晾晒和添加剂对紫花苜蓿青贮发酵品质和营养成分的影响

Effects of wilting and additives on fermentation quality and feeding value of Medicago sativa silages

为研究晾晒和添加剂(甲酸、蔗糖和EM菌剂)对紫花苜蓿(Medicago sativa)青贮饲料品质的影响,以初花期的紫花苜蓿为原料,在新鲜和晾晒条件下分别设置甲酸(0.4%)、蔗糖(2.0%)和EM菌剂(0.1%、0.2%和0.4%)处理,制作袋装青贮饲料,室温下贮存60 d,启封后进行青贮饲料品质鉴定。结果表明,晾晒处理能显著抑制苜蓿青贮饲料的不良发酵(P<0.05),提高青贮饲料营养价值;甲酸、蔗糖和EM菌液均不同程度地改善了新鲜和晾晒处理的苜蓿青贮发酵品质和饲用价值,其中,添加0.1%EM菌液的青贮效果与甲酸和蔗糖处理效果相近,均优于0.2%和0.4%EM菌液处理;同时晾晒处理和添加剂作用能显著改善苜蓿青贮饲料的发酵品质。

Alfalfa silages made of flowering alfalfa and half-dried silages made of withered alfalfa were treated with formic acid （0. 4%）, sucrose （2. 0%） or EM （0. 1%, 0. 2% or 0. 4%）, respectively. Each treatment had three replica-tions. After fermented at room temperature for 60 d, the silage quality was identified. Wilting significantly restrained fer-mentation of alfalfa silages, consequently improved mutritional value. Fermentation quality and feeding value of alfalfa silages were improved in varying degrees by the treatments of formic acid, sucrose or EM. Effects of 0. 1%EM treatment on silages were close to those of formic acid or sucrose, all better than those of 0. 2% or 0. 4%EM treatments. It was concluded a treatment combining wilting＆amp;nbsp;and additives could significantly improve the fermentation quality of alfalfa silage.