绿叶汁发酵液为添加剂改善玉米青贮品质的研究

本研究以饲料玉米(Zea mays)为原料,采用绿叶汁发酵液1.0%、1.5%、2.0%作青贮添加剂,并与传统青贮工艺添加1%、3% NaCl做比较,在实验室条件下贮藏60 d。测定其青贮品质(包括微生物群落结构、pH值、粗蛋白、干物质、纤维素含量、有机酸含量)及体外消化率,并与传统青贮工艺做比较。结果显示,添加绿叶汁发酵液可以明显改善青贮品质,pH值显著降低,干物质、粗蛋白及有机酸含量均有显著性增加(P<0.05)。经体外消化试验可知,与对照相比,添加绿叶汁发酵液可显著提高青贮饲料消化率。     

冬油菜茬后复种青贮玉米品种比较

为了开辟饲料生产新途径,在冬油菜（Brassica napus）茬后复种青贮玉米（Zea mays）,开展品种筛选试验。对9个参试品种生育期、植株形状、产草量等指标的调查和测定,结果表明,饲粮2号和文玉5号属中熟品种,茎秆最粗,且饲粮2号鲜草产量最高,为79 303.7 kg·hm-2,其干物质为18 855.9 kg·hm-2;文玉5号鲜草产量次之,其干物质产量最高,为20 127.6 kg·hm-2。综合分析认为,饲粮2号和文玉5号具有较高的生物产量,适于在当地冬油菜茬后复种推广种植。     

苜蓿绿汁发酵液特性的研究

研究加工方法、制汁容器、水草比例、添加白米醋与否对苜蓿绿汁发酵液的影响,以及绿汁发酵液对苜蓿青贮饲料的影响.结果表明,切碎处理绿汁发酵液的pH为3.82,显著低于榨汁(3.97,P<0.05);添加白米醋的绿汁发酵液乳酸菌数对数值为7.90,极显著(P<0.01)低于不添加者(8.15);榨汁或切碎处理中不同水草比及制汁容器绿汁发酵液的pH和乳酸菌数都没有差异.与对照相比,添加绿汁发酵液可显著降低(P<0.05)苜蓿青贮饲料的pH(4.66对应于4.98)和丁酸含量(0.012%对应于0.016%),减少非蛋白氮含量(58.51%对应于70.11%),增加乳酸含量(2.03%对应于1.79%,P<0.05);粗蛋白质含量则以5倍汁处理组最高,为20.99%,对照最低,为20.34%,且差异显著(P<0.05);对照组酸性洗涤纤维含量较低,为28.83%,绿汁发酵液处理组较高,为30.21%,且差异显著(P<0.05).     

甜高粱饲草及葡萄籽对小尾寒羊生产性能及血液生理参数的影响

通过测定不同类型甜高粱饲草与葡萄籽饲喂小尾寒羊的生产性能和血常规,为甜高粱饲草和葡萄籽安全高效的饲喂绵羊提供理论依据。试验选取甘肃省定西市的小尾寒羊28只(17.30±1.20) kg,随机分为4组,分别为:饲喂甜高粱青贮+精补料(SN组)、甜高粱青贮+6%葡萄籽精补料(SY组)、甜高粱干草+精补料(DN组)、甜高粱干草+6%葡萄籽精补料(DY组)。分别在饲养试验的第1、30、60和100天晨饲前称重;第20、50和100天晨饲前采集血液,测定血常规。结果表明:甜高粱饲草与葡萄籽的添加对小尾寒羊平均干物质采食量、平均日增重和料重比影响不显著(P>0.05),但SY组比DN组平均日增重增加30%以上,终体重增加15.4%。葡萄籽的添加对小尾寒羊血液生理参数影响不显著(P>0.05)。甜高粱青贮组(SN+SY)小尾寒羊红细胞数目(RBC)和红细胞压积(HCT)显著高于甜高粱干草组(DN+DY)(P<0.05)。甜高粱青贮组(SN+SY)平均红细胞血红蛋白含量(MCH)和平均红细胞血红蛋白浓度(MCHC)极显著低于甜高粱干草组(DN+DY)(P<0.01)。试验第20和100天甜高粱青贮组(SN+SY)小尾寒羊血小板数目(PLT)显著低于甜高粱干草组(DN+DY)(P<0.05)。试验动物血液生理参数均在安全生产范围内,但饲喂甜高粱青贮对小尾寒羊红细胞和血小板相关指标更有利,且甜高粱青贮和葡萄籽结合饲喂对小尾寒羊生长性能有改善的潜力。     

饲草玉米不同生育期的产量、品质和青贮利用研究

对墨西哥大刍草、玉草3号和玉草6号3种不同类型饲草玉米在孕穗期、抽雄期和吐丝期的产量、青贮品质及其营养价值进行了分析。结果表明:品种和生育期对鲜、干草产量有显著影响,而二者之间的交互作用对鲜、干草产量影响不显著;3个品种鲜、干草产量均在吐丝期最高,其中,玉草6号鲜、干草产量极显著高于玉草3号和墨西哥大刍草。从抽雄期及以后,所有饲草玉米干物质(DM)含量均达20%以上,符合青贮对水分的要求。粗蛋白(CP)含量从孕穗期到吐丝期逐渐降低,变幅为8.19%DM~12.80%DM;各时期CP含量均以玉草6号最高,玉草3号和墨西哥大刍草CP含量差异较小。可溶性糖(WSC)含量在孕穗期最高,纤维含量随生育期延长均呈上升趋势。青贮发酵品质在不同生育期差异显著,孕穗期pH值为3.69,乳酸(LA)含量为7.00%DM,发酵品质最优。品种主效应分析表明,玉草6号发酵品质最好,玉草3号和墨西哥大刍草差异不显著。综合分析品种和生育期对青贮发酵品质和营养成分的影响,玉草6号在孕穗期青贮,相对饲用价值达103.28,发酵品质和营养价值最好;玉草3号和墨西哥大刍草在抽雄期青贮发酵品质和营养价值最佳。     

