Fermentation quality of round-bale silage as affected by additives and ensiling seasons in dwarf napiergrass (pennisetum purpureum schumach)

Abstract

Fermentation quality of dwarf napiergrass (Pennisetum purpureum Schumach) was estimate for additives lactic acid bacteria and Acremonium cellulase (LAB + AC), fermented juice of epiphyti lactic acid bacteria (FJLB), and a no-Additive control in 2006 via two ensiling methods-round-bal and vinyl-bag methods in 2006-And via two ensiling seasons-summer and autumn of 2013 Fermentation quality of dwarf napiergrass ensiled in the summer season was improved by th input of additives, with the highest quality in LAB + AC, followed by FJLB; the lactic acid conten was higher, and the pH and sum of the butyric, caproic, and valeric acid contents were lower resulting in an increase in the V-score value by each additive. The ensiling method in autum without additives affected fermentation quality, mainly due to the airtightness, which was higher fo round-bale processing than in vinyl bags, even with the satisfactory V-score of 72. Fermentation i round bales without additives had a higher quality in autumn than in summer, possibly due to th higher concentration of mono-and oligo-saccharides. Thus, it was concluded that dwarf napiergras can be produced to satisfactory-quality silage by adding LAB + AC or FJLB in summer and even i the absence of additives in autumn.