Improving the quality and reducing harmful microbes of total mixed ration silage with dried soybean curd residue

Chemical and Biological Technologies in Agriculture

Table 2 Effects of LAB and dried soybean curd residue on the fermentation quality of Napier grass total mixed ration silage

Items	DM	pH	Lactic acid	Acetic acid	Propionic acid	Butyric acid	NH₃-N	V-score
Items	(g kg⁻¹ FM)	pH	(g kg⁻¹ DM)				(g kg⁻¹ TN)	V-score
CK	478.3	4.01a	25.5b	1.46a	ND	0.35a	109.7a	62.0c
CKLP	480.0	3.78d	32.7a	0.56bc	ND	ND b	62.4d	91.0a
SR3	476.4	3.89b	34.4a	1.02ab	ND	ND b	87.3b	80.5b
SR3LP	478.3	3.82 cd	35.5a	0.54bc	ND	ND b	51.8e	91.4a
SR6	480.3	3.87bc	33.7a	0.66bc	ND	ND b	81.2c	88.8a
SR6LP	479.0	3.82 cd	35.6a	0.33c	ND	ND b	42.2e	94.7a
SR9	478.5	3.91b	33.3a	0.66bc	ND	ND b	69.9d	89.1a
SR9LP	480.3	3.82 cd	35.1a	0.55bc	ND	ND b	41.3e	91.2a
SEM	0.91	0.02	0.83a	0.08	/	0.03	4.75	2.22
Significance
SR	NS	*	*	*	/	**	**	**
LP	NS	**	*	*	/	*	**	**
SR*LP	NS	**	*	NS	/	**	*	**

Different letters in the same columns indicated the significant differences at P < 0.05
LP Lactobacillus plantarum CCZZ1, SR dried soybean curd residue; SR3, SR6 and SR9 were SR levels at 3%, 6% and 9% of total mixed ration DM, respectively; SEM standard error of the means; NS not significant
DM dry matter, FM fresh matter TN total nitrogen, ND not detected
*P < 0.05; **P < 0.01