甲酸对二色胡枝子青贮品质的影响  

Effect of Formic Acid on Silage Quality of Ensiled Lespedeza bicolor

作　　者：丁武蓉[1] 干友民[1] 郭旭生[2] 杨富裕[3] 

机构地区：[1]四川农业大学草业科学系,四川雅安625014 [2]兰州大学干旱与草地生态教育部重点实验室,兰州730000 [3]中国农业大学草地研究所,北京100094

出　　处：《草地学报》2008年第1期81-84,共4页Acta Agrestia Sinica

基　　金：十一五科技支撑项目(2006BAD16B08);引进国际先进农业技术项目(2006-G38)

摘　　要：以二色胡枝子(Lespedeza bicolor Turcz.)为青贮原料,研究甲酸添加量(0、2、4、6 mL/kg鲜重)对其青贮品质的影响,以期为二色胡枝子的有效利用提供科学依据。结果表明:随甲酸添加量的增加胡枝子青贮料中pH值和氨态氮含量以及干物质损失率均呈降低趋势,而且贮料中的水溶性糖逐渐增加;添加甲酸能显著降低青贮料中NDF和ADF的含量(P<0.05);6 mL/kg甲酸组对抑制青贮发酵效果最明显,有机酸产量最低;随甲酸添加量的增加,青贮料中丁酸的含量也增加,使青贮料的发酵品质有所降低。The effects of different formic acid concentration （0, 2, 4, 6 mL/kg fresh weight） on the silage quality of Lespedeza bicolor Turcz. were studied. The results show that formic acid significantly decreased the pH value and content of NH3-N, and increased water soluble carbohydrate and dry matter contents in the ensiled forage. Formic acid significantly reduced the content of NDF and ADF in the ensiled forage （P 〈0.05）. At the adding rate of 6 mL/kg fresh weight, formic acid could effectively inhibit the nature fermentation of the ensiled forage. The fermentation quality appeared to decrease and butyric acid content increased with the increased concentration of formic acid added to the silages.

关 键 词：甲酸 二色胡枝子 青贮品质 氮化合物成分 

分 类 号：S816.3[农业科学—饲料科学]