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当前位置: 首页 > 文章 > 葛藤不同青贮方法与效果的比较试验 贵州畜牧兽医 2018,42 (6) 23-25
Position: Home > Articles > Comparative Experiment of Different Silage Methods and Effects of Kudzu Guizhou Journal of Animal Husbandry & Veterinary Medicine 2018,42 (6) 23-25

葛藤不同青贮方法与效果的比较试验

作  者：
杨蓉;林鹏飞;吴光松;黄维江;任丽群;李平;顾丽菊;张芸;王鑫;燕志宏
单  位：
贵州省种畜禽种质测定中心;贵州省畜牧兽医研究所;贵州省动物遗传育种与繁殖重点实验室贵州大学动物科学学院;贵州大学高原山地动物遗传育种与繁殖省部共建教育部重点实验室;贵州优农谷生态产业有限公司;贵州省农业区域经济发展中心
关键词：
葛藤;青贮方式;品质评价
摘  要：
为探索葛藤青贮的最佳方案,试验以直接青贮为Ⅰ组(对照组),Ⅱ组为添加1%玉米粉拌匀后青贮,Ⅲ组为晾晒6 h后青贮,分析比较不同青贮方法的青贮效果。结果:青贮后Ⅰ组为青绿色,有刺鼻酒酸味;Ⅱ组为黄绿色,有浓芬芳酒酸味;Ⅲ组为黄褐色,有淡芬芳酒酸味。Ⅱ组p H值较其他2组略低。Ⅰ、Ⅱ组的干物质含量均达到一级标准。综合评定结果表明:添加1%玉米粉的Ⅱ组青贮葛藤品质最佳,Ⅰ组次之,Ⅲ组最差。
译  名：
Comparative Experiment of Different Silage Methods and Effects of Kudzu
作  者：
Yang Rong;Lin Pengfei;Wu Guangsong;Huang Weijiang;Ren Liqun;Li Ping;Gu Liju;Zhang Yun;Wang Xin;Yan Zhihong;Key Laboratory Mountain Plateau Animal Genetics and Breeding,Ministry of Education;Key Laboratory of Animal Genetics,Breeding and Reproduction in Guizhou,College of Animal Science,Guizhou University;Guizhou Testing Center for Livestock and Poultry Germplasm;Guizhou Younonggu Ecological Industry Co.,Ltd;Agricultural Regional Economic Development Center in Guizhou Province;Guizhou Institute of Animal Husbandry and Veterinary;
关键词：
Kudzu;;Silage Method;;Quality Evaluation
摘  要：
In order to explore the best scheme of Kudzu silage and it's effective of different silage methods was analyzed and compared.The direct silage was used as the control group in group Ⅰ,which was mixed in 1% corn flour after mixing.And the silage in group Ⅲ was aired for 6 hours.Results:after silage,it is sour taste a light pungent blue-green with of the group Ⅰ.The group Ⅱ was yellow-green and had a fragrant wine sour taste.And groupⅢ was yellow-brown with a light fragrant wine sour taste.The p H of group Ⅱ was slightly lower than the other two groups.The dry matter content of groups Ⅰ and Ⅱ reached the first level standard.The results of comprehensive evaluation showed that the quality of group Ⅱ silage vines with the addition of 1% corn flour was the best,followed by group Ⅰ and group Ⅲ.

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