CAJ | 학술논문

本研究以紫花苜蓿（Medicago sativa L.）为青贮原料，通过添加麸皮、红糖、甲酸、乙酸、乳酸菌制剂等，探讨了处于高寒地区甘肃省夏河县紫花苜蓿青贮发酵品质及添加剂对其的影响。结果表明：经添加剂处理的紫花苜蓿，发酵品质均有不同程度的提升，具体表现为pH值及氨态氮含量降低、乳酸含量升高；经对青贮饲料发酵品质、营养价值指标及感官鉴定结果进行综合评定，在120d的短期青贮中，芯来旺I号作为青贮添加剂在本次试验中效果最佳。
본연구이자화목숙（Medicago sativa L.）위청저원료，통과첨가부피、홍당、갑산、을산、유산균제제등，탐토료처우고한지구감숙성하하현자화목숙청저발효품질급첨가제대기적영향。결과표명：경첨가제처리적자화목숙，발효품질균유불동정도적제승，구체표현위pH치급안태담함량강저、유산함량승고；경대청저사료발효품질、영양개치지표급감관감정결과진행종합평정，재120d적단기청저중，심래왕I호작위청저첨가제재본차시험중효과최가。
The research discussed the change of fermentation quality of alfalfa silage and the inlfuence that additives exerted on it in Xiahe, by adding bran, brown sugar, formic acid, acetic acid, lactobacillus preparation etc. The results showed that: the fermentation quality of alfalfa processed by additives has improved to different extent, pH value and Ammonia nitrogen content was reduced, lactic acid content was increased. Considering the fermentation quality, nutritive value index and sensory evaluation of silage, in the 120 days silage, synlac is the best additive in this experiment.