| 不同干燥方法对苜蓿相同区段营养价值影响的研究 |
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| 引用本文： | 李兆勇,张桂国,宋树平,孙亿.不同干燥方法对苜蓿相同区段营养价值影响的研究[J].饲料工业,2006,27(3):32-34. |
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| 作者姓名： | 李兆勇 张桂国 宋树平 孙亿 |
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| 作者单位： | 山东农业大学动物科技学院,271018,山东泰安 |
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| 摘 要： | 取同一地块现蕾期紫花苜蓿,分成上1/3、下2/3和全株苜蓿3部分样品,每种样品都分别采用自然通风晒干、室内通风阴干和60～65℃人工烘干3种不同的方式进行干燥。每个样品都进行干物质、粗蛋白、粗脂肪、粗纤维等营养成分的测定,结果表明:粗蛋白含量以晒干方式的最高(P<0.05);苜蓿干草中粗脂肪类物质的含量受干燥中温度的影响较大,随温度升高粗脂肪含量有增大的趋势;苜蓿不同的区段粗纤维含量均以风干干燥方式的最高(P<0.05)。
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| 关 键 词： | 苜蓿 干燥方式 营养价值 |
| 收稿时间： | 2005-11-14 |
| 修稿时间： | 2005年11月14 |
Study on the effect of different drying ways on the nutritive value of the same alfalfa part |
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| Li Zhaoyong,Zhang Guiguo,Song Shuping,Sun Yi.Study on the effect of different drying ways on the nutritive value of the same alfalfa part[J].Feed Industry,2006,27(3):32-34. |
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| Authors: | Li Zhaoyong Zhang Guiguo Song Shuping Sun Yi |
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| Abstract: | Different parts of the blossom alfalfa in the same field (1/3 from the top,2/3 from the root and a whole plant ) were slected and divided into three samples:Each sample was dried with three ways:sun-dry,air-dry and oven-dry in 60～65℃. Nutrients were determined including dry matter,crude protein,crude fat and crude fibre etc.The result showed:content of crude protein was the highest in sun-dry (P<0.05). Content of fat was affected by the temperature,and it rised as temperature rised.Content of crude fibre from different part of the alfalfa was the highest in air-dry (P<0.05). |
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| Keywords: | alfalfa drying ways nutritive value |
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