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| 微生物发酵对油菜秸秆营养品质的影响 | |
| 引用本文： | 杨德志,阳德华,陈超,尹琼,陈光燕. 微生物发酵对油菜秸秆营养品质的影响[J]. 贵州畜牧兽医, 2012, 36(1): 14-17 |
| 作者姓名： | 杨德志 阳德华 陈超 尹琼 陈光燕 |
| 作者单位： | 1. 贵州省习水县农牧局,贵州习水,564600 2. 贵州省惠水县农村工作局,贵州惠水,550600 3. 贵州大学动物科学学院,贵州贵阳,550025 |
| 基金项目： | 贵州省农业公关项目（黔科合NY（2010）3049号）; 贵州省教育基金项目（黔教科（2009）0031号） |
| 摘 要： | 为探讨微生物菌种对秸秆pH值和营养成分的影响,对处理过的油菜秸秆进行微生物发酵试验。结果表明:与对照组相比,用粉态菌种和液态菌种处理的秸秆pH值降低,粗蛋白、粗脂肪含量提高,粗纤维含量减少,效果明显;试验组之间相比,用粉态菌种处理的秸秆在pH值、粗蛋白、粗脂肪、粗纤维的变化方面均优于用液菌处理的效果。 |
| 关 键 词： | 油菜秸秆 微生物 发酵 营养成分 |
Effects of Microbial Fermentation on the Nutritional Quality of Rape Straw |
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| Affiliation: | Yang Dezhi,Yang Dehua,Chen Chao,Yin Qiong,Cheng Guangyan(1.Xishui Agriculture and Animal Husbandry of Guizhou Province,Xishui 564600,China;2.Huishui in Rural Bureau of Guizhou Province,Huishui 550600,China;3.College of Animal Sciences,Guizhou University,Guiyang 550025,China) |
| Abstract: | Bacteria strains for the tested materials,the processed straw was microbial fermentation in order to find the function of bacteria strains on the straw.The results showed that： compared with the control group,the rape straw treated by powder and liquid bacteria strains,had the lower pH,the crude protein and crude fat content increased,crude fiber content decreased,the effect clearly.Comparison between the experimental group,the powder state of bacteria treated straw changed in the pH value,crude protein,crude fat,crude fiber content was better than dealing with liquid bacteria strains. |
| Keywords: | Rrapeseed Microorganism Ferment Nutrition |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |