添加香梨残次果汁渣对苜蓿青贮发酵品质的影响

【目的】利用香梨残次果汁渣与调制苜蓿混合青贮,研究青贮发酵品质和营养成分的影响。【方法】新鲜苜蓿草切断后分别添加10%、20%、30%的香梨残次果汁渣,密封厌氧30 d后取样分析。【结果】添加10%、20%的香梨残次果汁渣后,苜蓿混合青贮料的pH值、粗蛋白(CP)含量显著低于对照组(P<0.05)),乳酸含量均显著高于对照组(P<0.05)。【结论】添加香梨残次果汁渣显著改善了青贮饲料的发酵品质。苜蓿青贮饲料中10%~20%香梨残次果汁渣能改善苜蓿青贮的发酵品质。

Effects of Defect Fragrant Pear Juice Residue on Fermentation Quality of Alfalfa Silage

【Objective】 The objective of this study is to evaluate the effects of different ratios of defect fragrant pear juice residue supplementation on fermentation quality and nutrient composition of alfalfa silage.【Methods】Mixed alfalfa silage was prepared with 10%, 20% and 30% concentrations of defect fragrant pear juice residue, after anaerobic fermentation 30 d, silage samples went through analysis.【Result】The results showed that 10% or 20% of defect fragrant pear juice residue supplementation reduced the pH value and CP content, which were much lower than those of the control group of silage (P < 0.05); The content of lactic acid was significantly higher than that of the control group(P<0.05). The fermentation quality of silage was significantly improved by adding defect fragrant pear juice residue.【Conclusion】10% and 20%of defect fragrant pear juice residue is good for improvement of alfalfa silage quality.