晾晒和添加剂对菊苣青贮的影响  

Effects of Wilting and Additives on Chicory Silage

作　　者：张晓余 玉柱[2] 张颖[3] 许庆方[1] 朱战波[1] 马涛[1] 

机构地区：[1]山西农业大学动物科技学院,太谷030801 [2]中国农业大学动物科技学院,北京100193 [3]中国畜牧业协会,北京100028

出　　处：《中国奶牛》2015年第9期51-54,共4页China Dairy Cattle

基　　金：公益性行业(农业)科研专项(201303061);"十二五"国家科技支撑计划(2011BAD17B02)

摘　　要：为研究含水量和添加剂对菊苣(Cichorium intybus L)青贮的影响,以开花期菊苣鲜样和晾晒样为原料,分别添加甲酸(6m L/kg)或蔗糖(2%)处理,袋装并密封青贮360d后取样分析。结果表明,经晾晒后制作的菊苣青贮饲料的p H较高,乙酸和氨态氮含量极显著下降(P<0.01);添加甲酸或蔗糖均能够极显著降低菊苣青贮饲料的p H和氨态氮含量(P<0.01),极显著提高乳酸含量(P<0.01);青贮后硝酸盐含量下降。添加剂可以改善菊苣青贮饲料的发酵品质,菊苣经晾晒后再使用添加剂进行青贮效果更好。Effects of additives and moisture contents on chicory silage were studied. Fresh and wilted chicory in the flowering stage were placed in sealed vacum plastic bags with formic acid （6mL/kg） or sucrose （2%） and ensiled for 360 days. Results showed that wilting treatment increased pH, and decreased lactic acid and ammonia nitrogen contents significantly（P〈0.01）. Either formic acid or sucrose decreased pH, acetic acid and ammonia nitrogen contents and increased lactic acid contents of chicory silage （P〈0.01）. The nitrate content was reduced after ensilaged. Generally, the silage fermentation quality of chicory can be improved by adding either formic acid or sucrose, especially when the material was initially wilted.

关 键 词：菊苣 含水量 添加剂 青贮 

分 类 号：S823.4[农业科学—畜牧学]