Effects of Salt Treatments on the Production and Chemical Composition of Salt Wort (Salicornia herbacea L.), Rhodesgrass and Alfalfa
Effects of Salt Treatments on the Production and Chemical Composition of Salt Wort (Salicornia herbacea L.), Rhodesgrass and Alfalfa
复制标题
盐处理对海蓬子、罗德草和苜蓿产量和化学成分的影响
DOI：
10.11248/jsta1957.44.61
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发表时间：
2000
期刊：
影响因子：
--
通讯作者：
K. Shimizu
中科院分区：
文献类型：
--
作者：
K. Shimizu
探讨了利用盐藻（Salicornia herbacea L.）在盐碱环境中作为饲料作物进行了研究相比，rhodesgrass和紫花苜蓿。灯心草（Chloris gayana Kunth.变种Natsuwakaba）、紫花苜蓿（Medicago sativa L.）变种Katanbora）和盐麦芽汁植物用不同NaCl浓度的盐水灌溉（苜蓿：500、1，000和3，000 ppm，玫瑰草：500、1，000、3，000、10，000和30，000 ppm，盐麦芽汁：1，000 3，000和30，000 ppm），以分析植物的化学成分、营养吸收和TDN（总可消化营养素）含量。盐麦芽汁中的粗蛋白和矿物质的百分比高于苜蓿和rhodesgrass。3，000ppm NaCl灌溉显著抑制苜蓿新梢生长，导致大部分植株死亡。结果表明，在高盐浓度处理下，收获时，紫花苜蓿地上部干重下降，而盐麦芽汁表现出比紫花苜蓿和紫花苜蓿更高的耐盐性。因此，盐麦芽是一种重要的饲料作物，在那些地区，由于盐的影响，饲料作物的种植是困难的。
The possibility of using salt wort (Salicornia herbacea L.) in a saline environment as a forage crop was examined compared to rhodesgrass and alfalfa. Rhodesgrass (Chloris gayana Kunth. var. Natsuwakaba), alfalfa (Medicago sativa L. var. Katanbora) and salt wort plants were irrigated with saline water at various NaCl concentrations (alfalfa: 500, 1, 000 and 3, 000, rhodesgrass: 500, 1, 000, 3, 000, 10, 000 and 30, 000 ppm, salt wort: 1, 000 3, 000 and 30, 000 ppm) during the growing season to analyze the chemical composition, nutrient absorption and TDN (total digestible nutrients) content of plants. Salt wort showed higher percentages of crude protein and minerals compared to alfalfa and rhodesgrass. The shoot growth of alfalfa under 3, 000 ppm NaCl irrigation was inhibited remarkably, resulting in the death of most of the plants. The dry weight of rhodesgrass shoots decreased at harvest, in the high NaCl concentration treatment, while salt wort showed a higher salt tolerance, compared to that of alfalfa and rhodesgrass. Therefore it is concluded that salt wort is an important plant for use as a forage crop in areas where the cultivation of forage crops is difficult due to the influence of salt.