【摘要】 研究添加不同稀释倍数绿汁发酵液的袋装苜蓿青贮贮藏180 d和400 d后的发酵品质和营养价值。结果表明,添加绿汁发酵液可以显著降低贮藏400 d袋装苜蓿青贮的pH值(P<0.01),乳酸含量极显著增加(P<0.01),乙酸、丙酸、丁酸和氨氮含量极显著减少(P<0.01),而对干物质、中性洗涤纤维、酸性洗涤纤维、粗蛋白质含量及体外消化率的影响不显著;与贮藏180 d相比,贮藏400 d后pH值显著下降(P<0.01),有机酸含量显著增加(P<0.01),中性洗涤纤维和粗蛋白含量显著增加(P<0.01),干物质、中性洗涤纤维、酸性洗涤纤维、粗蛋白质消化率显著提高(P<0.01)。更多还原

【Abstract】 The effect of different dilution previous fermented juice on bagged alfalfa silage sampled at 180 d and 400 d were studied.The result indicated that the pH and the acetic acid,propionic acid,butyric acid,and ammonia nitrogen content of bagged alfalfa silage sampled at 400 d decreased significantly(P<0.01) and lactic acid content increased significantly(P<0.01) with the previous fermented juice.and the dry matter,neutral-detergent fiber,acid-detergent fiber, and crude protein content and in vitro digestibility were not affected.Compared with the bagged alfalfa silage sampled 180 d,the organic acid,neutral-detergent fiber,crude protein,the in vitro dry matter,neutral-detergent fiber, acid-detergent fiber,and crude protein digestibility of silage sampled at 400 d increased significant(P<0.01) except the decreased pH.更多还原