关键词: 核桃青皮, 苜蓿, 青贮品质, CNCPS, 有氧稳定性

Abstract: The purpose of this study was to investigate the effects of Walnut green husk on the quality and protein components of alfalfa silage. In this experiment, alfalfa ‘Longwei 6010’ （Medicago sativa ‘Longwei 6010 ’） and Aksu ‘Xinwen 185’ paper walnut green husk were used as raw materials. Four treatments were set up： CK （alfalfa silage alone）, A₁ （adding 80 g·kg^-1 walnut green husk）, A₂ （adding 120 g·kg^-1 walnut green husk）, and A₃ （adding 160 g·kg^-1 walnut green husk）. After 60 days of silage, samples were taken and analyzed. The results showed that the sensory evaluation grade decreased after adding walnut green husk, but the contents of dry matter, crude protein and water-soluble carbohydrate increased （P<0.05）, the contents of acetic acid, propionic acid and ammonia nitrogen decreased, and the V-Score score increased. With the increase of the proportion of walnut green husk, the contents of non-protein nitrogen, slow degradation protein and binding protein decreased （P<0.05）, while the contents of fast degradation protein and medium degradation protein increased （P<0.05）, and the aerobic stability was improved. The grey correlation degree was used to analyze and sort, and the silage quality from high to low was A₂>A₃>A₁>CK. In summary, the addition of walnut green husk improved the quality of alfalfa silage, and the addition of 120 g·kg^-1 walnut green husk was the most appropriate.

Key words: Walnut green husk, Medicago sativa, Silage quality, CNCPS, Aerobic stability