摘要
在晾晒24 h的苜蓿草渣中分别加入0,10,20 g／kg的甲酸进行青贮。结果表明。苜蓿草渣青贮后,无论有无甲酸,3个青贮组与原料组相比,干物质及有机物质的消化率、有机酸含量都显著的提高(P<0.01)。添加甲酸能明显降低青贮料的pH值,氨态氮、丁酸的含量并能保存更多的蛋白质。10 g／kg甲酸添加组的青贮效果最好。
Alfalfa residues were wilted for 24 h and added with formic acid 0,10,20 g/kg ,respective-Results showed that silages had higher DM digestible rate,OM digestible rate and content of organic acid than materials. The addition of formic acid reduced and conserved more CP. The group of 10 g/kg formic a pH, content of NH3-N and butyric acid obviously, cid addition achieved the best results.
出处
《甘肃农业大学学报》
CAS
CSCD
2005年第6期773-776,共4页
Journal of Gansu Agricultural University
基金
国家重大科技攻关项目(2002BA518A03)。
