The Effect Of Corn Silage Quality On Adding Several Lactic Acid Bacteria

In order to improve the quality of corn silage fermentation,solve the question of aerobic corruption after contacted with air.In this study,dough stage of whole plant corn was prepared to make silage using bag-method to study additive of Lactobacillus buchneri on the silage quality,microorganisms,in vitro gas production of silage in 0 d⁹0 d and to get the optimal adding concentration.Under condition of optimal concentration of L.buchneri,L.buchneri combination with L.casei,L.rhamnosus and L.plantarum respectively were used as silage additives to study the impact of different lactic acid bacteria on the ripening period corn in the fermentation process and contacted with air.The results are as follows:?1?Sensory evaluation of silage added with different concentrations L.brucei showed that two adding dose of 5×10⁵cfu/g FM and 5×10⁶cfu/g FM was better than that of 5×10⁴cfu/g FM and no additives in silage made of ripening whole plant corn.The evaluation of the quality of the fermentation quality by the method of fuzzy membership function showed that the order of the comprehensive indexes of corn silage quality was 5×10⁵cfu/g FM>5×10⁶cfu/g FM>5×10⁴cfu/g FM>No added control.?2?In silages made of ripening whole plant corn with 5×10⁵cfu/g FM L.buchneri,the content of DM was the higher at 90 days after silage,and the loss of DM was less,only 7.80%,While the loss of CP was less,lost 5.88%;its NDF content was the lowest,which was 14.70%less than that before fermentation.RFV?Relative feed value?was not significantly different from 5×10⁶cfu/g FM treatment?P>0.05?,but significantly higher than 5×10⁴cfu/g FM treatment and control?P<0.05?.The WSC content and pH of silage at 5×10⁵cfu/g FM were lower on 90 d,which were lower than that of 5×10⁴cfu/g FM and control treatment respectively?P<0.05?.The NH₃-N/TN value was 2.94,which was 11.45%and 4.85%lower than that of 5×10⁴cfu/g FM FM and 5×10⁶cfu/g FM,respectively,and which was 61.91%higher than that before fermentation.The aerobic stability of silage was the higher after simulated pits,was 216 h.The Addition of 5×10⁵cfu/g FM L.buchneri in ripening whole plant corn silage is recommended under consideration of silage quality.?3?The results of combining 5×10⁵cfu/g FM L.buchneri respectively with 1×10⁵cfu/g FM L.casei,L.rhamnose,L.plantarum for making silage fermentation showed that the DM loss rate of 5×10⁵cfu/g FM L.buchneri and L.plantarum1×10⁵cfu/g FM was the least?only 5.01%?on 90 d,compared with adding L.casei and L.rhamnosus decreased by 0.17%and 0.76%respectively.CP content was 7.08%,which was significantly higher than that of L.casei and L.rhamnosus?P<0.05?,and CP loss was only 0.14%when compared with that before fermentation.NDF and ADF were the lowest?52.13%and 26.05%,respectively?,which were 7.19%and 16.29%lower than that before fermentation.RFV was 122.44,which was significantly higher than that of control and L.buchneri combined with L.casei;On the 90 d,L.buchneri and combination L.plantarum had the highest number of lactic acid bacteria?1.97×10⁹cfu/g?,the number of yeast lowest 1.03×10⁶cfu/g.The aerobic stability of silage was the highest after simulated pits,time was209 h.Taking all of indicators into account,addition of L.buchneri combined with L.plantarumn can obtain high comprehensive score and silage quality.Silage quality and aerobic stability are good of corn silage adding 5×10⁵cfu/g FM L.buchneri and L.plantarum.