Acta Agrestia Sinica

›› 2007, Vol. 15 ›› Issue (1): 50-54.DOI: 10.11733/j.issn.1007-0435.2007.01.009

Previous Articles     Next Articles

Studies on the Optimal Ferment Conditions for Fermented Green Juice of Alfalfa

ZHANG Tao1,2, LI Lei2, CUI Zong-jun1, LI Jian-ping3, HU Yue-gao1   

  1. 1. College of Agronomy and Biology, China Agricultural University, Beijing 100094, China;
    2. College of Aquatic Products Industry, Dalian, Liaoning Province 116023, China;
    3. College for Professional Training of Animal Husbandry Industry, Zhengzhou, Henan Province 450011, China
  • Received:2006-05-23 Revised:2006-10-20 Online:2007-02-15 Published:2007-02-15

苜蓿绿汁发酵液发酵条件研究

张涛1,2, 李蕾2, 崔宗均1, 李建平3, 胡跃高1   

  1. 1. 中国农业大学农学与生物技术学院, 北京, 100094;
    2. 大连水产学院, 大连, 116023;
    3. 郑州牧业工程高等专科学校, 郑州, 450011
  • 作者简介:张涛(1976- ),男,山西太原人,博士研究生,研究方向为动物营养与饲料科学
  • 基金资助:
    国家跨越计划项目(编号:2004BA520A14)

PDF

Abstract: The fermented green juice(FGJ) of alfalfa,as a natural silage additive,can improve the fermentation quality of alfalfa ensilages.Reports on how to enhance the quality of fermented alfalfa green juice,and improve the effect of the additive are rather scarce in our country.A 3×4 orthogonal experiment with 3 repeats was conducted to investigate the influence of different supplementation levels of glucose(0%、1%、2%、5%) and NaCl(0%、0.5%、1%) on the fermentation quality and the numbers of lactic acid bacteria in the FGJ.The results show that the level of glucose,NaCl and their interaction did influence the amount of pH,WSC,NH3-N and acetic acid in the FGJ significantly(P<0.01).With 0.5% NaCl added in FGJ,the content of NH3-N and pH in the green juice would decline more significantly than with no or 1% NaCl added,while the content of water soluble carbohydrate would rise significantly higher than with no or 1% NaCl added.The fermentation quality of FGJ was the best when supplementation level of NaCl was 0.5% and glucose was 2%.

Key words: Fermented green juice(FGJ), Alfalfa, Glucose, NaCl

摘要： 苜蓿(Medicago sativa)绿汁发酵液作为青贮添加剂,可以提高青贮的质量。在苜蓿绿汁发酵液中添加不同比例的葡萄糖(0%、1%、2%和5%)和氯化钠(0%、0.5%和1%),做3×4正交试验,研究其对绿汁发酵液发酵品质和乳酸菌数量的影响。结果表明:绿汁发酵液中氯化钠和葡萄糖水平及其交互作用对pH值、可溶性碳水化合物、氨态氮和乙酸含量的影响极显著(P<0.01);添加0.5%氯化钠,氨态氮含量和pH值极显著低于0%和1%;可溶性碳水化合物含量极显著高于氯化钠0%和1%添加水平(P<0.01);苜蓿绿汁发酵液中以同时添加0.5%氯化钠和2%葡萄糖的发酵品质最好。

关键词: 绿汁发酵液, 苜蓿, 葡萄糖, 氯化钠

CLC Number: