|
|||||
|
|
| 不同添加剂对苜蓿青贮饲料品质的影响 | |
| 引用本文： | 刘贤,韩鲁佳,原慎一郎,野中和久.不同添加剂对苜蓿青贮饲料品质的影响[J].中国农业大学学报,2004,9(3):25-30. |
| 作者姓名： | 刘贤 韩鲁佳 原慎一郎 野中和久 |
| 作者单位： | 1. 中国农业大学,工学院,北京,100083 2. 日本国际农林水产研究中心,西宫,329-2793 3. 日本北海道农业研究中心,札幌,062-8555 |
| 基金项目： | 中日JIRCAS合作项目“玉米秸秆青贮饲料营养价值改进技术” |
| 摘 要： | 利用糖蜜、甲酸、乳酸菌制剂和酶制剂分别或共同对 2种不同含水率的苜蓿进行了青贮调制试验 ,结果表明 :不同添加剂处理的苜蓿 1(含水率 71%～ 73% )和苜蓿 2 (含水率 6 2 %～ 6 4 % )青贮饲料的等级均为良好 ,且发酵品质均比对照组有所提高。糖蜜使苜蓿 1和苜蓿 2青贮饲料乳酸与总酸质量比分别提高 4 7%和 32 % ,NDF降解率分别提高 10 %和 2 2 % ;乳酸菌制剂降低了青贮饲料中乳酸含量 ,提高了乙酸含量 ,使NDF降解率分别比对照组提高 2 6 %和 18% ;酶制剂提高了动物的消化率 ;乳酸菌制剂和酶制剂共同作用使乳酸与总酸质量比分别降低了37%和 39% ,同时提高了动物消化率和青贮饲料的营养价值 ;甲酸处理使饲料中乙酸与总酸质量比分别降低了31%和 2 5 % ,NDF降解率分别提高了 19%和 14 % ,并在一定程度上抑制了蛋白质和氨基酸的分解。糖蜜有效抑制了苜蓿 1青贮饲料的二次发酵 ,但苜蓿 2青贮饲料的发酵品质显著优于苜蓿 1(P <0 0 5 )。 |
| 关 键 词： | 添加剂 苜蓿 青贮饲料 |
| 文章编号： | 1007-4333(2004)03-0025-06 |
| 修稿时间： | 2003年12月12 |
Effects of different additives on the quality of alfalfa silage |
|
| Liu Xian,Han Luji,Hara Shinichiro,Nanaka Kazuhisa.Effects of different additives on the quality of alfalfa silage[J].Journal of China Agricultural University,2004,9(3):25-30. | |
| Authors: | Liu Xian Han Luji Hara Shinichiro Nanaka Kazuhisa |
| Institution: | Liu Xian 1,Han Lujia 1,Hara Shinichiro 2,Nanaka Kazuhisa 3 |
| Abstract: | In order to discuss the effects of different additives on the quality of Alfalfa silage, molasses,formic acid,lactobacillus and enzyme were chosen to do with the raw material solely or jointly, and local evaluation, lab evaluation, biology evaluation, and aerobic stability experiments were involved to analysis the silage after opening. The study showed that the comprehensive score of sense, moisture content and pH of alfalfa silage treated with different additives were all higher than the control. Molasses reduced the lactic acid ratio of alfalfa 1 and alfalfa 2 by 47 % and 32 % , raised NDF digestibility by 10 % and 22 % respectively and improved the aerobic stability of alfalfa 1 efficiently; lactobacillus reduced lactic acid content but raised acetic acid content. Also it improved NDF digestibility by 26 % and 18 % respectively; enzyme improved the animal digestibility; lactobacillus and enzyme reduced the lactic acid ratio by 37 % and 39 % , improved the animal digestibility and silage nutrition efficiently; formic acid reduced acetic acid ratio by 31 %,25% , increased the NDF digestibility by 19 %,14% respectively and restrained the decomposition of protein and aminophenol. In general, the fermentation and nutrition of alfalfa 2 was superior to alfalfa 1(P<0 05). |
| Keywords: | additives alfalfa silage |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |
| 点击此处可从《中国农业大学学报》浏览原始摘要信息 | |
| 点击此处可从《中国农业大学学报》下载免费的PDF全文 | |