Effects Of Different Treatments On Fermentation Quality Of Silage

To improve the technique of silage in China, the effect of different processing on the fermentation quality of silage was studied. Different silage materials were chosen in this research including straw of Huahang No.1 early indica rice in stage of yellow ripeness, whole-plant of Jinyou 402 early indica rice in milk stage, whole-plant of Jiayu 948 early indica rice and whole-plant of Yuandan 2996 maize.1) Results showed that lactobacillus had a remarkable effect on the content of crude protein (CP), crude ash (CA), Neutral detergent fibre(NDF) and Acid detergent fibre (ADF) of different silage groups except for the content of Dry matte (DM) and Acid Detergent Lignin (ADL). The CP content increased with the amount of lactobacillus additive. The CP content of Huahang and Jinyou silage treated with 0.045% lactobacillus additive was 27.78% and 14.77%higher than the control respectively. However, the content of NDF and ADF decreased with the amount of lactobacillus additive. The content of NDF and ADF of Huahang silage treated with 0.045% lactobacillus additive was 10.82% and 7.65% lower than the control. The content of NDF and ADF of Jinyou silage treated with 0.045 % lactobacillus additive was 12.05% and 18.36% lower than the control. The content of NDF and ADF of Jiayu silage treated with 0.045% lactobacillus additive was 19.45% and 14.12% lower than the control. The fermentation and the nutrition of the silages were improved with the lactobacillus addition, so did the digestibility of these silages.2) Results showed that different mechanical processing including kneading and cutting, processing with combine harvester and cutter had a remarkable effect on the content of CP, CA and water soluble carbohydrate (WSC). The CP content of silage kneaded and cut was 41.17% and 16.65% higher than that of the silage processed with combine harvester and cutter respectively. The CA content of silage kneaded and cut was 26.22% and 16.82% lower than that of the silage processed with combine harvester and cutter respectively. The effect of mechanical processing on the silage nutrition, dry matter digestibility and the NDF degradation of silages were not remarkable. In comparison, the stability of whole-plant maize silage processed with combine harvester was better than silages with the other mechanical processing. The silage processed with combine harvester could be conserved well for 17 hours when room temperature was 25℃. The pH was 4.78 after the secondary fermentation and the loss of DM was least and most of lactic acid was preserved.