添加酶制剂对青贮玉米秸发酵品质和营养价值的影响

被引：29

作者：

吕建敏

陈民利

胡伟莲

机构：

[1] 浙江中医学院动物实验研究中心

[2] 浙江科技学院生物与化学工程系浙江杭州

[3] 浙江杭州

来源：

中国畜牧杂志 | 2005年 / 07期

关键词：

畜牧学; 酶制剂; 玉米秸; 青贮; 发酵品质; 营养价值;

D O I：

暂无

中图分类号：

S816.5 [粗饲料];

学科分类号：

090502 ;

摘要：

以玉米秸为原料,分别添加酶制剂0(C),800(1),1300(2),1800(3)g/tDM进行青贮。青贮结束对其发酵品质进行评定,并通过体外产气实验评价其营养价值。结果表明:各组青贮料发酵品质都较好。添加酶后降低了青贮料的中性洗涤纤维(NDF)的含量、NH3/TN比值和pH值,显著提高了乳酸(P<0.01)的含量。在营养价值的变化上,随着酶添加量的提高,各试验组的a,b,a+b,GP48等值均有上升趋势,加酶各组青贮料的有机物消化率显著高于对照组,以3组最高,比对照组高7.5%。因此,添加酶制剂可提高青贮玉米秸的发酵品质和营养价值,其效果随添加量的增加而增强。

引用

页码：18 / 20

页数：3

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