Effects of Chop Length on Fermentation Quality in Different Forage Silage
The experiment was conducted to investigate the fermentation quality ofLeymus chinensis,Bromus inermis,Melilotus officinalis andAstragalus adsurgens silage with two chopping length. The results indicated that the forage species had signiifcantly (P<0.01) effect on pH value, ammonia nitrogen content, lactic acid, acetic acid and butyric acid content of silage, and the fermentation quality ofBromus inermis silage was the worst. The treatment with shorter chopping length in silage had lower (P<0.01) butyric acid content and higher (P<0.05) acetic acid content, and the chopping length of silage had signiifcantly (P<0.05) on pH value. The interaction of species and chopping length had signiifcantly (P<0.01) effect on the dry matter content, crude protein, lactic acid and butyric acid content of silage. Therefore, the treatment with shorter chopping length in silage had better fermentation quality.
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万方数据
维普
