Effects of wheat‐legume cultures on the fermentation quality and protein degradation of silage

Abstract

AbstractAmong the cereal crops, whole‐crop wheat (Triticum aestivum L.) has become a common silage material in many countries of the world. However, there was little information about its planting methods. In order to obtain a optimum planting and utilization methods, this research investigated the effects of wheat‐legume cultures on the fermentation quality and protein degradation of silage. In the present research, wheat, alfalfa (Medicago sativa L.), common vetch (Vicia sativa L.), milk vetch (Astragalus sinicus L.) and smooth vetch (Vicia villosa L.) were planted by monoculture and mixture of wheat with other one, and they were ensiled. There were no significant differences in pH value, lactic acid, acetic acid and butyric acid contents among all silages with wheat, either monoculture or mixture with legume (p > .05). The wheat‐legume silages had higher lactic acid and lower butyric acid contents than their corresponding legume silages (p < .05). The non‐protein nitrogen and peptide‐N contents of wheat silage were significantly lower than those of wheat‐legume silages (p < .05). Aminopeptidase and acid proteinase activities of monoculture legume and wheat‐legume silages were significantly higher than those of wheat silage (p < .05). Overall, the chemical composition of forage has a greater influence on the fermentation quality and protease activity of silage compared to epiphytic microbes. The wheat‐legume cultures could effectively improve the fermentation quality of silage compared to monoculture legumes and wheat.