Abstract: The aim of this experiment was to investigate the effect of adding forsythia （Forsythia suspensa） on alfalfa （Medicago sativa L.） silage. Early-flowering alfalfa was used as the raw material， and four treatments were set up， adding 5% （G₁）， 7.5% （G₂）， 10% （G₃） of fresh weight of forsythia and no addition control （CK） with 3 replications for each treatment， and the indices were evaluated after 60 d of silage fermentation. The results showed that the organoleptic scores of the treatment groups were all in the second level of good， which was better than the third level of medium in the CK group. The crude fat content of the G₁ and G₃ groups was significantly higher than that of the CK group （P<0.01）， and the crude protein content of the G₃ group was significantly higher than that of the CK group （P<0.01）. The contents of acid detergent fibre and neutral detergent fibre were reduced in the treated groups， and the relative feed value scores were higher than those of the CK group. pH was significantly lower in the G₁ and G₃ groups than in the CK group （P<0.01）， and the contents of lactic acid and acetic acid were significantly lower in the G₁ group than in the CK group （P<0.01）. Aerobic stability was significantly better in the G₂ group than in the CK group （P<0.05）， aflatoxin and vomitoxin contents decreased with increasing forsythia addition. In conclusion， the addition of forsythia can improve silage quality， increase aerobic stability and reduce mycotoxin content， and the addition of 10% forsythia to alfalfa silage has the best effect.

Key words: Alfalfa silage, Forsythia suspensa, Fermentation quality, Mycotoxin

摘要： 本试验旨在探究添加连翘（Forsythia suspensa）对紫花苜蓿（Medicago sativa L.）青贮品质的影响。以初花期紫花苜蓿为原料，设置添加鲜重5%（G₁），7.5%（G₂），10%（G₃）连翘及不添加对照（CK），共4个处理，各处理3次重复，青贮发酵60 d评定各项指标。结果表明：处理组感官评分均达到二级尚好，优于CK组的三级中等。G₁和G₃组粗脂肪含量极显著高于CK组（P<0.01），G₃组粗蛋白质含量显著高于CK组（P<0.01）。处理组酸性洗涤纤维和中性洗涤纤维的含量有所降低，相对饲用价值评分均高于CK组。G₁和G₃组pH值显著低于CK组（P<0.01），G₁组乳酸与乙酸含量显著高于CK组（P<0.01）。各组中均未检测到丁酸。G₂组有氧稳定性显著优于CK组（P<0.05），黄曲霉毒素和呕吐毒素含量随连翘添加量增加而降低。综上，添加连翘可改善紫花苜蓿青贮品质，提高有氧稳定性并降低霉菌毒素含量，添加10%连翘青贮效果最佳。

关键词: 苜蓿青贮, 连翘, 发酵品质, 霉菌毒素