构树与苜蓿不同配比对 全混合日粮（TMR）发酵品质及有氧稳定性的影响.

The experiment was to study the effect of different proportions of Broussonetia papyrifera and alfalfa on fermentation quality and aerobic stability of TMR. The TMR was prepared with the ingredients of Broussonetia papyrifera, alfalfa, soybean meal, wheat bran, corn meal, brewer's lees, oat straw, premix and salt. Five experimental groups were set up, the proportions of alfalfa and Broussonetia papyrifera in TMR of group 1, group 2, group 3, group 4 and group 5 were 36∶0, 27∶9, 18∶18, 9∶27, 0∶36, respectively, with three replicates in each group. Anaerobic fermentation for 56 d. The results showed that the content of lactic acid, acetic acid, propionic acid, ammonia nitrogen and water in fermented TMR increased with the increase of the proportion of Broussonetia papyrifera, but no butyric acid was detected, the content of soluble carbohydrate, neutral detergent fiber and acid detergent fiber decreased. The pH value and mycotoxin content of fermentation TMR in group 2 were the lowest, the aerobic stability was the highest, and the ammonia nitrogen/total nitrogen was below 5%. The study indicates that when the ratio of alfalfa to brachycarpus is 27∶9, it is suitable for making fermented TMR. [ABSTRACT FROM AUTHOR]