青贮对黄花棘豆营养成分的影响  

Effects of Silage on Nutritional Composition of Oxytropis ochrocephala

作　　者：吴国林 莫重辉[2] WU Guo-lin;MO Chong-hui(Huangzhong Animal Husbandry and Veterinary Station,Huangzhong 811600,China;College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China)

机构地区：[1]西宁市湟中区畜牧兽医站,青海湟中811600 [2]青海大学农牧学院,青海西宁810016

出　　处：《青海畜牧兽医杂志》2023年第1期6-8,34,共4页Chinese Qinghai Journal of Animal and Veterinary Sciences

基　　金：青海省科技厅科技援青专项(2020-QY-210)。

摘　　要：本试验对黄花棘豆进行青贮并测定其青贮前及青贮每间隔10 d黄花棘豆中的营养成分。试验结果表明,黄花棘豆经青贮后基本保持黄绿色,质地变软,易分离,形态松散,抓握时不粘手。随着青贮时间的延长,黄花棘豆散发出的酸香味越来越浓,说明青贮效果较好;随着青贮时间的延长,黄花棘豆中的灰分、钙、粗脂肪、粗纤维、中性洗涤纤维、酸性洗涤纤维含量有升高趋势,水分、总磷含量有下降趋势,粗蛋白在青贮期间基本没有变化,说明黄花棘豆经青贮100 d后粗蛋白没有损失,可以通过青贮方法将其开发为优质牧草。In order to determine the best silage time of Echinococcus aureus and lay a theoretical foundation for the development and utilization of Echinococcus aureus as high quality forage.Acanthopanthus aureus was siled by silage method,and the nutritional components in Acanthopanthus aureus were measured before silage and at intervals of 10 days.The results showed that after silage,acanthopanthus aureus was basically yellow-green,soft in texture and easy to separate,loose in hand and not sticky,and with the extension of silage time,the sour fragrance was more and more intense,indicating that the silage effect was good.With the extension of silage time,the contents of ash,calcium,crude fat,crude fiber,neutral detergent fiber and acid detergent fiber increased,while the contents of moisture and total phosphorus decreased.Crude protein basically did not change during the silage period,indicating that crude protein did not lose for 100 days of Acanthopanthus ananthopanthus ensilage,which can be developed as high quality forage.

关 键 词：营养成分 青贮 黄花棘豆 疯草 毒草 

分 类 号：S541.9[农业科学—作物学]