氨基酸在紫花苜蓿干草品质评定中的作用.

The experiment was to explore effect of amino acids on quality evaluation of alfalfa hay. The yield（CL）,nutritional quality and 17 amino acids contents of alfalfa of different varieties（Queen, WL319 HQ and Bara310 SC） were measured and comprehensively analyzed. The results showed that Queen’s hay yield and crude fat content were significantly higher than those of WL319 HQ and Bara310 SC（P<0.05）. The crude protein content and neutral detergent fiber content of WL319 HQ and Bara310 SC were significantly higher than those of Queen（P<0.05）. The isoleucine content of Bara310 SC was significantly higher than that of other varieties（P<0.05）. The content of lysine Queen and Bara310 SC was significantly higher than that of WL319 HQ（P<0.05）. The study indicates that the variety with the best nutritional quality is Bara310 SC, followed by Queen. Amino acids have a significant role as an index for evaluating the quality of alfalfa hay. [ABSTRACT FROM AUTHOR]