Effects of corn flour and lactic acid bacteria on quality of mixed silage made from sweet potato vines, distiller’s grains and rice straw

doi:10.11686/cyxb20140613

Abstract

Abstract: This study aimed to evaluate the effects of corn flour and lactic acid bacteria addition on the quality of mixed silage of sweet potato vines, distiller’s grains and rice straw during ensiling. The treatments were: control (CK), corn flour added (CF), lactic acid bacteria added (LAB), and corn flour and lactic acid bacteria added (CF+LAB). After ensiling for 60 d at ambient temperature, the silage quality of each treatment was measured. Applications of corn flour and lactic acid bacteria improved the sensory evaluation of silage. Compared with CK, CP content of CF, LAB and CF+LAB silage were significantly higher, while NH₃-N/TN, acetic acid (AA) and propionic acid (PA) contents were significantly lower. The dry matter (DM), crude protein (CP) and lactic acid (LA) contents of CF silage were significantly higher than those of CK silage, while neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents of LAB silage were significantly lower than those of CK silage. The DM content of CK+LAB silage was significantly higher than for CF and LAB silage, while NH₃-N/TN, AA contents and pH value were significantly lower. Collectively, applications of corn flour and lactic acid bacteria improved the quality of mixed silage. The effect of adding corn flour on the mixed silage was better than that of adding lactic acid bacteria. Application of corn flour and lactic acid bacteria together in the mixed silage was the best.

CLC Number:

S816.5⁺3

WANG Hong-ze,WANG Zhi-sheng,KANG Kun,ZOU Hua-wei,SHEN Jun-hua,HU Rui. Effects of corn flour and lactic acid bacteria on quality of mixed silage made from sweet potato vines, distiller’s grains and rice straw[J]. Acta Prataculturae Sinica, 2014, 23(6): 103-110.

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