Effects of different additives on the quality of Medicago sativa silage

Abstract

Abstract: A comparison of M. sativa silage supplemented with crude yeast powder, previously fermented juice, Jingzhunpai additive, or EM-dope and water (CK) was studied at Tarim University from 2006 to 2008. The quality of the silage was improved by all four kinds of additives. The M. sativa forages fermented by crude yeast powder (CYD) and previously fermented juice (PFJ) were valued as excellent and its pH (4.1-4.3), butyric acid, NDF and ADF were the lower than those of the CK. However the lactic acid and ammonium nitrogen contents of the silages fermented by CYD and Jingzhunpai additives were the highest and the lowest, respectively(P<0.05). The crude yeast powder additive was the best by comparison with the CK, with an increased lactic acid content (P<0.05), but significantly (P<0.05) reduced ammonium nitrogen, pH value, acetic acid, propionic acid, butyric acid, neutral detergent fiber, and acid detergent fiber. In conclusion, the quality of M. sativa silages made with CYD and PFJ were equally good and were better than those made with the other additives.

CLC Number:

MA Chun-hui, XIA Yan-jun, HAN Jun, QIAN Wen-xi, ZHANG Ling, XI Lin-qiao, FANG Lei. Effects of different additives on the quality of Medicago sativa silage[J]. Acta Prataculturae Sinica, 2010, 19(1): 128-133.

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