin, TAO Geng, XU Qing-fang, GAO Wen-jun, WANG Yong-xin, TONG Li-rong, YU Zhu. The Effects of Wilting and Additives on the Fermentation Quality and Nutritive Value of Oakleaf Goosefoot(Chenopodium glaucum L.) Silage[J]. Acta Agrestia Sinica, 2015, 23(3): 601-606.

邹新平, 张琳, 陶更, 许庆方, 高文俊, 王永新, 佟莉蓉, 玉柱. 晾晒和添加剂对灰绿藜青贮发酵品质和营养成分的影响[J]. 草地学报, 2015, 23(3): 601-606.

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The Effects of Wilting and Additives on the Fermentation Quality and Nutritive Value of Oakleaf Goosefoot(Chenopodium glaucum L.) Silage

晾晒和添加剂对灰绿藜青贮发酵品质和营养成分的影响

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