Effects of Formic Acid, Cellulose and Lactic Acid Bacteria on Silage Quality of Natural Forage of Typical Steppe

HOU Meiling; GE Gentu; SUN Lin; ZHOU Tianrong; ZHANG Yingchao; JIA Yushan

doi:10.3969/j.issn.1006-267x.2015.09.039

Chinese Journal of Animal Nutrition >

2015 , Vol. 27 >Issue 9: 2977 - 2986

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.09.039

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Effects of Formic Acid, Cellulose and Lactic Acid Bacteria on Silage Quality of Natural Forage of Typical Steppe

HOU Meiling ,
GE Gentu ,
SUN Lin ,
ZHOU Tianrong ,
ZHANG Yingchao ,
JIA Yushan

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College of Ecology and Environmental Science, Inner Mongolia Agricultural University, Hohhot 010019, China

Received date: 2015-03-27

Online published: 2015-09-12

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Abstract

This experiment was conducted to selected the suitable supplemental concentrations of formic acid (FA), cellulose (CE) and lactic acid bacteria (LAB) for natural grass silage, and to provide a scientific basis for forage grass silage additives. A single factor completely randomized was uesd in the experimen, added FA (3.00, 6.00 and 9.00 mL/kg), CE (0.05, 0.10 and 0.15 g/kg) and LAB (0.01, 0.02 and 0.03 g/kg) of 3 different kinds of additives in natural grass forage, and the control group (CK) was without any addition. Analyzed the sensory quality, fermentation quality, nutrient composition and in vitro digestibility of natural forge silage nder different additives. The results showed as follows: 1) added 6.0 mL/kg FA group had been significantly improved the sensory quality, the pH, ammoniacal nitrogen/total nitrogen (AN/TN) were significantly lower than CK (P0.05), the in vitro digestibility of gross energy (GE) and digestive energy (DE) was significantly higher than CK (P0.05). 2) The sensory quality of added 0.15 g/kg CE group had been significantly better than the control group, the pH, AN/TN were significantly lower than CK (P<0.05), the contents of DM, CP, ether extract (EE) and WSC were significantly higher than CK (P<0.05), the contents of NDF and ADF were significantly lower than CK (P<0.05), the GE, DE and IVDMD were significantly higher than CK (P<0.05). 3) The sensory quality of added 0.02 g/kg LAB group had been significantly improved, the pH, AN/TN were significantly lower than CK (P<0.05), the lactic acid content was significantly higher than CK (P<0.05), the contents of DM, CP, EE were significantly higher than CK (P<0.05), the content of NDF and ADF was significantly lower than CK (P<0.05), the GE, DE and IVDMD were significantly higher than CK (P<0.05). According to principal component analysis, added 6.0 mL/kg FA, 0.1g/kg CE or 0.02 g/kg LAB, the natural grass silage fermentation can guarantee good quality, and can effectively save the nutritional value of forage.

Key words： natural grass forage; silage; formic acid; cellulose; lactic acid bacteria

Cite this article

HOU Meiling , GE Gentu , SUN Lin , ZHOU Tianrong , ZHANG Yingchao , JIA Yushan . Effects of Formic Acid, Cellulose and Lactic Acid Bacteria on Silage Quality of Natural Forage of Typical Steppe[J]. Chinese Journal of Animal Nutrition, 2015 , 27(9) : 2977 -2986 . DOI: 10.3969/j.issn.1006-267x.2015.09.039

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