刈割时期和调制方法对紫花苜蓿营养品质的影响

Effect of cutting stage and drying method on nutritional quality of alfalfa

对不同刈割时期和调制方法的紫花苜蓿营养品质进行了研究,结果表明:(1)随着生育时期由现蕾期延迟至结荚期,紫花苜蓿的营养品质显著下降(P<0.05)。其中,粗蛋白(CP)、粗脂肪(EE)和粗灰分(CA)含量分别下降37.67%,12.62%和7.08%,中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)含量分别增加26.43%和29.84%。(2)与自然晒干相比,烘干和机械压扁茎秆可显著缩短紫花苜蓿干燥时间,提高紫花苜蓿的营养品质(P<0.05)。烘干后紫花苜蓿的CP含量提高10.87%,NDF和ADF含量下降4.33%和4.72%;压扁茎秆调制的紫花苜蓿干草,其CP含量可提高5.92%,NDF和ADF含量降低3.80%和4.09%。(3)烘干和机械压扁茎秆是适宜的紫花苜蓿调制方法,但考虑到资金投入和可操作性,认为机械压扁茎秆资金投入不大,操作简单易行,在生产中可优先选用。

Nutritional quality of alfalfa in different cutting stage and drying method was tested. The results showed that nutritional quality of alfalfa decreased significantly （P〈0.05） with cutting stage postponed from bud stage to Seedpod stage. The content of crude protein （CP）, ether extract （EE） and crude ash （CA） decreased 37. 67, 12. 62, and 7. 08% respectively, and neutral detergent fiber （NDF） and acid detergent fiber （ADF） increased 26.43 and 29.84% respectively. Drying in oven and pressing stems could significantly increase nutritional quality of alfalfa by shorting drying time of alfalfa compared to sunshine drying. The content of crude protein （CP） could increase 10.87%,neutral detergent fiber （NDF） and acid detergent fiber （ADF） decrease 4.33 and 4.72% by drying in oven. The content of crude protein （CP） could increase 5.92M, neutral detergent fiber （NDF） and acid detergent fiber （ADF） decrease 3.80 and 4.09M by pressing stems. Press stems was more operational and inexpensive and could be used priority in hay production though drying in oven and pressing stems were feasible drying methods.