草地学报

›› 2012, Vol. 20 ›› Issue (1): 58-62.DOI: 10.11733/j.issn.1007-0435.2012.01.010

• 研究论文 • 上一篇    下一篇

不同含水量苜蓿草捆的霉变规律及其对草捆品质的影响

史莹华, 张伟毅, 严学兵, 王成章   

  1. 河南农业大学牧医工程学院, 河南郑州450002
  • 收稿日期:2010-05-05 修回日期:2011-11-08 出版日期:2012-02-15 发布日期:2012-07-06
  • 作者简介:史莹华(1976- ),女,河南新野人,博士,副教授,主要从事牧草与饲料研究,E-mail:annysyh@126.com
  • 基金资助:
    国家“十二五”科技支撑计划资助项目(2011BAD17B04);农业部牧草产业技术体系建设项目资助

Effects of Different Water Contents on Rotting Patterns and Quality of Alfalfa Bales

SHI Ying-hua, ZHANG Wei-yi, YAN Xue-bing, WANG Cheng-zhang   

  1. College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou, Henan Province 450002, China
  • Received:2010-05-05 Revised:2011-11-08 Online:2012-02-15 Published:2012-07-06

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摘要： 通过模拟真实环境来研究不同含水量苜蓿(Medicago sativa)草捆的霉变规律及其对苜蓿草捆品质的影响。采用单因素试验设计,苜蓿草捆含水量设3个梯度,分别为15%,25%和35%,每个梯度设3个重复,放置在一个密闭的房间,贮藏温度为25℃,贮藏时间为16d,隔天(即1,3,5,7,9,11,13,15d)采样。结果表明:含水量越高,贮藏时间越长,苜蓿草捆中霉菌数量增加越快,但都是在第9d达到最高,随后都急剧下降。苜蓿草捆中粗蛋白质含量随着贮藏时间的延长先上升后又略微下降(P<0.05);水分含量越高粗蛋白含量越高(P<0.05);苜蓿草捆中粗脂肪和可溶性糖含量随着贮藏时间的延长都有降低的趋势(P<0.05)。因此,苜蓿草捆水分含量应控制在15%以下,草捆霉变后粗蛋白质的含量增加,粗脂肪和可溶性糖含量降低。

关键词: 苜蓿草捆, 霉菌, 粗蛋白, 粗脂肪, 可溶性糖分

Abstract: The impact of different water contents(15%,25%,35%) on rotting patterns and quality of alfalfa bales was studied through single-factor experimental design.The alfalfa bales were placed in a temperature controlled room(25℃) for 16 days and sampled every other day.Results showed that mildewed alfalfa bales increased as water content increased and storage time until day 9,then sharply declined.Crude protein content increased initially then decreased slightly along with storage time(P<0.05).Both ether extract and soluble sugar content decreased along with storage time(P<0.05).These results suggested that the water content of alfalfa bales should be maintained below 15%.Crude protein content of alfalfa bales increased while both ether extract and soluble sugar content decreased as alfalfa bales mildewed.

Key words: Alfalfa bales, Mildew, Crude protein, Ether extract, Soluble sugar

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