不同比例假药对王草青贮发酵品质及体外发酵特性的影响

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中图分类号：S816.53 文献标识码：A 文章编号：1007-0435（2025）05-1677-09

Abstract：This study aimed to investigate the effects of the medicinal plant P . sarmentosum on the silage quality and in vitro fermentation of P .purpureum ×P .americanum（king grass）. The fermentation substrate was king grass，and three experimental groups were established：CK（CON，no additive），F（fresh sample added at 3% ， 5% ， 7% ， 10% ， 15%，F1，F2，F3，F4，F5） ，and ΔP （powder added at 1% ， 2% ， 3% ， 4% ， 5%，P1，P2，P3 ， P4，P5） ，with three replicates. The samples were fermented anaerobically at 26∘C for 3O days.After fermenta tion，the nutritional composition，fermentation quality，and in vitro rumen fermentation parametersof Hainan Black goats were determined. The results indicated that pH of all samples was below 4.2，with no detectable propionic or butyric acid.Lactic acid and acetic acid levels increased significantly，with the highest concentrations of both acids in the P5 group （P<0.05） .Thehighest metabolizable energy contentwas observed in the P4 and P5 groups （ P<0.05） .In terms of nutritional composition，the P5 group had the highest dry matter and crude protein content （P<0.05 ）and the lowest acid detergent fiber content （P<0.05） .The P4 group had the highest crude fat content （ ⋅P<0.05 ）and the lowest neutral detergent fiber content （ P<0.05） .Thehighest nutritional value was observed in the P4 and P5 groups ，and the P4 group had the highest fermentation quality score（O.6l）. In conclusion，the addition of P .sarmentosum positively affected the silage fermentation of king grass，with the best results observed in the addition of 4%P . sarmentosum powder.

Key words：Piper sarmentosum;King grass; Nutritive value;Fermentation quality ; In vitro gas production

近年来，反刍动物养殖业的快速发展增加了对粗饲料的需求，优质粗饲料的供给已经成为促进草食畜牧业进步的重要基础。（剩余12054字）