添加葡萄渣对苜蓿青贮品质及体外消化特征的效果  

Effects of the addition of grape pomace on the quality and in vitro digestive characteristics of alfalfa silage

作　　者：高诚泽 陈玮 赵璐洁 李颖丽 谢开云 颜安[2] 万江春[1,2] GAO Chengze;CHEN Wei;ZHAO Lujie;LI Yingli;XIE Kaiyun;YAN An;WAN Jiangchun(Postdoctoral Station of Grassland Science,Urumqi 830052,Xinjiang,China;Xinjiang Agricultural University of Grassland Science/Xinjiang Agricultural University Laboratory of Grassland Resources and Ecology,Urumqi 830052,Xinjiang,China;Sheqi County Secondary Vocational School,Nanyang 473399,Henan,China;Inner Mongolia Youran Dairy Co.,Ltd.,Hohhot 010070,Inner Mongolia,China)

机构地区：[1]新疆农业大学草学博士后流动站,新疆乌鲁木齐830052 [2]新疆农业大学草业学院/新疆草地资源与生态重点实验室,新疆乌鲁木齐830052 [3]社旗县中等职业学校,河南南阳473399 [4]内蒙古优然牧业有限责任公司,内蒙古呼和浩特010070

出　　处：《草业科学》2024年第4期984-994,共11页Pratacultural Science

基　　金：新疆维吾尔自治区重点研发任务专项计划(2022B02003):优质牧草高效生产与加工关键技术集成示范;新疆维吾尔自治区自然科学基金面上项目(2022D01A69)。

摘　　要：试验以紫花苜蓿‘新牧4号’(Medicago sativa‘Xinmu No.4’)和‘赤霞珠’葡萄渣为原料,分别设置对照组(苜蓿单独青贮)、C_(1)(添加100 g·kg^(−1)葡萄渣)、C_(2)(添加150 g·kg^(−1)葡萄渣)、C_(3)(添加200 g·kg^(−1)葡萄渣)4个处理,青贮60 d后测定各处理的发酵品质、营养成分和体外消化率等相关指标,旨在研究葡萄渣对苜蓿青贮发酵品质及体外消化率的影响。结果表明:添加葡萄渣后可增加苜蓿青贮粗蛋白和乳酸含量,提高V-Score评分,降低苜蓿青贮的pH和氨态氮含量,同时提升苜蓿青贮干物质和粗蛋白质体外消化率,起到提高苜蓿青贮饲料品质的作用。运用灰色关联度分析法进行综合评价,青贮品质由高到低依次为C_(2)>C_(3)>C_(1)>对照组。综合来看,葡萄渣可改善苜蓿青贮的发酵品质和体外消化特性,苜蓿中添加150 g·kg^(−1)的葡萄渣进行青贮效果最佳。This study evaluated the effect of grape pomace on the fermentation quality and in vitro digestibility of alfalfa silage.Experiments were conducted using alfalfa‘Xinmu No.4’(Medicago sativa‘Xinmu No.4’)and Cabernet Sauvignon grape pomace as raw materials.A control group(alfalfa silage alone)was analyzed alongside the experimental groups C_(1)(with 100 g·kg^(−1)grape pomace),C_(2)(with 150 g·kg^(−1)grape pomace),and C_(3)(with 200 g·kg^(−1)grape pomace).The fermentation quality,nutrient composition,and in vitro digestibility of each treatment were measured after 60 d of silage.The results showed that the addition of grape pomace increased the content of alfalfa silage protein and lactic acid,improved the score of V-Score,reduced the pH and ammonia nitrogen content of alfalfa silage,and increased the in vitro digestibility of alfalfa silage dry matter and crude protein,thus improving the quality of alfalfa silage.The quality of silage was C_(2)>C_(3)>C_(1)>control group.Overall,grape pomace was found to improve the fermentation quality and in vitro digestion of alfalfa silage.With 150 g·kg^(−1)of grape pomace added to alfalfa for silage being the most effective.

关 键 词：紫花苜蓿 葡萄渣 发酵品质 产气参数 体外消化率 灰色关联度 体外发酵 

分 类 号：S816.53[农业科学—饲料科学]