The Effect Of Wilting And Different Additives On Quality Of Beet Leaf Silage

The method of additives and wilting silage was introduced to study the fermentation quality of beet leaf silage. Fermentation quality of different additives and wilting silage was analyzed and the change of silage's fermentation quality at the points of different time was monitored. With the view to identify the best way to develop rationally and to utilize the forage resource.Testâ… , The leaves of beet was silage after wilted, the fermentation quality of different degree wilting silage was compared to determine moisture conditions of the most appropriate to modulation silage. The Experimental was designed 4 sub-groups : The experimental group CK (water content 83%), The experimental group A (water content 75%), The experimental group B (water content 68%), The experimental group C (water content 58%). The sample was analyzed and assessed sensory after silage 60d. The results of the whole experimental showed that: (1) The leaves of beet was silage directly which is difficult to success, prone to mildew, the phenomenon of stagnant water was discovered at the bottom of the containers of silage; The fermentation quality of silage can be improved to different levels of wilting.(2) Dry matter content of beet leaf silage was improved significantly after the wilting treatment(P <0.05); WSC content increased, the significant difference was discovered between treatment groups (P <0.05); the impact wasn't significant change for CP , NDF, ADF in wilting silage; the content of lactic acid and organic acid was increased.Test II, The leaves of beet after treatment wilting were added lactic acid bacteria (Lactobacillus acidophilus), formic acid and calcium carbonate for silage. The Experimental was designed 5 sub-groups:The experimental group A (formic acid), The experimental group B (formic acid + lactic acid bacteria agent), The experimental group C (lactic acid), The experimental group D (calcium carbonate), a blank control group CK. The sample was analyzed and assessed sensory after silage 60d. The results of the whole experimental showed that: (1) The fermentation quality of beet leaf silage can be improved by adding the formic acid, lactic acid bacteria and the two mixed; Which mixed of both can be best, can reduce effectively of pH in silage, NH3 content, increased significantly LA, CP, DM, WSC content. (2) Calcium carbonate to improve the quality of beet leaf silage no significant effects, Calcium carbonate wasn't introduced for additives to produce of beet leaf silage. Test III The fermentation quality of wilting and additives silage was studied at points different time,the mechanism of nutrients was studied to changes of fermentation process. The Experimental was designed 8 sub-groups: The experimental group A (water content 83%), The experimental group B (water content 75%), The experimental group C (water content 68%), The experimental group D (water content 58%), The experimental group E ( formic acid), The experimental group F (formic acid + lactic acid bacteria agent), The experimental group G (lactic acid), The experimental group H (calcium carbonate).The plastic bag was used for silage, a total of 144 bags was maked, The sample was analysis after silage 1,3,7,15,31,60 d . The results of the whole experimental showed that: (1) The quality of wilting and additives silage can be improved, but adding additives after wilting was the better. (2) The fermentation of beet leaf silage was a slow process, the nutrient composition wasn't changed significant in after silage 1-3d (P> 0.05), the main change occurred in between after silage 3-15d, wilting and additives silage can accelerate the fermentation process. (3) The advantage can be dominated quickly added lactic acid bacteria, preserved CP content, but the ultimate quantity of lactic acid bacteria is not significantly affected (P> 0.05).