We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
紫花苜蓿与全株玉米不同混合比例对 TMR 发酵的影响.
- Authors
雷毕爱; 周建明; 杨丰; 朱欣; 郝俊
- Abstract
The purpose of this study was to explore the effect of different mixing ratios of alfalfa and whole maize on TMR fermentation. Alfalfa and whole plant maize were mixed with 10: 0 (T1 group), 7: 3 (T2 group), 5: 5 (T3 group), 3: 7 (T4 group) and 0: 10 (T5 group) as roughage, and then mixed with concent rate at 6: 4 to prepare total mixed diet (TMR), packed into sealed bags for anaerobic fermentation for 60 days to obtain fermented total mixed diet (FTMR), and the nutrients, fermentation quality and dynamic changes of major microorganisms on the 0th, 3th, 6th, 9th and 12th days after opening were sampled and determined. The results showed that with the increase of the proportion of whole maize, the contents of crude protein and crude fat in FTMR decreased significantly (P<0.05). The number of lactic acid bacteria in the T2 group decreased with the extension of the exposure time of the feed in the air (P< 0.05). With the increase of the proportion of maize in the whole plant, the number of lactic acid bacteria decreased significantly (P<0.05). With the increase of the proportion of maize mixture in whole plants, the acetic acid content increased significantly (P<0.05). According to the membership function analysis of the nutrient composition, fermentation quality and dynamic number of microorganisms of FTMR in each group, the results showed that the optimal ratio of alfalfa to whole maize was 7: 3. Based on the nutritional quality, fermentation quality and microbial changes of FTMR in each group, the ratio of alfalfa to whole maize was 7: 3 in small and medium-sized pastures and even family pastures.
- Publication
Feed Industry, 2024, Vol 45, Issue 5, p97
- ISSN
1001-991X
- Publication type
Article
- DOI
10.13302/j.cnki.fi.2024.05.015