EM发酵对麦秸饲料pH及营养价值的影响

发布时间：2018-04-01 03:25

本文选题：EM原液　切入点：发酵麦秸　出处：《家畜生态学报》2017年04期

【摘要】：为了对科学合理地利用EM发酵秸秆提供方法学指导,采用常规方法对EM发酵麦秸(试验组)和以水替代EM原液后自然发酵麦秸(对照组)的发酵质量感官评价指标、物料损失率、pH及常规营养成分进行了比较分析。结果表明:(1)发酵前6d,EM发酵麦秸和自然发酵麦秸的发酵质量感官评价各主要指标未有明显变化(P0.05);(2)随发酵天数的延长,两组物料损失率均呈逐渐升高趋势,但发酵2d后对照组物料损失率明显高于试验组(P0.05);(3)在发酵6d以前,饲料pH随发酵天数延长呈逐渐下降趋势,且试验组低于对照组;(4)试验组粗蛋白质含量较对照组提高了0.53%(P0.05),粗纤维、中性洗涤纤维和酸性洗涤纤维则分别较对照组降低了1.77%、0.32%和0.34%(P0.05)。因此,EM发酵对麦秸饲料pH及营养价值的作用甚微。
[Abstract]:In order to provide methodological guidance for the scientific and reasonable use of EM fermented straw, the sensory evaluation indexes of fermentation quality of EM fermented wheat straw (test group) and natural fermented wheat straw (control group) were evaluated by conventional method. The results showed that the main indexes of fermentation quality evaluation of wheat straw and natural fermented wheat straw 6 days before fermentation did not change significantly with the increase of fermentation days. The material loss rate of the two groups increased gradually, but the material loss rate of the control group was obviously higher than that of the test group after 2 days fermentation. Before 6 days of fermentation, the feed pH decreased gradually with the increase of fermentation days. The crude protein content in the test group was 0.53% higher than that in the control group. Compared with the control group, neutral detergent fiber and acid detergent fiber decreased 0.32% and 0.34% respectively, so EM fermentation had little effect on pH and nutritional value of wheat straw feed.
【作者单位】：西北农林科技大学动物科技学院;
【基金】：北方作物秸秆饲用化利用技术研究与示范(项目编号:201503134)
【分类号】：S816

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