鹰嘴紫云英青贮的研究  

Study on Cicer Milkvetch Silage

作　　者：余国辉[1] 许庆方[1] 玉柱[2] 孙启忠[3] 薛艳林[4] 

机构地区：[1]山西农业大学动物科技学院,山西太谷030801 [2]中国农业大学动物科技学院,北京100193 [3]中国农业科学院草原研究所,内蒙古呼和浩特010010 [4]内蒙古农牧业科学院草原研究所,内蒙古呼和浩特010031

出　　处：《畜牧与饲料科学》2010年第9期35-36,共2页Animal Husbandry and Feed Science

基　　金：山西省科技攻关计划项目(20100311052);农业部948项目(2010-C15);"十一五"国家科技支撑计划课题(2006BAD16B03-09)

摘　　要：为了探讨鹰嘴紫云英的青贮特性及青贮饲料的发酵品质、营养物质的含量,以始花期的新鲜或晾晒鹰嘴紫云英为原料,分别设计对照、添加甲酸(6mL/kg)或蔗糖(2%)处理,袋装密封青贮360d后取样分析。结果表明,晾晒可以显著降低鹰嘴紫云英青贮饲料的pH值和乳酸含量(P<0.05),极显著降低氨态氮含量(P<0.01)。添加甲酸和蔗糖均能够极显著降低鹰嘴紫云英青贮饲料的pH值和氨态氮含量(P<0.01),显著提高乳酸含量(P<0.05),显著减少乙酸含量(P<0.05)。结论:晾晒及添加甲酸或蔗糖对鹰嘴紫云英青贮饲料的NDF、ADF、Ash、EE等养分含量和干物质保存率没有显著的影响,并且对硝酸盐和亚硝酸盐含量也没有显著影响,CP含量因添加甲酸而显著增加(P<0.05)。青贮之后硝酸盐含量显著降低。The aim of this study was to observe silage prosperities of cicer milkvetch and to determine fermentation quality and nutritional content of citer milkvetch silage. The fresh and wilted citer milkvetch during flowering stage were bagged for fermentation with formic acid （6 mL/kg） or sucrose （2%） for 360 d. The CK was also set up. After fermentation of citer milkvetch, wilting reduced the pH value and lactic acid content （P〈0.05） and decreased the ammonia nitrogen content significantly （P〈0.01）. Supplementation of formic acid or sucrose reduced the pH value and ammonia nitrogen content significantly （P〈0.01）, increased the lactic acid content （P 〈0.05） and reduced the acid content （P〈0.05）. Wilting or supplementation of acid or sucrose had no significant effect on nutrient content （NDF, ADF, Ash and EE）, dry matter recovery nitrate content and nitrite content of citer milkvetch silage. Supplementation of formic acid increased CP content significantly （P〈0.05）. The nitrate content decreased obviously after fermentation.

关 键 词：鹰嘴紫云英 青贮 添加剂 晾晒 

分 类 号：S816.53[农业科学—饲料科学]