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《Acta Prataculturae Sinica》 2009-01
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The effects of chopping and additives on the silage quality of Brachiaria decumbens cv. Reyan No.3

LIU Qin-hua,FAN Chuan-guang,ZHANG Jian-guo,DONG Zhao-xia,CHEN Yong(Agronomy College,South China Agriculture University,Guangzhou 510642,China)  
The effects of chopping and additives(lactic acid bacteria-LAB1,lactic acid bacteria preparation-LAB2,5% wheat bran-F) on the fermentation quality of Brachiaria decumbens cv.Reyan No.3 silage were investigated.The results showed that chopping treatment alone did not affect pH values(P0.05),although it reduced acetic acid,propionic acid,and butyric acid contents.NH3-N content was increased by chopping treatment alone but was significantly reduced by adding lactic acid bacteria(P0.05).The addition of lactic acid bacteria and wheat bran reduced pH values and increased lactic acid contents,irrespective of chopping.The best fermentation quality was chopped B.decumbens cv.Reyan No.3 with LAB2 addition.When the silages of chopped B.decumbens cv.Reyan No.3 were exposed to air,the aerobic stability of LAB2 inoculated silage was inferior to that of F,LAB1 and W.
【Fund】: 华南农业大学高级人才引进基金;; “十一五”国家科技支撑项目(2006BAD16B03-08);; 公益性行业(农业)科研专项经费项目(ny-hyzx07-022)资助
【CateGory Index】: S816.53
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