Study On The Effects Of Lactobacillus And Cellulase Additives On The Quality Of Different Silages

In order to ensure the better conservation of different silages, two experiments were conducted to determine the effect of microbial additives on the fermentation quality. The experiments include eight different raw materials(TianDan, NongDa95, NongDal08, YouSi, whole-plant corn, early bloom harvested alfalfa, sorghum straw and whole-plant paddy) and two kinds of additives(lactobacillus and enzyme).In the first experiment, the raw materials were chopped into approximately S10 cm and completely mixed with lactobacillus FG No.1(1×1010 cfu·g-1 FM) from Snow Brand Seed Co. of Japan. Immediately after treatment, treated materials were packed into barrels and then stored in laboratory at ambient temperature for 60 days. By sense evaluation and the determination of fermentation quality, results showed that corn and sorghum straw are excellent silages with or without lactobacillus. Lactobacillus decreased pH, the value of NH3 / TN, and increased the content of lactic acid of all silages, especially improved the quality of alfalfa and the whole-plant paddy. At the same time ,the additive treatment can't change the chemical composition of all silages, but improved the animal digestibility of all silages and restrained the refermentation of sorghum straw, alfalfa and whole-plant paddy. There was no butyric acid in all of the silages. In whole, according to the silage fermentation quality, the quality of whole-plant corn, sorghum straw , alfalfa and whole-plant paddy were improved obviously with the addition of lactobacillus.In the second experiment, the chopped raw materials mixed completely with lactobacillus FG No.1 (0.01g/kg FM), enzyme ENZ (0.033g/kg), lactobacillus and enzyme FG No.1 (0.01g/kg FM) +ENZ (0.033g/kg) from Snow Brand Seed Co. of Japan. Amounts (100g FM) of treated material were packed into styrofoam bags which were vacuumed and then stored in laboratory condition for 60 days. At the first 3 days, the pH of all of the silages declined rapidly, it began to keep stabilization from the 7th day. Except for TianDan, alfalfa and the whole plant paddy , the DM of all of the silages declined more quickly in the groups of additive treatment .The amounts of lactic acid bacteria increased quickly and kept preponderant in the whole process of fermentatioa The addition of ENZ decreased the contents of cellulase of all silages, especially on alfalfa and the whole-plant paddy. According to all of the fermentation qualities, ENZ exhibits the first, FG No.l, FG No.1+ENZ take turns.