凋萎和添加剂对红三叶青贮的影响  

Effects of Wilt and Additives on Red Clover Silage

作　　者：王永新[1] 许庆方[1] 玉柱[2] 韩建国[2] 李志强[2] 白春生[3] 刘豪[1] 

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]沈阳农业大学园艺学院,沈阳110866

出　　处：《农学学报》2011年第1期60-63,共4页Journal of Agriculture

基　　金：山西省科技攻关计划项目"青贮饲料布氏乳杆菌制剂的研制与开发"(20100311052);农业部948项目"饲草型发酵混合饲料加工技术"(2010-C15);国家牧草产业技术体系建设专项;山西农业大学博士后基金;山西农业大学科技创新基金(200109)

摘　　要：为探讨不同添加剂对鲜贮或晾晒红三叶青贮的影响,以盛花期红三叶为原料,分别设计对照、添加甲酸(6mL/kg)或蔗糖(2%)处理,袋装密封青贮360天后取样分析。结果表明,晾晒极显著提高红三叶青贮饲料的pH(P<0.01),降低乳酸含量(P<0.01)。添加蔗糖和甲酸能改善红三叶青贮饲料的发酵品质。添加蔗糖和甲酸都极显著降低青贮饲料的pH以及乙酸和丙酸含量(P<0.01),极显著增加乳酸含量(P<0.01)。添加甲酸可显著提高红三叶青贮饲料的干物质保存率(P<0.05)。青贮之后,硝酸盐含量下降。The purpose of this paper was to investigate the effects of different additives clover silage. The red clover during full flowering stage was moved and ensilaged in on fresh or wilted red bags. Three additive treatments were designed. They were control without additive, formic acid （6 mL/kg silage） and sucrose （2%）. The silage was sampled and analyzed after 360 days of storage. The fermentation quality of silage was improved in the formic acid or the sucrose treatment. The pH of red clover silage was extremely significantly improved under wilt conditions （P〈0.01）, but lactic acid was extremely significantly decreased （P〈0.01）. The pH and the contents of acetic acid and propionic acid in the red clover silage were extremely significantly decreased in the formic acid or the sucrose treatment （P〈0.01）, but the lactic acid was extremely significantly increased （P〈 0.01）. The dry matter recovery of silage was significantly increased in the formic acid treatment （P〈0.05）. The nitrate content of red clover was reduced after being ensilaged.

关 键 词：红三叶 青贮饲料 添加剂 

分 类 号：S816.5[农业科学—饲料科学]