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- W2389276621 abstract "The objective of this experiment was to study the effect of silage additives on the fermentation and quality of whole corn silage.The additive is a compound probiotics with Lactobacillus plantarum.The whole corn silage was made in Xijiao dairy farm,Demao dairy farm and Jiuxian dairy farm and experimental group with additive,the control group without additive.Samples from experimental and control groups of three farms were taken at the 0 day of ensiling and stored in the 2L space cup for further fermentation.Along the silage fermentation,0,3,9,24 and 57 days were chosen to test the nutrient change,every time 6 cups was replicated.At day 3,9,24 and 57,acetic acid,propanoic acid,butyric acid and lactic acid was tested.The number of saccharomycetes and silage aerobic stability was also measured at day 57.The results were as follow: 1.The concentrations of acetic acid,propionic acid and butyric acid of experimental group was lower than control group at each sampling point,difference was not significant.The acetic acid,propionic acid,and butyric acid were down with time,but the difference was not significant.There was not significant interaction between silage storage time and the supplementation of silage additives.2.The lactic acid of experimental group was significant higher(P0.01)than control group in every test point.The lactic acid went up significantly by adding the silage additive(P0.01).There was significant interaction between silage storage time and silage additive adding(P0.05).3.The number of saccharomycetes in experimental group was lower than control group,but difference was not significant at day 57.4.The secondary fermentation time of experimental group was 2 days later than control group." @default.
- W2389276621 created "2016-06-24" @default.
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- W2389276621 date "2012-01-01" @default.
- W2389276621 modified "2023-09-25" @default.
- W2389276621 title "Effects of Silage Additives on Aerobic Stability of Whole Corn Silage" @default.
- W2389276621 hasPublicationYear "2012" @default.
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