动物营养学报Issue(8)：2421-2432,12.DOI:10.3969/j.issn.1006-267x.2014.08.050
体外发酵法评价不同产地、不同茬次苜蓿的营养价值
Different Origins and Stubbles of Alfalfa:Evaluation of Hutritional Value by an in Vitro Fermentation Method
摘要
Abstract
The nutritional value of different origins and stubbles of alfalfa was evaluated by an in vitro fermen-tation method in this study. Fermentation flasks containing 90 mL culture medium and 10 mL rumen fluid,col-lected from 3 Holstein cows with permanent rumen fistulas,with 1 g alfalfa as substrate were incubated at 39 ℃ for 96 h. The bottles were put in ice bath to stop the reaction at 24,48,72 and 96 h of fermentation. The results showed as follows:gas production,nutrient disappearance rates,and the concentrations of volatile fatty acids( VFA),ammonia nitrogen( NH3-N)and microbial protein( MCP)of culture medium of alfalfa during in vitro fermentation were significantly affected by origin,stubble and their interaction( P<0.05). After fermentation ,gas production and VFA concentrations of culture medium of alfalfa from Xinjiang were the high-est,and nutrient disappearance rates and NH3-N concentration of culture medium of alfalfa from Ningxia were the highest. The third stubble of alfalfa had the highest gas production,nutrient disappearance rates,and VFA, NH3-N and MCP concentrations of culture medium,the second stubble had the lowest gas production,nutrient disappearance rates and VFA concentration of culture medium,and the first stubble had the lowest NH3-N and MCP concentrations of culture medium. In conclusion,the nutritional value of the third stubble of alfalfa from Xinjiang and Gansu is higher,while that of the second stubble of alfalfa from Gansu and Jiangsu is lower.关键词
苜蓿/体外发酵/营养价值/消失率Key words
alfalfa/in vitro fermentation/nutritional value/disappearance rate分类
农业科技引用本文复制引用
马艳艳,成艳芬,朱伟云..体外发酵法评价不同产地、不同茬次苜蓿的营养价值[J].动物营养学报,2014,(8):2421-2432,12.基金项目
公益性行业（农业）科研专项 （）
