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

doi:10.11733/j.issn.1007-0435.2006.02.007

›› 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-fang^1,2, ZHOU He¹, YU Zhu¹, LI Sheng-li¹, HAN Jian-guo¹, BAI Chun-sheng¹, XUE Yan-lin¹, BAI Jing-long¹

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. 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

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

CLC Number:

S861.3

XU Qing-fang, ZHOU He, YU Zhu, LI Sheng-li, HAN Jian-guo, BAI Chun-sheng, XUE Yan-lin, BAI Jing-long. The Effect of Different Storage Time and Dilution Previous Fermented Juice on Bagged Alfalfa Silage[J]. , 2006, 14(2): 129-133,146.

许庆方, 周禾, 玉柱, 李胜利, 韩建国, 白春生, 薛艳林, 白景隆. 贮藏期和添加绿汁发酵液对袋装苜蓿青贮的影响[J]. , 2006, 14(2): 129-133,146.

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

贮藏期和添加绿汁发酵液对袋装苜蓿青贮的影响

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