| This study was conducted through laboratory ensiling,microbial techniques,chimical composition analysis and in vitro digestition, focusing on the effects of additives on the fermentation process and the quality of green corn stalk silage.Experiment 1 The effects of molasses,Lactobacillus plantarum and formic acid on the fermentation process and quality of green corn stalk silageIn Expt.1, basing on green corn stalk, four treatments were set: control group,molasses treated group ( added level was 4%),Lactobacillus plantarum treated group (added level was 106 cfu/g FM),fomic acid treated group (added level was 0.4%). Silos of each treatment were opened on the day of 1st,3rd,7th,15th,30th and 60th, determine the amount of lactic acid bacteria and fungi, pH value,the content of lacitic aid,VFA,NH3-N and DMDof the ensiling samples. The results showed: adding molasses had no effects on pH of the samples during fermentation (P>0.05), tended to increase the content of lactic acid bacteria and fungi, decreaced the content of acetic acid of samples during fermentation (P<0.05), the ratio of lactic acid to acetic acid had been improvrd, final DM and WSC were increased, but DM digestion declined; adding Lactobacillus plantarum tended to increace the content of lactic acid bacteria during fermentation, final pH increased (P<0.05), tended to increace the content of lactic acid during fermentation (P>0.05), the ratio of lactic acid to acetic acid had been improvrd, final DM was improved, while WSC,CP and DM digedtion declined (P<0.05); adding fomic acid tended to decrease both the content of lactic acid bacteria and fungi and increase pH during fermentation, both lactic acid and acetic acid declined (P<0.05), final WSC was increased (P<0.05), DM and DM digestion were decreased (P<0.05).Experiment 2 The effects of Lactobacillus buchneri on the fermentation quality and aerobic stability of green corn stalk silageIn Expt.2, basing on green corn stalk, the level of Lactobacillus buchneri added were 0,3.05×104,3.05×105 and 3.05×106 cfu/g FM respectively. Silos of each level were opened on the day of 1st,8rd,16th,21th,26th,34th and 60th, determine the amount of lactic acid bacteria and fungi, pH value,the content of lacitic aid,VFA,NH3-N,DMD and aerobic stability of the ensiling samples. The results showed: adding Lactobacillus buchneri tended to decrease the content of fungi,lactic acid and the ratio of lactic acid to acetic acid, tended to increase pH value and the content of acetic acid during fermentation, adding Lactobacillus buchneri decreased final DM,DM recovery and DM digestion (P<0.05), the aerobic stability of silage was improved, as the added level of Lactobacillus buchneri increasing, the aerobic stability increased.Experiment 3 The manipulate effect of nitrate on the green corn stalk ensiling at different moisture contentIn Expt.3, basing on green corn stalk, three DM content was set, the amount of potassium nitrate added to green corn stalk at each moisture level was 0,1.5 and 3.0g/kg FM, respectively. Silos of each treatment were sampled on the day of 0th,3rd,7th,15th,30th and 60th , and examine pH,the content of lactic acid,VFA,NH3-N,NO3-N and NO2-N. The results showed: at different moisture content, the effects of potassium nitrate on pH value and the content of lactic acid,acetic acid and NH3-N did not show regularity,. Adding potassium nitrate to ensiling material had the trend to increase the content of NO3-N and NO2-N in silage, the degradation of nitrate mainly happened during the first several days of the ensiling process. At the end of the ensiling, degradation rate of nitrate was between 66.76%-92.69%, the amount of nitrate and nitrite in silage were below 900mg/kgDM和1.35mg/kgDM.The effects of nitrate on the fermentation of green corn stalk were negligible. |
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