Effects of Formic Acid on Nutrition and Fermentation Quality,Aerobic Stability and in Vitro Rumen Fermentation Characteristics of Whole Plant Forage Mulberry Silage
The purpose of this study was to explore the effects of formic acid on the nutrition and fermentation quality,aerobic stability and in vitro rumen fermentation characteristics of whole plant forage mulberry silage,and to provide more scientific and effective theoretical support for the development and utilization of whole plant forage mulberry.The experiment was divided into 5 groups,and the 5 groups were supplemented with 0(control group,CK group),2(FA2 group),4(FA4 group),6(FA6 group)and 8 mL/kg(FA8 group)formic acid in the forage mulberry,respectively,each group contained 4 replicates,and silage for 90 days.The samples were collected on the days 0(intraday),3,6,9 and 12 of aerobic exposure to determine the si-lage quality and aerobic stability,to select the optimal formic acid supplemental level.Subsequently,the effects of formic acid addition on rumen fermentation of dairy cows was further explored,the forage mulberry was di-vided into 3 groups:the forage mulberry silage raw material group(M group),the silage forage mulberry group not supplemented with formic acid(CK group)and the silage forage mulberry group with screened opti-mal supplemental level of formic acid(FA2 group),each t contained 3 replicates,and the in vivo degradation test and in vitro fermentation test were carried out for 48 h.The results showed as follows:1)during the aero-bic exposure period,the dry matter(DM)content of FA4 group was always the highest,and significantly higher than that of CK and FA6 groups on days 0,3,6 and 12 of aerobic exposure(P＜0.05);the contents of neutral detergent fiber(NDF)and acid detergent fiber(ADF)of FA2 and FA4 groups were significantly low-er than those of CK and FA8 group on day 9 of aerobic exposure(P＜0.05).2)On day 0 of aerobic expo-sure,the pH,ammonia nitrogen(NH3-N)and acetic acid(AA)contents of FA2,FA4,FA6 and FA8 groups were significantly lower than those of the CK group(P＜0.05).With the extension of aerobic exposure time,the pH of the FA2 group was stable and always the lowest.3)During the aerobic exposure period,the feed temperature of the FA2 group was always lower than that of the CK group and the ambient temperature.Therefore,the suitable formic acid supplemental level was 2 mL/kg.4)The dry matter digestibility(DMD)of the FA2 group was significantly higher than that of the CK group(P＜0.05),the propionic acid and valeric acid contents were significantly lower than that of the CK group(P＜0.05),and the pH,acetic acid content and acetic acid/propionic acid were significantly lower than that of the M group(P＜0.05).In conclusion,the addition of 2 mL/kg formic acid can improve the nutrition and fermentation quality,aerobic stability and in vitro rumen fermentation function of forage mulberry silage.[Chinese Journal of Animal Nutrition,2024,36(8):5170-5180]
万方数据
维普
