The experiment aimed to investigate the effects of a composite microbial strain on the nutritional value,fermentation quality,aerobic stability,and in vitro nutrient degradation rate of Macadamia nut peel silage.The moisture content of the Macadamia nut peel was adjusted to 50％using spray-dried corn bran.One control group(CK group)and four experimental groups were designed,with each group having a weight of 15 kg of Macadamia nut peel after moisture adjustment.The CK group was micro-fermented without the addition of microbial strains,while the experimental group Ⅰadded 1％of a mixed feed additive,group Ⅱ added 1％amylase+1％yeast,group Ⅲ added 1％mixed feed additive+1％amylase+1％yeast,and group Ⅳ added 1％amylase+1％yeast+1％mixed feed additive+1％phytase,with each group repeated three times.The micro-fermentation lasted for 30 days.The results showed that the sensory evaluation of group Ⅲ was the best,rated as first class.Compared with the CK group,the content of soluble carbohydrates,crude ash,and starch in each experimental group significantly increased(P＜0.05),and the content of neutral detergent fiber significantly decreased(P＜0.05).The crude protein content of group Ⅱ,group Ⅲ,and group Ⅳ was significantly higher than that of the CK group(P＜0.05).The lactic acid content of group Ⅲ was significantly higher than that of the CK group,group Ⅰ,group Ⅱ,and group Ⅳ(P＜0.05).The aerobic stability of the CK group was significantly lower than that of the other experimental groups(P＜0.05),and the 48-hour in vitro dry matter degradation rate of group Ⅱ was significantly higher than that of the CK group,group Ⅰ,and group Ⅳ(P＜0.05).The 48-hour crude protein in vitro digestion rate of each experimental group was significantly higher than that of the CK group(P＜0.05).The study indicates that adding 1％mixed feed additive+1％amylase+1％yeast to the Macadamia nut peel with moisture adjusted to 50％using spray-dried corn bran can effectively improve the nutritional value,fermentation quality,aerobic stability,and in vitro digestion rate of the silage.
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