不同刈割方式对苜蓿草粉营养价值的影响研究  

Effects of different cutting ways on the nutritive value of alfalfa meal

作　　者：王常慧[1] 杨建强[2] 董宽虎[3] 王永新[3] 赵祥[3] 

机构地区：[1]中国科学院植物研究所,北京100093 [2]北京生物工程研究所,北京100039 [3]山西农业大学动物科技学院,太谷030801

出　　处：《中国生态农业学报》2004年第3期140-142,共3页Chinese Journal of Eco-Agriculture

基　　金：山西省科技厅科技攻关项目 ( 0 0 10 3 0 )资助

摘　　要：研究表明压扁刈割的苜蓿显著提高其粗蛋白质和胡萝卜素含量 ,降低酸性洗涤纤维和中性洗涤纤维含量 ,与未压扁刈割相比压扁刈割明显缩短干燥时间 ,减少叶片损失和牧草呼吸作用、光化学作用和酶活动损失 ,提高苜蓿草粉质量。压扁刈割显著优于未压扁刈割苜蓿 。Effects of different cutting ways (conditioning, un conditioning, men cutting) on the nutritive value of alfalfa meal are studied in this paper. The results show that conditioning treatment increases the contents of CP and carotene and reduces the contents of NDF and ADF. Compared with the un conditioning treatment, conditioning treatment shortens the drying time, reduces the losses of leaf, breath, photosynthesis and enzyme activities, improves the quality of alfalfa meal. The advantage of conditioning treatment is superior to the un conditioning treatment, similar to the people cutting treatment.

关 键 词：刈割方式 苜蓿草粉 营养价值 影响因素 

分 类 号：S541[农业科学—作物学]