【作者】 余汝华；

【导师】 莫放；

【作者基本信息】 中国农业大学 ， 动物营养与饲料科学， 2004， 硕士

【摘要】 本试验在河北大曹庄农场进行，以八个品种(农大108、高油115、中原单32、冀丰58、高油298、科多4号、辽原1号和郑单958)的玉米秸为研究材料。试验采用随机分组设计，分别对七个收获期(生长期分别为92d、94d、96d、98d、100d、102d和104d)和收获后四个贮存期(贮存期分别为1d、3d、5d和7d)的玉米秸青贮前WSC和初水分的变化情况以及青贮后的青贮品质进行研究；对不同长度(长度分别为1、3、6、9和12cm)的玉米秸经不同物理加工(切短与揉搓)后的青贮品质进行研究；以及对经不同物理加工的不同长度的玉米秸青贮料中乳酸杆菌菌落数的研究。 结果表明，从玉米秸中水溶性碳水化合物含量及初水分含量看，所选不同生长期的玉米秸都适合青贮。依青贮料的各项营养指标可以得出，所选八个品种的玉米秸，在七个不同的生长期青贮效果：整株玉米秸好于非整株玉米秸；生长时期明显影响玉米秸青贮料的品质，整株玉米秸青贮料的品质，后期好于前期，而非整株玉米秸青贮料的品质则相反，是前期好于后期。从青贮料的有机物的降解率来看，七个生长期的8个品种的玉米秸青贮料，中原单32最好，科多4号和郑单958次之，高油298最差。玉米秸收获后不同时间调制青贮，对玉米秸的青贮品质有影响，但在收获后1-5d之内调制青贮，对青贮料的品质影响在统计上无著变化。从玉米秸青贮料的有机物的降解率来看，四个不同时间调制的玉米秸青贮料，中原单32最好，郑单958次之，高油115和冀丰58最差。玉米秸切短后青贮品质好，若再经过揉搓处理，其青贮品质更好。从玉米秸青贮料的有机物的降解率来看，经揉搓的五个长度的玉米秸青贮品质无显著变化，而未揉搓的五个长度的玉米秸中，1cm的玉米秸青贮效果最好，6cm之后青贮效果最差。同一品种的玉米秸青贮料中乳酸菌菌落数，经揉搓的玉米秸青贮料多于不揉搓的玉米秸(p＜0.01)；青贮前玉米秸的长度越短，其青贮料中乳酸菌菌落数越多(p＜0.01)，并且青贮前切得越短的玉米秸经揉搓后，其青贮料中乳酸菌菌落数也越多(p＜0.01)。从乳酸菌菌落数来看，揉搓的玉米秸青贮品质好于未揉搓的玉米秸。更多还原

【Abstract】 Experiments were conducted at Dacaozhuang Farm in Hebei province, experimental material was corn stalks of eight different breeds(Nongda108, Gaoyiu115, Zhongyuandan32, Jifeng58 Gaoyiu298 Keduo4 Liaoyuanl and Zhengdan958).Experiments were carried by the randomized-block. The change of WSC (Water soluble carbohydrate) contents and moisture contents in the corn stalks of seven different stages of maturity (growing time from 90-104days) and four different stages of storage (storing time from lto 7days ) before ensiling and the analysis of silage quality was carried after ensiling; Silage quality of corn stalks of different Iengths(1, 3,6,9 and 12 cm, respectively)that was studied when corn stalks were chopped or kneaded before ensiling; Number of lactic acid bacterium (CFU) in silage was counted.Results showed that corn stalks were suitable for silage from WSC contents and moisture contents in the corn stalks of seven different stages of maturity. By the analysis of nutritive variation, silage quality of corn stalks of eight different breeds in seven different stages of maturity was: whole-plant corn silage was superior to nor-whole-plant corn silage; Growing stages of corn stalks had an apparent effect on silage quality. In the whole-plant corn stalks, silage quality at late stages of maturity was better than at early stages, whereas in the nor-whole-plant corn stalks, silage quality at early stages of maturity was better than at late stages. From the IVOMD (in vitro organic matter digestibility) of silage in seven different growing stages, Zhongyuandan32 was the best, Keduo4 and Zhengdan958 were better and Gaoyiu298 was the worst. Storages could affect silage quality after corn stalks were harvested, but storages hardly affected silage quality when the corn stalks were stored from 1 to 5days. From the IVOMD of silage in four different storages, Zhongyuandan32 was the best, Zhengdan958 was better and Gaoyiull5 and Jifeng58 the worst. Silage quality of corn stalks which were chopped was good. However, silage quality would be better if corn stalks which were chopped had been kneaded. From the IVOMD of silage, silage quality of corn stalks which were kneaded was almost same in five different lengths of corn stalks, while silage quality of corn stalks which were not kneaded was: 1 cm was the best, silage quality was the worst beyond 6cm. Number of lactic acid bacterium in silage was: corn stalks which were kneaded were more than that which were not kneaded. The shorter length of corn stalks was chopped before ensiling, the more number of lactic acid bacterium in silage was. The shorter length of corn stalks were when kneaded, the more number of lactic acid bacterium in silage was. From number of lactic acid bacterium in silage, silage quality of the corn stalks which were kneaded was better than that which was not kneaded.更多还原