草地学报

›› 2003, Vol. 11 ›› Issue (4): 334-337.DOI: 10.11733/j.issn.1007-0435.2003.04.012

• 研究论文 • 上一篇    下一篇

干燥方法对苜蓿草粉营养价值的影响

董宽虎1, 王常慧2, 牧原3   

  1. 1. 山西农业大学动物科技学院, 山西, 太谷, 030800;
    2. 中国科学院植物研究所, 北京, 100093;
    3. 内蒙古呼伦贝尔市民族技工学校, 内蒙古呼伦贝尔, 021008
  • 收稿日期:2002-12-03 修回日期:2003-03-27 出版日期:2003-11-15 发布日期:2003-11-15
  • 作者简介:董宽虎(1956- ),男,硕士,教授,主要从事牧草的教学与科研工作
  • 基金资助:
    山西省科技厅攻关项目(001031)资助

Effects of Different Drying Methods on the Nutritive Value of Alfalfa Meal

DONG Kuan-hu1, WANG Chang-hui2, MU Yuan3   

  1. 1. College of Animal Science and Technology of Shanxi Agriculture University, Taigu 030800, China;
    2. Institute of Botany of Chinese Academy of Sciences, Beijing 100093, China;
    3. Nationality Technical Workers’ School of Hulunbeier City, Hulunbeier 021008, China
  • Received:2002-12-03 Revised:2003-03-27 Online:2003-11-15 Published:2003-11-15

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摘要： 以苜蓿草粉为研究材料,系统地探讨了不同干燥方法(自然干燥、烘箱干燥和机械干燥)对苜蓿草粉、苜蓿叶粉和苜蓿茎粉营养成分的影响。研究结果表明,不同的干燥方法对苜蓿草粉的酸性洗涤纤维、中性洗涤纤维、粗灰分、钙、磷等成分的含量影响不大,但机械干燥显著地保存了苜蓿草粉、苜蓿叶粉的蛋白质、胡萝卜素的含量,可使苜蓿草粉的蛋白含量达20.35%,苜蓿叶粉的蛋白含量达25.15%,胡萝卜素含量达238.70mg/kg。与自然干燥和烘箱干燥相比,机械干燥效果好,品质高。

关键词: 草原学, 苜蓿草粉, 苜蓿叶粉, 干燥方法, 营养成分

Abstract: The study is on the technical process of alfalfa meal, and the effects of the different drying methods(high-temperature drying, 65℃ drying in the lab, and sunlight drying) to the nutritive value of alfalfa meal. The result shows that:different drying methods exert very scanty effect on ADF, NDF, Ca, CA, P contents of alfalfa meal. However, high temperature dehydrating significantly increases 20.35% of the CP content of the whole alfalfa meal, 25.15% of the CP content and 238.70 mg/kg of the carotene content of the leaf meal, compared with the sunlight drying and 65℃ drying in the lab. Though the process of high temperature dehydrating alfalfa meal costs more than the other two methods, the product meets the market demands. More particularly, leaf meal is a worthy product anticipating a promising future.

Key words: Grassland science, Alfalfa meal, Alfalfa leaf meal, Drying method, Nutritive value