摘要
研究屠宰场不同家畜废弃物堆肥过程中基本理化性质变化和微生物区系的消长规律。试验结果表明：羊废弃物堆肥升温最快,但整个过程中猪废弃物堆体温度最高;各堆肥在前21 d左右p H值一直呈上升趋势,然后趋于稳定,在21-90 d堆体p H值在7.9-8.5之间变化;随着堆肥的进行,各处理种子发芽指数（GI）逐渐增大,堆肥中后期,羊废弃物堆肥的GI普遍较高,而猪废弃物堆体GI最低;各堆肥草籽种子活力、大肠菌值在堆肥过程中逐渐降低;从开始堆肥后7 d,堆肥细菌、真菌和放线菌数量都有所增加,细菌增幅最大;猪废弃物堆肥真菌数量在整个堆肥过程中高于牛、羊废弃物,呈极显著差异;堆肥中前期3种家畜废弃物放线菌数量差异较小,中后期牛废弃物堆肥放线菌数量最大,而猪废弃物堆肥放线菌数量在堆肥30 d后急剧下降。与生物有机肥国家标准相对照,不同家畜废弃物堆肥90 d后,其p H值、有机碳及养分含量、大肠菌群值、蛔虫卵死亡率均达到国家标准。
Dynamic change rules of basic properties and microbial community during the composting process of three kinds of slaughterhouse waste were investigated. The results showed that the temperature of sheep waste increased most fast, while the temperature of pig waste was higher than the others. pH of all treatments showed uptrend in the first 21 d of composting, then was getting stable, and changed from 7. 9 to 8. 5 in 21-90 d. The germination index （ GI） of three wastes increased with the composting process, GI of sheep waste was the highest and the pig waste’s was the lowest in the mid-term and late stage of com-posting. The vigor of weed seed and the amount of coliform were decreased throughout the composting process. The amounts of bacterium, actinomycete and fungi were all increased at the initial stage, and the degree of increased of bacterium was the big-gest, bacterium was the dominant species. The amount of fungi of pig waste was significant higher than the others during the process. There were small different among the actinomycete of three kinds of wastes’ from beginning to middle period, howev-er, the amount of actinomycete of beef waste’s was the biggest and the pig waste’s slumped after the 30 days. Compared with the national standard of biological organic fertilizer, their pH value, organic matter and nutrients, most probable number of co-liform and rate of the eggs of insects killed have all reached the national standard.
出处
《中国土壤与肥料》
CAS
CSCD
北大核心
2015年第2期117-122,共6页
Soil and Fertilizer Sciences in China
基金
国家科技支撑计划(2013BAC02B04)
关键词
屠宰场废弃物
堆肥
理化性质
微生物特征
slaughterhouse waste
composting
physical and chemical properties
microbial community
