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不同葛种质资源的植物学性状、藤蔓产量和营养品质分析 被引量:10

Botany traits and nutritional quality and yield of kudzu vine
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摘要 对8个葛种质的植物学性状、营养成分和产量进行研究,以评价葛根饲用价值。结果表明:桃江粉葛与湘葛2号葛蔓较长,江西野葛和桃江粉葛的叶较大。湘葛3号、桃江野葛1和桃江野葛2的茎皮色为褐色,其它5种为黄褐色。江西粉葛、湘葛3号和桃江野葛1的叶形是近圆形,江西野葛和桃江粉葛是卵圆形,其它3种是菱形。湘葛2号和桃江粉葛的叶面皱纹较少。8个葛种质的叶柄色全是绿色。葛根中粗纤维的含量最高,其次是粗蛋白、灰分、粗脂肪、钙、磷。其中,湘葛2号中粗纤维和钙的含量较高,桃江野葛1的粗蛋白含量较高,湘葛3号的灰分和粗脂肪含量较高,桃江粉葛的磷含量较高。产量最高的是江西野葛。 The botany traits and nutritional quality and yield of eight kudzu germplasm were researched. The results showed that,the vines of Taojiang fenge and Xiangge No. 2 was longer than others,the leaf blade of Jiangxi yege and Taojiang fenge were larger than others. The bark color of Xiangge No. 3,Taojiang yege No. 1 and Taojiang yege No. 2 were brown,but others were yellow brown. The leaf shape of Jiangxi fenge,xiangge No. 3 and Taojiang yege No. 1 was nearly circular,the leaf shape of Jiangxi yege and Taojiang fenge was oval,and the others were diamond. There were less leaf wrinkle in Xiangge No. 2 and Taojiang fenge than others. The petiole color of 8 kudzu germplasms was green. The highest content of the nutrient of germplasms was crude fibre,followed by crude protein,ash content,crude fat,calcium,phosphorus. And the crude fibre and calcium content of Xiangge No. 2 was higher than others,the crude protein content of Taojiang yege No. 1 was higher than others. The crude fat and ash content of Xiangge No. 3 was higher than others,Taojiang fenge had higher phosphorus content than others. Jiangxi yege had the highest yield.
作者 谭燕群 陈建芳 揭雨成 邢虎成 张英 熊力夫 TAN Yanqun CHEN Jianfang JIE Yucheng XING Hucheng ZHANG Ying XIONG Lifu(Ramie Institute of Hunan Agricultural University, Changsha 410128, China Program Finance Department, Hunan Agricultural University, Changsha 410128, China Changsha Kudzu Engineering Technology Research Center, Changsha 410005, China)
出处 《湖南林业科技》 2016年第5期85-87,91,共4页 Hunan Forestry Science & Technology
基金 国家饲草和饲纤兼用作物种质资源平台(2012-072) 国家科技支撑计划(2012BAD20B05-04)
关键词 葛种质 植物学性状 藤蔓 产量 营养成分 kudzu germplasm botanical character vine yield nutritional ingredient
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