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mp0123

不同含水量打捆對苜蓿粗蛋白質的影響

摘要：研究苜蓿青干草貯藏時期其粗蛋白質含量變化規律。方法是采用單因素隨機設計，分為2組，每組分壓扁、未壓扁2個處理，每個處理5個重復，分別在苜蓿干草含水量在25%左右、20%左右進行打捆。測定其干物質，粗蛋白質等指標，并在干物質基礎上分析不同含水量和不同處理方式在苜蓿草捆貯藏時期粗蛋白質含量的影響及變化規律。實驗表明：（1）在25%含水量打捆，壓扁處理粗蛋白質含量隨時間損失比未壓扁處理大；在20%含水量打捆，未壓扁處理粗蛋白質損失比壓扁處理大。（2）壓扁處理粗蛋白質含量損失在含水量為25%打捆比在20%時打捆大；未壓扁處理粗蛋白質含量損失在含水量為25%打捆比在20%時打捆大。
關鍵詞：苜蓿；含水量；壓扁與未壓扁；打捆；粗蛋白質


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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

牛郎阿飛

very good
you are great!