摘要
以含水量控制在65％～70％的紫花苜蓿（Medicago sativa L.）为青贮原料,通过添加麸皮、红糖、甲酸、乙酸、乳酸菌制剂等,探讨了夏河县紫花苜蓿青贮发酵品质及添加剂对其的影响.结果表明：经添加剂处理的紫花苜蓿,发酵品质均有不同程度的提升,具体表现为pH值及氨态氮含量降低、乳酸含量升高;综合青贮饲料发酵品质、营养价值指标及感官评定来看,添加甲酸、乙酸和芯来旺Ⅰ号对紫花苜蓿青贮饲料的发酵品质和营养价值有明显改善,在90 d的短期青贮中,是适宜夏河县紫花苜蓿青贮饲料生产的高效添加剂,而乙酸作为青贮添加剂在本次试验中效果最佳.
The influences of additives （bran,brown sugar,formic acid,acetic acid,lactobacillus preparation） on the fermentation quality of alfalfa silage were investigated in Xiahe.Alfalfa plants with 65％ ～70 ％ water contents were used as raw materials.Results showed that the fermentation quality of alfalfa silage was improved by adding additives.The ammonia nitrogen content and pH value of the silage decreased compared with control,whereas lactic acid content increased.Comprehensive and sensory evaluation of the fermentation quality and nutritive value index of silage indicated that formic acid,acetic acid and synlac were effective additives for the alfalfa silage production in Xiahe and significantly improved the fermentation quality and nutrient value of 90 day silage,and acetic acid was the best additive in this experiment.
出处
《草地学报》
CAS
CSCD
北大核心
2014年第2期414-419,共6页
Acta Agrestia Sinica
基金
甘肃牧区优质高效饲草生产利用技术研究示范项目(201003023)资助
关键词
苜蓿青贮
青贮添加剂
发酵品质
Alfalfa silage
Silage additives
Fermentation quality
