Effects of Maize Variety and Starter Culture on Nutritional Quality of Whole Maize Silage
This study aimed to select the optimal starter cultures and the most suitable central and eastern Gansu Province silage maize varieties by investigating the effects of different maize varieties and starter cultures on the nutritional quality of whole plant maize silage.Maize varieties JingKe627(H1),JinSui1915(H2),TieYan53(H3),DengHai3721(H4),DaJinJiu26(H5)and LongQingZhu No.1(H6),were harvested at wax ripening stage,and three fermentation accelerants,including"forage silage additive 1"(A1)with Lactobacillus plan-tarum and Pediococcus acidilactici and so on,"forage silage additive 2"(A2)with Lactobacillus buchneri 9-2 and Pediococcus pentosaceus,and"forage silage additive 3"(A3)with Lactobacillus plantarum A1 and Lactobacillus plantarum LP-21,were added and blank control groups were set up.There were 24 treatments with three replicates per treatment.The quality of corn was determined after 90 d of fermentation.The results showed that the variety of maize had a significant impact on the dry matter(DM),crude protein(CP),neu-tral detergent fiber(NDF),lactic acid(LA),acetic acid(AA),and propionic acid(PA),ammonia nitro-gen(NH3-N)contents,neutral detergent fiber digestibility(P＜0.01).In comparison with the control group,three kinds of starter cultures significantly increased the contents of DM,CP,LA and AA(P＜0.05),and sig-nificantly reduced the content of NH3-N(P＜0.01).Based on the above results,it can be concluded that three kinds of starter cultures can improve the quality of maize silage of different varieties to different degrees,and the gray correlation results show that"DengHai3721"treated with"forage silage additive 3"is the optimal combination,which is the most suitable for planting and promoting in Linxia area.[Chinese Journal of Animal Nutrition,2024,36(1):658-671]
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