| This study was conducted to evaluate the effects of adding rice bran and corn, rice bran and wheat bran on silage characteristics and fermentation quality of two cultivars potato vines. There are two experiments.Experiment 1: Effects of adding rice bran and corn on silage quality of potato vines. Potato vines were from two potato cultivars: Zhuangshu3(A1) and Qingshu169(A2). And six ratios(fresh basis, wt/wt) were as follows: potato vines alone(B1), 85% potato vines+15% rice bran(B2), 81% potato vines+15% rice bran+4% corn(B3), 77% potato vines+15% rice bran+8% corn(B4), 73% potato vines+15% rice bran+12% corn(B5), 69% potato vines+15% rice bran+16% corn(B6). There are 12 treatments with each treatment 4 replicates. Silage was prepared by using a small-scale silage fermentation system in the laboratory. The silos were kept at room temperature(16℃~22℃), and the silage quality was analyzed after 45 days. The fermentation quality of A2 silage was better than that of A1 silage when adding different ratios of rice bran and corn. A2 silages had a lower(P<0.05) ammonia nitrogen, lactic acid, butyric acid concentrations and lactic acid/acetic acid, higher(P<0.05) sensory scoring and dry matter content than A1 silages. Compared with B1, B2 decreased(P<0.05) p H, acetic acid, butyric acid, ammonia nitrogen, and crude protein concentrations; increased(P<0.05) sensory scoring, lactic acid concentration, lactic acid/acetic acid, dry matter and neutral detergent fiber content of silages. With the increasing of proportion of corn, the sensory scoring, lactic acid concentration, lactic acid/acetic acid and dry matter content of silage were increased(P<0.05), but p H, acetic acid, butyric acid, ammonia nitrogen concentrations, crude protein and neutral detergent fiber content were decreased(P<0.05). There were interactions(P<0.05) on cultivar and substitution proportion for sensory scoring, dry matter, ammonia-N, lactic acid, butyric acid concentrations, lactic acid/acetic acid of potato vines silages. The addition of rice bran and corn was more effective than ZS3 potato vines in improving silage quality. It was concluded that adding corn and rice bran can improve the fermentation quality of potato vine silage and adding 15% rice bran and 4% corn to potato vines can get good quality silages.Experiment 2: Effects of adding rice bran and wheat bran on silage quality of potato vine. Potato vines were from two potato cultivars: Zhuangshu3(A1) and Qingshu169(A2). And six ratios(fresh basis, wt/wt) were as follows: potato vines alone(B1), 85% potato vines + 15% rice bran(B2), 81% potato vines + 15% rice bran + 4% wheat bran(B3), 77% potato vines + 15% rice bran + 8% wheat bran(B4), 73% potato vines + 15% rice bran + 12% wheat bran(B5), 69% potato vines + 15% rice bran + 16% wheat bran(B6). There are 12 treatments with each treatment 4 replicates. Silages were prepared by using glass bottles(600 ml) in laboratory. The silos were kept at room temperature(16℃~22℃) for 45 days. A2 silage had higher sensory scoring, dry matter, and neutral detergent fiber content, lower p H, ammonia nitrogen, lactic acid, and butyric acid concentrations than A1 silage(P<0.05). Compared with B1, B2 decreased(P<0.05) p H, acetic acid, butyric acid, ammonia nitrogen concentrations and crude protein content; increased(P<0.05) sensory scoring, lactic acid concentration, lactic acid/acetic acid, dry matter, and neutral detergent fiber content of silage. Compared with B2, B3 decreased(P<0.05) p H, ammonia nitrogen, and acetic acid concentrations, increased(P<0.05) sensory scoring, lactic acid concentration, lactic acid/acetic acid, dry matter, crude protein, and neutral detergent fiber content of silage. B4, B5, B6 had lower ammonia nitrogen and butyric acid concentrations, higher dry matter and crude protein contents(P<0.05). There was no significant difference(P>0.05) in sensory scoring, p H, and lactic acid among the treatment of 4%, 8%, 12% and 16% wheat bran. There were interactions(P<0.05) on cultivar and substitution proportion on sensory scoring, ammonia nitrogen, lactic acid, butyric acid, dry matter concentrations, and lactic acid/acetic acid. For the same substitution proportion, A2 silage had a better silage quality than A1 silage. It is concluded that potato vines can get good quality silages when adding 15% rice bran and 4% wheat bran.In a word, the silage quality varied with the cultivar of potato vines. The characteristic of different cultivars should be considered to use the appropriate proportion of absorbent and substrate, causing a stable fermentation. The combinations of rice bran and corn, rice bran and wheat bran improved the silage quality of potato vines significantly, and two combinations can get good silage quality when adding 15% rice bran and 4% corn or wheat bran. For the same substitution proportion, the combination of rice bran and corn had a better silage quality than the combination of rice bran and wheat bran. |
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