| 刈割茬次与制粒对紫花苜蓿维生素和化学成分的影响 |
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| 引用本文： | 孙林,薛艳林,张福金,吴晓光,肖燕子,张欣昕,刘广华,刘思博.刈割茬次与制粒对紫花苜蓿维生素和化学成分的影响[J].草业科学,2022,38(1):99-109. |
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| 作者姓名： | 孙林 薛艳林 张福金 吴晓光 肖燕子 张欣昕 刘广华 刘思博 |
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| 作者单位： | 西华师范大学生命科学学院,四川南充 637002;内蒙古自治区农牧业科学院,内蒙古呼和浩特 010031;内蒙古自治区农牧业科学院,内蒙古呼和浩特 010031;内蒙古自治区农牧业科学院,内蒙古呼和浩特 010031;内蒙古自治区土地调查规划院,内蒙古呼和浩特 010055;呼伦贝尔学院农林学院,内蒙古呼伦贝尔 021000;内蒙古自治区农牧业科学院,内蒙古呼和浩特 010031;内蒙古自治区农牧业科学院,内蒙古呼和浩特 010031;内蒙古自治区农牧业科学院,内蒙古呼和浩特 010031 |
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| 基金项目： | 国家牧草产业技术体系(CARS-34)%国家重点研发计划项目(2017YFD0502103%2016YFC0500604)%内蒙古自治区农牧业科学院青年创新基金项目(2018QNJJM03%2018QNJJM05) |
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| 摘 要： | 为探究不同刈割茬次与制粒对紫花苜蓿(Medicago sativa)草颗粒的营养品质、维生素含量与大肠杆菌数量间差异,本研究以内蒙古自治区农牧业科学院试验基地紫花苜蓿为研究材料,选择3个刈割茬次(第1茬、第2茬、第3茬)紫花苜蓿现蕾期刈割,制作草颗粒,取样测定其维生素含量、化学成分及大肠杆菌数量.结果表明:刈割茬次对紫花苜蓿维生素B2、B3、B5、B6和Vc含量影响显著(P<0.05),其中,第2茬紫花苜蓿维生素B2、B3、B5含量显著高于第1茬和3茬(P<0.05),第1茬和第2茬维生素B6、Vc显著高于第3茬(P<0.05).刈割茬次对紫花苜蓿干物质(dry matter,DM)、有机质(organic matter,OM)、粗蛋白(crude protein,CP)、中性洗涤纤维(neutral detergent fiber,NDF)、酸性洗涤纤维(acid detergent fiber,ADF)含量影响显著,第2茬紫花苜蓿品质优于第1茬和第3茬.制粒对紫花苜蓿维生素B3、B5含量无显著影响(P>0.05),而制粒显著降低了维生素B2、B6、Vc、VK1含量(P<0.05).两个因素的互作效应对紫花苜蓿B1、B6、OM、DM含量影响显著(P<0.05).大肠杆菌数量由低到高的顺序为第1茬<第3茬<第2茬,制粒显著抑制了大肠杆菌的活性(P<0.05).第1茬紫花苜蓿草颗粒大肠杆菌数量最低.
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| 关 键 词： | 草颗粒 干草粉 营养成分 大肠杆菌 维生素C |
Effects of cutting number and pelletizing on vitamin content and chemical composition of alfalfa |
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| SUN Lin,XUE Yanlin,ZHANG Fujin,WU Xiaoguang,XIAO Yanzi,ZHANG Xinxin,LIU Guanghua,LIU Sibo.Effects of cutting number and pelletizing on vitamin content and chemical composition of alfalfa[J].Pratacultural Science,2022,38(1):99-109. |
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| Authors: | SUN Lin XUE Yanlin ZHANG Fujin WU Xiaoguang XIAO Yanzi ZHANG Xinxin LIU Guanghua LIU Sibo |
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| Abstract: | The aim of study was to investigate the effects of cutting number and pelletizing on vitamin content, chemical composition and Escherichia coli population of alfalfa planted in the test field of Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences. Three cuttings (first, second and third) were harvested at bud stage to make pellets. Then, samples were taken from the pellets to determine the vitamin content, chemical composition and E. coli population. The results showed that cutting number had significant influence on the amount of VB2, VB3, VB5, VB6 and Vc in alfalfa; the amount of VB2, VB3, VB5 in the second cutting alfalfa was significantly higher than in the first and the third cuttings (P < 0.05), while the B6 and Vc content was significantly higher in the first and second cuttings than in the third (P < 0.05). The cutting number had significant influence on the content of dry matter, organic matter, crude protein, neutral detergent fiber, and acid detergent fiber of alfalfa. Overall, the quality of the second cutting was better than the first and third cuttings (P < 0.05). The amounts of B3 and B5 in alfalfa were not significantly affected by pelletizing (P > 0.05), but the amounts of B2, B6, Vc and VK1 were significantly reduced (P < 0.05). The interaction effect of cutting and pelletizing had significant influence on the content of B1, B6, organic matter, and dry matter in alfalfa (P < 0.05). The population of Escherichia coli was lowest in the first cutting and highest in the third cutting; pelletizing significantly inhibited the activity of E. coli (P < 0.05). |
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| Keywords: | grass pellet grass powder nutrition composition Escherichia coli Vc |
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