Study on the fermentation process of Suaeda salsa silage
The quality changes of Suaeda salsa silage during fermentation were studied.Vacuum packaging was used for fermentation and the silage was protected from light.The sensory quality,nutritional value,and fermentation quality of the silage were determined at 0,7,14,21,28,35,42,49,and 56 days.The results showed that the smell,color,and physical condition of silage were good within 42 days of fermentation,and then began to decline.Dry matter content first decreased and then increased,with no significant change between 21 and 42 days(P＞0.05).The crude protein content of fermented 7～35 and 49 days was significantly higher than that in raw materials(P＜0.05).It presented a trend of increasing at first,then decreasing,and then stabilizing.Neutral detergent fiber content showed a decreasing trend;it significantly decreased at 14 to 56 days(P＜0.05).The pH after 21 days was significantly lower than that during the 0～14 days(P＜0.05),and the lactic acid content at 28 days was significantly higher than that at other fermentation times(P＜0.05).The levels of undesirable products,namely acetic acid,propionic acid,butyric acid,and ammoniacal nitrogen increased to varying degrees.Acetic acid and propionic acid contents gradually increased,but began to stabilize at 28 and 14 days,respectively.Butyric acid was produced at 35 days,but its amount was very low.The content of ammoniacal nitrogen/total nitrogen at 49 days was significantly higher than that recorded during the preceding period(P＜0.05).V-Score evaluation showed that with the extension of silage time,the fermentation quality of silage decreased.The results showed that the optimum fermentation time of S.salsa silage was 28～42 days.
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