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在苜蓿地采取第2茬苜蓿植株上病害程度不同的叶片约400g,分别装入相应的样品袋中,迅速转移到实验室制成风干样,并进行分析。结果表明,褐斑病症状较轻苜蓿叶片的蛋白含量与正常苜蓿叶片的蛋白质含量相接近,分别为27.95%和28.41%;与病重苜蓿叶片的蛋白含量相比,症状较轻叶片和正常叶片的蛋白含量分别降低16.26%和18.17%,其中正常叶片与病重叶片的蛋白含量差异显著(P<0.05)。褐斑病能使苜蓿叶片中蛋白质和脂肪的含量降低,使粗灰分和钙的含量增加。褐斑病对苜蓿叶营养成分的影响主要在于病害引起苜蓿叶片的衰老和脱落,从而造成总营养价值和适口性的降低。
In alfalfa to take the second stubble alfalfa plants on the degree of different leaves about 400g, respectively, into the corresponding sample bag, quickly transferred to the laboratory made air-dried samples, and analyzed. The results showed that the symptoms of brown spot were mild. The protein content of alfalfa leaves was similar to that of normal alfalfa leaves, which was 27.95% and 28.41% respectively. Compared with the protein content of diseased alfalfa leaves, the symptoms were lighter and normal Protein content decreased by 16.26% and 18.17%, respectively. The protein content of normal and diseased leaves were significantly different (P <0.05). Brown spot can reduce alfalfa leaf protein and fat content, so that the content of coarse ash and calcium increased. The effect of brown spot on the nutrient content of alfalfa leaves is mainly due to the disease causing the aging and shedding of alfalfa leaves, resulting in a decrease in total nutritional value and palatability.