Effect Of Adding Citric Acid Residue On Napier Grass And Alfalfa Silage Fermentation Quality And Aerobic Stability

The objective of this study is to explore the effect of adding different levels of citric acid residue on fermentation quality and aerobic stability of Napier grass(Pennisetum purpureum Schum.)and alfalfa(Medicago sativa)silage.And further explore the effect of adding citric acid residue and lactic acid bacteria on fermentation quality and aerobic stability of Napier grass and alfalfa silage.And then determine the most appropriate level of citric acid residue for silage production,and offer a new approach for the utilization of citric acid residue.The experiment consists of two parts:1 Effects of adding citric acid residue on fermentation quality and aerobic stability of Napier grass silage1.1 Effects of adding different levels of citric acid residue on fermentation quality and aerobic stability of Napier grass silageThe objective of this study is to explore the effect of adding different levels of citric acid residue on fermentation quality and aerobic stability of Napier grass silage.The treatments were as follows:the control(PCK);1.2%citric acid residue(PC1);3.6%citric acid residue(PC3);6.0%citric acid residue(PC5),and aerobic stability was measured after ensiling 45 days.The results showed that adding citric acid residue could improve the fermentation quality of silage,but did not improve the aerobic stability.Compared with the control,the content of dry matter(DM)and lactic acid(LA)of the citric acid residue treatment groups were significantly increased(P<0.05),and the pH,acetic acid(AA)and ammonia nitrogen/total nitrogen(AN/TN)were significantly reduced(P<0.05).The water soluble carbohydrate(WSC)of 6.0%citric acid residue treatment was significantly higher than the control(P<0.05),and the neutral detergent fibre(NDF)and acid detergent fibre(ADF)of PC5 were significantly lower than the control(P<0.05).There was no significant difference in the aerobic stability between each citric acid residue treatment and the control(P>0.05).It is suggested that 3.6%citric acid residue is the best in the silage production.1.2 Effects of adding citric acid residue and lactic acid bacteria on fermentation quality and aerobic stability of Napier grass silageThe purpose of this study was to explore the effects of adding citric acid residue and lactic acid bacteria on fermentation quality and aerobic stability of Napier grass silage.The treatments were as follows:the control(PCK);Lactic acid bacteria(PL);1.2%citric acid residue and lactic acid bacteria(PLC1);3.6%citric acid residue and lactic acid bacteria(PLC3);6.0%citric acid residue and lactic acid bacteria(PLC5),and the aerobic stability was measured after ensiling 45 days.The results showed that the content of DM and LA in the treatment of citric acid residue and lactic acid bacteria was significantly higher than the control(P<0.05),and the pH,AA and AN/TN were significantly lower than the control(P<0.05).PLC3 and PLC5 performed better.The NDF and ADF of PLC5 were significantly lower than the control(P<0.05).There was no significant difference in the aerobic stability between the treatment groups and the control(P>0.05).It is suggested that 3.6%citric acid residue and lactic acid bacteria is used to produce Napier grass silage.2 Effect of citric acid residue on fermentation quality and aerobic stability of alfalfa silage2.1 Effect of different levels of citric acid residue on fermentation quality and aerobic stability of alfalfa silageThe effect of different levels of citric acid residue on the fermentation quality and aerobic stability of alfalfa silage were studied.The treatments were as follows:the control(ACK);1.2 percent citric acid residue(AC1);3.6%citric acid residue(AC3);6.0%citric acid residue(AC5),and aerobic stability was measured after ensiling 45 days.The results showed that compared with the control group,the addition of citric acid residue significantly increased the DM of alfalfa silage(P<0.05),and significantly reduced the pH,AA,AN/TN(P<0.05).Citric acid residue could inhibit lactic acid fermentation at early silage stage.The NDF and ADF of AC3 and AC5 were significantly lower than the control(P<0.05).The aerobic stability of AC1 and AC3 were significantly lower than the control(P<0.05),but there was no significant difference between AC5 and the control(P>0.05).According to the results of fermentation quality and aerobic stability,6.0%citric acid residue addition is most appropriate.2.2 Effect of adding citric acid residue and lactic acid bacteria on fermentation quality and aerobic stability of alfalfa silageThe purpose of this study was to investigate the effect of adding citric acid residue and lactic acid bacteria on the fermentation quality and aerobic stability of alfalfa silage.The treatments were as follows:the control(ACK);Lactic acid bacteria(AL);1.2%citric acid residue and lactic acid bacteria(ALC1);3.6%citric acid residue and lactic acid bacteria(ALC3);6.0%citric acid residue and lactic acid bacteria(ALC5),and aerobic stability was measured after ensiling 45 days.The results showed that the DM of the treatments with citric acid residue and lactic acid bacteria was significantly higher than the control(P<0.05),and the pH,AA and AN/TN were significantly lower than the control(P<0.05).The content of WSC in ALC3 and ALC5 were significantly higher than the control(P<0.05).The NDF and ADF compositions of each treatment were significantly lower than the control(P<0.05).Compared with the control,the aerobic stability of AL and ALC1 was significantly improved(P<0.05),but that of ALC3 and ALC5 was significantly decreased(P<0.05).According to the results of fermentation quality and aerobic stability,adding 1.2%citric acid residue and lactic acid bacteria is best.