The Quality Evaluation Of Fermentation And The Combinatorial Optimization Of Forage

To implement the policy of Grass and Animal Husbandry the central committee of the State Council in 2015, in addition to optimize the planting structure, it is necessary to increase the planting proportion of the high quality forage to improve the ability of supplement of high quality forage resources, through scientific and reasonable forage processing technology, improve the existing forage transformation efficiency of forage. This paper, use the corn stalks, alfalfa hay and avena sativa as the research material, based on single ingredient nutrition characteristic, the effect of forage combination optimization method, the fermentation type by means of total mixed rations (TMR) modulation, use the efficiently convert mutton sheep as purpose, the integrated use of grass, feed and animal nutrition and other disciplines relevant theory and research methods, to explore the theory and technical methods by improving the efficiency of three kinds of forage transformation.This test mainly use the methods of single factor and double factors experiment by block design, combined with the regression analysis and cluster analysis, studied the nutritional properties, combination effect, fermentation quality and production capacity on the corn stalks, alfalfa hay and of avena sativa, we get the following conclusions:1、In terms of forage quality evaluation index, although RFV index with the advantages of simple and quick evaluation of forage quality, but to distinguish the different kinds of forage quality differences, GI index is more accurate, more suitable for a variety of combination of the forage grass design;2、we mixed in different proportions with the combination of three kinds of forage quality characteristics, the GI value (X) and IVDOM (Y) had a positive correlation after three kinds of forage mixed in different proportion, the regression equation Y= 1.2732x+28.274 (R2= 0.9077, P< 0.0001, N= 20); the GI value (X) and effect of the multiple combination (Y) of mixed forage had a positive correlation, Y= 0.0717 x 0.5513 (R2= 0.7833, P< 0.0001, N= 20). Through the comprehensive evaluation and cluster analysis, R combination for the optimal combination:corn stalk (50%)+alfalfa hay (30%)+oat hay (20%);3、It could obviously to improve the nutritional value after total mixed rations fermentation (FTMR); with the extension of storage time of FTMR, the IVDMD and aerobic stability of FTMR was significantly higher (P< 0.05) than in the control group, after 45 d of wrapping package, the nutrients and fermentation quality of FTMR tended to be stable;4、Used the FTMR of forage type to feeding sheep, the experiment showed that the performance of fattening and slaughter were significantly higher (P< 0.05) in TMR and CS (corn stalks) group; the umami amino acid content, total amino acids (TAA) and the fatty acid of lamb meat of FTMR group were significantly higher (P< 0.05) than TMR and CS (corn stalks) group, and the lamb meat flavor was the best.