The Effect Of Carbohydrate Additives And Different Harvest Stages On Corn Silage Qualty

Heilongjiang Province was a important base of breeding dairy cows, which planted silage maize (Zea mays L.) largely, well-quality and ample silage was the basic of developing breeding dairy cows. The nutrients of whole plant silage corn were variational at different growth periods, which affected fermentation quality and nutrition quality of corn silage. Carbohydrate was used by lactobacillus during fermenting which was one of the most important factors affecting fermentation quality. At different harvest time, the plant of corn silage had varieties carbohydrate, the content of different structural style carbohydrate was different, like water soluble carbohydrate and starch and so on, affecting the quality of silage. Northern region of Heilongjiang Province, most special silage corn had bad growth as a result of low accumulated temperature, so the content of carbohydrate was lower in plant, affecting the fermentation quality. Some blue greent corn stalk was not used well without corn-cob.So from the aspect of producing well silage and enlarging material, the experimentations used Dongqing-1 silage corn as research object, harvested the whole plant silage corn at early milk stage,milk medium,the late milk stage,early dough,mid-dough,and dough stage, studied the effect of different harvest stages on the carbohydrate content,yieid,nutrient content and corn silage quality, in order to elected appropriate harvest stage getting high quality silage, evaluated it by grey relevancy analysis; added different level glucose,sucrose,starch into corn stalk, studied their effects on corn stalk fermentation quality and nutritional value expecting to enhance blue green corn stalk silage quality, evaluated it by grey relevancy analysis, elected appropriate added level, provided theory for production. The main conclusions of the experimentations were as following:1. From premilk stage to dough stage, with postponing the harvest stages, the higest content of CP was at early milk stage, the lowest content of NDF and ADF was at early dough, the higest content of WSC was at early dough, the higest content of starch and EE was at dough stage.2. According to grey relevancy analysis of fermentation quality and nutritional quality for the 6 harvest stages, the results showed that, the best harvest period was cerate metaphase.3. According to grey relevancy analysis of fermentation quality and nutrition quality for the corn stalk silage, the results showed that, the best treatment was added 1% glucose.