Effects Of Moisture And Additives On Nutritive Value And Molecular Structure Parameters Of Oat And Alfalfa Silage

This experiment principally researches the variation in fermentation quality,nutritive value,molecular structure,and external digestion of oat silage and alfalfa silage under distinct water content(fresh,wilting)and additives(calcium salt,lactic acid bacteria,organic acid)treatment.The experiment contains three parts:Experiment 1: Effects of different water content and additives on fermentation quality,conventional nutrients,as well as Cornell Net Carbohydrate and Protein System(CNCPS)of oat and alfalfa silage.According to the results,the wilting treatment of the feed could dramatically decline the p H and ammonia nitrogen content(P<0.05)and significantly enhance the lactic acid content(P<0.05)of silage.The additives had a remarkable effect on the increase of crude protein content(P<0.05),and the Non-Protein Nitrogen(NPN)content showed a notable reduction(P<0.05).Water content and additives had an interaction effect on several fermentation indexes and nutritive indexes of the silage(P<0.05).The aforesaid results indicated that both water content and additives could significantly influence the fermentation quality and nutritive value of the two kinds of silage.Experiment 2: Effects of distinct water content and silage additives on the molecular structure properties of protein and carbohydrates in oat and alfalfa silage.According to the experimental results,the sample parameters including peak height and area of Amide II,α-helix,β-sheet,and carbohydrate were significantly risen after using the additive(P<0.05),and the drop of water content also had a remarkable effect on indexes such as the percentage of Amide I and Amide II,as well as AIA(P<0.05).In addition,the molecular structure of the silage showed a significant correlation with the indicators like conventional nutrients and CNCPS of the silage(P<0.05).The above experimental results showed that water content and additives also had a notable effect on the molecular spectrum parameters of the two silages.Experiment 3: Effects of different water content and silage additives on the external gas production rate and in vitro digestibility coefficient of oat and alfalfa silage.The indicators such as the 48 h gas production rate and in vitro digestibility coefficient of oat and alfalfa silage were assayed via the in vitro gas production technique,and the correlation with the spectrum parameters of feed protein and carbohydrates was analyzed.The results manifested that both wilting treatment and additive treatment could dramatically improve the in vitro gas production rate and significantly advance the in vitro digestibility coefficient of the silage(P<0.05).In conclusion,wilting treatment and additive treatment can dramatically influence the fermentation quality,nutritive value,molecular structure,and in vitro digestibility parameters of the two forage silages.The nutritive value and fermentation quality of two silages can be enhanced by bringing down water content and adopting additives.The use of lactic acid bacteria additives in oat silage can better advance the level of silage,enhance the content of crude protein and lactic acid,and improve the digestibility coefficient of feed;the use of organic acid in alfalfa silage can remarkably boost the content of soluble carbohydrates,show a significantly positive effect on nutrient indicators such as crude protein,and make silage production more successful.