| Four total mixed ration were made of whole-crop corn, barley straw, alfalfa, whole-crop oats, wheat straw and concentrate, respectively, mixed in ratios of 500:100:0:0:0:400(TMR-1),400:100:100:0:0:400(TMR-2),300:100:100:100:0:400 (TMR-3),200:100:100:100:100:400(TMR-4) on a fresh weight basis. While adding ethanol, L. plantarum and molasses, respectively, was 2.5%, 1.0×106 cfu/g, and 3%, on fresh weight basis. To investigate the effect of various TMR and additives on the fermentation quality and aerobic stability.Experiment 1:Effects of various total mixed ration on fermentation quality and aerobic stability. Experiments were designed with four treatments:TMR-1, TMR-2, TMR-3 and TMR-4, respectively. The results showed that after 45 days of fermentation, pH value of TMR-2, TMR-3 and TMR-4 were significantly (P<0.05) higher than TMR-1, level of their lactic acid were lower than TMR-1, and each group fermentation quality were well. During nine days of aerobic exposure, pH value was increasing in each group, however which of TMR-3 somelight increased, its aerobic stability was the best.Experiment 2:Effect of adding ethanol, L. plantarumon and molasses on fermentation quality and aerobic stability of TMR-1. Experiments were designed with six treatments as control (C), alcohol (A), molasses (M), L. plantarum (L) and alcohol+molasses (AM) and alcohol+L. plantarum (AL), respectively. The results showed that L and AL can stimulate lactic acid fermentation to get quality silage with decrease significant (P<0.05) pH value and butyric acid and with increase significant (P<0.05) lactic acid content, however A, M and AM did not improve fermentation quality; During 9 days of exposure to air, pH values of control and M and L significantly (P<0.05) increases, and then lactic acid decreased greatly, as were lower aerobic stability; the pH and lactic acid remained constant of A, AM and AL during 9 days of exposure to air, their aerobic stability were strong.Experiment 3:Effect of adding ethanol, L. plantarumon and molasses on fermentation quality and aerobic stability of TMR-2. Experiments were designed with six treatment groups as control (C), alcohol (A), molasses (M), L. plantarum (L) and alcohol+molasses (AM) and alcohol+L. plantarum (AL), respectively. The results showed that L and AL can facilitate process of fermentation to get good fermentation quality with significantly (P<0.05) decreased pH value and contents of butyric acid, and with significantly (P<0.05) increased lactic acid content, but A, M and AM did not improve fermentation quality; During 9 days of exposure to air, pH values of control and M and L significantly (P<0.05) increases, their lactic acid content substantially decreased, as were lower aerobic stability; the pH and lactic acid remained constant of A, AM and AL during 9 days of exposure to air, their aerobic stability were strong.Experiment 4:Effect of adding ethanol, L. plantarumon and molasses on fermentation quality and aerobic stability of TMR-3. Experiments were designed with six treatments as control group (C), alcohol (A), molasses (M), L. plantarum (L) and alcohol+molasses (AM) and alcohol+L. plantarum (AL), respectively. The results showed that after 45 days of fermentation, pH values of L and AL significantly (P<0.05) decreased, levels of lactic acid content were significantly (P<0.05) increased, which helped to improve TMR-3 fermentation quality. During 9 days of exposure to air, changes of pH value in each treatment were small, and content of lactic acid varied during 9 days of exposure to air, based on the results, the levels remained stable, all treatments were strong aerobic stability.Experiment 5:Effect of adding ethanol, L. plantarumon and molasses on fermentation quality and aerobic stability of TMR-4. Experiments were designed with six treatments as control (C), alcohol (A), molasses (M), L. plantarum (L) and alcohol+molasses (AM) and alcohol+L. plantarum (AL), respectively. The results showed that after 45 days of fermentation, pH values of L and AL were significantly (P<0.05) than the other, lactic acid content of L and AL were significant (P<0.05) higher than the others, they did improve fermentation quality. During 9 days of exposure to air, pH value was small changes in control, A, AM and AL. Although their lactic acid contents were decreased, the change were smaller, as were better aerobic stability, while changes in pH and lactic acid content from M and L were in larger, as were poor aerobic stability. |
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