Effect of three compound bacterial agents on the quality of whole corn silage
The effects of compound bacterial agents on the sensory quality and nutritional components of whole corn silage were stud-ied,to provide reference for whole plant corn wrapped silage in Hunan.Three compound bacterial agents(Xianfeng,Taiwan xinlaiwang and Dr.micro storage),were added as three treatment groups,and no compound bacterial agent was added as the control group.After 30 days,the color,odor,moisture and pH value of the whole corn silage were evaluated,and the nutritional components were determined.The results showed that the three compound bacterial agents could improve the quality of whole corn silage.The silage was significantly bet-ter than the control group in crude protein,pH value,moisture,odor,color and texture.The quality grade of whole corn silage added with pioneer additive(R1)was excellent.
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