摘要
本研究以紫花苜蓿(Medicago sativa L.)为青贮原料,通过添加麸皮、红糖、甲酸、乙酸、乳酸菌制剂等,探讨了处于高寒地区甘肃省夏河县紫花苜蓿青贮发酵品质及添加剂对其的影响。结果表明:经添加剂处理的紫花苜蓿,发酵品质均有不同程度的提升,具体表现为p H值及氨态氮含量降低、乳酸含量升高;经对青贮饲料发酵品质、营养价值指标及感官鉴定结果进行综合评定,在120d的短期青贮中,芯来旺I号作为青贮添加剂在本次试验中效果最佳。
The research discussed the change of fermentation quality of alfalfa silage and the influence that additives exerted on it in Xiahe, by adding bran, brown sugar, formic acid, acetic acid, lactobacillus preparation etc. The results showed that： the fermentation quality of alfalfa processed by additives has improved to different extent, pH value and Ammonia nitrogen content was reduced, lactic acid content was increased. Considering the fermentation quality, nutritive value index and sensory evaluation of silage, in the 120 days silage, synlac is the best additive in this experiment.
出处
《中国奶牛》
2015年第11期10-13,共4页
China Dairy Cattle
基金
甘肃牧区优质高效饲草生产利用技术研究示范(201003023)资助
关键词
苜蓿青贮
青贮添加剂
发酵品质
Alfalfa silage
Silage additives
Fermentation quality
