青贮时间对香茅草营养成分的影响

吴水金; 邱珊莲; 李海明; 李跃森; 黄惠明; 郑开斌

doi:10.19303/j.issn.1008-0384.2021.04.011

青贮时间对香茅草营养成分的影响

doi: 10.19303/j.issn.1008-0384.2021.04.011

福建省农业科学院亚热带农业研究所，福州　福建　363000

基金项目: 福建省科技计划公益类专项（2019R1030-3）；福建省科技计划对外合作项目（2020I0033）

详细信息

作者简介:
吴水金（1978−），男，助理研究员，主要从事作物资源研究与利用（E-mail：40083320@qq.com）

中图分类号: S 816.5+3
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- 被引次数: 0
出版历程
- 收稿日期: 2020-12-16
- 修回日期: 2021-02-21
- 网络出版日期: 2021-04-20
- 刊出日期: 2021-04-30

Effect of Silage Time on Nutrient Contents of Cymbopogon citratus

Institute of Subtropical Agriculture, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　363000, China

摘要

摘要: 目的探究青贮时间对香茅草营养成分的影响，旨在确定适宜的青贮发酵时间，为合理青贮及充分提高香茅饲用价值提供科学依据。方法采用感官评价和国家标准方法，对不同青贮时间香茅样品的感官品质和营养成分进行评价和测定。结果香茅青贮1月后，其蛋白质、粗纤维含量显著上升，达到峰值，蛋白质从青贮前的5.48%提高至6.64%，粗纤维从青贮前的34.96%上升至36.65%，青贮2～4月蛋白质较稳定，为6.32%～6.39%，随后明显下降，粗纤维在随后的2～6月较稳定，含量为34.23%～35.77%；钙含量在青贮前4个月变化不明显，第5、6月时有显著提高；磷含量在青贮前5月，先下降后缓慢上升，第6月时达到最高。香茅青贮至3个月时，感官评分等级为1级，氨基酸、粗脂肪和灰分含量均达到最大值，粗蛋白含量保持在较高水平。3月后青贮草料的感官评分等级为2级，其中粗蛋白、氨基酸、粗灰分和粗脂肪等营养成分逐渐降低，草料品质变差。结论香茅青贮的时间以1～3月为宜，青贮至3月时其营养成分达到最佳值。
- 香茅 /
- 营养成分 /
- 青贮时间
Abstract: Objective Effect of silage time on nutrient contents of Cymbopogon citratus was studied. Method Changes on the nutrients in C. citratus during silage was monitored periodically to determine the optimal fermentation period for cattle feeding. Result After one month of silage, the protein and crude fiber in citronella increased significantly and peaked with the protein content rose from 5.48% to 6.64% and the crude fiber from 34.96% to 36.65%. In 2-4 months, the protein content became stable ranging from 6.32% to 6.39% before a significant decline, while the crude fiber remained at 34.23%-35.77% for 2-6 months. During the initial 4 months there was no significant changes on the calcium in citronella, but the content increased significantly in 5-6 month. For the first 5 months, the phosphorus content decreased initially followed by a slow incline to reach a peak in the 6^th month. Up till 3 months of silage, the fermented citronella was judged to have a Level 1 sensory score with maximized contents on amino acids, crude fat, and ash as well as a constantly high crude protein content. Afterward, however, the sensory score dropped to Level 2 with decreasing crude protein, amino acid, crude ash, and crude fat contents with a deteriorated quality. Conclusion It appeared that 1-3 month of silage would allow citronella to reach the highest nutrient level and prolonged storage could considerably ill-affect the forage quality.
- Cymbopogon citratus /
- nutrient content /
- silage time

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图 1 不同青贮时间对香茅蛋白质含量占比的影响

注：不同大写字母表示处理间差异极显著（P＜0.01），不同小写字母表示处理间差异显著（P＜0.05）。图2～7同。

Figure 1. Effect of silage time on protein content of citronella

Note: Data with diffrent capital letters indicate extremely significant difference at 0.01 level，lowercase letters indicate significant difference at 0.05 level.the same as Fig.2-7.

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图 2 不同青贮时间对香茅氨基酸含量的影响

Figure 2. Effect of silage time on amino acid content of citronella

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图 3 不同青贮时间对香茅粗纤维含量的影响

Figure 3. Effect of silage time on crude fiber content of citronella

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图 5 不同青贮时间对香茅灰分含量的影响

Figure 5. Effect of silage time on ash content of citronella

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图 4 不同青贮时间对青草粗脂肪含量的影响

Figure 4. Effect of silage time on crude fat content of citronella

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图 6 不同青贮时间对香茅粗钙含量的影响

Figure 6. Effect of silage time on calcium content of citronella

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图 7 不同青贮时间对香茅磷含量的影响

Figure 7. Effect of silage time on phosphorus content of citronella

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表 1 不同贮藏时间的青贮香茅感官评分

Table 1. Sensory scores on quality of citronella in silage

感官指标 Sernsory index	贮藏时间 Silage time/月
感官指标 Sernsory index	1	2	3	4	5	6
气味 Odor	14	14	14	10	10	10
结构 Structure	4	2	2	2	1	1
颜色 Color	1	1	0	0	0	0
总分 Total point	19	17	16	12	11	11
等级 Grade	1	1	1	2	2	2

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表 2 青贮前香茅的营养成分

Table 2. Nutrient contents of citronella prior to silage

营养成分 Nutrient composition	含量 Content/%
蛋白质 Crude protein	5.48±0.08
氨基酸 Amino Acid	4.02±0.051
粗灰分 Crude ash	8.70±0.043
粗脂肪 Crude fat	1.52±0.017
粗纤维 Crude fiber	34.96±0.482
钙 Calcium	0.54±0.011
磷 Phosphorus	0.29±0.002

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