| 防腐剂在苜蓿干草捆调制中的应用研究 |
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| 引用本文： | 周栋昌,张榕,张贞明,李晓鹏,武慧娟,杨浩,王延.防腐剂在苜蓿干草捆调制中的应用研究[J].中国草食动物科学,2020(3):22-26. |
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| 作者姓名： | 周栋昌 张榕 张贞明 李晓鹏 武慧娟 杨浩 王延 |
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| 作者单位： | 甘肃省草原技术推广总站 |
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| 基金项目： | 甘肃省农牧厅项目“苜蓿产业化新技术研究与集成示范推广项目”。 |
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| 摘 要： | 为进一步探究防腐剂在苜蓿干草捆调制中的应用,减少调制过程中营养物质的损失,试验在含水量25%、30%和35%的苜蓿中,以不添加防腐剂为对照(CK),添加2、3和4 kg/t的巴斯夫露保康(B)和无水氨(C)进行打捆处理,研究7 d内草捆温度、霉变情况及营养品质变化。结果表明:在3种含水量下,使用2种防腐剂均能降低苜蓿干草捆中的温度,35%含水量草捆达到的最高温度比25%含水量高3℃左右。苜蓿含水量为25%时,与对照组相比,巴斯夫露保康和无水氨在3个添加水平上均能显著降低微生物对粗蛋白(CP)的分解损耗(P<0.05)。苜蓿含水量为30%和35%时,与对照组相比,2种防腐剂均能降低微生物对蛋白质的分解,且随着添加量的增加,CP消耗越少。在不添加任何防腐剂的情况下,含水量25%的草捆中CP含量比含水量35%的草捆高出3.18个百分点,含水量35%的苜蓿草捆中CP含量在13%以下。因此,在不使用防腐剂的情况下打捆,苜蓿草实际平均含水量应控制在25%。使用防腐剂时,苜蓿含水量可提高到30%,巴斯夫露保康的最佳添加量为2~3 kg/t,无水氨的最佳添加量为4 kg/t;当苜蓿草含水量高于35%时,2种防腐剂均对其无作用,仍会发生霉变、腐烂现象,不具备存储价值。
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| 关 键 词： | 防腐剂 苜蓿 干草 调制 营养品质 |
Study on the Application of Preservatives in the Modulation of Alfalfa Hay Bales |
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| Zhou Dongchang,Zhang Rong,Zhang Zhenming,Li Xiaopeng,Wu Huijuan,Yang Hao,Wang Yan.Study on the Application of Preservatives in the Modulation of Alfalfa Hay Bales[J].China Herbivores,2020(3):22-26. |
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| Authors: | Zhou Dongchang Zhang Rong Zhang Zhenming Li Xiaopeng Wu Huijuan Yang Hao Wang Yan |
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| Institution: | (General Grassland Station of Gansu Province,Lanzhou 730010,China) |
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| Abstract: | In order to further explore the application of preservatives in the preparation of alfalfa hay bales and reduce the loss of nutrients during the modulation process,the experiment was carried out without preservative as control(CK),adding 2 kg/t,3 kg/t and 4 kg/t BASF Lubokang(B)and anhydrous ammonia(C)for treatment and baled at 25%,30% and 35% water content in alfalfa.The temperature of the bales,mildew and nutrient quality were studied within 7 days.The results showed that the addition of two preservatives could reduce the temperature in the hay bales under the three water content,and the highest temperature reached by 35% water content was about 3℃ higher than 25% water content.When the alfalfa water content was 25%,compared with the control,BASF Lubokang and anhydrous ammonia could significantly reduce the decomposition loss of crude protein(CP)at three levels(P<0.05).When the alfalfa water content was 30% and 35%,compared with the control,the two preservatives could reduce the microbial decomposition of CP,and the CP consumption decreases with the increase of the addition amount.Without adding any preservatives,the content of CP in the 25% water content bales was 3.18% higher than the 35% water content,and the CP content in the 35% water content bales was less than 13%.Therefore,the actual average water content of alfalfa should be controlled at 25% without adding preservatives.If the preservative was selected,the water content could be increased to 30%.The optimum addition amount of BASF Lubokang was 2~3 kg/t,and the optimum addition amount of anhydrous ammonia was 4 kg/t.When the water content of alfalfa was higher than 35%,both kinds of the preservatives had no effect on them,and the phenomenon of mildew and decay would still occur,and they had no storage value. |
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| Keywords: | preservative alfalfa hay modulation nutritional quality |
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