摘要
试验旨在研究尿素对全株玉米青贮饲料品质和营养价值的影响。试验分为3组,对照组不添加尿素,试验组添加全株玉米鲜重0.3%和0.6%的尿素。在发酵后的3、6、9、12个月取样,测定发酵品质和饲料营养价值。结果显示,0.6%尿素组氨态氮含量显著高于对照组(P<0.05)。在全株玉米青贮6个月内,尿素对乳酸含量无影响(P>0.05);青贮9个月后,0.3%尿素组乳酸含量显著高于对照组(P<0.05)。尿素组的青贮玉米粗蛋白含量均显著高于对照组(P<0.05)。随着尿素添加量增加,全株玉米青贮6个月后,中性洗涤纤维含量呈减少趋势;可溶性碳水化合物含量整体呈增加趋势;9个月后,酸性洗涤纤维含量呈减少趋势。研究表明,全株玉米青贮过程中添加适宜的尿素可以改善全株玉米青贮饲料发酵品质,提高饲料营养价值,添加量以0.3%最佳。
The experiment studied the effect of urea on the feed quality and nutritional value of corn silage. The experiment was divided into three groups. The control group did not add urea, and the test group added 0.3% and 0.6% urea of fresh corn weight. Samples were taken at 3, 6, 9, 12 months of fermentation for fermentation quality and feed nutritional value determination. The results showed that the ammonia nitrogen content of 0.6% urea group was significantly higher than that of control group(P<0.05). There was no significant difference in lactic acid content between urea and corn silage for six months(P>0.05), but after silage for nine months, the content of lactic acid in with 0.3% urea group was significantly higher than that in control group(P<0.05). The crude protein content of corn silage in urea groups was significantly higher than that of control group(P<0.05). With the increase of urea content, the neutral detergent fiber content was decreased after six months silage, the soluble carbohydrate content was increased, and the acid detergent fiber content was decreased after nine months silage. The experiment indicates that adding appropriate urea in the whole plant corn silage can improve the fermentation quality and nutritional value of the whole plant corn silage, and the best addition amount is 0.3%.
作者
伏桂华
杨宝良
张飞
邓成录
徐亚琼
刘建胜
程光民
徐相亭
FU Gui-hua;YANG Bao-liang;ZHANG Fei;DENG Cheng-lu;XU Ya-qiong;LIU Jian-sheng;CHENG Guang-min;XU Xiang-ting
出处
《饲料研究》
北大核心
2021年第14期117-119,共3页
Feed Research
基金
山东省现代农业产业技术体系羊产业创新团队(项目编号:SDAIT-10-05)
潍坊市饲料安全检测技术重点实验室项目
潍坊市科技发展项目(项目编号:2016GX041)。
关键词
全株玉米青贮
尿素
发酵品质
营养价值
whole plant corn silage
urea
fermentation quality
nutritional value
