Effects of lactic acid bacteria inoculants and enzymes on Roegneria turczaninovii silages

The effects of lactic acid bacteria inoculants and cellulose enzymes on the fermentation quality and chemical compositions of Roegneria turczaninovii silages were assessed in this study. R.turczaninovii at heading stage was harvested and cut into 2 cm, then treated with 0.06 gkg-1 enzymes (CF), 0.01 gkg-1 lactic acid bacteria inoculants (LD1), 0.02 gkg-1 lactic acid bacteria inoculants (LD2), (0.06+0.01) gkg-1 lactic acid bacteria inoculants and cellulose enzymes (CF+LD1), (0.06+0.02) gkg-1 lactic acid bacteria inoculants and cellulose enzymes (CF+LD2), respectively, and there was no additive (CK). Eath treatment had three replications. After 90 days of conservation, the fermentation quality of R.turczaninovii silages was improved by the addition of bacteria and enzyme alone or together due to the lower pH value, butyric acid and NH3N content (P0.05) and higher lactic acid, acetic acid content (P0.05) in all treated silages than CK. The crude protein (CP) and water soluble carbohydrate (WSC) content in treated silage was higher than CK (P0.05). The CF, CF+LD1 and CF+LD2 had lower content of NDF and ADF than CK (P0.05). The nutrition value of the silages was improved. The effect of CF+LD2 had the best effect both on fermentation quality and chemical compositions.