摘要
按2×4二因子试验设计,在鲜稻草中加酶和麸皮进行青贮。因子一为酶,分不加酶(Ⅰ)和加酶(1300g/tDM)(Ⅱ),因子二为麸皮,其添加水平为0%、3%、6%、9%(占鲜样),各组分别编号为Ⅰ-C,Ⅰ-1,Ⅰ-2,Ⅰ-3;Ⅱ-C,Ⅱ-1,Ⅱ-2,Ⅱ-3。试验结果表明添加麸皮可改善稻草青贮的发酵品质,麸皮添加水平越高改善程度越大,当麸皮添加水平达到9%时,稻草青贮品质达到良好。加酶后各处理稻草青贮的发酵品质优于不加酶的相应各组,两者差异显著(P<0.01)。在本试验条件下,同时添加酶和6%或9%麸皮效果最好。
A two way factorial trail was designed to study on technique aspects of ensiling rice straw(RS)mixed with enzyme and wheat bran.Wheat bran(WB)was added at levels of 0,3%,6% or 9%(fresh basis)respectively to RS which was untreated( Ⅰ-C,Ⅰ-1,Ⅰ-2,orⅠ-3),or treated with enzyme at the levels of 1300g/t DM(Ⅱ-C, Ⅱ-1,Ⅱ-2,Ⅱ-3).Addition with WB improved the fermentation quality of RS silage. The pH value,the percentage of NH3-N in TN(NH3-N/TN) and the content of butyric acid decreased,and the content of lactic acid increased with the increasing leve ls of WB addition.Combination of enzyme with WB was more effective on the improv ement of RS silage quality than addition WB alone.In this experiment,the optimal quality of RS silage can be obtained when enzyme was added plus 6% or 9% WB add ition.
出处
《动物营养学报》
CAS
CSCD
北大核心
2005年第2期58-62,共5页
CHINESE JOURNAL OF ANIMAL NUTRITION
关键词
青贮稻草
酶制剂
麸皮
发酵品质
rice straw silage
enzyme
fermentation characteristics
wheat br an
