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Acta Prataculturae Sinica ›› 2021, Vol. 30 ›› Issue (5): 165-173.DOI: 10.11686/cyxb2020372

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Effects on fermentation in alfalfa mixed silage of added lactic acid bacteria or organic acid salt combined with urea

Zhan XIE1(), Lin MU1, Zhi-fei ZHANG1(), Gui-hua CHEN1, Yang LIU2, Shuai GAO2, Zhong-shan WEI2   

  1. 1.College of Agronomy,Hunan Agricultural University,Changsha 410128,China
    2.Hunan Deren Husbandry Science and Technology Ltd. ,Changde 415921,China
  • Received:2020-08-03 Revised:2020-10-10 Online:2021-05-20 Published:2021-04-16
  • Contact: Zhi-fei ZHANG

Abstract:

This research investigated the influence of added lactic acid bacteria (LAB) or organic acid salt (OAS) together with urea on mixed alfalfa silage fermentation. The silage raw materials were alfalfa, rice straw and wheat bran in proportions of 8∶1∶1 by mass. The experiment design was a 2×4 factorial, with LAB or OAS as factor A and four rates of urea: 0 (U0), 1.5 (U1), 3.0 (U2) or 4.5 (U3) g·kg-1 FW, as Factor B. After 45 days of fermentation, the fermentation quality, nutritional quality and aerobic stability were analyzed. It was found that the pH, crude protein, neutral detergent fiber, acid detergent fiber and relative feed values of the LA treatment group were significantly better than those of the AS treatment group, and the contents of acetic acid, propionic acid, butyric acid and NH3-N/TN in the LAB treatment group were significantly lower than those in the OAS treatment group (P<0.05). The pH value, and levels of acetic acid, propionic acid, butyric acid and NH3-N/TN in the U3 treatment group were significantly higher than those in the other 3 groups. Neutral detergent fiber, acid detergent fiber and soluble carbohydrate content in the U0 treatment group were higher than those in other 3 groups; and crude protein content in the U0 treatment group was significantly lower than that in the other 3 groups (P<0.05). The optimal formulation for mixed silage fermentation was the addition of LAB to U1 or U2 urea treatments.

Key words: mixed silage, alfalfa, urea, lactic acid bacteria, organic acid salt