The effects of compound microecological preparation on the quality and nutritional composition of rosemary straw were studied.The experiment was divided into two groups:the control group without adding compound microecological agents in rosemary straw,and the experimental group with 0.05%,0.10%and 0.20%compound microecological agents.Samples were sampled and tested in 7 days of fermentation.The results showed that adding 0.05%compound microecological preparation could significantly increase the content of rosmarinic acid and salmonic acid and total sugar content of rosemary(P<0.05).Adding 0.05%compound microecological preparation could significantly reduce the content of lignin(P<0.05).The crude protein content of 0.10%compound microecological preparation group was significantly higher than that of the control group(P<0.05).The content of neutral detergent fiber in the 0.20%compound microecological preparation group was significantly lower than that in the control group(P<0.05).The results showed that the compound microecological preparation could significantly increase the contents of rosmarinic acid,sage acid and total sugar in rosemary.0.05%has the best effect.The compound microecological preparation can improve the quality of rosemary straw and increase the nutritional value of rosemary straw as feed,and the addition amount is between 0.10%and 0.20%.
rosemary strawrosmarinic acidsage acidcompound microecological preparationfermentation qualitynutritional value
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