Influence of Different Additives on Fermentation Quality of Hybrid Paper Mulberry Silage

SI Bingwen, XU Wencai, ZHANG Xiaoli, GUO Jiangpeng, DIAO Qiyu, TU Yan

doi:10.3969/j.issn.1006-267x.2018.11.044

Chinese Journal of Animal Nutrition >

2018 , Vol. 30 >Issue 11: 4670 - 4675

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.11.044

Molecular Nutrition

Influence of Different Additives on Fermentation Quality of Hybrid Paper Mulberry Silage

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1. Feed Research Institute of Chinese Academy of Agricultural Sciences, Key Laboratory of Feed Biotechnology of the Ministry of Agriculture, Beijing 100081, China;
2. Beijing Jonathan Technology Development Co. Ltd., Beijing 101309, China;
3. Beijing Plant Protection Station, Beijing 100029, China;
4. Beijing Animal Husbandry Station, Beijing 100029, China

Received date: 2018-04-20

Online published: 2018-11-20

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Abstract

The hybrid paper mulberry was used as a research object, and this study was to investigate the effects of molasses, composite enzyme bacteria and preservatives on the fermentation quality of hybrid paper mulberry silage. There were 5 groups:control group (CK group), composite enzyme bacteria group (M group), molasses group (TM group), composite enzyme bacteria group+ molasses group (MTM group) and preservatives group (FFJ group), with 3 repetitions in each group. Fermentation lasted for 60 d. The results showed as follows:1) compared with the control, the pH in additive groups significantly decreased (P<0.05), whereas the content of lactate acid increased significantly (P<0.05). 2) Compared with the control, the ammonia nitrogen/total nitrogen content in groups M, MTM and FFJ significantly decreased (P<0.05). The dry matter content in FFJ group was significantly higher than that in other groups (P<0.05), whereas, the pH and ammonia nitrogen/total nitrogen were significantly lower than those in other groups (P<0.05). 3) Compared with the control, the acid detergent fiber content in groups M and MTM decreased significantly (P<0.05). In conclusion, the application of molasses, composite enzyme bacteria and preservatives to the hybrid paper mulberry silage can improve the fermentation quality and nutritive value. Groups MTM and FFJ have low pH, good preservation of protein and dry matter, and FFJ group has the best results, but the MTM group has lower cost.

Key words： hybrid paper mulberry; silage; additives

Cite this article

SI Bingwen, XU Wencai, ZHANG Xiaoli, GUO Jiangpeng, DIAO Qiyu, TU Yan . Influence of Different Additives on Fermentation Quality of Hybrid Paper Mulberry Silage[J]. Chinese Journal of Animal Nutrition, 2018 , 30(11) : 4670 -4675 . DOI: 10.3969/j.issn.1006-267x.2018.11.044

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