不同处理方法对不同生育期新疆小芦苇发酵品质及营养成分的影响

以不同生育期(抽穗期、开花期、结实期)的新疆小芦苇为实验材料,同一生育期采用鲜贮、鲜草+糖蜜10和15 g/kg、鲜草+甲酸2和3 mL/kg等5种青贮处理,并对其相互间发酵品质和营养成分进行比较.结果表明:在三个生育期中,以鲜贮的pH效果最差、甲酸组效果最好;CP含量在同一生育期内各处理组与对照组(原料草)之间具有显著差异(P＜0.01),特别是在抽穗期鲜草+15.0 g糖蜜组及2.0 mL甲酸组比原料草分别高2.05;、2.53;;NDF和ADF含量变化依生育期的推进其含量逐步增加,而同一生育期的各种处理组之间ADF含量没有显著差异(P＞0.05),但抽穗期里各种处理的NDF含量与对照组之间差异显著(P＜0.05).结果表明:添加甲酸可明显降低新疆小芦苇青贮pH值,最佳青贮时期是抽穗期,最佳青贮方式是鲜草+3.0 mL甲酸/kg处理.

Effect of Different Treatments on Fermentation Quality of Xinjiang Small Reed and Its Nutrition Constituent at Different Growth Stages

The objective of this paper was to investigate the effect of different treatments on fermentation quality of Xinjiang small reed and its nutrition constituent at different growth periods(heading period,blooming,fruiting).The five kinds of ensiling treatments(Fresh grass ensilage,fresh grass 10.0 g or 15.0 g molasses/kg,fresh grass 2.0 mL or 3.0 mL formic acid/kg)were carried out in the same growth period and its fermentation qualtiy and nutriton constituent were compared with each other.The result indicated that the effect of fresh grass ensilage pH was the poorest,the effect of formic acid group was the best in 3 growth periods.CP content of all the tested groups was different from the control group(raw material grass)(P<0.01).At the heading stage,fresh grass 15.0 g molasses/kg group and 2.0 mL formic acid group were 2.05%,2.53% higher than that of raw material grass group,respectively;The content change of NDF and ADF were step by step increased with advance of growth period.Therefore,there was no significant difference between ADF content of different groups(P>0.05)in the same growth period.But there was a significant different between ADF content of all the groups at heading stage(P<0.05).The result showed that pH value of Xinjiang small reed may be significantly reduced by formie acid.The heading period was the best Ensiling one,the best Ensiling way was the grass 3.0 mL formic acid treatment.