草地学报

›› 2005, Vol. 13 ›› Issue (4): 295-298.DOI: 10.11733/j.issn.1007-0435.2005.04.008

• 研究报告 • 上一篇    下一篇

苜蓿绿汁发酵液特性的研究

许庆方1, 韩建国2, 周禾2, 玉柱2, 荀桂荣3, 黄兴军2, 白春生2, 白景隆2   

  1. 1. 中国农业大学草地研究所, 北京, 100094;山西农业大学动物科技学院, 山西, 太谷, 030801;
    2. 中国农业大学草地研究所, 北京, 100094;
    3.天津饲草饲料工作站, 天津, 300210
  • 收稿日期:2004-10-19 修回日期:2005-09-20 出版日期:2005-11-15 发布日期:2005-11-15
  • 通讯作者: 荀桂荣, E-mil:yuzhu3@sohu.com
  • 作者简介:许庆方(1972- ),男,副教授,山西壶关人,中国农业大学草地研究所博士研究生,致力于牧草生产与加工利用方面研究
  • 基金资助:
    国家“948”项目“退化草地综合改良与建设配套技术”(202099);国家科技成果转化项目“苜蓿发酵液裹包青贮技术的转化”(2002710020908);天津市重大农业科技合作项目“紫花苜蓿拉伸膜青贮技术推广应用”(0202020208)

A Study on the Characteristics of Previously Fermented Alfalfa Juice

XU Qing-fang1   

  1. 1. Institute of Grassland Science, China Agricultural University, Beijing, 100094, China;
    2. College of Animal Science and Technology of Shanxi Agricultural University, Taigu, Shanxi Province, 030801, China;
    3. Forage and Fodder Station of Tianjin, Tianjin, 300210, China
  • Received:2004-10-19 Revised:2005-09-20 Online:2005-11-15 Published:2005-11-15

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摘要： 研究加工方法、制汁容器、水草比例、添加白米醋与否对苜蓿绿汁发酵液的影响,以及绿汁发酵液对苜蓿青贮饲料的影响。结果表明,切碎处理绿汁发酵液的pH为3.82,显著低于榨汁(3.97,P<0.05);添加白米醋的绿汁发酵液乳酸菌数对数值为7.90,极显著(P<0.01)低于不添加者(8.15);榨汁或切碎处理中不同水草比及制汁容器绿汁发酵液的pH和乳酸菌数都没有差异。与对照相比,添加绿汁发酵液可显著降低(P<0.05)苜蓿青贮饲料的pH(4.66对应于4.98)和丁酸含量(0.012%对应于0.016%),减少非蛋白氮含量(58.51%对应于70.11%),增加乳酸含量(2.03%对应于1.79%,P<0.05);粗蛋白质含量则以5倍汁处理组最高,为20.99%,对照最低,为20.34%,且差异显著(P<0.05);对照组酸性洗涤纤维含量较低,为28.83%,绿汁发酵液处理组较高,为30.21%,且差异显著(P<0.05)。

关键词: 苜蓿青贮, 绿汁发酵液, pH, 乳酸菌

Abstract: A study was conducted on the method for preparing fermented alfalfa juice,the fitted fermenting container,the ratio of water to alfalfa,and whether white vinegar be added to this fermented juice.The characteristics of the fermented juice and augment of nutrient value to the alfalfa silage after it being sprayed with the juice were also studied.The pH value of the previously fermented alfalfa juice derived from cut fresh alfalfa was 3.82,obviously lower than that of the previously fermented juice extracted from green alfalfa,which reached 3.97(P<0.05).Adding white vinegar to the previously fermented juice decreased significantly the logistic lactic acid bacteria amount to 7.90,which was much lower than 8.15(P<0.01),that of the fermented juice without the additive.There were no differences between fermented juice prepared by cutting or by extracting in terms of pH value,lactic acid bacteria,different ratios of water to alfalfa,and fermenting container.Compared to the control,alfalfa silage sprayed with previously fermented alfalfa juice had its pH value decreased to 4.66(ck=4.98,P<0.05),butyric acid content to 0.012%(ck=0.016%),and non-protein nitrogen content to 58.51%(ck=70.11%),while at the same time increased the lactic acid to 2.03%((ck=1.79%,P<0.05),crude protein content to 20.99% when the ratio of water to alfalfa was 5 to 1(ck=)20.34%,P<0.05).However,alfalfa silage sprayed with previously fermented juice contained higher content of acid-detergent fiber,30.21%,while that of the control was only 28.83%(P<0.05).

Key words: Alfalfa silage, Previously fermented juice, pH, Lactic acid bacteria

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