不同干燥方法对苜蓿相同区段营养价值影响的研究

Study on the effect of different drying ways on the nutritive value of the same alfalfa part

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)。

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 sundry （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 altalfa was the highest in air-dry （P〈0.05）.