Effects Of Different Additives On The Quality And Ruminal Nutrient Degradation Of Yellow-storage Corn Stalk

The design of single factor experiment was used in this experiment, Substrate fermentation agent (A), microbial feed fermentation agent (B), straw protein additives (C),maturity of the CM agent (D) four additives respectively to need to add the amount of one time, twice, three times, three concentrations added to fermentation ensiling corn straw. Through the Yellow silage corn stalks of sensory evaluation, laboratory evaluation,determination of nutrient content and ruminal nutrient degradabtion rate index determination, the A, B, C, D four different concentrations of additives for comprehensive assessment, to improve maize straw utilization rate and the Yellow storage fermentation production practice and provide a theoretical basis.This experiment through into A, B, C, D four different types of additives under different concentrations of yellow-corn stalk sensory evaluation effect. The results showed that the yellow-corn straw fermentation could reach the level of two levels, and the different concentrations of the four additives had little effect on the structure and color of yellow-corn stalk. The odor score of the fermented straw fermented with yellow was decreased with the increase of the concentration of the additive.This experiment through into A, B, C, D four different types of additives under different concentrations of yellow-corn stalk laboratory evaluation indicators influence, the results found:A, B, C, and three kinds of additives, pH value decreased first and then increased with the concentration increasing, the D additive pH value with the increase of additive concentration increased.The ratio of different concentrations of ammonia nitrogen and total nitrogen was not significant (P>0.05). The ratio of ammonia nitrogen to total nitrogen was significantly different between B2 group and C group (P<0.05), and the ratio of ammonia nitrogen to total nitrogen was significant (P<0.05) in D1 group and D3 group.The effect of A, B, C, D four different types of additives in different concentrations on the conventional nutrient content of yellow-corn straw, the results showed that:crude fat content of A,B,C and D four kinds of additive decreased with the increasing of concentration, the crude protein content of A, B, C three kinds of additives, first increased and then decreased with the increasing of concentration, the crude protein content and crude ash content of additive D decreased with the increasing of concentration, crude ash content of A,B and C additives, increased with the increasing of concentration. Crude fat content of A,B,C and D decreased with the increasing of concentration. NDF content of group A3 with A1 and A2 was significant difference (P< 0.05),ADF content of group A1 with A2 and A3 was significant difference (P< 0.05). NDF and ADF content of Group B1 and B2 was significant difference (P< 0.05), and group B3 was no significant difference (P> 0.05). NDF content of group C2 and C1 was significant difference (P< 0.05),ADF content of group C2 and C3 was significant difference (P< 0.05). NDF content of Group D2 was significantly higher than that of D1 and D3 two groups (P< 0.05), ADF content of group D2 was significantly lower than that of D1 and D3 two groups (P< 0.05).To study the digestibility of yellow-corn stalk in vitro appling ANKOM Daisy II type Automatic incubator in vitro, the results showed that cultured in vitro 6 h,DM and ADF degradation rate of groups of yellow-corn stalk was no significant difference (P> 0.05), group A2 and B2 was significant difference (P< 0.05).when time was 12 h and 24 h, DM degradation rate of group C2 and A2 were significant difference (P< 0.05), degradation rate of NDF was no significant difference (P> 0.05). when time was 24 h, group C2 and A2 degradation rate of ADF differed significantly (P< 0.05).This experiment concluded the additive can not only improve the yellow-corn stalk nutritional value can also improve the stalk palatability, through analysis of four kinds of additives of different concentration of Substrate fermentation agent two times, microbial feed fermentation agent two times, straw protein additives two times, CM rotten agent addition one time yellow straw fermentation storage effect is best, four kinds of optimal fermentation of yellow-corn stalk by in vitro simulating rumen degradation rate of nutrient stalk twice protein chemical additive amount each nutrient degradation rate is highest. In conclusion, the use of straw protein twice concentration to yellow storage corn stalk can be used as a kind of corn stalk processing method applied in the production.