【摘 要】
：
experiment was conducted to investigate effects of formic acid addition on fermentation character and protein degradation in alfalfa(Medicago sativa L.)silage during ensiling.Chopped alfalfa treated w
【机 构】
：
College of Agro-grassland Science,Nanjing Agricultural University,Nanjing,Jiangsu Province 210095,Ch
【出 处】
：
The 1st International Academic Conference for Graduate Stude
论文部分内容阅读
experiment was conducted to investigate effects of formic acid addition on fermentation character and protein degradation in alfalfa(Medicago sativa L.)silage during ensiling.Chopped alfalfa treated with formic acid at 5 levels(Control: 0 ml/kg,FA1: 1 ml/kg,FA2: 2 ml/kg,FA3: 3 ml/kg,FA4: 4 ml/kg)based on fresh matter contents were ensiled.Triplicate silos of each treatment were opened after 0,0.5,1,2,3,5,7,15 and 30 days of ensiling.Results suggested that silages treated with formic acid had a better fermentation quality than the control as evidenced by lower silage pH,higher water soluble carbohydrate concentration and dry matter content.With the formic acid addition,homolactic fermentation was encouraged and butyric fermentation was inhibited.In addition,there is a negative correlation between level of formic acid addition and true protein-N protection,however,formic acid protected more peptide-nitrogen(Peptide-N)form breaking up into free amino acid(FAA-N).These effects were more significant when the formic acid was applied 3 ml/kg to 4 ml/kg.
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