【摘要】 【目的】为了探讨不同添加剂、不同贮藏时间苜蓿青贮的发酵品质与养分动态。【方法】设对照、添加甲酸或绿汁发酵液处理,鲜苜蓿整株打圆捆后,拉伸膜裹包青贮,取样后进行分析。【结果】添加甲酸或绿汁发酵液均可以改善苜蓿青贮的发酵品质,青贮pH极显著下降(P<0.01),而且乳酸含量增加(P<0.05),氨氮含量减少(P<0.05),而且随着贮藏时间延长,添加剂处理效果更佳;不同添加剂处理对苜蓿青贮的CP、NDF、ADF、非蛋白氮、酸性洗涤不溶性氮含量影响不大,而贮藏时间对各营养成分含量影响较大。【结论】秋季最后一茬苜蓿青贮时,添加甲酸或绿汁发酵液,可以延长苜蓿青贮的贮藏时间,从而保证苜蓿青贮的均衡供应。更多还原

【Abstract】 【Objective】The studies were conducted to investigate the fermentation and nutrient dynamics of baled alfalfa silage with additives at different storage periods. 【Method】Alfalfa unchoped ensilaged with or without formic acid, previous fermented juice, using small round bales and stretch films. Alfalfa silage was sampled and analyzed. 【Result】The fermentation quality of alfalfa silage could be enhanced by adding formic acid or previous fermented juice. The additives extremely decreased the baled alfalfa silage pH (P<0.01), increased lactic acid content (P<0.05), and reduced the ammonia nitrogen content (P<0.05), and the effect was more evident along with the storage period. The effects of different additives on CP, NDF, ADF, no-protein nitrogen, and acid detergent insoluble nitrogen content of baled alfalfa silage were less than the storage period. 【Conclusion】It is concluded that the baled alfalfa silages treated with formic acid or previous fermented juice can be stored longer so that alfalfa silage can be supplied steadily for animal husbandry.更多还原