贮藏期和添加绿汁发酵液对袋装苜蓿青贮的影响

The Effect of Different Storage Time and Dilution Previous Fermented Juice on Bagged Alfalfa Silage

研究添加不同稀释倍数绿汁发酵液的袋装苜蓿青贮贮藏180 d和400 d后的发酵品质和营养价值。结果表明,添加绿汁发酵液可以显著降低贮藏400 d袋装苜蓿青贮的pH值(P<0.01),乳酸含量极显著增加(P<0.01),乙酸、丙酸、丁酸和氨氮含量极显著减少(P<0.01),而对干物质、中性洗涤纤维、酸性洗涤纤维、粗蛋白质含量及体外消化率的影响不显著;与贮藏180 d相比,贮藏400 d后pH值显著下降(P<0.01),有机酸含量显著增加(P<0.01),中性洗涤纤维和粗蛋白含量显著增加(P<0.01),干物质、中性洗涤纤维、酸性洗涤纤维、粗蛋白质消化率显著提高(P<0.01)。

The effect of different dilution previous fermented juice on bagged alfalfa silage sampled at 180 d and 400 d were studied. The result indicated that the pH and the acetic acid, propionic acid, butyric acid, and ammonia nitrogen content of bagged alfalfa silage sampled at 400 d decreased significantly （P（0. 01） and lactic acid content increased significantly （P（0. 01） with the previous fermented juice, and the dry matter, neutraldetergent fiber, acid-detergent fiber, and crude protein content and in vitro digestibility were not affected. Compared with the bagged alfalfa silage sampled 180 d, the organic acid, neutral-detergent fiber, crude protein, the in vitro dry matter, neutral-detergent fiber, acid-detergent fiber, and crude protein digestibility of silage sampled at 400 d increased significant （P〈0.01） except the decreased pH.