调制方式对苜蓿青干草干燥特性和营养品质的影响

本研究以种植第2年处于初花期的紫花苜蓿(Medicago sativa)为材料，设压扁+喷碳酸钾（2.5%）、压扁茎秆、自然晾晒和阴干4种青干草调制方法，以105 ℃烘干为对照，研究不同调制方法对苜蓿干燥特性和营养品质的影响，并对干草质量进行综合评价。结果表明，除对照外，参试调制方式的苜蓿干燥速率均呈现先快后慢的趋势；对照、压扁+喷碳酸钾（2.5%）都能加速干燥，减少干草营养物质损失；常规晾晒虽缩短了干燥时间，但对干草品质的保持效果不显著。采用灰色关联分析对参试方法的调制效果进行综合评价表明，对照的综合表现最好，其次是压扁+喷碳酸钾（2.5%），该晾晒方法快速、简便、实用，在生产中值得推荐。

Effects of different making methods on the drying characteristics and nutrition quality of Medicago sativa hay

Medicago sativa which was in budding initial stage and planted 2 years was taken as materials, and 5 methods, including flatting stems+spraying 2.5% K2CO3, flatting stems, sun curing, drying in shade and drying under 105 ℃ condition (CK), were used to made green hay, in this study. Besides, effects of different green hay making methods on dry characteristics and nutritional quality of M.sativa green hay were studied, and a comprehensive evaluation of M.sativa green hays was conducted. Results showed that, except CK, the drying rates in other making methods were all fast at first, and then slow. Both of drying under 105 ℃ condition and flatting stems+spraying K2CO3 could speed up drying rate and reduce nutritional losses of green hay. Sun curing could also speed up drying rate, but it could not maintain the quality of green hay. The results of Grey Relational Analysis on 5 green hay making methods indicated that, CK had the best comprehensive performance, followed by green hays made by flatting stems+spraying K2CO3. So flatting stems+spraying K2CO3 is a quick and easy method to make green hay, and it is worth to be recommended in production.