A comparison of various cultivars and lines,of birdsfoot trefoil (Lotus Corniculatus)

Abstract

Yields of 17 entries of Lotus corniculatus were measured over two seasons at Ermelo in the south‐eastern Transvaal. There were marked differences between entries in the date of commencement of flowering in the establishment year, the relative abundance of flowers, and the degree of dormany in the winter. Root rot caused by the fungi Fusarium and Phoma caused extensive damage. There were indications that the cultivar Norcen was resistant to the fungi and that Germplasms MO 20 and NC 83 had partial resistance.     

Changes in the bacterial community and composition of fermentation products during ensiling of wilted Italian ryegrass and wilted guinea grass silages

To gain further insights into temperate and tropical grass ensiling, fermentation products and bacterial communities were examined at both the initial and late stages of ensiling of wilted Italian ryegrass and wilted guinea grass silages. 2,3‐Butanediol and ethanol fermentation were observed in wilted Italian ryegrass silage. Enterobacteria such as Rahnella sp. and Enterobacter sp. may have been involved in fermentation; however, alcohol production was intensified after the silage enterobacterial community overwhelmed the pre‐ensiled enterobacterial community. Pediococcus spp. appeared in silage stored for 4 months, when a significant increase in lactic acid content was seen compared with that at 2 months. Prolonged storage enhanced acetic acid fermentation in wilted guinea grass silage. The disappearance of Enterococcus sulfureus and appearance of Lactobacillus plantarum may have been associated with the increased acetic acid content. Although many species of enterobacteria were found in common between the pre‐ensiled crop and silages of Italian ryegrass and guinea grass, marked differences were seen in the type of fermentation from the initial stages. These results indicate that the bacterial community of pre‐ensiled crops may be immediately replaced by one that is adapted to ensiling environments, although metabolic changes may continue over the course of ensiling.     

晾晒时间对初花期紫花苜蓿青贮发酵品质的影响

本试验旨在研究不同晾晒时间对3个品种紫花苜蓿（Medicago sativa）初花期青贮发酵品质的影响。在刈割后经2、4和6 h晾晒的紫花苜蓿青贮原料中加入青贮添加剂进行裹包青贮180 d,然后通过现场感官评定和实验室分析评价紫花苜蓿青贮的发酵品质。结果表明,晾晒4~6 h可以提高3个品种的紫花苜蓿的青贮发酵品质;晾晒6 h与2 h相比丁酸、氨态氮含量显著降低（P<0.01）,可溶性糖的含量极显著增加（P<0.01）;粗蛋白含量在晾晒4 h时能很好地保存（P<0.01）;加入添加剂可显著降低青贮饲料中的中性洗涤纤维和酸性洗涤纤维含量（P<0.01）。3个品种的紫花苜蓿均在晾晒4~6 h时青贮效果最好。     

秸秆发酵剂青贮玉米对奶牛产奶量的影响

利用“青贮宝”青发酵剂贮的玉米饲喂奶牛,研究其对奶牛产奶量的影响。试验选取20头中国黑白花奶牛,分为试验组和对照组,试验组饲喂青贮宝青贮玉米,对照组饲喂普通青贮玉米。结果表明：试验组每头牛的日产奶量可提高1．14～1．21kg。     

Effect of ensiling moist field bean (Vicia faba), pea (Pisum sativum) and lupine (Lupinus spp.) grains on the contents of alkaloids,oligosaccharides and tannins

Ensiling legume grain may be an inexpensive and ecologically interesting method to produce a high‐protein feed of local origin. The typically patchy maturation recommends harvesting and ensiling the seeds in moist condition. Developing a method for preserving legume grains harvested before maturation by lactic acid fermentation would have several advantages. Under laboratory conditions, crushed legume seeds of beans, peas and lupines with high moisture content of 35 % were ensiled with different additives (molasses and lactic acid bacteria). To characterize the final silages, contents of proximate nutrients and antinutritional factors (alkaloids, oligosaccharides, tannins) were analysed. The addition of lactic acid bacteria ensured a fast and pronounced lactic acid production and decreased contents of undesired fermentation products like ethanol. An additional use of molasses for ensilage did not provide a remarkable additional benefit. Excluding sugar and starch, the contents of proximate nutrients were not remarkably altered after ensiling. As an overall effect, lactic acid fermentation reduced tannins and oligosaccharides. It can be supposed that the oligosaccharides after breakdown of the complex molecules acted as a source of fermentable carbohydrates. A relevant reduction of alkaloids did not occur. The lactic acid fermentation of legume grains can be recommended as an appropriate method for conservation. With respect to the economic advantages and compared with methods of chemical preservation, the lactic acid fermentation of legume grains under anaerobic conditions is an environmentally compliant procedure and therefore also an option for organic farming.