Effects of honeysuckle branches and lactic acid bacteria on the fermentation quality of alfalfa silage
In order to study the effects of honeysuckle branches and lactic acid bacteria on the nutritional quality of alfalfa silage during fermentation and aerobic exposure,the second crop of alfalfa was used as the research object,adding different levels of honeysuckle branches and lactic acid bacteria to the silage fermentation at room temperature for 45 days. The results showed that except ADF,11 nutritional indexes including DM,CP,WSC,pH,AN/TN and LA were significantly affected at the level of P & Lt,honeysuckle branches and Lactobacillus could improve the quality of alfalfa silage. The quality of alfalfa silage treated with 15％ honeysuckle branches without Lactobacillus M was the best.
万方数据
维普
