| 饲用甜菜茎叶发酵效果研究 |
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| 引用本文： | 柴长国.饲用甜菜茎叶发酵效果研究[J].草业科学,2006,23(7):70-72. |
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| 作者姓名： | 柴长国 |
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| 作者单位： | 甘肃省农业科学院经济作物研究所,甘肃,兰州,730070 |
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| 摘 要： | 通过有氧发酵、无氧发酵、酵母菌发酵和混合活干菌发酵对饲用甜菜Beta vulgarisvar.lutea鲜叶进行处理,试验结果表明:混合活干菌发酵效果良好,饲用甜菜鲜叶呈绿色或黄绿色,有酸香味,手感湿润、柔软,pH值在4.1~4.4。有氧发酵导致饲用甜菜茎叶腐败变质,与鲜叶相比较,干物质含量降低11%,而其他发酵方法处理后其干物质含量分别提高了3.3%、5.3%和16.5%,同时能有效地增加有益微生物总量,说明在一定条件下利用发酵可有效提高饲用甜菜鲜叶的营养价值。
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| 关 键 词： | 饲用甜菜 发酵 营养价值 |
| 文章编号： | 1001-0629（2006）07-0070-03 |
| 收稿时间： | 05 30 2005 12:00AM |
| 修稿时间： | 2005-05-30 |
Research of fermenting effects on fodder beet leaves quality |
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| CHAI Chang-guo.Research of fermenting effects on fodder beet leaves quality[J].Pratacultural Science,2006,23(7):70-72. |
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| Authors: | CHAI Chang-guo |
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| Institution: | Cash Crop Research Institute,Agricultural Science Academy of Gansu Province, Lanzhou 730070, China |
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| Abstract: | Through the fermentation of oxygen,non-oxygen,microzyme and mixed fungus,the result showed that mixed fungus fermented well,fodder beet leaves was clouding,velvet and pH=4.1-(4.3).The DM content decreased 11% after oxygen fermentation compared with fresh leaves.The DM content of the other treatment respectively increased 3.3%,5.3% and 16.5%,and increased the total useful microbes.The fodder beet leaves quality is effectively improved by fermentation under certain conditions. |
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| Keywords: | fodder beet fermentation nutritional value |
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