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收获阶段通过塑造其发酵概况和微生物成分来决定干料的营养价值

Xiaoqiang Zhao¹, Ruiyi Liu², Jing Wang²

¹College of Agricultural Economics and Management, Shanxi Agricultural University, Taiyuan 030801, China.

|September 27, 2025

概括

在成熟阶段采摘,可以优化料质量. 这一阶段产生的营养价值更高,并改善了皮发酵,受益于有益的微生物群落为牲畜料.

科学领域:

动物和乳制品科学动物和乳制品科学
农业科学农业科学
微生物学微生物学

背景情况:

麦茎料是反动物的宝贵料资源.
收获成熟度显著影响料质量和发酵.
了解这些影响对于优化牲畜营养至关重要.

研究的目的:

评估不同茎收获阶段 (牛奶,面团,成熟) 对料发酵质量的影响.
评估不同收获阶段生产的料的营养成分和体外粉发酵特性.
分析不同成熟度级别的料中的细菌群体概况.

主要方法:

木茎在三个成熟阶段被收获,并化60天.
分析了料的发酵参数,营养含量,以及体外起血机发酵.
用微生物分析确定了细菌群体的组成.

主要成果:

熟成阶段的料呈现出较高的干物质,相对料价值和总可消化的营养素.
成熟阶段的料在体外增加了气体生产,减少了类氨-.
收获成熟度改变了细菌群落,成熟阶段有利于有益的发酵细菌,如Lactobacillus和Leuconostoc.

结论:

在成熟阶段收获是生产高质量的料的最佳方式.
成熟阶段的料支持优越的营养价值和小麦芽发酵效率.
优化收获阶段影响微生物社区的发展,增强料发酵.

关键词:

料的质量料的质量在试管体内进行的小 rumen发酵.成交期阶段的到期阶段微生物社区的微生物社区.石榴树的树干干的茎.

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