›› 2006, Vol. 14 ›› Issue (2): 129-133,146.DOI: 10.11733/j.issn.1007-0435.2006.02.007

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The Effect of Different Storage Time and Dilution Previous Fermented Juice on Bagged Alfalfa Silage

XU Qing-fang1,2, ZHOU He1, YU Zhu1, LI Sheng-li1, HAN Jian-guo1, BAI Chun-sheng1, XUE Yan-lin1, BAI Jing-long1   

  1. 1. College of Animal Science and Technology of China Agricultural University, Beijing 100094, China;
    2. College of Animal Science and Technology of Shanxi Agricultural University, Taigu, Shanxi 030801, China
  • Received:2006-03-01 Revised:2006-05-15 Online:2006-05-15 Published:2006-05-15

贮藏期和添加绿汁发酵液对袋装苜蓿青贮的影响

许庆方1,2, 周禾1, 玉柱1, 李胜利1, 韩建国1, 白春生1, 薛艳林1, 白景隆1   

  1. 1. 中国农业大学动物科技学院, 北京, 100094;
    2. 中国农业大学动物科技学院, 北京, 100094
  • 通讯作者: 韩建国,E-mail:grasslab@public3.bta.net.cn
  • 作者简介:许庆方(1972- ),男,山西壶关人,副教授,中国农业大学动物科技学院博士研究生,主要从事牧草生产与加工利用研究
  • 基金资助:
    国家“948”项目(202099);国家科技成果转化项目(2002710020908);天津市重大农业科技合作项目(0202020208)

Abstract: The effect of different dilution previous fermented juice on bagged alfalfa silage sampled at 180 d and 400 d were studied.The result indicated that the pH and the acetic acid,propionic acid,butyric acid,and ammonia nitrogen content of bagged alfalfa silage sampled at 400 d decreased significantly(P<0.01) and lactic acid content increased significantly(P<0.01) with the previous fermented juice.and the dry matter,neutral-detergent fiber,acid-detergent fiber, and crude protein content and in vitro digestibility were not affected.Compared with the bagged alfalfa silage sampled 180 d,the organic acid,neutral-detergent fiber,crude protein,the in vitro dry matter,neutral-detergent fiber, acid-detergent fiber,and crude protein digestibility of silage sampled at 400 d increased significant(P<0.01) except the decreased pH.

Key words: Alfalfa, Silage, Previous fermented juice, Storage time, Fermentation quality, Nutrient value

摘要: 研究添加不同稀释倍数绿汁发酵液的袋装苜蓿青贮贮藏180 d和400 d后的发酵品质和营养价值。结果表明,添加绿汁发酵液可以显著降低贮藏400 d袋装苜蓿青贮的pH值(P<0.01),乳酸含量极显著增加(P<0.01),乙酸、丙酸、丁酸和氨氮含量极显著减少(P<0.01),而对干物质、中性洗涤纤维、酸性洗涤纤维、粗蛋白质含量及体外消化率的影响不显著;与贮藏180 d相比,贮藏400 d后pH值显著下降(P<0.01),有机酸含量显著增加(P<0.01),中性洗涤纤维和粗蛋白含量显著增加(P<0.01),干物质、中性洗涤纤维、酸性洗涤纤维、粗蛋白质消化率显著提高(P<0.01)。

关键词: 苜蓿, 青贮, 绿汁发酵液, 贮藏期, 发酵品质, 营养价值

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