Effects of Fermentation Synergists on Nutritional Quality and Fermentation Characteristics of Corn Silage

  • DOU Jiande ,
  • LI Yu ,
  • WU Jianping ,
  • JIAO Ting ,
  • LIU Ting ,
  • ZHAO Shengguo ,
  • LI Chong ,
  • LEI Zhaomin
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  • 1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China;
    2. Gansu Animal Husbandry Technology Extension Station, Lanzhou 730030, China;
    3. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China;
    4. Pratacultural College, Gansu Agriculture University, Lanzhou 730070, China

Received date: 2019-10-08

  Online published: 2020-04-16

Supported by

 

Abstract

The experiment aimed to investigate the effects of two fermentation synergists (hereinafter referred to as MAX and MIX) on nutritional quality, sensory quality and aerobic stability of whole corn silage. In this experiment, a single factor test design was adopted, and whole plant corn was selected as silage material. The test was divided into 3 groups, MAX group:adding MAX powder evenly at 2.5 mg/kg during silage period; MIX group:adding MIX particle evenly at 1 000 mg/kg during silage period; blank group (CK group):without any fermentation synergist during silage period. Each group made three barrels of silage. After a 60-day silage period, these barrels were sampled. Nutrient quality, sensory quality of the silage samples and fermentation characteristics of aerobic exposure for the time intervals 0, 24, 48 and 72 h after opening of silage samples were measured. The results showed as follows:1) there was no significant difference in sensory evaluation among MAX, MIX and CK groups (P>0.05). Their ranks were grade 1 and excellent level. 2) The contents of dry matter (DM), crude protein (CP) and lactic acid (LA) in MAX and MIX groups were extremely higher than those in CK group (P<0.01), starch (Sta) content was significantly higher than that in CK group (P<0.05). The pH and contents of acid detergent fiber (ADF), neutral detergent fiber (NDF), acetic acid (AA) and NH3-N were significantly lower than those in CK group (P<0.01). 3) LA content in MAX, MIX and CK groups decreased with an increase in aerobic exposure time after opening barrels of corn silage; LA contents in MAX and MIX groups were significantly higher than those in CK group (P<0.05) during the 24-hour time interval periods. pH of silage samples in MAX, MIX and CK groups was on the rise; pH in MAX and MIX groups in the 4 periods was significantly lower than that in CK group (P<0.05). Also, before aerobic exposure for 24 h, AA content in MAX and MIX groups was significantly lower than that in CK group (P<0.05); but, after 24 h, AA content in MAX and MIX groups was significantly higher than that in CK group (P<0.05). NH3-N content in MAX and MIX groups was significantly lower than that in CK group (P<0.05) under aerobic exposure for 72 h duration. The three groups, MAX, MIX and CK groups recorded aerobic stability within the periods of 112.36, 112.97 and 110.37 h, respectively. As a result, when whole-plant corn is used for silage, the addition of MAX and MIX has no significant effect on sensory quality of silage. However, adding MAX and MIX to whole plant corn during silage can reduce the loss of DM, CP and Sta and also reduce the contents of ADF, NDF and NH3-N in corn silage, thus improving fermentation quality of corn silage. In addition to that, adding MAX and MIX does not have an obvious effect on prolonging aerobic stability of whole corn silage. Besides, there is no significant difference between the effects of MAX and MIX on nutritional quality and aerobic stability of silage.

Cite this article

DOU Jiande , LI Yu , WU Jianping , JIAO Ting , LIU Ting , ZHAO Shengguo , LI Chong , LEI Zhaomin . Effects of Fermentation Synergists on Nutritional Quality and Fermentation Characteristics of Corn Silage[J]. Chinese Journal of Animal Nutrition, 2020 , 32(4) : 1745 -1754 . DOI: 10.3969/j.issn.1006-267x.2020.04.033

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