生育期对小麦全株青贮发酵品质的影响

doi:10.3864/j.issn.0578-1752.2012.08.023

摘要/Abstract

摘要： 【目的】探讨不同生育期全株小麦发酵品质和饲用价值的优劣。【方法】用3个小麦品种（新麦18、周麦22和淮麦22）袋贮比较了乳熟期和蜡熟期全株青贮的发酵品质和饲用品质差异。【结果】乳熟期和蜡熟期小麦均适宜全株青贮利用，但全株小麦青贮的发酵品质和青贮饲料的饲用价值存在显著的生育期间差异（P＜0.05）。乳熟期小麦全株青贮饲料的pH、挥发性脂肪酸（volatile fatty acid，VFA）和总氮中氨态氮（NH3-N/TN）的含量显著低于蜡熟期，乳酸（lactic acid，LA）的含量显著高于蜡熟期，发酵品质较好；蜡熟期小麦全株青贮饲料的纤维成分（中性洗涤纤维（neutral detergent fiber，NDF）和酸性洗涤纤维，（acid detergent fiber，ADF））、可溶性碳水化合物（water soluble carbohydrates，WSC）和粗蛋白（crude protein，CP）的含量显著低于乳熟期，淀粉的含量显著增加，饲用品质较好。【结论】乳熟期小麦全株青贮的发酵品质因WSC含量高而显著优于蜡熟期；但蜡熟期青贮饲料的饲用品质则因种子比重增加，淀粉含量的增加而优于乳熟期。

关键词: 全株青贮, 小麦, 生育期, 发酵品质, 饲用品质

Abstract: 【Objective】 The changes in fermentation quality and feeding value of whole crop silage of wheat at different maturity stages were studied.【Method】Three wheat cultivars (Xinmai 18, Zhoumai 22, and Huaimai 22) were ensiled by polyethylene bag at milk and dough ripening stages to test the fermentation quality and feeding value.【Result】Whole crop of wheat ensiled at two maturation stages both provided good silage, but the fermentation quality and feeding value of the silages were significantly different between the maturity stages (P＜0.05). The pH, volatile fatty acid (VFA) including acetic acid (AA), prop ionic acid (PA), and butyric acid (BA) concentrations in the silage ensiled at milk ripening stage were significantly lower than that at dough ripening stage, while the lactic acid (LA) content was significantly higher. It indicates that fermentation quality of silage ensiled at the milk ripening stage was better than that at the dough ripening stage. The concentration of neutral detergent fiber (NDF), acid detergent fiber (ADF), water soluble carbohydrates (WSC) and crude protein (CP) of the silage ensiled at dough ripening stage were significantly lower than that at milk ripening stage, but the starch content was significantly higher. Then, feeding value of whole crop silage of wheat at dough ripening stage was better.【Conclusion】At the milk ripening stage, the fermentation quality of whole crop silage was better owing to the higher WSC content, while at the dough ripening stage, the feeding value of whole crop silage was better owing to seeds increasing and starch accumulation.

Key words: whole-crop silage, wheat, maturity, fermentation quality, feeding value

秦梦臻, 沈益新. 生育期对小麦全株青贮发酵品质的影响[J]. 中国农业科学, 2012, 45(8): 1661-1666.

QIN Meng-Zhen, SHEN Yi-Xin. Effects of Maturity Stage on Fermentation Quality of Whole Crop Wheat Silage[J]. Scientia Agricultura Sinica, 2012, 45(8): 1661-1666.

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