Effect Of Silage Fermentation On The Tomato Pomade Digestibility Of Peel And Seed

The wet tomato pomace ensiled with tomato pomace alone, mixed with corn grits or cornstraw, and use as cover for green or yellow corn straw silage modulation, evaluation theimproving effects of the different silage modulation method and the different microbialinoculants on the fermentation quality, nutrient components and peel and seed digestibility oftomato pomace silage, to provide the scientific basis for tomato pomace feed utilization. Useof wet tomato pomace as raw material, ensiled with tomato pomace alone or mixed with corngrits at9:1ratio, and inoculation0.01%Lactobacillus plantarum, to evaluation the effect oflactic acid fermentation on digestibility of tomato pomace peel and seeds. Wet tomato pomaceand corn stover mixed as50:50，silage prepared with inoculate Lactobacillus plantarum，complex bacteria, Aspergillus oryzae or no inoculated, respectively, to evaluation the effect ofinoculation different strains on fermentation quality and digestibility of mixed silage. Makinggreen or yellow corn straw silage with/without tomato pomace in silage cover at a ratio of1:1on fresh matter basis to investigated the fermentation quality and nutrients of both corn strawsilages.1. The results showed that moisture content and pH of wet tomato pomace raw materialwere77.25±3.58%,3.74±0.38respectively. Peel and seed fraction account for38%,31%ofpomace dry matter. The crude protein, crude fat and total soluble sugar (TSS) content of rawtomato pomace was19.3±0.8%,16.7±0.2%and6.3±0.2%, respectively. Silage fermentationof tomato pomace increaseed the comcentration of lactic acid and acetic acid, decreased pH,but there was no significant changes in nutrient components in silage compared with rawmaterial. in vitro dry matter digestibility（IVDMD）of the non-crushed whole raw pomace (33.6%) was about half that of the dry crushed tomato pomace (72.7%). IVDMD of seed and peelseparation from tomato pomace before and after silage fermentation was3.2%and4.9%，32.9%and36.9%, respectively, which showed no significant effect of silage fermentation on tomato pomace digestibility. In conclusion, silage fermentation did not consider improving thedigestibility of tomato pomace.2. Lactic acid content increase and pH decrease in all inoculate silages. The crude protein(CP) content and in vitro dry matter digestibility (IVDMD) of mixed silage notable increaseinoculation with Aspergillus oryzae (P<0.01), reached14.76%and78.84%, respectively. Theresults of comprehensive evaluation, the inoculation performance of Aspergillus oryzae ontomato pomace and corn stover mixed silage was higher than complex bacteria andLactobacillus plantarum.3. The use of tomato pomace as silage cover can improve the silage fermentation qualityof green and yellow corn straw silage, increase lactic acid concentration and the ratio in totalacids; and crude protein (CP) content and the in vitro dry matter digestibility (IVDMD).Especially, the improving effect of tomato pomace cover greater in yellow corn straw silagecompared with green corn straw silage. Supplementation urea equally tomato pomace coveryellow corn straw reached CP content and dry matter digestion13.89%and76.80%. The useof tomato pomace as silage cover can improve the silage fermentation quality, CP content andthe IVDMD of corn straw, especially improve the quality of urea treated yellow corn strawsilage quality.