The effects of chopping and additives on the silage quality of Brachiaria decumbens cv. Reyan No.3

Abstract

Abstract: The effects of chopping and additives (lactic acid bacteria-LAB1, lactic acid bacteria preparation-LAB2, 5% wheat bran-F) on the fermentation quality of Brachiaria decumbens cv. Reyan No.3 silage were investigated. The results showed that chopping treatment alone did not affect pH values (P>0.05), although it reduced acetic acid, propionic acid, and butyric acid contents. NH₃-N content was increased by chopping treatment alone but was significantly reduced by adding lactic acid bacteria (P<0.05). The addition of lactic acid bacteria and wheat bran reduced pH values and increased lactic acid contents, irrespective of chopping. The best fermentation quality was chopped B. decumbens cv. Reyan No.3 with LAB2 addition. When the silages of chopped B. decumbens cv. Reyan No.3 were exposed to air, the aerobic stability of LAB2 inoculated silage was inferior to that of F, LAB1 and W.

CLC Number:

S816.5⁺3

LIU Qin-hua, FAN Chuan-guang, ZHANG Jian-guo, DONG Zhao-xia, CHEN Yong. The effects of chopping and additives on the silage quality of Brachiaria decumbens cv. Reyan No.3[J]. Acta Prataculturae Sinica, 2009, 18(1): 51-56.

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