Effects of different additives on fermentation quality and aerobic stability of Leymus chinensis silage

Abstract

AbstractThis study investigated the effects of different additives on fermentation quality and aerobic stability of Leymus chinensis silage. Treatments included (i) no additive, (ii) 3 mL kg−1 formic acid (FA), (iii) 6 mL kg−1 FA, (iv) 5 mL kg−1 acetic acid (AA), (v) 10 mL kg−1 AA, (vi) 2 mL kg−1 propionic acid (PA), (vii) 4 mL kg−1 PA, (viii) 5 mL kg−1 butyric acid (BA), (ix) 10 mL kg−1 BA, (x) 1.0 g kg−1 potassium sorbate (PS), (xi) 1.0 g kg−1 sodium benzoate (SB), (xii) 1 × 108 colony‐forming units (cfu) kg−1 Lactobacillus (Lb) plantarum LP (LP), (xiii) 1 × 108 cfu kg−1 Lb. brevis LB (LB) and (xiv) 1 × 108 cfu kg−1 Lb. buchneri NCIMB40788 (Fresh). Each additive treatment was based on fresh matter (FM). Results showed that all additives decreased pH values. All additives except Fresh decreased ammonia‐N content (p < .001). Both LP and LB increased lactic acid content (p < .001). Butyric acid content increased with FA (3 mL kg−1) and BA, but decreased with PA, PS, SB, FA (6 mL kg−1), AA, LP, LB (p < .001). FA (3 mL kg−1), AA (10 mL kg−1), PA, BA, PS, SB and Fresh improved aerobic stability (p < .001). After 8 days exposure to air, the pH value and yeast count were lower in FA (3 mL kg−1), BA (10 mL kg−1), SB treatments than in other treatments. Overall, AA outperformed all other additives in improving fermentation quality. Sodium benzoate and AA could be used as an effective additive to improve aerobic stability of L. chinensis silage.