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农学学报

农学学报 ›› 2011, Vol. 1 ›› Issue (xb1): 60-63.

• 林学 园艺 园林 食用菌 • 上一篇    下一篇

凋萎和添加剂对红三叶青贮的影响

王永新 许庆方 玉柱 韩建国 李志强 白春生 刘豪   

  • 收稿日期:2011-01-18 修回日期:2011-02-25 出版日期:2011-03-25 发布日期:2011-03-25
  • 基金资助:

    青贮饲料布氏乳杆菌制剂的研制与开发;饲草型发酵混合饲料加工技术;优质草产品生产加工与高效利用关键技术研究;抗旱耐寒饲草品种选育与利用关键技术研究

Effect of Wilt and Additives on Red Clover Silage

  • Received:2011-01-18 Revised:2011-02-25 Online:2011-03-25 Published:2011-03-25

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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（6 ml/kg）或蔗糖（2 %）处理，袋装密封青贮360 d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。

关键词: 玉米, 玉米, 陕单16, 品种选育

Abstract:

The purpose of this paper was to investigate the effects of different additives on fresh or wilted red clover silage. The red clover during full flowering stage was moved and ensilaged in 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.