Effect of additive on fermentation quality of mixed silages of oat (Avena sativa) and common vetch (Vicia sativa) in Tibet

doi:10.11686/cyxb20140543

Abstract

Abstract:

This experiment evaluated the effects of adding lactic acid bacteria, potassium sorbate and molasses on the fermentation quality of oat and common vetch (7∶3) mixed silages. The additive treatments were as follows:(1) control (no addition), (2) lactic acid bacteria (L), (3) potassium sorbate addition at 0.15% (S), (4) molasses addition at 3% (M). These silos were opened on 30, 45 and 60 days after ensiling and the fermentation quality was analyzed. Addition of L, M and S were efficient in improving the fermentation quality of mixed silages compared with the control. There were significantly (P<0.05) higher lactic acid content, and lactic acid/acetic acid values in the M and L addition as compared with control and S addition, while the pH values, acetic acid, total volatile fatty acid content and ammonia nitrogen/total nitrogen values of these two silages were significantly (P<0.05) lower than other two groups. M addition was slightly better than L addition for improving the fermentation quality of mixed silages. S addition greatly increased (P<0.05) lactic acid content and lactic acid/acetic acid values, and significantly (P<0.05) reduced the acetic acid, butyric acid content and ammonia nitrogen/total nitrogen values as compared with the control, however there were no significant (P>0.05) differences between control and S-addition silages in pH values or propionic acid content. In conclusion, the improvement in fermentation quality with additives ranked as follows: M>L>S.

CLC Number:

S816.5⁺3

ZHANG Jie,YUAN Xian-jun,GUO Gang,WEN Ai-you,WANG Jian,XIAO Shen-hua,BA Sang,YU Cheng-qun,SHAO Tao. Effect of additive on fermentation quality of mixed silages of oat (Avena sativa) and common vetch (Vicia sativa) in Tibet[J]. Acta Prataculturae Sinica, 2014, 23(5): 359-364.

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