| These experiments were carried out to study the effect of adding2.5%ethanol and0.1%sorbic acid on the fermentation quality of alfalfa silage., study the effect of adding0.1%sorbic acid and2.5%ethanol on the fermentation quality of the white clover silage.Experiment Ⅰ. Effect of adding2.5%ethanol on the fermentation quality of alfalfa silage during ensilng.There were two treatments control and adding2.5%ethanol. The siloes were opened after0.5;1;1.5;2;3,5;7;14and30days of ensiling and the fermentation quality were analyzed. The results showed that the adding ethanol were well preserved as judged from the higher dry matter, water soluble carbohydrate contents and LA/AA value,but low acetic acid and total VFAs contents., however there is no significant (p>0.05) difference in pH and AN/TN value, and lactic acid contents during the early stage of ensiling. These suggested that adding ethanol was effective on inhibiting the activity of aerobic bacteria and enhance the utilization of water soluble carbohydrates, there is no significant (p>0.05) effective on the activity of lactic acid bacteria. On14th and30th days adding ethanol alfalfa silages showed a higher LA/AA value, and lower the contents of AA and total VFAs than control, there is no significant (p>0.05) difference on pH and AN/TN value, and water soluble carbohydrates contents. It was suggested that adding ethanol were not effective on inhibiting the activity of lactic acid bacteria, but effective on inhibiting the activity of clostridial and other aerobic bacteria, decrease the contents of acetic acid and total VFAs. Adding2.5%ethanol decreased the loss of fermentation substrate, saved more water soluble carbohydrates for lactic acid bacteria and inhibited the fermentation of clostridial for improving the fermentation quality of alfalfa silages.Experiment Ⅱ. Effect of adding0.1%sorbic acid on the fermentation quality of alfalfa silage during ensilng.There were two treatments control and adding0.1%sorbic acid. The results indicated that adding sorbic acid silages increased dry matter contents and LA/AA value, significant (p<0.05) increased the water soluble carbohydrate contents, decreased AN/TN value and acetic acid and total VFAs contents,but there is no significant (p>0.05) difference in lactic acid contents during the early stage of ensiling. These suggested that adding sorbic acid was effective on inhibiting the activity of aerobic bacteria, increased the content of water soluble carbohydrate and decreased the protein degradation, there is no significant (p>0.05) effective on the activity of lactic acid bacteria. On14th and30th days adding sorbic acid alfalfa silages showed a higher dry matter,water soluble carbohydrate contents and LA/AA value, significant (p<0.05) higher latic acid contents but in a lower total VFAs contents and significant(p<0.05) lower pH and AN/TN value. These suggested that adding sorbic acid was effective on increasing the activity of lactic acid bacteria and inhibiting the activity of other bacterias, effective on inhibiting the protein degradation and decreased the AN/TN value and total VFAs contents. So adding0.1%sorbic acid decreased the lose of fermentation substrates, saved more water soluble carbohydrate for lactic acid bacteria and inhibited the protein degradation of bacterias for improving the fermentation quality of alfalfa silages during ensiling.Experiment Ⅲ. Effect of adding0.1%sorbic acid additive on the fermentation quality of white clover silage during ensilng.There were two treatments control and adding2.5%ethanol. The results revealed that adding sorbic acid silages increased dry matter contents, LA/AA and pH value,and significant(p<0.05) increased water soluble carbohydrate contents. It suggested that adding ethanol inhibited the activity of aerobic bacteria and the lactic acid bacteria, effective on increasing the water soluble carbohhydrate contents and decreasing the degradation of protein during the early stage of ensiling. After14th and30th days adding ethanol white clover silages showed a higher dry matter,lactic acid contents and LA/AA value, significant(p<0.05) increased the water soluble carbohydrate contents but reached lower pH,AN/TN value and acetic acid,total VFAs contents. From the results adding sorbic acid increased the activity of lactic acid bacteria and inhibited the activity of clostridial and other aerobic bacteria, increased the water soluble carbohydrate contents and decreased the degradation of protein during the late stage of ensiling. Base on the results adding0.1%sorbic acid were effective decreased the loss of dry matter and increased water soluble carbohydrate contents, saved more water soluble carbohydrate for lactic acid bacteria, moreover increased the activity of lactic acid bacteria and inhibited the activity of clostridial and other aerobic bacteria for improving the fermentation quality of white clover silages during the late stage of ensiling.Experiment Ⅳ. Effect of adding2.5%ethanol on the fermentation quality of white clover silage during ensiling.There were two treatments control and adding2.5%ethanol. Results in that adding ethanol silages increased the dry matter contents and pH value, decreased the AA,total VFAs and lactic acid contents, moreover significant (p<0.05) decreased the AN/TN value. These suggested adding ethanol was effective on inhibiting the activity of aerobic bacteria but also inhibiting the activity of the lactic acid bacteria, and decreased the lose of water soluble carbohydrate and effective inhibiting the protein degradation during the early stage of ensiling. After14th and30th days adding ethanol white clover silages showed a significantly (p<0.05) higher water soluble carbohydrate contents and increased the pH, LA/AA, AN/TN value and lactic acid contents. It suggested that adding ethnol were effective saved the water soluble carbohydrate contents but inhibited the activity of the lactic acid bacteria, increased the activity of aerobic bacteria, didnot improve the fermentation quality of white silages during the late stage of ensiling.Base on the results,adding2.5%ethanol decreased the loss of fermentation substrate, effective on inhibiting the activity of aerobic bacteria and the lactic acid bacteria during the early stage of ensiling, but no effective on inhibiting the activity of clostridial and other aerobic bacteria during the late stage of ensiling, didnot improve the fermentation quality of white silages. |
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