| 柑橘渣青贮过程中营养物质和苦味物质含量的动态变化规律研究 |
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| 引用本文： | 姚焰础,杨飞云,刘作华,宋凡,黄健,江山,肖融.柑橘渣青贮过程中营养物质和苦味物质含量的动态变化规律研究[J].中国饲料,2012(7):14-15,19. |
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| 作者姓名： | 姚焰础 杨飞云 刘作华 宋凡 黄健 江山 肖融 |
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| 作者单位： | 重庆市畜牧科学院 |
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| 基金项目： | 十二五国家科技支撑计划项目，重庆市一般科技攻关项目，重庆市农业发展资金项目 |
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| 摘 要： | 为了研究柑橘渣青贮过程中营养物质和苦味物质含量的动态变化规律,本文按筛选出的柑橘渣青贮适宜配方制作柑橘渣青贮饲料,在青贮3个月内每15 d采集一次样品,测定青贮柑橘渣的常规营养物质和苦味物质含量。试验结果表明,随着青贮时间延续,青贮柑橘渣的粗蛋白质和粗脂肪含量逐渐上升,真蛋白质、无氮浸出物、柚皮苷和柠檬苦素含量逐渐下降,干物质、粗纤维、中性洗涤纤维、酸性洗涤纤维、粗灰分和总磷含量基本没有变化。试验结果显示,青贮提高了鲜柑橘渣的营养价值,改善了适口性,解决了贮存难题,从而提高了饲用价值。
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| 关 键 词： | 柑橘渣 青贮 营养物质 苦味物质 变化规律 |
Study on the dynamic variation of silage process on the nutrients and bitter compounds of citrus pulp |
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| Institution: | Yao Yanchu,Yang Feiyun,Liu Zuohua,et al. |
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| Abstract: | This experiment was conducted to study the dynamic variation of citrus pulp silage process on the nutrients and bitter compounds.Silage was prepared according to the optimal formula for citrus pulp silage.Samples were collected every 15 days during 3 months and the contents of nutrients and bitter compounds were determined.The results showed that,with the prolongation of silage,contents of crude protein and crude fat increased,while true protein,nitrogen free extract,naringin and limonin decreased gradually.More over the contents of dry matter,crude fiber,neutral detergent fiber,acid detergent fiber,crude ash,calcium and total phosphorus did not change.The results suggested that silage could enhance nutritional value of fresh citrus pulp,improve the palatability,solve the storage problem,thus the feeding value of citrus pulp was improved. |
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| Keywords: | citrus pulp silage nutrients bitter compounds dynamic variation |
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