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Effects of Different Additive Treatments on Fermentation Quality and in Vitro Digestibility of Leymus chinensis Silage

SUN Juan-juan1,YU Zhu1,XUE Yan-lin2,MAO Pei-sheng1,BAI Chun-sheng3,XU Qing-fang4,SHAN Zhan1 (1.College of Animal Science and Technology,China Agricultural University,Beijing 100094,China;2.Institute of Grassland Science,Inner Mongolia Academy of Agriculture and Animal Husbandry,Huhhot,Inner Mongolia Autonomous Region 010000,China;3.Shenyang Agricultural University,Shenyang,Liaoning Province 110161,China;4.College of Animal Science and Technology,Shanxi Agriculture University, Taigu,Shanxi Province 030801,China)  
Studies were conducted to investigate the fermentation quality and in vitro digestibility of Leymus chinensis silage treated with lactic acid bacteria,cellulase,and formic acid.The results indicate that the three treatments of adding lactic acid bacteria,or cellulase,or lactic acid bacteria plus cellulase to the silage,significantly(P0.05) decreased its pH value and greatly increased the lactic acid content.Adding of formic acid greatly(P0.05) reduced the silage pH value,lactic acid and ammonia nitrogen content.Lactic acid bacteria or formic acid treatments significantly(P0.05) increased the in vitro digestibility of dry matter,while the treatment of adding lactic acid bacteria plus cellulase increased the in vitro digestibility of dry matter and crude protein.
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