Impact of wilting and additives on fermentation quality and carbohydrate composition of mulberry silage.

ABSTRACT:

Objective

The objective of this study was to investigate the effects of wilting and additives on the fermentation quality, structural and non-structural carbohydrate composition of mulberry silages.

Methods

The selected LAB strains Lactobacillus (L.) plantarum 'LC279063' (L1), commercial inoculant Gaofuji (GF), and Trichoderma viride cellulase (CE) were used as additives for silage preparation. Silage treatments were designed as control (CK), L1, GF, or CE under three wilting rates, that is wilting for 0, 2 or 4 hours (h). After ensiling for 30 days, the silages were analyzed for the chemical and fermentation characteristics.

Results

The results showed that wilting had superior effects on increasing the non-structural carbohydrate concentration and degrading the struc

SUBMITTER: Zhang YC 

PROVIDER: S-EPMC6946962 | biostudies-literature | 2020 Feb

REPOSITORIES: biostudies-literature