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mp0123

不同含水量打捆对苜蓿粗蛋白质的影响

摘要：研究苜蓿青干草贮藏时期其粗蛋白质含量变化规律。方法是采用单因素随机设计，分为2组，每组分压扁、未压扁2个处理，每个处理5个重复，分别在苜蓿干草含水量在25%左右、20%左右进行打捆。测定其干物质，粗蛋白质等指标，并在干物质基础上分析不同含水量和不同处理方式在苜蓿草捆贮藏时期粗蛋白质含量的影响及变化规律。实验表明：（1）在25%含水量打捆，压扁处理粗蛋白质含量随时间损失比未压扁处理大；在20%含水量打捆，未压扁处理粗蛋白质损失比压扁处理大。（2）压扁处理粗蛋白质含量损失在含水量为25%打捆比在20%时打捆大；未压扁处理粗蛋白质含量损失在含水量为25%打捆比在20%时打捆大。
关键词：苜蓿；含水量；压扁与未压扁；打捆；粗蛋白质


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wning

effects of bundling alfafa at different level of water content on the concentration of crude protein
abstract:A research was carried out to study changes of crude protein concentration of dry alfafa in storage.The one factor random progamme was adopted and all experimental materials were divided into two groups  each with two  treatments of squeezing and no-squeezing.Every treatment has five replicates and the dry alfafa was bundled at the water content level of 25% or 20%.Indices such as dry matter,crude protein et.al. were examined and basing on the analysis of dry matter effects of water content levels and different treatments on  the  concentration of  crude protein  of   dry alfafa bundled in storage were investigated.In addition the mode of changes of crude protein concentration was also studied.Results of experiment indicate that （1）bundled at the water content level of 25% the amount of lost crude protein treated by squeezing was greater than that treated by no-squeezing;for those bundled at the water content level of 20% the result was completely reversed.（2）the amount of lost crude protein for the squeezing treatment of dry alfafa bundled at the water content level of 25%  was greater than that  at the water content level of 20%.So does the result for the treatment of no-squeezing.
key words:alfafa,water content,squeezing and no-squeezing,bundling,crude protein

牛郎阿飞

very good
you are great!