The Effects of Amomum Villosum Lour. Essential Oil on the Fermentation Quality of Alfalfa

doi:10.11733/j.issn.1007-0435.2021.04.029

Acta Agrestia Sinica ›› 2021, Vol. 29 ›› Issue (4): 855-860.DOI: 10.11733/j.issn.1007-0435.2021.04.029

The Effects of Amomum Villosum Lour. Essential Oil on the Fermentation Quality of Alfalfa

CHEN De-kui, GUO Xiang, ZHENG Ming-yang, CHEN Xiao-yang, ZHOU Wei^*, ZHANG Qing^*

Guangdong Research Center of Woody Forage Engineering Technology Guangzhou,Guangdong Key Laboratory for Innovation Development and Utilization of Forest Plant Germplasm,Guangzhou,Guangdong Province 510642,China

Received:2020-11-03 Revised:2020-12-15 Published:2021-06-02
Contact: * E-mail:wzhou@scau.edu.cn;zqing1988@126.com

砂仁精油对紫花苜蓿青贮品质的影响

陈德奎, 郭香, 郑明扬, 陈晓阳, 周玮^*, 张庆^*

广东木本饲料工程技术研究中心, 广东省森林植物种质创新与利用重点实验室, 广东广州 510642

通讯作者: * E-mail:wzhou@scau.edu.cn;zqing1988@126.com
作者简介:陈德奎(1996-),男,广东江门人,硕士研究生,主要从事动物健康养殖与安全生产的研究,E-mail:chendekui1996@163.com
基金资助:
广东省林业科技创新项目(2019KJCX001,2018KJCX001);广东省自然基金(2020A1515011253)资助

Abstract

Abstract: To investigate the effects of Amomum villosum Lour. essential oil (AVEO) on the fermentation quality and nutritional quality of alfalfa silage ensiled with or without AVEO (0.5% and 1%),the fermentation parameter and nutritional composition of alfalfa silage were analyzed after ensiling for 15 days and 30 days. The results showed that AVEO addition treatments significantly reduced alfalfa silage pH value (P<0.01) and improved the dry matter (DM) content(P<0.01),DM recovery and pure protein content of alfalfa silage. In addition,1% AVEO significantly inhibited the growth of coliform bacteria after ensiling for 15 days (P<0.05) and improved the content of lactic acid after ensiling for 30 days(P<0.05). Thus,AVEO had positive effects on the fermentation quality and nutritional quality of alfalfa silage.

Key words: Alfalfa, Amomum villosum Lour. essential oil, Silage quality

摘要： 为了研究砂仁精油(Amomum villosum Lour. essential oil,AVEO)对紫花苜蓿(Medicago sativa L.)青贮发酵品质和营养品质的影响,本试验分别在紫花苜蓿中添加了0.5% AVEO和1% AVEO进行青贮,以添加等量蒸馏水的紫花苜蓿为对照组(CK),在15 d和30 d开袋取样,并对青贮的发酵参数和营养成分进行分析。结果表明,AVEO显著降低了紫花苜蓿青贮的pH值(P<0.01),提高了干物质含量、干物质回收率和真蛋白含量(P<0.01)。此外,在青贮第15 d,1% AVEO显著减少了紫花苜蓿青贮中的大肠杆菌的数量(P<0.05);在青贮第30 d,1% AVEO显著提高了紫花苜蓿青贮的乳酸的含量(P<0.05)。因此,添加AVEO对紫花苜蓿进行青贮有利于改善紫花苜蓿青贮的发酵品质和营养品质。

关键词: 紫花苜蓿, 砂仁精油, 青贮品质

CLC Number:

S816.53

CHEN De-kui, GUO Xiang, ZHENG Ming-yang, CHEN Xiao-yang, ZHOU Wei, ZHANG Qing. The Effects of Amomum Villosum Lour. Essential Oil on the Fermentation Quality of Alfalfa[J]. Acta Agrestia Sinica, 2021, 29(4): 855-860.

陈德奎, 郭香, 郑明扬, 陈晓阳, 周玮, 张庆. 砂仁精油对紫花苜蓿青贮品质的影响[J]. 草地学报, 2021, 29(4): 855-860.

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The Effects of Amomum Villosum Lour. Essential Oil on the Fermentation Quality of Alfalfa

砂仁精油对紫花苜蓿青贮品质的影响

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