不同温度下苜蓿草捆霉变规律及草捆品质变化

采用单因素试验设计,在3个密闭的房间放置自动控温电热器自动控制温度,分别设3个贮藏温度梯度(25、30和35℃),每梯度设3个重复。模拟真实环境研究不同贮藏温度下苜蓿(Medicago sativa)草捆的霉变规律以及霉变对草捆品质的影响,贮藏时间为16 d,同时隔天(即第1、3、5、7、9、11、13、15 d)采样。结果表明,贮藏温度越高、时间越长,苜蓿草捆中霉菌数量增加越快,就越容易发生霉变;不同贮藏温度苜蓿草捆中粗蛋白含量表现为各试验组每天之间差异显著(P0.05),每天中各试验组之间差异也都显著(P0.05),30℃试验组粗蛋白含量最高;各个试验组的霉菌数与粗蛋白的含量呈负相关;贮藏温度对苜蓿草捆中中性洗涤纤维、酸性洗涤纤维的含量均无显著影响(P0.05)。

Effects of different temperatures on rot pattern and quality of alfalfa bales

The impact of storage temperatures (25, 30 and 35 ℃) on the rot patterns and quality of alfalfa quality was studied with stimulated temperature conditions through single factor experimental design. The samples were placed in automatic temperature controlled room for 16 days and the samples were taken within 1, 3, 5, 7, 9, 11, 13 and 15 days respectively. The results showed that the number of mildew increased along with the storage temperature and time. The crude protein content was significantly different among treatments and storage times (P<0.05) and it was the highest under 30 ℃. The number of mildew was negatively correlated with the crude protein content. Storage temperature did not significantly affect the fiber content (P>0.05).