Different Absorbers And Fermentation Juice Impact On The Fermented Quality Of Potato Residue And Sweet Potato Waste

Our country is the largest producer of potatoes and sweet potatoes, ranking first in theworld.The potato residue is the scraps of potato products deep processing, high watercontent, can not easily be used.This feature complement to straw and other agricultural andsideline products with low water content. This makes the straw as absorbers to reduce themoisture content of the potato residue becomes possible.This test researched the fermentedjuice, absorbers, and absorbers+fermented juice which affected on the fermented feedquality of potato residue and sweet potato reidue. Using a randomized block design dividedthe test into a control group, the fermented juice group, the adsorbers group, and theadsorbers+fermented juice group.Include the CK group,either potato residue or sweetpotato residue has12groups.The adsorbent were naked oat straw, corn stalks, wheat straw,peanut shells and bran. The fermentation juice divided into potato waste fermentationjuiceand sweet potato residuefermentation juice, are used to add to the potato residue silage andsweet potato residue silage.Each test group produced24parallel, respectively, in silagefirst3,7,10,15,25,35,45,60day unsealing sampled.The3days to35days, sampled fordetermination of silage pH, ammonia nitrogen and volatile fatty acids, the first45days ofsampling determination of nutrients in addition to measuring the indicators,60dayssampled used for silage determination of aerobic stability.Potato residue silage results showed that:the pH value of each treatment wasdecreased as silage time prolonged, NH3-N/TN ratio, lactate levels was increased, itstabilized in the later part of silage,meet these measurement indicators in the silagefermentation process variation.Each treatment could complete the fermentation process forlactic acid fermentation type. Add fermented juice alone had no significant effect onimproving fermentation quality of potato residue. Add absorbers or add absorbent andfermentation juice can significantly improve the lactic acid content of the feed. However, itdifferently effected on the pH, acetic acid content,NH3-N/TN and aerobic stability.Considering the sensory evaluation, fermentation quality, aerobic stability and nutrientsfacts, the test group6(bran) and test group8(corn straw+fermented liquid) were betterthan others.Sweet potato residue silage results showed that: the pH value of each treatment wasdecreased as silage time prolonged, NH3-N/TN ratio, lactate levels was increased.Add thesweet potato residue fermentation juice can significantly increase the lactic acid content ofthe silage, and can lower the pH and content of ammonia nitrogen, the fermentation qualityhas been improved to some extent.Add absorbers or absorbers+fermentation juice, potatoresidue silage lactic acid, ammonia nitrogen, DM and CP improved significantly.Integrated V-Score ratings,sensory scores, consider aerobic stability and other indicators, group9(wheat straw+fermentation liquid) and group11(Bran+fermentation liquid) werebetter than others.