Effects of different moisture content and additives on the quality and nutritional value of pepper straw silage
This experiment used the fresh straw after the last harvest of pepper(Capsicum annuum)as raw material.The moisture content was adjusted to 73％(H),65％(M),or 55％(L)by pre-drying,and the additives used were 1.0 × 106 cfu·g 1 Lactobacillus plantarum(W1),1.0 × 106 cfu·g-1 L.plantarum+0.15 g·kg-1 cellulase(W2),0.5 × 106 cfu·g-1 L.plantarum+0.5 × 106 cfu·g-1 Bacillus subtilis(W3),1.0 × 106 cfu·g-1 L.plantarum+4％molasses(W4),0.15 g·kg-1 cellulase(W5),or with no additives(W0)as the control group.After 60 d of silage at room temperature,the effects of different water content and additives on the quality and nutritional value of pepper straw silage were studied,and the optimal moisture content and additive treatment were determined.The results revealed that moisture content,additives,and their interaction had significant(P＜0.05)or extremely significant(P＜0.01)effects on the quality of pepper straw silage.When the moisture content was M,the contents of crude protein(CP),ether extraction,water-soluble carbohydrates(WSC),lactic acid(LA),and relative feed value(RFV)were the highest,pH and NH3-N/TN were the lowest,and the silage quality was the best.The second-best water content was L.When W3 and W4 were used as additives,the dry matter,CP,WSC,LA,and RFV contents of the silage were higher than those of the other additives,while the pH and NH3-N/TN were lower.Combined with sensory evaluation,comprehensive value evaluation,Cornell Net carbohydrate protein system and in vitro tests,the MW3 combination revealed the best comprehensive effect,followed by MW4.In summary,the most suitable water content of pepper straw silage is M,and the use of additives W3 or W4 had the best effect on silage quality;hence,these can be recommended for actual silage production.
aerobic stabilityCapsicum annuumfermentation qualityin vitro gas production methodrelative feeding valuesensory evaluation
万方数据
维普
