贮藏方式对苜蓿草捆营养品质的影响

Effects of Storage Style on the Nutritional Quality of Alfalfa Bale

通过研究探讨西北地区苜蓿(Medicago)草捆安全贮藏技术,为我国优质苜蓿干草的生产提供可借鉴的理论依据和技术支持。针对影响苜蓿草捆营养品质的3个因素含水量、密度和干燥剂添加量设计正交试验,分析不同处理的营养成分,比较处理间总可消化营养物质(TDN)的含量。结果表明:打捆含水量和CaO添加量对贮藏后苜蓿草捆的TDN含量影响较大.打捆密度的影响相对较小。在苜蓿含水量为28%~30%时打成100 kg·m^3的草捆,并添加2%CaO可有效减少霉变损失.草捆营养保存较好。

In order to provide the theoretical basis and technical support for the hay production of high quality,the safe storage technology of alfalfa bale was studied in the northwest region of China.The nutritional qualities and components of alfalfa bales under different processing methods were analyzed by orthogonal experimental design with three factors （moisture content,density and desiccant）.The contents of total digestible nutrients （TDN） among different treatments were compared.The results show that the water content of alfalfa bale and the additive amount of CaO have great influence on the TDN content of alfalfa bale,whereas the density of bale has relatively small influence on that.The nutrition of alfalfa bale can be better preserved with the moisture content of 28%～30% and the density of 100 kg· m-3 as well as the addition of 2 % CaO greatly reducing the loss of mildew.