Abstract: The purpose of this study was to investigate the effects of Walnut green husk on the quality and protein components of alfalfa silage. In this experiment, alfalfa ‘Longwei 6010’ （Medicago sativa ‘Longwei 6010 ’） and Aksu ‘Xinwen 185’ paper walnut green husk were used as raw materials. Four treatments were set up： CK （alfalfa silage alone）, A₁ （adding 80 g·kg^-1 walnut green husk）, A₂ （adding 120 g·kg^-1 walnut green husk）, and A₃ （adding 160 g·kg^-1 walnut green husk）. After 60 days of silage, samples were taken and analyzed. The results showed that the sensory evaluation grade decreased after adding walnut green husk, but the contents of dry matter, crude protein and water-soluble carbohydrate increased （P<0.05）, the contents of acetic acid, propionic acid and ammonia nitrogen decreased, and the V-Score score increased. With the increase of the proportion of walnut green husk, the contents of non-protein nitrogen, slow degradation protein and binding protein decreased （P<0.05）, while the contents of fast degradation protein and medium degradation protein increased （P<0.05）, and the aerobic stability was improved. The grey correlation degree was used to analyze and sort, and the silage quality from high to low was A₂>A₃>A₁>CK. In summary, the addition of walnut green husk improved the quality of alfalfa silage, and the addition of 120 g·kg^-1 walnut green husk was the most appropriate.

Key words: Walnut green husk, Medicago sativa, Silage quality, CNCPS, Aerobic stability

摘要： 本文旨在研究核桃（Juglans regia L.）青皮对苜蓿青贮品质及蛋白组分的影响。试验以紫花苜蓿‘龙威6010’（Medicago sativa‘Longwei 6010’）和阿克苏‘新温185’纸皮核桃青皮为原料,分别设置CK（苜蓿单独青贮）、A₁（添加80 g·kg^-1核桃青皮）、A₂（添加120 g·kg^-1核桃青皮）、A₃（添加160 g·kg^-1核桃青皮）4个处理,在青贮60 d后取样分析。结果表明：添加核桃青皮后感官评价等级下降,但干物质、粗蛋白及可溶性碳水化合物含量升高（P<0.05）,降低乙酸、丙酸和氨态氮含量,并提高了V-Score评分；随着核桃青皮比例的提高非蛋白氮、慢速降解蛋白及结合蛋白含量降低（P<0.05）,而快速降解蛋白和中速降解蛋白提高（P<0.05）,同时提升了有氧稳定性。利用灰色关联度进行分析并排序,青贮品质由高到低依次为A₂>A₃>A₁>CK。综上所述,添加核桃青皮可以改善苜蓿青贮品质,其中添加120 g·kg^-1的核桃青皮较为合适。

关键词: 核桃青皮, 苜蓿, 青贮品质, CNCPS, 有氧稳定性