中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 山梨酸对王草青贮品质及其营养成分的影响 中国畜牧兽医 2012,39 (6) 101-104
Position: Home > Articles > The Effect of Adding Sorbic Acid on the Fermentation Quality and Nutrient Contents of King Grass Silage China Animal Husbandry & Veterinary Medicine 2012,39 (6) 101-104

山梨酸对王草青贮品质及其营养成分的影响

作  者：
李茂;(字)学娟;周汉林;侯冠彧;刘国道
单  位：
中国热带农业科学院热带作物品种资源研究所
关键词：
王草;山梨酸;发酵品质;营养成分
摘  要：
研究添加不同比例山梨酸对王草青贮发酵品质及营养成分的影响,以确定其适宜的添加量。试验设对照组和5个不同添加比例处理组,添加量分别为0.05%、0.1%、0.15%、0.2%、0.25%。结果表明,添加山梨酸能显著降低青贮饲料pH(P<0.05),提高乙酸、丙酸和总酸含量(P<0.05),添加高于0.1%的山梨酸能显著提高乳酸含量(P<0.05);添加山梨酸能显著提高粗蛋白质(CP)含量(P<0.05),但对干物质(DM)、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)和可溶性碳水化合物(WSC)含量无显著影响(P>0.05)。因此,从改善王草青贮发酵品质和营养价值综合考虑,王草青贮时添加高于0.15%的山梨酸效果较好。
译  名：
The Effect of Adding Sorbic Acid on the Fermentation Quality and Nutrient Contents of King Grass Silage
作  者：
LI Mao 1,2,ZI Xue-juan 1,2,3,ZHOU Han-lin 1,2,HOU Guan-yu 1,2,LIU Guo-dao 1,2(1.Tropical Crops Genetic Resources Institute,Chinese Academy of Tropical Agricultural Sciences,Danzhou 571737,China;2.Tropical Grassland and Animal Science Institute,Chinese Academy of Tropical Agricultural Sciences,Danzhou 571737,China;3.College of Applied Science and Technology,Hainan University,Danzhou 571737,China)
关键词：
King grass;sorbic acid;fermentation quality;nutrient contents
摘  要：
The experiment was carried out to investigate the influence of adding sorbic acid on the fermentation quality and nutrient contents of King grass(Pennisetum purpureum Rich.×P.americana kinggrass cv) Silage,and to determine the proper application rate of sorbic acid.The treatments were designed as follows : control(0),0.05%,0.10%,0.15%,0.20%and 0.25% of sorbic acid addition(fresh weight basis of King grass).The results showed that decrease the pH value(P<0.05) and increased the contents of acetic acid,propionic acid and total acid were significantly(P<0.05),and added higher than 0.1%sorbic acid increased the contents of lactic acid were significantly(P<0.05) after 30days fermentation compared with control.The contents of CP was significantly increased(P<0.05).However,there were not significant difference in DM,NDF,ADF and WSC contents(P>0.05).It could suggest that 0.15% of sorbic acid was the proper application rate.

相似文章

导出引用
计量
文章访问数: 2
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46