关键词: 苜蓿青贮, 添加剂, 发酵品质, 营养成分

Abstract: 【Objective】The studies were conducted to investigate the fermentation and nutrient dynamics of baled alfalfa silage with additives at different storage periods. 【Method】Alfalfa unchoped ensilaged with or without formic acid, previous fermented juice, using small round bales and stretch films. Alfalfa silage was sampled and analyzed. 【Result】The fermentation quality of alfalfa silage could be enhanced by adding formic acid or previous fermented juice. The additives extremely decreased the baled alfalfa silage pH (P<0.01), increased lactic acid content (P<0.05), and reduced the ammonia nitrogen content (P<0.05), and the effect was more evident along with the storage period. The effects of different additives on CP, NDF, ADF, no-protein nitrogen, and acid detergent insoluble nitrogen content of baled alfalfa silage were less than the storage period. 【Conclusion】It is concluded that the baled alfalfa silages treated with formic acid or previous fermented juice can be stored longer so that alfalfa silage can be supplied steadily for animal husbandry.

Key words: Alfalfa silage, Additives, Fermentation quality, Nutrient content