摘要
本试验以含水量为65.79%的紫花苜蓿为原料,通过添加纤维素酶(0.3 g/kg),进行袋装贮藏,研究不同青贮时间(45、60、75、90 d)的营养成分和发酵品质动态变化。结果显示:(1)不同贮藏天数粗蛋白质含量为14.76%~18.62%,其中青贮60 d粗蛋白质含量最高,为18.62%;(2)不同贮藏天数青贮料的氨态氮含量为4.15%~9.30%,贮藏45 d和60 d氨态氮含量分别为4.16%和4.15%,随着青贮天数的增加,氨态氮含量明显增加;(3)青贮料pH随着青贮天数的延长呈现由高到低再升高的过程,贮藏60 d的pH最低,为4.54;(4)乳酸含量随着贮藏时间的推移,呈现先升高后降低的规律,青贮60 d乳酸含量最高,为4.01%;(5)青贮45、60 d的苜蓿没有检测到丁酸,青贮75、90 d丁酸含量分别为0.06%和0.19%。从总体上看,紫花苜蓿青贮饲料贮藏60 d营养价值和发酵品质优于其他贮藏时间。
The alfalfa with 65.79%of water content was used as raw material,and added cellulase(0.3 g/kg)to study the dynamic changes of nutrients in different silage periods(45,60,75 d and 90 d).The results showed that:(1)The crude protein content was from 14.76%to 18.62%by different storage days,and the highest crude protein content was 18.62%after silage 60 d.(2)The value of NH3/TN with different storage days was from 4.15%to 9.30%,and the value of NH3/TN was 4.16%for storage 45 d and 4.15%for storage 60 d,respectively.Following silage days increase,the value of NH3/TN increased significantly.(3)The pH of silage showed from high to low with the increase of silage days,and the lowest pH was 4.54 after storage 60 d.(4)The lactic acid content showed from high to low following storage times,and the lactic acid content was the highest at 4.01%after storage 60 d.(5)The butyric acid was not detected in silage for 45 d and 60 d,and the butyric acid was 0.06%in silage for 75 d and 0.19%for 90 d,respectively.In general,the nutritional value and fermentation quality of alfalfa silage storage for 60 days were better than other storage times.
作者
高海娟
刘泽东
孙蕊
吴建新
GAO Haijuan;LIU Zedong;SUN Rui;WU Jianxin(Branch of Animal Husbandry and Veterinary of Heilongjiang Academy of Agricultural Sciences,Qiqihar,Heilongjiang Province 161005,China;Inner Mongolia autonomous region of returning farmland to forest and the foreign aid project management center,Hohhot,Inner Mongolia 010020,China)
出处
《中国饲料》
北大核心
2019年第23期95-98,共4页
China Feed
基金
国家草品种区域试验站项目（16190078-1）
黑龙江省科研院所基本科研业务费专项资金（XZNKT-9）
关键词
紫花苜蓿
青贮
不同贮藏时间
营养价值
发酵品质
alfalfa
silage
different storage times
nutritional value
fermentation quality
