草业学报Issue(6)：116-124,9.DOI:10.11686/cyxb2014400
添加剂和混合比例对裸燕麦和紫花苜蓿混贮品质的影响
Effects of additives and crop ratio on quality of mixed naked oat (Avena nuda)and alfalfa (Medicago sativa)silage
摘要
Abstract
This experiment evaluated the effects of two additives and of crop mix ratio on quality of silage made from mixtures of naked oats and alfalfa,in order to provide guidelines for optimisation of quality.Freshly cut herbage of naked oats and alfalfa was mixed in ratios by weight of 1∶1,2∶1,and 1∶2 and either 0.4% for-mic acid (FA)or 2% sucrose (S)were added,or no additive included.The fermentation quality and nutritionalcomposition were assessed after 60 days by measurement of sensory factors (colour,odour,texture),nutri-tional properties (CP,WSC,NDF,ADF,Ash),pH,volatile fatty acids,ammonia N (NH 3-N)and total N (TN),among others.For sensory characters,a 2∶1 crop mix ratio of naked oats and alfalfa resulted in better silage quality score than the other two crop mix ratios,regardless of additive,while silages with either 0.4%FA or 2% S added tended to have lower pH and had significantly lower NH 3-N than silages without additive (P <0.05).Silage made from a 2∶1 mix of naked oats and alfalfa also had higher lactic acid content (1.45%-1.83% DM)than the other two crop mix ratios (0.84%-1.14% DM),while propionic acid and butyric acid were not detected in analysis of the 2 ∶1 naked oats∶alfalfa crop mix,whereas these acids were detected in other mixtures.However,CP of silages increased with proportion of alfalfa from 11.9% CP at 2 ∶1 naked oats∶alfalfa to 14.6% CP at 1∶2 naked oats∶alfalfa.The effects of additives on silage nutritional properties were not statistically significant.However,the two additives changed volatile fatty acid profiles and resulted in a significant increase in % DM as lactic acid compared to silage without additive.In addition there was a signifi-cant decrease in % DM as acetic acid (mean 0.62%),compared to control silages (mean 1.00%)(P <0.05). In summary,silage made from a mixture of naked oats and alfalfa exhibited improved nutritional quality and the addition of either 0.4% formic acid or 2% sucrose also benefited the fermentation process and silage quality.关键词
裸燕麦/紫花苜蓿/青贮/添加剂/混合Key words
naked oats (Avena nuda )/alfalfa (Medicago sativa )/silage/additives/mixed引用本文复制引用
葛剑,杨翠军,刘贵河,杨志敏,白雪梅..添加剂和混合比例对裸燕麦和紫花苜蓿混贮品质的影响[J].草业学报,2015,(6):116-124,9.基金项目
河北北方学院创新人才培育项目（CXRC1313），河北省教育厅青年基金项目（2011231）和农业部公益性行业（农业）科研专项（201203024）资助。 （）
